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 too, 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, but not too much just so to make my flour mix a little different. When you substitute molasses from white sugar, you can still make the steamed pudding without melting it. 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 --> 00:12:35.463 The little girl looked so adorable, she was dressed up as an elder. 00:12:35.463 --> 00:12:40.968 The family didn't know that I made the steamed pudding and handed the piece to one of the family members and said to them, place this piece in her bag. But, instead, they adored the small piece. 00:12:40.968 --> 00:12:50.311 "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.