just a note here, people. One of the reasons suet is used in these puddings is that it is one of the more "solid" fats - has a higher melting point.

the more "solid" a fat is at room temperature (or above) the more hydrogenated it is. whether this is natural as in copra and suet or processed as in vegetable suets and margarines they cannot raise the melting point of the fat (thus making it more solid at room temperature) without hyrdogenating it - or adulterating it with a sustance that ISN'T fat at all - such as starches and gelatins.