225g (8oz) suet pastry
5x15ml spoon (5 tbsp) jam, syrup or marmalade.

(1) Heat the oven to 200C, 400F, gas mark 6. Grease a baking tray.

(2) Roll out the pastry on a floured surface to 25.5x20.5cm (10x8 inch) rectangle.

(3) Spread with jam, syrup or marmalade to within 2.5 cm (1 inch) of the edges to avoid jam burning.

(4) Moisten the edges with water, roll up loosely from the narrow end, press edges to seal. Place roll on tray with join underneath and bake for about 30-35 minutes. Alternatively, loosely wrap in grease proof paper and foil and steam for about one and a half hours.