Instructions: Mix together the flour suet and a pinch of salt in a bowl. Using the blade of a knife mix in 175ml to 200ml cold water enough to make a softish dough.

Using floured hands roll on a floured board to an oblong about 30cm x 20cm.

Spread with jam leaving a narrow border around the edges. Roll up the long edge swissrou like then pinch the ends together.

Remove to a lightly buttered baking tin (one with shallow sides: some fat will seep out) and bake at 200C/400F/Gas Mark 6 for about 35 minutes until golden brown. Alternatively wrap in foil and steam in a steamer or fish kettle for 1 3/4 to 2 hours.

Remove carefully to a warm serving dish and serve with generous amounts of custard.

The best jams to use are strawberry raspberry or damson.

Serves 4

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