Last year I used the same recipe from Delia Smith, with some changes, and they were delicious, http://www.deliaonline.com/recipes/c...s-pudding.html
I made the following changes, all ingredients available in a large Coop:
a bit of baking powder with the Swiss plain flour
cooking butter instead of suet (a big improvement as the pudding was not so dense and stiff as when using the suet)
dark beer from Belgium / France, any old Trappist monk stuff
Cognac instead of rum
raw brown sugar (Sucre brut moulu - from Coop - Rohrzucker gemahlen)
I omitted the candied peel as the kids don't like it and the recipe calls for only 25 grams: but you can get it in Coop.
Other years I have used chopped prunes instead of raisins (They give a very dark colour)
Last year I used a pressure cooker, cooking time was now 33%, only 2 hours 40 mins! It worked very well.
This year I decided to make several smaller ones, and in Ikea kitchen ware department I found some (one pint) white earthenware pots (actually 450 ml) which were about Fr 6,-- each (Shape was something like a squat flower vase) They lack the rim on a basin, but I tied the string over the top and under the "vase".
On Sunday I steamed them for 2 hours each in a pressure cooker. Removed the paper and foil tops. Added large spoon of cognac and made some fresh tops, tied them up again and put them away to mature in a cardboard box on the balcony.
The pressure cooker would only just take 2 vases each time, by standing one vase on a cup. I made 6 puddings, so I was a busy boy! I sampled a bit, and they have the texture of a pannetone crust with a lovely flavour.
On Christmas day I will just gently microwave them to warm them up, and serve with custard and brandy butter.