Ingredients, one pound of flour, six ounces of suet, half a pint of
water, a pinch of salt, one pound of any kind of common jam, at 7d.
Mix the flour, suet, water, and salt into a firm, compact kind of paste;
roll this out with a rolling-pin, sprinkling some flour on the table to
prevent the paste from sticking to either; fold up the paste, and roll
it out again; repeat the rolling-out and folding three times; this
operation will make the paste lighter. Next, roll out the paste one foot
long by eighteen inches wide, spread the jam all over this, roll up the
pudding in the form of a bolster, roll it up in a well-greased and
floured cloth, tie it up tightly at both ends; put the pudding into a
pot of boiling water, and boil it for nearly two hours; when done,
turn out carefully on to its dish, without breaking the crust.