[Magdalen] Cooking advice - steamed pudding

[Rick Mashburn]

ObAng content -- Spotted Dick!

Now that I have your attention, Alex and I are in a gourmet group. Our next
dinner is coming up soon and we're in charge of dessert this time around.
Because this is a group of gay men, I just can't resist cooking Spotted
Dick with Cream Anglaise.

I've found several recipes online that call for English products such as
suet and caster sugar. So far as I can tell, those aren't available in
Texas. Martha Stewart has a good looking recipe that uses butter and
regular sugar instead.

My questions:

- Will butter and sugar be acceptable substitutes? Or, are suet and caster
sugar actually available here?
- We will have to buy a pudding basin as we don't have anything that will
substitute. There are ceramic and metal (plain and non-stick) versions --
some with lids. Will the choice of vessel impact the final product?
- Any other advice with making steamed puddings? We are practicing our
recipe this weekend.

Thanks in advance!

Peace, Rick