Preheat the oven to 230°C.
Roast salted beef bones in a tray for 30 minutes until browned.
Add onions, carrots, and celery and roast for another 15 minutes.
Transfer the roasted bones and vegetables into a large stock pot.
Deglaze the roasting tray with 350ml beer and add to the pot.
Add herbs, garlic, spices, tomato purée, and 1.5L water to the pot.
Simmer the stock for two hours while skimming fat, then strain and cool.
Reduce the oven temperature to 220°C.
Sift flour and salt into a bowl and create a well.
Whisk in eggs and 275ml milk to create a cream-like batter then rest for one hour.
Place oil in a 12-hole pudding tray and heat until smoking hot.
Fill the tray holes three-quarters with batter and bake for 30 minutes.
Melt beef fat in a frying pan over high heat.
Sauté onions in fat then add stock and 175ml beer and simmer for 15 minutes.
Stir in redcurrant jelly, simmer for five minutes, and season to taste.
Serve two puddings per person with three black pudding sausages and gravy.