• Plum Puffs •

""The cheerful supper table, with the twins' bright faces, and Marilla's matchless plum puffs...of which Davy ate four...did "hearten her up" considerably..." Anne Of Avonlea, XII.

I have tried looking for a good plum puff recipe for a long time because as an Anne fan, you are acutely aware of how famous Marilla's Plum Puffs are amongst Anne fans worldwide, especially online. And I have reason to belive this is is it! This recipe is from the Anne of Green Gables Treasury book and was typed out and sent in by Tai.

Both Marilla and Suan Baker made fruit "puffs" on occasion, and they would make an unusual and delicious addition to your party menu. Plums are mentioned often in the Anne books, probably because there were so plentiful and versatile. There were both cultivated and wild plums, which could be preserved whole or made into jam. Plum jam was a particular favorite of Davy Keith, who "had no sorrows that plum jam could not cure." Davy also considered plum cake a delicacy, but in that instance the "plums" were actually raisins, sometimes called Plums in those days. (The "plums" in Christmas Plum Puddings are also raisins). Your tea party guests probably don't need heartening up as Anne did after her "Jonah Day" at school, but they will be delighted with these puffs just the same (Collins & Eriksson, 1997).


*Note* Results may vary

- ½ Cup Butter
- 3 Tbsp Butter
- ½ Cup All-Purpose Flour
- 1 Ttsp Granulated Sugar
- 2 Eggs
- ½ Cup Plum Jam
- ½ Cup Cream Cheese or Whipped Cream
- Sifted Icing Sugar

1) Preheat your oven to 425 F (220 C). Grease a baking sheet lightly.

2) In a large saucepan, heat the water and butter until boiling. When the butter has melted, turn the heat to low, add the flour and sugar all at once and mix them thoroughly. (A wooden spoon seems to work best for this). Continue to beat the mixture over low heat until it leaves the sides of the pan, about 1 minute.

3) Remove the pan from the heat. Add one egg and beat the mixture until it is smooth. Add the second egg and beat again until smooth.

4) Drop the dough by teaspoonfuls onto the baking sheet, about 2 inches (5 cm) apart; they should be about 1 inch (2.5) around. (The puffs will double in size as they bake.) Bake for about 15 to 20 minutes, or until they are golden-brown.

5) STake puffs out of the oven and turn the heat off. Close the oven door with a toothpick or thin skewer; poke to let the steam out. Return the puffs to the turned-off but warm oven for about 5 minutes to ensure that the insides are done. Remove the puffs from the oven and cool them on a rack.

6) When cool, gently split the puffs in half and fill each one with a spoonful of jam and dab of cream cheese or whipped cream. When all the puffs are filled, arrange them on a platter and sift icing sugar over the top.

Makes 2 to 3 dozen small puffs.

From Tai's experience: I have made these puffs and a few things to know. First, even though the recipe says it doubles in size, it’s still a really small puff.
Second, like any other kind of puff, it deflates when it’s cooled. It looks great when it comes out of the oven, but afterwards, it deflates and makes it kind of difficult to split in half. Cream cheese tastes better than whipped cream too. FYI.
However, these taste great, and can make yummy little treats.

Reference: Collins, C. S. & Eriksson, C. W. (1997). Anne of green gables treasury. Toronto, ON: Penguin (Non Classics).

Last updated: April 26, 2009
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