Instructions: Boil the berries in the water. Drain the juice and set it aside. Mash the berries and mix with the flour. Combine the honey or sugar with the juice and add to the berry-flour mixture. Stir well. If lumps are present add a little more water and continue to stir. Bring to a simmer and stir constantly until thick. Check for sweetness.

Cool and serve.

Comments: This dish was originally made with chokecherries. I had no idea what a chokecherry was because they are not found in the Pacific Northwest. However, a friend sent me some chokecherries from Maine.

These tiny cherries are bitter enough to surprise you, and the pit is the biggest part of the fruit.

The whole cherry, pit and all, was pounded and used to preserve meat, and they are certainly sour enough to do just that. When they were made into a pudding it must have taken the familys entire stock of honey to provide enough sweetening.

Wild blueberries, which could not be preserved so easily, were also used for this dish. You can use frozen berries and have an Indian meal at any time of the year.

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