Treacle Pudding

Take ¼ lb. each of flour, finely chopped suet, and breadcrumbs, 1 oz of candied peel, 4 tablespoonfuls of treacle, the rind and juice of a lemon, two piled up teaspoonfuls of egg-powder. Thoroughly mix all dry ingredients, then stir in the treacle with a fork till mixture is of uniform consistency, then add the lemony juice. Put the pudding into a well-buttered basin, tie the basin up with a cloth, and boil for two hours. Serve with custard.