Rolled Jam Pudding

Ingredients

• For the paste: flour (as needed)
• Jam (as needed)
• Water (for brushing the edges)

Directions

1. Make a paste as directed in the previous recipe for fruit puddings.

2. Roll the paste out to ⅙ inch thick and spread it with jam, leaving a ¼ inch border.

3. Brush the edges with water, then roll the pudding into a bolster shape.

4. Press the edges to seal, then roll it tightly in a cloth and tie both ends.

5. Place it in fast-boiling water and boil rapidly for 2 hours.

6. Cut into 6 slices, each ¾ inch thick, and serve immediately.