Sift the flour and baking-powder, add the suet and salt. Mix with sufficient water to make a soft, but firm, dough. Roll it into a rectangle about ½ in. thick. Spread with jam almost to the edge. Damp the edges and roll up lightly. Seal the edges. Wrap the pudding in a scalded, well-floured cloth; tie up the ends. Put into fast boiling water. Simmer for 2–2½ hr.