WEBVTT 00:00:09.009 --> 00:00:12.721 My name is Harriet Wapachee, I’m from Nemaska. 00:00:13.680 --> 00:00:23.732 I was born on April 19, 1946. 00:00:23.732 --> 00:00:31.114 I want to show you how to make steamed pudding. 00:00:31.114 --> 00:00:35.702 I taught people how to make it for a while now. 00:00:35.702 --> 00:00:39.622 I learned to make steamed pudding by watching how my parents made it. 00:00:39.622 --> 00:00:42.834 I was able to teach others by watching how my parents made steamed pudding. 00:00:42.834 --> 00:00:48.256 I watched my late dad and late mom make it, as well as my aunt. 00:00:48.256 --> 00:00:54.137 That’s how I learned it and now I’m passing what I learned to others 00:00:54.137 --> 00:00:58.141 and I’m happy that others want to learn it. 00:00:59.059 --> 00:01:02.395 So now, I’m going to make the steamed pudding. 00:01:02.395 --> 00:01:10.528 I’ll first melt one cup of white sugar. 00:01:11.154 --> 00:01:18.036 I’ll have to be careful not to let it burn. 00:01:20.580 --> 00:01:22.999 It won't be good if you burn it. 00:01:22.999 --> 00:01:28.254 If you do, the steamed pudding is going to taste bitter. 00:01:28.254 --> 00:01:32.967 I’ll now melt my white sugar 00:01:32.967 --> 00:01:36.554 and put it at low. 00:01:37.263 --> 00:01:41.184 This is all purpose flour, 00:01:41.184 --> 00:01:46.981 I used 8 cups of it and it’s going to be a big one. 00:01:47.565 --> 00:01:56.950 I use 8 cups for the big one 00:01:56.950 --> 00:02:06.000 and 4 cups for the small one. 00:02:06.000 --> 00:02:24.769 I’ll now use 6 small tablespoons of baking powder. 00:02:29.941 --> 00:02:33.736 I don’t put it in one spot, but put it all around. 00:02:41.494 --> 00:02:43.288 This is the last tablespoon. 00:02:43.830 --> 00:02:47.333 I’ll close this, so that I don’t spill it. 00:02:50.628 --> 00:02:53.381 I’m now going to mix it up. 00:03:01.806 --> 00:03:07.270 In here this is all purpose flour and baking powder. 00:03:08.938 --> 00:03:12.108 I’ll put in the raisins. 00:03:16.237 --> 00:03:19.741 I’ll put 1 cup of large raisins into the mix. 00:03:23.411 --> 00:03:30.001 If I don’t have the large ones, I use the small ones. 00:03:32.837 --> 00:03:42.430 And if I’m in the bush and forgot to bring raisins, 00:03:42.430 --> 00:03:47.936 I would use these dried fruits 00:03:48.436 --> 00:03:53.775 and all sorts of berries. 00:03:54.359 --> 00:03:56.736 I’ve made steamed pudding like that once. 00:03:56.736 --> 00:04:02.367 When I didn’t have raisins, I tried using different berries. 00:04:04.744 --> 00:04:11.501 A cook doesn’t worry what to use if something is missing, 00:04:11.501 --> 00:04:14.754 they just use their imagination. 00:04:14.754 --> 00:04:18.883 The raisins are in and now I’m going to mix it up. 00:04:27.100 --> 00:04:31.354 This here is all purpose flour, baking powder and raisins. 00:04:31.354 --> 00:04:34.357 Now I’m going to add white sugar. 00:04:37.735 --> 00:04:39.737 This here is white sugar. 00:04:47.537 --> 00:04:50.707 I’ll now mix it up. 00:04:51.082 --> 00:04:54.877 This doesn’t need the recipes written down. 00:04:54.877 --> 00:05:01.342 When you’re in the bush, you use this. 00:05:01.342 --> 00:05:04.095 You use your mind to make it. 00:05:05.346 --> 00:05:11.477 If you see it in a book, it has too many ingredients 00:05:11.477 --> 00:05:15.523 and it doesn't need to be like that. 00:05:15.523 --> 00:05:21.362 For steamed pudding, the most important ingredient not to forget is baking powder. 