Roly poly puds were always made with suet and either cooked in a "rag" with string attached to each end of the parcel---to enable a fork to be inserted under to get the hot pud from saucepan OR these can be put in a basin covered with grease proof paper ,pleated for expansion, and finally covered with sheeting,also with a pleat and string around top of basin , making a loop again to facilitate the getting out of bowl from boiling water in saucepan, this method does not get the suet part wet as the rag method does, and ALWAYS REMEMBER NEVER TO ALLOW PAN TO DRY OUT!!
If a recipe for suet pud is required am happy to print .