Heat a large pan, add the dripping/lard or oil, heat until slightly smoking. Add beef cubes and the kidney, stir well until meat is browned. Add the onion, carrots and stir again. Sprinkle flour over the meat and vegetables, stir thoroughly. Add the stock, red wine, bay leaf, parsley and tomato puree. Bring to a gentle boil, cover and cook for 1 hour. Check and season with salt and pepper to taste, allow to cool.
Make the pastry.
Place the flour, baking powder, and salt into a baking bowl and rub the suet into it. Add cold water to form a stiff, slightly sticky dough, rest for 30 mins. Grease a 2 pint pudding basin with the butter. Divide the pastry into ⅔ and ⅓ , roll the 2/3 piece to line the basin plus a ½ border. Carefully line the basin with the dough. Then add the meat mixture to the basin. Roll
the remaining dough to cover the pudding basin. Wet the overhanging lip with water, lay the lid on top and press firmly
around the edge to seal.
Cover the basin with two layers of greaseproof paper or a tea towel secured with kitchen string. Steam over boiling water for
2 hours, topping up with boiling water as needed.
Remove the pudding from the steamer and serve with mashed potatoes and cabbage.