Have checked the Atora suet and its 8.5 for 25g of veg suet and 10.5 for 25g of beef suet
BUT I found the recipe I was on about in a WW book and here it is.
60g sr flour (9.5)
1/2 tsp baking powder (1/2)
3 tsp marg (3)
60g crustless granary bread made into breadcrumbs (7)
1/2 tsp thyme (free)
2-3 tbsp water
Sift flour and baking powder, good pinch salt, rub in marg. Mix in breadcrumbs, thyme and pepper to taste. Add water and mix to a firm dough. Shape into 4 balls. Stick them in your stew for 20 mins (with a lid on)
So thats 20 syns for the full recipe but is supposed to serve 4. I've made these years ago and they were nice but slightly sweeter made with the marg than the suet