Jam Rolypoly

  70 g         suet
140 g         plain flour
1 teaspoon baking powder
1 teaspoon salt
Some         water
Some         jam or in this case preserved sour cherries

Sift the flour and baking powder into a bowl. Stir in the salt and suet. Add a little water and stir in, keep adding a little water and stirring until it becomes a dough.

Flour a surface then roll out the dough into a rectangle, maybe twice as long as it's wide. Cover with jam or preserved fruit etc, to within a couple of cm of the edge. Then roll it tightly, turning in the ends to seal it.

Wrap the now cylindrical pudding in greaseproof paper, then again in foil. Then steam it; one and a half hours in a regular pan, or forty five minutes in a pressure cooker. Unwrap and cut and enjoy with cream, custard or ice cream.

This one is, if anything, slightly anemic and undercooked as the pressure cooker didn't want to stay under pressure.