I really think your palate has to be accustomed to suet. My husband ordered beef and kidney pie (made with suet) at Rules, the best traditional restaurant in London. He’ll eat anything and although he was warned by our British friend, Rodney, he plunged right in. He could barely finish his meal. I tasted it and although it had a distinctly gamey taste, it was obviously made with great care. So, personally, I stay away from suet. You may have a more intelligent palate, though.
Laurie Colwin has an hilarious chapter in her book “Home Cooking” about serving Sussex Pond Pudding made with suet to her guests one night. Not a success!
Well, the only plum pudding I’ve had is the canned one from Crosse and Blackwell (which is very hard to find now!) and which I always thought was a reasonable facsimile of ‘traditional’. But looking on the web, I don’t see suet in the ingredients - just partially hydrogenated oils.
I will have to look for more recipes.