Roly-poly Pudding

In a bowl, mix the flour, salt, and baking powder.

Finely chop the suet and mix it with the flour.

Add water to form a light, firm paste.

On a floured surface, roll the paste into a long, thin rectangle.

Spread the jam over the paste, leaving space at the edges.

Wet the edges, roll up the paste, and press the ends together.

Flour the pudding and place it seam-side down in a dry pudding cloth.

Roll the cloth around the pudding and tie each end with string.

Boil in a saucepan of water for 1½ hours, ensuring it is well covered.

Once done, remove from water, let it steam, then turn onto a hot dish and serve.