The pudding recipe was supplied by Messrs Alfred Bird & Sons (Bird's Custard) so if you fancy making an Edwardian Christmas pudding 100 years after the original recipe was published, here it is (makes six puddings):
Ingredients: 3lb breadcrumbs, 1.5lb flour, 6lb raisins, 3lb currants, 4.5 lbs suet (finely chopped), 4.5 lb moist sugar, 0.75lb mixed peel (sliced), whole nutmeg (grated), powdered cinnamon (saltspoonful), salt (teaspoonful), 2.5 pints milk, egg power (6 heaped teaspoonfuls).
Mix together with wooden spoon. Moisten gradually with milk, pour into well-buttered basins. Tie on pudding-cloths, buttered and sprinkled with flour. Boil for 8 hours.