Marilla’s Plum Puffs: A Taste of Avonlea

Some of my fondest childhood memories involve reading Anne of Green Gables while nestled in my grandmother’s sun-drenched kitchen. The descriptions of Avonlea and its hearty, comforting fare always sparked my imagination, but none more so than Marilla Cuthbert’s legendary plum puffs. Though never explicitly detailed in the books, I always envisioned them as rustic, plummy muffins, the kind of simple treat that would warm you from the inside out on a chilly autumn evening. These Plum Puffs, inspired by that vision, are a taste of that imagined Avonlea – simple, satisfying, and bursting with the sweet-tart flavour of plums.

Recipe Overview

• Prep Time: 45 minutes (includes plum pulp preparation)
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yields: 12 puffs
• Serves: 12
• Dietary Type: Vegetarian

Ingredients

For Plum Pulp:

• 2 lbs plums, washed (Victoria or other English plums recommended)

For Puffs:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1 cup cream (or 1/2 cup milk)
• 1 egg, slightly beaten
• 1/4 cup unsalted butter, melted

For Topping:

• 2 tablespoons unsalted butter, melted
• 1/2 cup sugar
• 1/2 – 1 teaspoon cinnamon (or to taste)

Equipment Needed

• Large pot
• Colander
• Large bowl
• Potato masher
• 12-cup muffin pan
• Mixing bowls
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin pan thoroughly to prevent sticking.

2. In a large mixing bowl, whisk together the flour, baking powder, salt, 1/2 cup sugar, and 1/2 teaspoon cinnamon. This ensures even distribution of the leavening and spices throughout the batter.

3. In a separate bowl, combine 1 cup plum pulp (see instructions below for preparation), cream (or milk), egg, and 1/4 cup melted butter. Stir this mixture until just combined.

4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should be lumpy; do not overmix. Overmixing will develop the gluten in the flour, resulting in tough puffs.

5. Spoon the batter into the prepared muffin cups, filling them about 2/3 full. This allows the puffs to rise properly without overflowing.

6. Bake for approximately 20 minutes, or until the centers are set. You can test for doneness by inserting a toothpick into the center of a puff; if it comes out clean or with just a few moist crumbs, they are ready.

7. Remove the puffs from the pan immediately and place them on a wire rack. This prevents them from steaming in the pan and becoming soggy.

8. While the puffs are baking, prepare the cinnamon-sugar topping. In a small bowl, combine the remaining 1/2 cup sugar and 1/2 to 1 teaspoon cinnamon (adjust to your taste preference).

9. As soon as the puffs are removed from the pan, dip the tops into the remaining 2 tablespoons melted butter, then dip them into the cinnamon-sugar mixture. Ensure the entire top surface is coated for maximum flavour and sweetness.

To Make Plum Pulp:

1. Wash the plums and place them in a large pot.

2. Add a little water to the pot (about 1/4 to 1/2 cup), just enough to create some steam.

3. Cover the pot and heat over very low heat until the fruit is soft and easily mashed. This process gently cooks the plums and releases their juices.

4. Pour the cooked plums and their juices into a colander set over a large bowl. This will separate the pulp from the pits and skins.

5. Mash the fruit around with a potato masher (gently – you don’t want to break the pits!) until most of the pulp and skins have been pressed through the colander.

6. Discard the pits and any remaining skins. Add more fruit to the colander and repeat until all the fruit has been processed.

7. 2 lbs of plums should yield approximately 3 cups of pulp. The plum pulp may be used immediately for this recipe, frozen in containers or freezer bags for later use, or made into plum jam.

Expert Tips & Tricks

• Plum Choice: European plums, such as Victoria, are recommended for their flavour and texture when cooked. Avoid Asian plums, as they are not as well-suited for baking and cooking. If you can’t find Victoria plums, any dual-purpose English plum will work well.
• Don’t Overmix: The key to tender puffs is to avoid overmixing the batter. Stir just until the wet and dry ingredients are combined. A few lumps are perfectly fine.
• Warm the Cream: If you have time, warming the cream (or milk) slightly before adding it to the batter can help to create a more even texture.
• Spice It Up: For an extra layer of flavour, consider adding a pinch of nutmeg or cloves to the cinnamon-sugar topping.
• Muffin Pan Prep: Be generous when greasing the muffin pan to ensure the puffs release easily. You can also use muffin liners if preferred.

Serving & Storage Suggestions

Serve these Plum Puffs warm, fresh from the oven, for the best flavour and texture. They are delicious on their own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Leftover puffs can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, warm them gently in a low oven (around 300°F or 150°C) for about 5-10 minutes. You can also microwave them for a short burst, but be careful not to overcook them, as they can become tough.

For longer storage, freeze the puffs in an airtight container or freezer bag for up to 2 months. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

Please note that these values are estimates and can vary depending on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	262 kcal	13%
Total Fat	9.7 g	14%
Saturated Fat	5.8 g	28%
Cholesterol	43.9 mg	14%
Sodium	198.1 mg	8%
Total Carbohydrate	42 g	13%
Dietary Fiber	1.7 g	6%
Sugars	24.3 g	N/A
Protein	3.5 g	6%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check the label to ensure it contains xanthan gum for binding.
• Dairy-Free: Use non-dairy milk (such as almond, soy, or oat milk) instead of cream. Use a dairy-free butter substitute or coconut oil instead of butter.
• Vegan: In addition to substituting the dairy, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken).
• Spice Variations: Experiment with different spices in the batter and topping. Ground cardamom, ginger, or allspice would be delicious additions.
• Other Fruits: While plums are traditional, you can adapt this recipe to use other fruits, such as apples, peaches, or berries. Simply adjust the cooking time as needed.

FAQs (Frequently Asked Questions)

Q: Can I use canned plum filling instead of making my own plum pulp?

A: While homemade plum pulp is ideal, you can use canned plum filling as a substitute. Be sure to drain any excess liquid and adjust the sugar in the recipe accordingly, as canned fillings are often very sweet.

Q: How do I know when the plum puffs are done?

A: The puffs are done when they are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Q: Can I make the batter ahead of time?

A: It’s best to bake the puffs immediately after mixing the batter. If you make the batter ahead of time, the baking powder may lose its effectiveness, resulting in flat, dense puffs.

Q: Can I freeze the plum pulp?

A: Yes, plum pulp freezes very well. Store it in an airtight container or freezer bag for up to 2 months. Thaw it overnight in the refrigerator before using.

Q: Why are my plum puffs dry?

A: Overbaking is the most common cause of dry plum puffs. Be sure to check for doneness regularly and remove them from the oven as soon as they are ready. Overmixing the batter can also lead to dry puffs, so be gentle when combining the ingredients.

Final Thoughts

These Plum Puffs are more than just a recipe; they’re a warm embrace of simple, comforting flavours. I encourage you to try this recipe and bring a little bit of Avonlea into your own kitchen. Don’t be afraid to experiment with variations and make it your own. And most importantly, share your creations with loved ones and spread the joy of a delicious, homemade treat. Perhaps pair them with a cup of strong tea, and let the warmth of the plums transport you to a simpler time. Enjoy!