Jam roly poly pudding

Mix the flour, suet and salt in a bowl.
Stir in with the blade of a knife just enough water to bind the mixture to form a light dough.
Roll the dough out on a floured surface to an oblong. The dough should be 1 cm thick.
Spread the centre generously with jam leaving a 3 cm border without jam all the way down each side and one end.
Roll up loosely, starting with the end that has jam right to the edge. Enclose the roll in foil, forming pleats in the foil to allow the roll to rise. Place the roll in a steamer or on the rack of a roasting pan. Fill the bottom half with water. Cover the pan and steam for 2 hours, adding more water if necessary.
Serve with custard.