00:05:21.362 --> 00:05:25.199 If there isn’t baking powder, your steamed pudding will be flat. 00:05:29.787 --> 00:05:37.420 Steamed pudding is very good for walking out ceremonies 00:05:37.420 --> 00:05:43.176 or snowshoe ceremonies. 00:05:43.176 --> 00:05:48.765 It’s also really good to have steamed pudding when there is a feast. 00:05:49.223 --> 00:05:56.773 We made a lot of steamed pudding this past Christmas. 00:05:58.524 --> 00:06:04.947 It’s also good to make steamed pudding for weddings. 00:06:06.741 --> 00:06:14.540 It’s good to nibble on it once they finish their main course. 00:06:15.124 --> 00:06:17.543 Steamed pudding is very good. 00:06:17.543 --> 00:06:28.054 I learned from watching my late mom, my late dad and late grandmother make it. 00:06:29.514 --> 00:06:35.937 When someone watches how a person cooks, that’s how they learn it. 00:06:36.521 --> 00:06:41.901 It’s a nice feeling to watch elders do something. 00:06:43.403 --> 00:06:49.075 This mix is all purpose flour, baking powder, raisins, and white sugar. 00:06:49.075 --> 00:06:55.289 Now I have to wait for the white sugar to melt, it’s still not melting. 00:06:56.791 --> 00:07:00.378 The white sugar doesn’t need to be dark. 00:07:01.003 --> 00:07:03.214 It’s not completely melted. 00:07:04.090 --> 00:07:06.801 If it’s dark, you can taste it in the steamed pudding. 00:07:06.801 --> 00:07:13.141 The white sugar needs to melt just right and that’s what I’ll be doing. 00:07:13.141 --> 00:07:15.852 I’ll wait for the white sugar to melt. 00:07:15.852 --> 00:07:18.604 Then I mix it with water and continue to melt it. 00:07:18.604 --> 00:07:24.694 Once I mix it with water, it will harden around it. 00:07:24.694 --> 00:07:29.240 I’ll stir it up and it will evenly mix so there will be none left on the pan. 00:07:33.494 --> 00:07:36.414 Once this white sugar has melted, 00:07:36.414 --> 00:07:45.590 I’ll pour 4 cups of hot water on it so that there will be enough for the steamed pudding. 00:07:47.508 --> 00:07:50.511 I’ll pour it so it has enough flour mix. 00:07:51.512 --> 00:07:56.851 Eggs and milk are sometimes used. 00:07:56.851 --> 00:08:02.648 For this recipe, it’s used whenever you're in the bush. 00:08:04.358 --> 00:08:09.363 While the white sugar is still hot, I’ll pour the hot water into the flour. 00:08:09.363 --> 00:08:13.451 To add moisture, I’ll use butter. 00:08:18.289 --> 00:08:21.709 People can also use oil. 00:08:21.709 --> 00:08:31.969 If someone doesn’t use butter, they can substitute using oil or tenderflake lard. 00:08:31.969 --> 00:08:36.182 A long time ago, lard would be used. 00:08:36.182 --> 00:08:39.894 You can make steamed pudding in many ways, 00:08:39.894 --> 00:08:50.655 you can make it using a pot, using a bag, or steam it in the oven. 00:08:50.655 --> 00:08:57.328 Or you could make them on a cast iron pan. 00:08:58.037 --> 00:09:05.628 I saw an elderly woman, she tied it up without touching the stove, but just above to heat it up. 00:09:05.628 --> 00:09:11.384 She placed her steamed pudding throughout the day only to turn it once she entered her place. 