A Taste of Tradition

Our mission at St. Labre Indian School is empowering Northern Cheyenne and Crow children through a tuition-free education to break the cycle of poverty and build a future where they can live Proud, Prosperous and Free.

Celebrating our students’ culture is an important element of St. Labre’s mission. This plum pudding recipe is a traditional Native American favorite. It’s a favorite of the students in our Home Ec classes (who also enjoy picking the wild plums growing around the local area) and easy to make and wonderful with warm fry bread.

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Plum Pudding

Known as énȧhéno to the Northern Cheyenne and baalappiiá to the Crow.

To get started, all you need are three simple ingredients:

Wild plums
Sugar
Cornstarch

Preparation is easy:

01

Wash the wild plums, put them in a pot and add enough water to cover them.

02

Bring the water to a boil and cook the plums until they split and most of the fruit comes away from the seeds.

03

Then, cool and strain juice from seeds and fruit.

04

Put the juice in a pot and bring to a boil.

05

Using the cornstarch and hot water, make a paste (about three tablespoons cornstarch to ¼ of a cup of hot water). Stir well so there are no lumps!

06

Slowly add the paste to the boiling juice, where it should thicken into pudding (if it isn’t thick enough, add more paste).

07

Remove from heat, add sugar to taste and decide for yourself if the proof really is in the pudding!

Discover more about St. Labre and learn about the impact we’re already having on a generation of Native American children.

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