Found these recipes for you including this one for Suet, from what I can remember you can get all the rest there?
As far as I am aware, suet originates from the thick layer of fat surrounding the kidneys of the sheep or cow. carcass. It is processed and goes into packets in the UK marked with Atora. There is also a vegetarian version which is made primarily from palm oil. You could ask your butcher if he can get you a block of the fat that surrounds kidneys. Place it in a heat proof bowl - cut into chunks - and then allow it to melt in a low oven for a few hours. Any blood/flesh etc will go to the bottom of the dish and you will be left with a block of hard white fat on top which you can grate and use in your recipe. Dust it well with flour before adding it. It is also ok to use in homemade mincemeat for mince pies.
For 6lb mincemeat:
12oz (350g) seedless raisins
8oz (225g) sultanas
8oz (225g) currants
4oz (110g) cut mixed peel
4oz (110g) chopped dried prunes
12oz (350g) soft brown sugar
1lb (450g) cooking apples - peeled, cored and grated
8oz (225g) shredded suet
grated rind and juice of 2 oranges
grated rind and juice of 2 lemons
2oz (50g) chopped almonds
2oz (50g) chopped pecan nuts
1 tbsp (15g) mixed spice
1 tsp (5g) freshly grated nutmeg
5fl oz (150ml) brandy
Method
1. Mix all the ingredients together, except half the brandy in a large ovenproof bowl and cover and leave to stand overnight.
2. The next day, preheat the oven to 110C/225F/Gas ¼, cover the bowl with foil and place in the oven for about 3 hours.
3. Allow to cool, then mix in the rest of the brandy and put into sterilised jars.
Note: If possible, this mincemeat needs to mature for at least two weeks before using. Once sealed, it can keep for at least a year.