00:09:11.384 --> 00:09:14.971 It was very good as she closed it. 00:09:16.013 --> 00:09:20.393 You can make steamed pudding in many ways, there isn’t just one way to make it. 00:09:21.310 --> 00:09:26.732 Look at this, It’s just about ready, 00:09:30.695 --> 00:09:32.321 but I’ll melt it a little more. 00:09:32.321 --> 00:09:37.410 I’ll now use this to pour hot water, I’ll be using 4 cups of hot water. 00:09:39.662 --> 00:09:45.835 Others use a spoon to stir, but it sticks on the spoon. 00:09:45.835 --> 00:09:51.924 For myself I don’t use it, I move the pan like this 00:09:55.803 --> 00:10:01.017 and now I’ll pour hot water on it. 00:10:01.017 --> 00:10:06.188 When making this in your home, tap water is used. 00:10:06.897 --> 00:10:16.490 When you pour water into the melted sugar, it won’t stick to the pan. 00:10:22.121 --> 00:10:27.376 People shouldn’t be surprised by the noise, they should be ready for it. 00:10:27.752 --> 00:10:29.378 That’s the reaction from using water. 00:10:35.551 --> 00:10:40.348 This is hot water, which I will now use. 00:10:45.936 --> 00:10:48.981 I’ll be using 4 cups of it. 00:10:58.658 --> 00:11:11.420 I’ll continue heating it, because the sugar hardened directly on the pan. 00:11:11.420 --> 00:11:18.469 I’ll wait for it to boil so that the sugar isn’t hard anymore. 00:11:21.472 --> 00:11:26.852 Once I finish boiling it, I’ll pour it into my mixture to cool it down. 00:11:27.770 --> 00:11:32.900 I’ll then add butter in it while it’s still hot. 00:11:33.943 --> 00:11:44.370 You can substitute the white sugar with molasses and the flour mix would look different. 00:11:46.372 --> 00:11:50.584 I don’t know the Cree name for molasses. 00:11:50.584 --> 00:11:52.753 Sometimes I use molasses... 00:11:56.340 --> 00:12:01.554 But not too much, just enough to make my flour mix a little different. 00:12:01.721 --> 00:12:07.643 When you substitute white sugar for molasses, you can make it without melting it. 00:12:08.227 --> 00:12:16.193 There’s a lot you can teach from steamed pudding and it’s very good. 00:12:16.193 --> 00:12:21.907 One time I made it to a young girl who had her walking out ceremony. 00:12:21.907 --> 00:12:27.037 The steamed pudding was sliced up into smaller pieces about this size 00:12:27.037 --> 00:12:28.706 and it was made by using a cake pan. 00:12:28.706 --> 00:12:30.791 A piece was placed in her bag. 00:12:32.877 --> 00:12:37.131 The little girl looked so adorable, she was dressed up as an elder. 00:12:38.257 --> 00:12:40.050 The family didn't know that I made the steamed pudding 00:12:40.050 --> 00:12:42.595 and handed the piece to one of the family members and said to them, 00:12:42.595 --> 00:12:47.975 "place this piece in her bag." But, instead, they adored the small piece. 00:12:50.311 --> 00:12:55.900 When you’re trying to help out a person, they don’t ask for you to make it. 00:12:55.900 --> 00:13:03.824 When you think about what a person wants, you use your heart. 00:13:03.824 --> 00:13:09.413 They’ll see that you are with them at their grandchild's walking out ceremony. 00:13:09.413 --> 00:13:16.086 The grandmothers adored the small piece of steamed pudding I made. 00:13:17.421 --> 00:13:19.632 It’s almost ready. 00:13:21.717 --> 00:13:24.094 It’s moving. 