Traditional Sussex Blanket Pudding

Make a suet pastry and roll it out into a large rectangle.

Spread generously with jam or fresh seasonal fruit.

Roll up the pastry tightly like a Swiss roll.

Wrap securely in greaseproof paper and then a clean pudding cloth (or foil).

Steam or boil in a large pot for 1.5 to 2 hours.

Remove from its 'blanket' (the cloth) and slice into thick rounds.

Serve hot with plenty of custard.