(Duj) Suet is only flour and fat (or oil). You can make it in no time but don't overdo the oil. It's available here anyway, at least it is in Hamsey Green Co-op. Ideally, dumplings should be very slightly burnt.
I always thought suet was the scrapings from the inside of a haggis! Only kid'neyr. Burned dumplings sound like some of the nouveau riche who idolise Bondi Beach - poor misguided souls. I'm white and I'm proud of it! (To be honest it's the pain that puts me off).
[Boobar] have mailed you using an address from last year - hope it reaches you [Rosie & Duj] Sorry 'bout the interruption - suet - yes - the real thing is that solid fatty stuff that accumulates around the kidneys and omentum of the ox, sheep. etc. I believe one can no longer buy it readily because of the restrictions due to BSE, but I may be mistaken.
[dumpling eaters] nope - it's still available. It's also available as a vegetable suet - it's just a solidified vegetable fat. I don't know about suet fresh from butchers... I guess it does take a couple of weeks if it's not something they produce regularly - you have to wait for the next beast to come through the slaughterhouse, I presume they throw it away otherwise as it's pretty untrendy right now. But both beef suet and vegetable suet are available in packets from UK supermarkets - I made dumplings the other day, in fact, for a beefy stew. Delicious. Look in the bakery aisle, near the flour and Yorkshire pudding mixes... (for those that know not how to mix together three ingredients... pffft!)