00:13:26.263 --> 00:13:28.057 You don’t let go of it. 00:13:28.724 --> 00:13:34.897 It needs to boil first, so that the sugar that’s on the bottom of the pan softens up. 00:13:36.023 --> 00:13:38.067 Now I can pour it on the bowl. 00:13:47.701 --> 00:13:50.746 You can see that there is still some sugar left on the pan. 00:13:50.746 --> 00:13:54.375 I’ll pour water again on the pan. 00:14:00.923 --> 00:14:04.969 When you pour water on the pan, the sugar hardens. 00:14:06.679 --> 00:14:15.312 I’m going to try and soften up the remaining sugar. 00:14:16.730 --> 00:14:25.781 Now for this, I’ll use butter to soften up the steamed pudding. 00:14:26.407 --> 00:14:33.539 I use butter to oil up the steamed pudding. 00:14:35.249 --> 00:14:40.129 While it’s still hot, I place the butter so it dissolves. 00:14:43.173 --> 00:14:46.135 I’ll add a little more. 00:14:51.557 --> 00:14:55.394 It’s going to look like this, 00:14:56.812 --> 00:15:04.069 the butter helps the liquid cool down and make it warm once I pour it into the flour mix. 00:15:08.240 --> 00:15:14.121 When you pour hot liquid, you burn the baking powder. 00:15:14.121 --> 00:15:19.835 The steamed pudding won’t rise. 00:15:20.336 --> 00:15:23.380 When the liquid cools down you can pour it in. 00:15:25.007 --> 00:15:30.888 If the liquid doesn’t cool down as quickly, what I do from my house 00:15:30.888 --> 00:15:37.311 is I run the tap water to cool it down from the sides over here. 00:15:37.311 --> 00:15:41.398 But I can't when I’m in my cabin. 00:15:41.398 --> 00:15:50.366 I’d place this bowl on cold water so that it could help it cool down quickly. 00:15:51.325 --> 00:15:57.373 I know I won’t have enough liquid, so I will be using this to mix in the flour mix. 00:16:02.127 --> 00:16:04.463 There’s still some sugar left. 00:16:07.925 --> 00:16:10.386 I’ll boil it a little more. 00:16:12.513 --> 00:16:16.016 I’ll use this liquid while boiling the other. 00:16:19.478 --> 00:16:24.441 If there was a bigger bowl of cold water, I’d place this bowl on it. 00:16:24.441 --> 00:16:27.528 It’s now cooling down. 00:16:30.698 --> 00:16:39.623 This right here is hot water in which I’ll soak the steamed pudding using a bag. 00:16:43.419 --> 00:16:49.049 I won’t pour all the liquid into the flour mix. 00:16:53.554 --> 00:16:55.889 It’ll look like this. 00:16:58.851 --> 00:17:02.146 Once the liquid isn’t hot, I pour it in. 00:17:02.146 --> 00:17:04.273 If I pour in hot liquid, 00:17:04.273 --> 00:17:09.945 the baking powder won’t be good, it’ll burn it and the steamed pudding won’t rise. 00:17:18.203 --> 00:17:24.418 Even if this mix is dry, it will still be good 00:17:24.418 --> 00:17:31.675 because once you place it for steaming it will moisten up in the bag. 00:17:32.092 --> 00:17:37.181 When I can't knead it with a spoon anymore, I knead it using my hand. 00:17:39.808 --> 00:17:42.144 I fold it. 00:17:46.273 --> 00:17:48.817 I’ll use the whole liquid. 00:17:58.202 --> 00:18:04.666 Now, I’ll knead it with my hands because I can’t use the spoon anymore. 00:18:13.050 --> 00:18:16.553 Look at this, now I’ll put it in a bag. 00:18:16.553 --> 00:18:19.389 I won’t put it in a pot. 00:18:22.142 --> 00:18:26.021 This is the bad I’ll use to put the steamed pudding. 00:18:34.363 --> 00:18:45.249 I made the bag and they vary in size, there’s small ones and big ones. 00:18:46.083 --> 00:18:53.674 I’ll now grab all purpose flour and put it inside the bag. 00:19:01.682 --> 00:19:06.687 I don’t use a lot of it and now I put it inside the bag. 00:19:12.276 --> 00:19:21.493 Around the centre, it’s as soft as a cake, it almost feels like that. 00:19:37.968 --> 00:19:41.346 Now, I’ll put this in the bag. 00:19:56.153 --> 00:19:59.198 A long time ago, 00:19:59.198 --> 00:20:05.412 the elders taught the many ways you could make steamed pudding. 