Marilla's Plum Pudding - Anne of Green Gables

“Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe.”
READY IN:
3hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Equipment You Will Need:.
  2. 1 quart bowl or pudding mould.
  3. extra sugar for sprinkling.
  4. knife for chopping.
  5. cutting board.
  6. extra flour for sprinkling.
  7. large mixing bowl.
  8. measuring cups.
  9. measuring spoons.
  10. pastry blender.
  11. wooden spoon.
  12. small saucepan.
  13. small bowl.
  14. large pot with lid.
  15. aluminum foil.
  16. string.
  17. *canning rack.
  18. toothpicks.
  19. oven mitts.
  20. * You can use a mason-jar ring or a hollowed out tuna fish can.
  21. Directions:.
  22. Grease the inside of the pudding mould or bowl, then sprinkle it with a bit of extra sugar. Shake the mould until the inside surface is covered with sugar.
  23. Chop the raisins and currants with the knife. Sprinkle them with a little of the extra flour and set them aside.
  24. Measure out the flour, sugar, bread crumbs, baking powder, salt, cinnamon and nutmeg into the large bowl. Mix with the wooden spoon.
  25. With the pastry blender, cut in the butter until the mixture looks like course bread crumbs.
  26. Add the chopped raisins, currants, and walnuts to the flour mixture. Mix with the wooden spoon.
  27. Pour 1/2 cup milk into the small saucepan and place it over low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
  28. Break the egg into the small bowl. Then add it to the fruit and flour mixture. Add the hot milk and molasses. With the wooden spoon mix everything well.
  29. Spoon the mixture into the pudding mould or bowl. Make a cover for the mould with 2 layers of aluminum foil and butter the side of the foil next to the pudding. Tie string around the foil cover to keep it tight.
  30. Set the canning rack in the large pot. Set the covered pudding on top. Carefully pour some boiling water down the side of the large pot until it comes half way up the pudding mould.
  31. Set the large pot over high heat until the water boils. Turn the heat down to medium low and put the lid on. (If needed, add more water during the cooking.).
  32. Steam the pudding for 3 hours. Insert a clean toothpick into the centre of the pudding (right through the foil). If it comes out clean, the pudding is done. If pudding clings to the toothpick, check again in 15 minutes.
  33. When the pudding is done, use oven mitts to remove it from the large pot. Remove the foil and let the pudding stand for 10 minutes.
  34. Turn the pudding upside-down onto a warm platter. Serve it with Caramel Pudding Sauce.

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