Suet puddings?

[Tobus]

What is the name of that Scottish cookbook, Tobus? I am an avid fan of black bun.

I'll have to get the information off the cover this evening, Kyle. It's just a cookbook for traditional Scottish recipes that I found at Half-Price Books a couple of years ago. It may not even be in print any more. But I'll get the info for you.

Thanks for the Black Bun information! The filling in the linked recipe has a lot in common with the Christmas pudding recipe I use.

And yes, Spotted Dog and Spotted Dick are the same thing, as is Plum Duff. They're all essentially dough with currants.

A lot of folks have a bad impression of suet because they think it's the greasy beef trimmings often sold for feeding birds. Proper suet is the fat from around the kidneys, which is hard and white with an almost crumbly texture. I freeze it and then grate it when using it in recipes.

One problem around here is that no one knows what suet is. It's incredibly hard to find. When I've asked for suet at local butcher shops or deli departments in the large grocery stores, they look at me like a calf staring at a new gate. No friggin' clue. And to be honest, I had no idea what it was until a couple of years ago. But you'd think someone who deals in meats and meat byproducts would know. Sheesh.