Fry chopped bacon in oil in a heavy pan until golden.
Dredge beef cubes in seasoned flour and fry with bacon until browned.
Sauté chopped onions until softened.
Add wine, stock, bouquet garni, Worcestershire sauce, and brandy, then simmer until meat is tender.
Reduce cooking liquid by half over high heat and let cool.
Mix flour, suet, herbs, salt, water, and egg yolk to form a firm dough.
Chill dough for 30 minutes, then divide into eight portions.
Line eight greased basins with pastry circles and fill with beef mixture.
Seal puddings with pastry lids using beaten egg and wrap tightly in foil.
Steam puddings for 25-30 minutes.
Boil potatoes in skins for 20 minutes, then peel and dice into 1cm cubes.
Fry potato cubes in butter until golden.
Sauté onion, celery, carrot, garlic, and thyme for the kidneys.
Brown kidneys in a separate pan, then combine with vegetables and deglaze with sherry.
Stir in crème fraîche and parsley into the kidney mixture.
Boil cauliflower until tender, then blend with cream and cheese to create a purée.
Boil peas, season with oregano and butter, and crush lightly.
Serve puddings with kidneys, peas, cauliflower purée, potatoes, and strained red wine sauce.