I see you've already been given a choice of good quality recipes so that's a good start. I wanted to mention the beef suet which gives a wonderful flavour but you might find it difficult or impossible to get in Sweden unless you have a friendly butcher so you could use unsalted butter or perhaps ghee as an alternative although I prefer suet if possible. The other thing I wanted to say is that you could make 3 or 4 small puddings from a family recipe as they will keep for several years and actually have a better flavour after two or three years storage. Many households who made their own Christmas puddings in the past made a large enough batch every 5 years or so as it is quite a labour of love. Finally if you like the dark rich flavour of traditional puddings I wouldn't experiment with light brown sugars as I think you may be disappointed with the lighter style pudding. Have fun!