|Flour||8 Ounce (250 Gram)|
|Baking powder||2 Teaspoon|
|Ground cloves||1 Pinch|
|Shredded suet||3 Ounce (75 Gram)|
|Currants||4 Ounce (125 Gram)|
|Sultanas||2 Ounce (50 Gram)|
|Strawberry jam||6 Tablespoon|
Sift the flour, salt, sugar, baking powder and cloves into a mixing bowl.
Stir in the suet, currants and sultanas.
Stir in enough water to bind the mixture and knead to a dough.
Roll out the dough to a rectangle about 6 mm/1/4 in thick.
Brush the edges with milk.
Spread over the jam and roll up the dough like a Swiss roll.
Press the edges together to seal.
Wrap the roll loosely in foil or muslin, making a pleat to allow for expansion.
Steam for 2 1/2 hours, replenishing the boiling water when necessary.
Remove the pan from the heat, unwrap the pudding and transfer to a warmed serving dish.