Native American BERRY PUDDING (CHOKECHERRY, BUFFALO BERRY, JUNE BERRY) Baalappia – Crow word for pudding Ingredients: Berries Water Flour Sugar 1. Boil berries in a large saucepan. The water should be a couple of inches above the berries. Boil approximately 10 minutes. 2. Strain berry juice and save. 3. Mash the berries to release the juice and taste. Set aside berries. 4. Mix enough flour and water to make a thick mixture (not paste). 5. Using the same boiling pan, pour mashed berries and less than half of the saved berry juice back in the pan. Heat at medium high, slowly pouring the flour mixture in the pan. Keep stirring. If liquid gets thick, pour more berry juice, but not too much. 6. Keep stirring the pudding until it comes to a boil; immediately remove from stove (the thickness is up to the cook depending on whether you like thin watery pudding or thicker pudding). If made correctly, there should be some juice left. After the pudding cools down, add sugar to your taste. Stirring is the trick to an almost perfect Indian pudding. Never leave the pudding while cooking. The pudding can easily burn, and it will ruin the good taste of the berry pudding. There is no cup-by-cup, spoon-by-spoon measurement in making an Indian pudding. Whether you make a small or a large pot of pudding depends on how many berries you have.
Posted on: Tue, 08 Oct 2013 23:37:07 +0000
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