Plum Pudding And Sauce

Adriana Pacheco

“Why I suppose in the end it was a romantic way to perish, for a mouse.”


When I think of foods associated with Anne of Green Gables the first one that always comes to mind is Plum Pudding with sauce. Poor Anne was so mortified when she admitted that a mouse had drowned in the sauce, but it is really a truly hilarious moment.

Here is a recipe from Cooking With Anne of Green Gables for a delicious Plum Pudding with sauce- the drowned mouse is optional!

Prep Time:

15-30 minutes

Freeze Time:

Cook Time:

4.5 hours

Total Time:

5 hours

Serving Size:

Inspired By:

Cooking With Anne of Green Gables Recipes From Edwardian Kitchens


Plum Pudding:

1/2 tsp baking soda

1 tsp cinnamon, ground

1/2 tsp cloves, ground

1/4 tsp salt

1 tbsp orange rind, grated

1/2 cup regular flour, sifted

3/4 cup fine, dry bread crumbs

1/2 cup butter or margarine

3/4 cup brown sugar, firmly packed

1 cup pitted dates, cut up

1 cup seedless raisins

1 cup mixed candied fruits, chopped

1 cup pecans, chopped

1/2 cup currants

1 can (1 lbs) purple plums, drained, pitted and chopped

3 eggs


Plum Pudding Sauce:

1/2 cup butter or margarine

1 ½ cups icing sugar, sifted

Brandy or Rum, to taste


Plum Pudding:

Grease an 8-cup mold and dust evenly with fine sugar. Sift flour, baking soda, cinnamon, cloves and salt into a small bowl. Stir in bread crumbs.

In a large bowl, cream butter/margarine with brown sugar until its light and fluffy. Beat in eggs, then stir in plums and orange rind. Stir in flour mixture until blended. Fold in dates, raisins, candied fruits, pecans and currants.

Spoon into prepared mold. Cover tightly. Steam for four and a half hours, or until the pudding is firm. Keep water boiling gently during cooking time; add more water if needed. If needed, loosen pudding around the edges with a knife. Once cooked, invert onto a serving plate.

Serve pudding with plum pudding sauce.

Plum Pudding Sauce:

Beat 1/2 cup butter/ margarine with 1 ½  cups of sifted icing sugar and add brandy or rum to taste. Cream until fluffy and light.


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