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Marilla’s Plum Pudding: A Taste of Green Gables

The scent of warm spices and molasses always takes me back to my grandmother’s kitchen. She had a well-worn copy of “Anne of Green Gables,” its pages stained with memories of countless read-alouds. One particular Christmas, she decided to tackle Marilla’s plum pudding. The day was a flurry of excited chatter, sticky fingers, and the comforting aroma that permeated every corner of the house, weaving a spell of warmth and togetherness. I remember the anticipation as the pudding steamed for hours, and the sheer delight of that first bite – a taste of tradition and love.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 8
Yield: 1 pudding
Dietary Type: Not specified

Ingredients

1 cup all-purpose flour
½ cup sugar
½ cup fresh bread crumbs
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup butter
½ cup raisins
½ cup currants
¼ cup walnuts, chopped
½ cup milk
¼ cup molasses
1 egg
Boiling water
Extra sugar, for sprinkling
Extra flour, for sprinkling

Equipment Needed

1-quart bowl or pudding mold
Knife
Cutting board
Large mixing bowl
Measuring cups
Measuring spoons
Pastry blender
Wooden spoon
Small saucepan
Small bowl
Large pot with lid
Aluminum foil
String
Canning rack (or mason-jar ring/hollowed tuna can)
Toothpicks
Oven mitts

Instructions

Begin by preparing your pudding mold. Grease the inside of a 1-quart bowl or pudding mold generously with butter, then sprinkle it with a bit of the extra sugar. Shake the mold until the inside surface is completely covered with a thin layer of sugar. This will help the pudding release easily and add a touch of sweetness to the crust.
Next, prepare the dried fruit. Using a knife and cutting board, chop the raisins and currants into smaller pieces. This will ensure they are evenly distributed throughout the pudding. Once chopped, sprinkle the fruit with a little of the extra flour. This helps prevent the fruit from sinking to the bottom during steaming. Set the floured fruit aside.
In a large mixing bowl, measure out the dry ingredients: flour, sugar, fresh bread crumbs, baking powder, salt, cinnamon, and nutmeg. Use a wooden spoon to mix these ingredients together until they are well combined. This ensures that the baking powder and spices are evenly distributed, leading to a consistent flavor and texture.
Now, it’s time to incorporate the butter. Using a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse bread crumbs. Work quickly to keep the butter cold; this will contribute to a tender pudding.
Add the chopped raisins, currants, and walnuts to the flour mixture. Mix with the wooden spoon to ensure that the fruit and nuts are evenly incorporated throughout.
In the small saucepan, pour in ½ cup of milk and place it over low heat. Warm the milk until tiny bubbles form around the edge of the pot, being careful not to scald it.
In the small bowl, break the egg. Add the egg to the fruit and flour mixture. Add the hot milk and molasses. With the wooden spoon, mix everything well until all ingredients are thoroughly combined and the batter is smooth.
Spoon the mixture into the prepared pudding mold or bowl. The mold should be filled almost to the top, leaving a little room for expansion during steaming.
Create a cover for the mold. Make a cover for the mold with 2 layers of aluminum foil and butter the side of the foil that will be next to the pudding. This prevents the pudding from sticking to the foil. Tie string tightly around the foil cover to keep it secure.
Prepare the steaming setup. Set the canning rack in the large pot. If you don’t have a canning rack, a mason-jar ring or a hollowed-out tuna can can be used as a substitute. Set the covered pudding on top of the rack.
Carefully pour boiling water down the side of the large pot until it comes halfway up the pudding mold. Ensure that the water doesn’t spill over the top of the foil cover.
Set the large pot over high heat until the water boils. Then, turn the heat down to medium-low, cover the pot with a lid, and steam the pudding for 3 hours. Monitor the water level during cooking, adding more boiling water as needed to maintain the halfway mark.
After 3 hours, insert a clean toothpick into the center of the pudding (right through the foil). If the toothpick comes out clean, the pudding is done. If pudding clings to the toothpick, check again in 15 minutes.
Once the pudding is done, use oven mitts to carefully remove it from the large pot. Remove the foil and let the pudding stand for 10 minutes to cool slightly.
Finally, turn the pudding upside-down onto a warm platter. The sugar coating from the mold should create a beautiful glaze on the surface. Serve it warm with Caramel Pudding Sauce.

Expert Tips & Tricks

For a richer flavor, consider soaking the raisins and currants in a bit of rum or brandy for a few hours before adding them to the pudding mixture.
If you don’t have fresh breadcrumbs, you can easily make your own by pulsing stale bread in a food processor until finely ground.
To prevent the pudding from becoming waterlogged during steaming, make sure the foil cover is securely fastened and that the water level is carefully monitored throughout the cooking process.
If you’re short on time, you can steam the pudding in a pressure cooker for about an hour. Be sure to follow the manufacturer’s instructions for your specific pressure cooker.

Serving & Storage Suggestions

Serve Marilla’s Plum Pudding warm, preferably with a generous ladle of Caramel Pudding Sauce. A dollop of whipped cream or a scoop of vanilla ice cream would also make a delicious addition.

Leftover plum pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently steam it for a few minutes or microwave it in short bursts until warmed through. You can also freeze the pudding for longer storage. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	360.8 kcal	N/A
Calories from Fat	141g	39%
Total Fat	15.7 g	24%
Saturated Fat	8.2 g	41%
Cholesterol	59.1 mg	19%
Sodium	321.4 mg	13%
Total Carbohydrate	52.5 g	17%
Dietary Fiber	2 g	8%
Sugars	30.4 g	121%
Protein	5.1 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. Be sure to also use gluten-free breadcrumbs.
If you’re not a fan of walnuts, you can substitute them with pecans, almonds, or any other nut of your choice.
To make a dairy-free version, use a plant-based milk alternative like almond milk or soy milk instead of cow’s milk. You can also substitute the butter with a vegan butter substitute.
Experiment with different spices! A pinch of ground cloves or allspice can add a warm and festive touch.

FAQs (Frequently Asked Questions)

Q: Can I make this plum pudding ahead of time?
A: Absolutely! In fact, many people believe that plum pudding tastes even better after it has had a chance to sit for a few days. Just store it properly in the refrigerator and reheat before serving.

Q: What if I don’t have a pudding mold?
A: You can use any heat-safe bowl that is approximately 1 quart in size. Just be sure to grease and sugar it well to prevent sticking.

Q: Can I use dried breadcrumbs instead of fresh?
A: While fresh breadcrumbs are preferred for their softer texture, you can use dried breadcrumbs in a pinch. Just be sure to moisten them slightly before adding them to the mixture.

Q: Is it necessary to steam the pudding for the full 3 hours?
A: Yes, steaming the pudding for the full 3 hours is essential for ensuring that it is cooked through and has the proper texture.

Q: What can I serve with plum pudding besides Caramel Pudding Sauce?
A: Plum pudding is delicious with a variety of toppings, including whipped cream, vanilla ice cream, custard sauce, or even a simple dusting of powdered sugar.

Final Thoughts

Marilla’s Plum Pudding is more than just a dessert; it’s a taste of nostalgia, a connection to simpler times, and a reminder of the enduring power of tradition. I encourage you to try this recipe and experience the magic for yourself. Gather your loved ones, fill your kitchen with the comforting aroma of spices, and create memories that will last a lifetime. Don’t be afraid to add your own personal touch – a sprinkle of your favorite spice, a splash of rum, or a unique serving suggestion. And, of course, I would love to hear your feedback! Share your experiences and any variations you try, and let’s keep the spirit of Green Gables alive in our kitchens.

Marilla’s Plum Pudding – Anne of Green Gables Recipe