Sift the flour, baking powder, salt and ginger into a
bowl. Stir in the suet and mix with enough of the water to form a soft
but not sticky dough. Knead gently on a lightly floured surface.
Roll out to a rectangle and spread with the marmalade to within 1
cm/1/2 in of the edge all round. Sprinkle with the raisins and sugar.
Brush the edges with water. Turn in the side edges, then roll up. Wrap
in a double thickness of buttered foil, sealing the ends well. Steam
for 2-2 1/2 hours. Unwrap and serve with thick cream.