1914 recipe for the perfect Christmas pud

For the benefit of our lady readers we give them the best recipe we know of for their Christmas pudding.

¾ lb of flour

2 heaped-up teaspoons of Borwick's Baking Powder

2 ounces of bread crumbs

1½ lb of suet

2 lb of raisins

1 lb of currants

10 oz of sugar

2 oz of almonds

1 lb of mixed candied peel

Salt and spice to taste

Mix the ingredients well together and add six eggs well beaten and three-quarters of a pint of milk. Divide in two and boil for eight hours.

[The Luton News, November 29th, 1914]