For the steak and kidney filling, fry the beef and kidney in the dripping, allowing it to colour well on all sides.
In a separate large pan, sweat the diced vegetables and mushrooms, if using, garlic and herbs in the butter for a few minutes until soft. Add the Guinness and boil to reduce until almost dry. Add the meat and cover with the jus. Bring to the simmer, cover, and simmer for 1–1½ hours until the meat is tender. Check the seasoning and allow to cool.
While the meat is cooking, make the suet paste. Sieve the flour, baking powder and
When the filling is cold, fill the moulds with the meat mixture, using a slotted spoon. You need only
Stand the puddings in a steamer or a pan half-filled with hot water, cover and steam for about 1 hour for the smaller puddings and 1½–2 hours for the larger ones, topping up with boiling water as necessary.
The liquid left from the stew can be re-boiled, pushed through a sieve and used as the gravy.
To serve, trim round the tops. Turn the individual puddings out on to hot plates and cover with the gravy. From the larger basins, cut and spoon on to hot plates and cover with gravy.