PLUM PUFFS
This recipe, from Bluebird Hill Farms, was named for Marilla's famous plum puffs in the Anne of Green Gables books by L.M. Montgomery. They are a plummy muffin, dipped into butter and then cinnamon sugar; I've seen other muffin recipes called "puffs", too, and they seem to me a more likely produce from an old-timey farm kitchen than something more akin to cream puffs--which is how some fans envision plum puffs. Since there is no "official" recipe, we can only guess--but this recipe fits my vision to a "T"! Instructions for preparing plum pulp are included at the end of the recipe; it may be frozen or used for jam, as well. While the recipe doesn't specify, I'd think a cooking or dual-purpose English plum, such as Victoria, would be ideal. Times are estimated, and do not include preparation of plum pulp or cooling time.
Provided by Halcyon Eve
Categories Low Protein
Time 35m
Yield 12 puffs, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Grease a 12-cup muffin pan.
- Mix together flour, baking powder, salt, 1/2 cup sugar, and 1/2 tsp cinnamon. Add 1 cup plum pulp (see instructions at end of recipe), cream, egg, and 1/4 cup melted butter and stir until combined (should still be lumpy, not smooth).
- Spoon batter into muffin cups to about 2/3 full. Bake about 20 minutes or until centers are set. Remove puffs from pan immediately.
- While puffs are baking, combine cinnamon and sugar. As soon as the puffs are removed from the pan, dip tops into melted butter, then into cinnamon-sugar mixture.
- To make plum pulp: Wash plums and place in a large pot. Add a little water (about 1/4 to 1/2 cup) to pot--just enough to make some steam. Cover and heat over very low heat until the fruit is soft. Pour the juice and some fruit into a colander set over a large bowl (to catch juices and pulp). Mash the fruit around with a potato masher (not too hard--you don't want to break the pits!) until most of the pulp and skins have been pressed through the colander. Discard the pits, add some more fruit to the colander, and repeat until all the fruit has been pressed through. 2 lbs of plums should yield about 3 cups pulp, which may be used for this recipe, frozen in containers or freezer bags, or made into jam. Look for European plums, not Asian plums as they are not as good for cooking.
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Orianthi Walker
[email protected]I can't wait to try this recipe!
Marcus Kashu
[email protected]These were a lot of work, but they were worth it.
King Khany
[email protected]I'm not sure what I did wrong, but my puffs didn't turn out as flaky as I would have liked.
kai pokorney
[email protected]These were really easy to make and they tasted delicious.
MAHAR MOHSIN
[email protected]I would definitely make these again, but I would use less sugar next time.
Ahmed BASSYOUNI
[email protected]The recipe was a little unclear in some parts, but the puffs still turned out great.
Junayad Hussan
[email protected]These were a little too sweet for my taste, but they were still good.
Denise Laird
[email protected]I'm not a huge fan of plums, but these puffs were still really good. The pastry was especially good.
James Filson
[email protected]These were a hit at my party! Everyone loved them.
Irma Rivera
[email protected]The recipe was easy to follow and the puffs were delicious. I used a mix of plums and peaches and they were both great.
Raja Abdul Waheed Janjua
[email protected]These plum puffs turned out amazing! The pastry was flaky and the plums were perfectly tart and juicy. I will definitely be making these again.