Pudding (Roly-Poly Jam)

Instructions

1. Mix 1 lb. of flour, the finely cut beef suet, an eggspoonful of salt, and the cold water all well together.
2. Roll out very thinly, leaving a small edge of half an inch for the dough to stick.
3. Cover the whole surface with jam — it will take about three-quarters of a pound, and quince jam is very good — then roll up and fasten the ends well.
4. Have ready a cloth which has been dipped in boiling water and well dusted with flour. Put the roly-poly in this and tie up the ends well, putting a little dry flour at each end of the cloth to prevent the water getting in.
5. Put into boiling water, and let it boil for two or three hours.