Steak and Kidney Pudding Recipe - Great British Chefs

Ingredients

• 500g of strong bread flour
• 250g of suet
• 10g of salt
• 350ml of water
• 25g of baking powder
• butter for greasing
• flour for dusting
• 2kg oxtail
• red wine, 1 bottle
• 1 carrot, finely chopped
• 1 onion, finely diced
• 1 celery, finely chopped
• 1000ml of chicken stock
• 1 bunch of fresh thyme
• 1 bulb of garlic
• 80g of chestnut mushrooms
• 150g of onion, sliced
• 200g of veal kidney, diced
• 2 tbsp of Pommery mustard
• Worcestershire sauce to taste
• olive oil
• Maldon salt
• black pepper
• 100g of puy lentils
• 200ml of water
• 5g of salt
• 5g of parsley, chopped
• 10g of chives, chopped
• 10g of chervil