• In a mixing bowl, combine 225g self-raising flour, 100g shredded suet, and a pinch of salt.
• Gradually add 150ml of cold water while mixing with a fork or your hands until a soft dough forms.
• Lightly knead the dough on a floured surface until it is smooth and well combined.
• Roll the dough into a rectangular shape, approximately 1 cm thick, on a lightly floured surface.
• Evenly spread 4-5 tablespoons of your chosen jam (such as strawberry or raspberry) over the dough, leaving a small border (about 1 cm) around the edges to prevent the jam from oozing out during rolling.
• Starting from one of the shorter ends, gently roll the dough into a tight log shape.
• Carefully pinch the edges together to seal the roll, ensuring that the jam remains inside.
• Wrap the rolled pastry in a piece of buttered baking parchment, leaving enough room for the pudding to expand.
• Then, wrap the parchment in a piece of foil, sealing it tightly to keep the moisture in.

To Steam:

• Place the wrapped pudding in a steamer set over a pan of simmering water.
• Cover with a lid and steam for about 1.5 to 2 hours, checking occasionally to ensure the water level remains consistent. Top up with boiling water if needed.

To Bake:

• Preheat the oven to 180°C (350°F).
• Place the wrapped pudding on a baking tray and bake for about 35-40 minutes, or until the pastry is golden brown and cooked through.
• Carefully remove the pudding from the steamer or oven.
• Allow it to cool slightly before unwrapping the foil and parchment to reveal the warm, fragrant Jam Roly Poly.
• Slice and serve warm, ideally with custard, cream, or ice cream.