lostlady: You mean 'suet' pudding, which is made with suet, or rendered beef [usually] fat, like you put out for the birds to eat in winter. This is a sweet pudding made with spices, sour milk, molasses, & raisins, then put in a mold and steamed. It's more like a moist cake than what we think of as pudding. It's usually served with Hard Sauce, for holidays. It is not the same as Yorkshire pudding, which is like a big popover[batter] poured into a roasting pan when the roast is done & baked while roast is 'resting' or baked at the side of the roast for the last half hour. It is just flour, salt, eggs & milk. Both of these are old English recipes like Charles Dickins might have written about.