From Wikipedia:

Suet (/ˈsuː.ɪt/) is raw beef or mutton fat, especially the hard fat found around the loins and kidneys. It melts at about 21°C (70°F). It is a saturated fat.

The primary use of suet is to make tallow in a process called rendering, which involves melting and extended simmering, followed by straining, cooling and usually a repetition of the entire process.

Unlike suet, tallow can be stored for extended periods without refrigeration. It is used to make soap, for cooking, as a bird food, and was once used for making candles.

How could you not love something that can be used for making both soap and pudding? It is the archetypal dessert topping and floor wax!

In case you are feeling peckish, here are some suet recipes:

• Haggis
• Windsor pudding
• Steak and Kidney pudding
• Dumplings
• Suet Crust Pastry
• Christmas pudding
• Suet Cakes (for birdfeeding)
• Mincemeat
• Spotted dick
• Kishka/Kishke
• Chili con carne
• Rag Pudding

I wonder if my grandmother uses suet in her minced pies?