By Auguste Escoffier
Prepare a Suet Paste and allow it to rest for 1 hour. Roll out the paste into a rectangle 5 mm (⅕ in) thick and spread it with any kind of jam. Roll up to the shape of a long sausage.
Place it on a buttered and floured cloth and tie up. Cook in boiling water or steam for 1½ hours.
To serve, cut the pudding into round thick slices 1 cm (⅖ in) thick, arrange in a circle on a dish and serve accompanied with a fruit sauce.