00:20:05.412 --> 00:20:11.043 The elders enjoy steamed pudding that’s made this way. 00:20:11.043 --> 00:20:17.758 Comparing it, when it’s made using a pot the texture is different, it’s dryer. 00:20:17.758 --> 00:20:23.180 If you use a bag, the texture feels just right, 00:20:23.180 --> 00:20:26.350 because it’s placed directly on water and is steamed thoroughly. 00:20:26.975 --> 00:20:37.361 I tie it to have enough space for it to rise up. 00:20:37.361 --> 00:20:44.660 If I tie it up closer to the dough, the texture will feel denser. 00:20:44.660 --> 00:20:49.623 It won’t rise up, but it will become denser. 00:20:49.623 --> 00:20:54.753 If I tie it over here, there will be enough space for it to rise up. 00:20:54.753 --> 00:21:00.384 If I tie it around the middle, it will feel like it is moistened. 00:21:02.135 --> 00:21:05.931 For a steamed pudding this big, it’ll be ready in 2 hours. 00:21:05.931 --> 00:21:12.688 For the smaller ones, they’re ready in about 1 hour and a half. 00:21:13.689 --> 00:21:17.401 If it’s big like this, it will take time for it to be ready. 00:21:17.401 --> 00:21:19.611 Some are ready in 3 hours. 00:21:22.406 --> 00:21:34.001 I also tied it tightly because it can’t properly rise up if it’s too tight. 00:21:34.001 --> 00:21:39.339 I’ll tie it up a little bit this way. 00:21:44.720 --> 00:21:51.727 I don’t tie it up too close because if I do it won’t rise up enough. 00:21:51.727 --> 00:21:56.315 If you tie it too tight, the bag will break. 00:22:06.908 --> 00:22:10.662 So now I put it inside. 00:22:16.251 --> 00:22:19.379 I’m using this metal 00:22:20.339 --> 00:22:24.259 because once the water has evaporated it won’t burn the steamed pudding. 00:22:24.259 --> 00:22:26.470 So that's on top of it. 00:22:26.470 --> 00:22:33.435 You’ll have to keep refilling water on this so that the water doesn’t evaporate. 00:22:33.435 --> 00:22:44.404 If the water evaporates, it won’t taste as good, it will have a burnt smell. 00:22:44.404 --> 00:22:49.910 I’m now ready to soak it and you see where I tied it, I’ll place it over on this side. 00:22:51.953 --> 00:22:55.040 It won’t look uneven. 00:22:56.249 --> 00:23:06.009 This cover here is also good because it’s curved, it won’t touch the bag once it rises up. 00:23:06.009 --> 00:23:09.012 I’ll now close it and see when it’s done. 00:23:11.098 --> 00:23:16.395 I’ll keep watch of the clock so I know when it’ll be ready 00:23:16.395 --> 00:23:19.439 because I know it’s going to be ready in about 2 hours. 00:23:20.941 --> 00:23:27.781 You lift the cover to check if it’s ready and you tap it using your hand, 00:23:27.781 --> 00:23:33.286 just like how you would when making bannock. 00:23:36.665 --> 00:23:43.380 From time to time, I’ll refill hot water around the sides, once there’s less water inside. 00:23:43.380 --> 00:23:48.760 I won’t pour water directly on it, but pour water on this side. 00:23:48.760 --> 00:23:51.930 If I pour water directly on it, I’ll ruin it. 00:23:51.930 --> 00:23:57.060 You’ll need to pour the water on the sides, when it doesn’t touch the pan. 00:23:57.811 --> 00:24:02.691 I’ll check it from time to time and pour water. 