Sieve the flour, baking powder and salt, and add the finely chopped or shredded suet. Mix with cold water to a stiff dough.
Roll out the suet-crust pastry into an oblong shape and straighten the edges. Spread the pastry generously with some well flavoured Jam to within 1" of the edges.
Moisten the edges of the pastry with cold water, and roll it up as tightly as possible. Wrap in greaseproof paper and roll in a pudding cloth, tying ends off with string, (reef knots only) It should now resemble a large Christmas cracker.
Steam 2-2 1/2 hours, or boil 1 1/2 hours.
Delicious served piping hot, with cream, custard or Ice cream.
Marmalade or other favourite filling can be used.