Plum Pudding Native American

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"The recipe is very plain no amounts given just ingredients wild plums are very tart so I'm probably low balling the sugar amount, this is more of this is how they do it recipe"

Original recipe yields 4 servings


  • Serving Size: 1 (386 g)
  • Calories 313.5
  • Total Fat - 1 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 1.4 mg
  • Total Carbohydrate - 73.7 g
  • Dietary Fiber - 4.5 g
  • Sugars - 56.6 g
  • Protein - 3.8 g
  • Calcium - 11 mg
  • Iron - 0 mg
  • Vitamin C - 41.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Wash plums, put in a pot an 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.

Step 2

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

Step 3

Make a paste using cornstarch and hot water.

Step 4

Use about 3 tablespoons cornstarch to 1/4 cup hot water. Stir well so that aren't any lumps.

Step 5

Slowly add the paste to the boiling juice. It should thicken the juice into pudding. If it isn't thick enough add more paste.

Step 6

Remove from heat and add sugar to taste.

Tips & Variations

No special items needed.

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