I've never made, or even eaten a suet pudding. But looking at the
ingredients, I think I might like it.

A couple questions to anyone who has ventured into the UK pudding
realm. I see "ground suet" and "ground suet, rendered". Is
rendering just so necessary that some folks don't mention it-- or do
some folks use plain suet?

I've never rendered suet. Can it be ground after rendering or does it
stay more like lard or Crisco?

On the pudding basin. I've got some stainless bowls of about the
right size-- is the bowl important? I see most are ceramic.

Any cautions before I pick a recipe or start mixing?

Jim