00:24:02.691 --> 00:24:09.197 I’ll look at where the water is, if it is low, I’ll pour some more. 00:24:09.364 --> 00:24:16.997 To check if it’s ready, I only need to spread the bag like so. 00:24:16.997 --> 00:24:19.749 So that it doesn’t tighten up. 00:24:21.334 --> 00:24:24.754 So that it has enough space to rise up. 00:24:26.298 --> 00:24:28.467 If you make it on top of a fire stove, you check on it constantly, 00:24:28.467 --> 00:24:32.012 because the woodstove is a lot hotter. 00:24:32.012 --> 00:24:36.892 And for using the Coleman stove, you know when to check it. 00:24:36.892 --> 00:24:43.064 If you use the woodstove to make it, it will rise up sooner and water will evaporate a lot quicker. 00:24:43.064 --> 00:24:45.692 The water can evaporate a lot sooner. 00:24:45.692 --> 00:24:54.493 Using the Coleman stove is better to make steamed pudding because you can control it to go slower. 00:24:54.493 --> 00:24:57.579 Whenever I used the woodstove, 00:24:57.579 --> 00:25:02.501 I’d place oven sheets under the pan, I would place this on top. 00:25:02.501 --> 00:25:07.297 Because the wood stove is hot all the time. 00:25:07.297 --> 00:25:11.635 This is good to use, because it doesn't do that. 00:25:13.136 --> 00:25:16.973 This is steamed pudding, I made it using a pot. 00:25:16.973 --> 00:25:21.144 The pot isn’t that big and is about the same height. 00:25:21.144 --> 00:25:26.107 It was a little higher than this. 00:25:27.108 --> 00:25:34.741 Sometimes I use this baking pan to make steamed pudding. 00:25:37.744 --> 00:25:50.131 I block the hole because if I don’t, steam will enter and fill it up with water and make it wet. 00:25:58.807 --> 00:26:02.143 You don’t put this out too much, 00:26:02.143 --> 00:26:08.191 because if it’s too out, it touches the bottom of the pan and it can burn. 00:26:08.191 --> 00:26:17.117 So this comes up like so and then I wrap it up using the cloth. 00:26:17.117 --> 00:26:22.163 The cloth isn’t lowered like that, so this here helps it to rise up a little. 00:26:23.081 --> 00:26:26.084 I’ll demonstrate using this. 00:26:29.296 --> 00:26:31.923 I wrap it up, 00:26:32.632 --> 00:26:38.638 tie it around and this helps it to rise up and the cloth won’t touch the steamed pudding. 00:26:39.973 --> 00:26:43.852 It’s because of this cloth, it helps it rise up a little. 00:26:44.436 --> 00:26:51.067 I sometimes use these to make steamed pudding, this pan and a bag for this. 00:26:52.652 --> 00:26:56.448 You see, it’s all done, it raised up about half way up from the pot. 00:26:57.782 --> 00:27:05.081 This is the way you slice it when there will be many people at the feast. 00:27:08.043 --> 00:27:13.340 You slice it like this so that everyone has a piece to taste 00:27:13.965 --> 00:27:16.635 and then like so. 00:27:18.470 --> 00:27:20.305 You slice it like so. 00:27:21.306 --> 00:27:26.144 If there isn't going to be a lot of people, it’s sliced this way. 00:27:27.771 --> 00:27:30.899 You slice it up like this to get more pieces, 00:27:30.899 --> 00:27:35.862 then everyone is able to taste the steamed pudding. 00:27:35.987 --> 00:27:41.868 Whenever my family has a feast in the bush, we usually have bigger slices like this 00:27:41.868 --> 00:27:45.622 because it doesn’t dry up as soon.