Oxtail and kidney pudding recipe

75g sliced celery

175g leeks, washed and sliced

175g carrots, peeled and sliced

200g mushrooms, sliced

300g onions, peeled and finely chopped

1 star anise

2 1/2kg oxtail, jointed

250ml red wine

100ml brandy

250g tomatoes, halved

1 bay leaf

2 sprigs thyme

10 black pepper corns

750g chicken stock

750g beef stock

1 veal kidney, cleaned and chopped into approx.

1 cm pieces

500g self-raising flour

250g shredded suet

1 tsp salt

15g baking powder

Egg wash

6 plastic 1/4 pint pudding basins