"Wayne Boatwright" > wrote in message
. 190.14...
> On Sun 05 Dec 2010 07:08:34a, Jim Elbrecht told us...
>
>> 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?
>
> Plain suet is a solic chunk of fat. Something must be done with it
> before using in recipes. It can be rendered as is, resulting in
> something akin to lard or Crisco in appearance and used similarly.
>
> In the UK, "shredded" or ground suet is commonly available in markets
> because many recipes specifically call for it in this form.

It's also available in the freezer sections of sms north of the 49th. I
used to buy it for xmas puds but I no longer make them - too calorific.
There are some pie recipes that specify a suet-based pastry crust.
Graham