Butter is Ok if you are using the pudding relatively soon. Suet is used for the keeping qualities. You can make a very good Christmas pudding rapidly, without having to use suet or butter, if you use vegetarian mincemeat as the base. Add more mixed fruits, try apricots, prunes, crystalised pineapple and stem ginger, then flour, spices, eggs [if you want] and mix with an organic dark porter. Steam for 4-5 hours then leave for a week, or less if you are in a hurry, and re steam for 3 hours on the day of eating. It's really good.