Rolled-pudding

Ingredients

• 12 ounces suet-paste
• fruit-marmalade (apricots, apples, raspberries, or green-gooseberries)

Directions

1. Roll out the suet-paste into a square shape.

2. Give it two or three turns like puff pastry and let it rest for a few minutes.

3. Flatten it into a long square, about ¼ inch thick.

4. Wet the edges of the paste with water.

5. Spread a layer of cold, consistent fruit-marmalade over the un-wetted surface.

6. Roll the paste tightly into a log.