The solid, dense fat that encloses beef kidneys is true suet, and a substance very hard to obtain in its whole form as butchers no longer receive suet intact, with the kidneys in the middle.
Suet is the correct, traditional shortening for steamed puddings – sweet and savoury – and also always used to be used to make mincemeat: remember to make some adjustments if you are entertaining vegetarians.
The ultimate comfort food, this classic steamed pudding is always going to hit the spot. And it's surprisingly easy to make - then all you do is leave it to bubble away for a few hours.
A real classic, this dessert is wintry and wonderful: dip your spoon into the soft sponge to release a pool of lemony sauce at the bottom. What could be better?
This lovely traditional Christmas pudding is a good bet for those who don't like the richness of a traditional plum pudding, yet still want the elements of it - steaming, apples, raisins - in their Christmas Day dessert.
Those who aren't too keen on a traditional rich, dark Christmas pud may find this lighter, spicier version more to their liking.
For 40 years, the nation has been making this pudding, which tastes even better if you prepare it a few weeks before Christmas then leave it in a cool place to mature. Delia has also given instructions to make this gluten-free.