# I want to make Christmas pudding!  Okay, how?

**URL:** <https://boards.straightdope.com/t/i-want-to-make-christmas-pudding-okay-how/642564>\
**Category:** Cafe Society\
**Created:** [November 30, 2012, 1:43pm UTC](https://boards.straightdope.com/t/i-want-to-make-christmas-pudding-okay-how/642564 "2012-11-30T13:43:26Z")\
**Posts on this page:** 1\
**Page:** 2

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**Author:** ![muldoonthief](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/muldoonthief/32/3188_2.png) [@muldoonthief](https://boards.straightdope.com/u/muldoonthief)\
**Post date:** [December 4, 2012, 3:49pm UTC](https://boards.straightdope.com/t/i-want-to-make-christmas-pudding-okay-how/642564/21 "2012-12-04T15:49:45Z")

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> [@Saint\_Cad](#):
>
> Assuming I can’t find suet, what can I substitute?  
> If the answer is lard please let me know but also a non-porcine alternative too.

> [@Oly](#):
>
> Got one in a dark corner of the basement now, waiting for Xmas eve. Based mostly on this recepie. Took some hunting to find suet around here. You wouldn’t think beef fat would be hard to find.

If you go to a US supermarket with a real meat department (where they actually cut their own sides of beef or primals into retail cuts), just ask for some suet. They’ll be happy to slice you off a nice glistening chunk. Might even give it to you for free.

ETA: And the easiest way to shred the suet is to freeze until it’s almost solid, then use a grater. Got that tip from [here](http://www.amazon.com/Lobscouse-Spotted-Dog-Gastronomic-Companion/dp/0393320944/ref=sr_1_1?s=books&ie=UTF8&qid=1354636371&sr=1-1&keywords=lobscouse).

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