PLUM pudding and mince pies from a sailor’s 1920s recipe book could be on the menu at HMS Raleigh this Christmas.

Chief Petty Officer Arthur Hayne started his naval career as a cook in 1923 but later became a steward ‘as he couldn’t stand the heat in the kitchen’, said his daughter, Julie Wallace.

Arthur served at Raleigh in the early 1940s and Julie attended primary school in Torpoint. She said her father’s handwritten recipe book had been hanging around in a drawer - and she wanted it to go to someone who might use it.

‘My father started as a cook, but then he couldn’t stand the heat of the kitchen so he turned to a steward,’ said Mrs Wallace.

‘He served at HMS Raleigh from September 1942 to September 1944. I used to come up here with him.

‘I wanted the book to go somewhere where it would be of interest to the Navy, to see what someone was cooking back then. Some of the recipes are familiar to me and I’ve photocopied some to keep.’

The book, which includes instructions for various dishes including mince pies and plum pudding, was seized upon by Raleigh Chef Tom Andrews, who is currently putting together a Royal Navy cookbook.

‘Arthur’s recipe book is really impressive. It’s so small, and you can tell how old it is and how well used it’s been,’ he said.

‘For a book that’s nearly 100 years old it’s in amazing condition.’