There is a lot of comments to the effect that suet puddings are very heavy etc, but actually suet pastry is very light in texture. If you substitute butter then the pastry tends to be much more rich and heavier in texture. I’m pretty sure that lard would not work as a substitute.

So it comes back to beef again. Two English food terms that have been used as loan words in many other languages are “Roast beef” and “Beef Steak”. The other word is “Pudding”. Although the form that has spread to other countries lacks beef product (suet), the main groups of puddings in England contain suet.

I wonder if the England had improved its bovine stock in advance of most other European countries. Would be useful to know what percentage of cattle were produced for consumption (as beef not veal) v draught historically.

What you don’t seem to get in Mexico are the steamed farinaceous puddings so central to British tradition.

Yes, everyone does have their own recipes. My friend Mari Lau who is excellent on Mexican cooking gets quite hot under the collar when it is suggested that tortillas should be used. Must be layers of masa harina.