Preheat the oven to 200C, Gas Mark 6

Add the flour, salt and suet into a bowl.

Gradually add the water, mixing until a soft dough is formed.

Knead then roll out into a rectangle 1 cm thick.

Spread the jam onto the dough leaving a border round the edge.

Use cold water on the ends to help create a seal.

Roll the dough up pinching the ends together as you go.

Place on buttered greaseproof paper and roll this round the pudding making a concertina fold at the top to allow the pudding to expand.

Twist the ends of the greaseproof paper like a boiled sweet wrapper to hold it together

Place the pudding in a loaf tin.

Fill a roasting tin with boiling water and place at the bottom of the oven

Place the loaf tin and pudding on the top shelf and bake for 45 minutes

Serve with custard