Plum Pudding

Wash plums, put in a pot and add enough water to cover them.  Bring to a boil and cook until the plums split and most of the fruit comes away from the seeds.  Cool and strain juice from seeds and fruit.  Put the juice in a pot and bring to a boil.  Make a paste using cornstarch and hot water.  Use about 3 tablespoons cornstarch to 1/4 cup hot water.  Stir well so that aren’t any lumps.  Slowly add the paste to the boiling juice.  It should thicken the juice into pudding.  If it isn’t thick enough add more paste.  Remove from heat and add sugar to taste. Known as énȧhéno to the Northern Cheyenne and baalappiiá to the Crow.