As a resident home economics teacher in this fandom I've taken it upon myself to try out awae recipes, so here's a tag boost thread no one asked for

Live tweeting making Marilla's plum puffs so you don't have to

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I'm armed with my recipe and after a brief trip to Tesco I now have my ingredients (shout out to blackberry jam for the last minute substitution because tesco isn't boujee enough for the real stuff)

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Two seconds in and we've already hit a stumbling block. Presumably 220°C in ye olden dayes was necessary but my oven is fan assisted

We'll try 200°C and pray to Mary Berry and the ghost of Marilla that all goes well

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Despite Marilla's suggestion, I'll be forgoing the old pan with two handles and using a newer pan with one handle

Hoping that isn't what turns this from a success into a failure

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Lo and behold! Another stumbling block!

I'm a metric measurement wench and cups mean NOTHING to me

Hoping this mug will suffice as a cup measurement
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The butter directly into water thing is making me marginally uncomfy and I'm not sure what temperature to heat it at

Going mid temp because I'm a little afraid of the water boiling off before the butter melts

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Fat and water do not emulsify so this is looking a little grim

(and yes my photography skills are shocking)
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Our girl Marilla knew what she was doing

Apparently I'm making a little choux pastry

(and yes, I did spill sugar everywhere)
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And now we wait for the pastry to cool a little because I'm pretty sure scrambled egg puffs would win no prizes at all

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Adding eggs one at a time as advised

1 egg in and this mixture is ~sticky~ had to abandon my whisk for a wooden spoon *Irish children up and down the country quake*

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2 eggs in and it's a little looser

Rachel Lynde made it look so easy to stir though. Either she's a liar or I'm super weak

And this is what we're currently working with
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Also, shout out to Seamus who lives up the road for the eggs

Wishing him and his chickens the very best
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Not a lot of direction in portioning these out, just drop it onto a tray in two inch blobs

I don't think this mixture will make too many either but I live in hope

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And into the oven they go!

I got 9 out of the mixture but might have gotten more if I had a better concept of what 2 inches looks like

Baking them for 15 minutes and I'll see how I go from there

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Can confirm they are puffing up deliciously but are browning a little too quickly for my liking so I'm turning the oven down

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15 minutes is up but some are still a little pasty (much like myself) so back into the oven they go for 5 more minutes

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And we have puffs!

They look a little yellowy because it's almost 10 here and my big light is on

They've grown sizeably during their time in the oven

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Ok so, they've cooled and are about to be filled

All I can say at this stage is blessed be the electric whisk!

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And there we have them! Some little puffs ready for tea and sampling!

Will be back with concluding thoughts soon

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Alrighty, well this took a lot longer than it should of but anything worth winning a prize deserves a little love I guess

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These were delicious (may have been made better if I had actual plum jam) and I'd make them again

The recipe was easy to follow once I worked out the cups and they baked in twenty minutes so were pretty quick

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All in all, I'd say our 1899 baking queen was worthy of her top prize (lemon drizzle wasn't a thing then, right?)

Blue ribbons all around!

Ps. My dad really enjoyed them and he's super fussy so that was a big thumbs up
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Also @YoWalleyB if you have anymore old recipes hiding in your archives please share them!.

I would do this again

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