Murray’s Steamed Fruit Pudding | Authentic Canadian Recipe

The last Murray’s closed in 2009. This recipe almost went with it.

Thanks to food columnist Johanna Burkhard and a 1994 newspaper clipping, you can make the exact steamed fruit pudding that graced Canadian tables from Thanksgiving through Mother’s Day. After 30 years of home cooks testing and perfecting it, this recipe is as close to the original as you’ll ever get.

The Complete Murray’s Steamed Fruit Pudding Recipe

Murray’s Steamed Fruit Pudding (Traditional Method)

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This is the actual (i.e. direct from the source) recipe for the iconic Murray’s Steamed Fruit Pudding that was served each year during the cooler months in the restaurants in Montreal, Quebec and Ontario, Canada

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Prep Time 20 minutes mins

Cook Time 3 hours hrs 15 minutes mins

Total Time 3 hours hrs 35 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: English Canadian

Calories: 189

Ingredients Equipment Method Nutrition Video Notes

Ingredients

 

MetricUS Customary

 

1x2x3x?

• 75 ml 2% milk may be fat free or non-dairy
• 1 large egg
• 250 ml Mincemeat I use Robertson’s, but I have used other brands when Robertson’s was not available
• 125 ml fine bread crumbs I use Kikkoman Panko
• 75 ml all-purpose flour I use unbleached wheat or oat flour
• 50 ml granulated sugar
• ½ tsp baking soda
• 1 pinch salt
• 50 ml Atora Vegetable Shredded Suet  you may use butter or beef suet in the same quantity

Equipment

• 1 Pudding Mould or heat-proof bowl such as Pyrex
• 1 string to attach the foil to the bowl
• 1 Aluminum Foil to cover the pudding mould while steaming
• 1 Parchment paper to place in between the pudding and the foil

Method

 

1. In a bowl, whisk together milk and stir in mincemeat until evenly blended
   250 ml Mincemeat
2. In another bowl, combine bread crumbs, flour, sugar, baking soda and salt
   125 ml fine bread crumbs
3. Add the suet, or cut in the butter using a pastry blender or two knives to make fine crumbs
   50 ml Atora Vegetable Shredded Suet 
4. Stir in the mincemeat mixture until combined
   250 ml Mincemeat
5. Pour into a well-greased 1.5 l pudding mould or heat-proof bowl
6. Pour in boiling water to reach two-thirds up
7. Take a large sheet of aluminum foil and a piece of parchment and cut them large enough to cover the bowl fully with some overhang. Place the parchment (I spray it with cooking spray on both sides to avoid sticking) under the foil and press the foil around the sides of the bowl
8. Tie a string around the foil to reduce the moisture getting into the bowl. Leave no more than about two inches of overhang of foil and parchment
9. I use a pasta pot that has a removable strainer that I can use to extract the bowl when the pudding is fully steamed. You can use string, silicone grabbers or a foil sling
10. Cover and steam for about 2.25 hours, adding water (check every 20-25 minutes) to maintain the level or until the tester comes out clean
11. When ready, cut the string around the bowl. Wrap well and store in the refrigerator (pudding can be made ahead and frozen)

Nutrition

Calories: 189kcalCarbohydrates: 42gProtein: 3gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 32mgSodium: 342mgPotassium: 39mgFiber: 1gSugar: 34gVitamin A: 58IUVitamin C: 0.03mgCalcium: 21mgIron: 0.5mg

Video

Notes

To reheat, place the pudding back in the mould and cover it with a lid or foil tied with string. Place in a pot with boiling water (in the same direction as above) and steam for one hour or until hot. Place the pudding in a microwave-safe bowl, cover it, and microwave it at Medi­um (50 percent power) for five to seven minutes or until hot.

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Quick Instant Pot Method

For a modern twist that dramatically cuts cooking time, the Instant Pot produces identical results in a fraction of the time.

1. Follow steps 1-5 of the traditional preparation
2. Place the covered pudding basin on the Instant Pot trivet
3. Add 2 cups of hot water to the pot
4. Pressure cook on high for 45 minutes
5. Allow natural pressure release

The texture and flavor are indistinguishable from the traditional 2-hour method—we’ve tested both side by side.

Ingredient Substitutions and Tips

Suet Options: The original recipe calls for beef suet, but vegetable suet (such as Atora) or butter works equally well. I’ve tested all three and couldn’t detect any difference in taste or texture.

Mincemeat: Robertson’s is ideal, but any high-quality mincemeat will do. Murray’s originally used the Rose and Laflamme brand, which is no longer available.

Scaling: This recipe doubles beautifully. Use a 2L mold and add one hour to steaming time.

Individual Portions: For restaurant-style presentation, use individual pudding molds—steam for 45 minutes in an Instant Pot or 1.5 hours traditionally.

The Story Behind the Murray’s Steamed Fruit Pudding Recipe

Murray’s Restaurants held a special place in Canadian dining culture. With locations across Montreal, Toronto, Ottawa, and Sudbury, they served comfort food that became part of family traditions for generations.

This recipe came to light when a devoted reader contacted Johanna Burkhard’s “What’s Cooking” column in The Montreal Star, desperate to recreate the dessert that had become a family tradition. In her November 2, 1994 column, Burkhard answered with the complete recipe—and unknowingly preserved a piece of Canadian culinary history.

Since that 1994 article appeared, countless home cooks have successfully recreated this pudding. Even before the restaurant’s closure in 2009, many found their homemade versions indistinguishable from the original. The key difference? Murray’s steamed individual portions, while the home version uses a single large mold, but the taste remains identical.

Understanding Suet in Traditional British Puddings

If “steamed pudding” sounds intimidating, don’t worry—it’s simply a traditional cooking method that produces incredibly moist, tender results impossible to achieve through conventional baking.

Suet is the secret to authentic British steamed puddings. This hard fat (found around cattle kidneys) has a high melting point, creating steam pockets as it melts. The result is that signature light, moist texture that defines classic steamed puddings.

Vegetable suet, developed for vegetarian cooking, performs identically while being more widely available. And butter? It works just as well—we’ve tested all three options extensively.

Here are some pudding steaming tips from Gemma’s Bigger Bolder Baking (one of my go-to recipe sources)

Final Thoughts

This Murray’s Steamed Fruit Pudding represents more than just a dessert—it’s a connection to Canadian culinary heritage and the comfort of family traditions. Whether you choose the traditional steaming method or the modern Instant Pot approach, you’ll create something that has warmed Canadian hearts for generations.

The beauty of this recipe lies in its reliability. Once you master the basic technique, you’ll have a go-to dessert that’s perfect for cold-weather gatherings and special occasions. Most importantly, you’re helping preserve a piece of Canadian restaurant history that might otherwise have been lost forever.

Editorial Note: This recipe was originally published by Johanna Burkhard in The Montreal Star on November 2, 1994, in response to a reader request. We have tested and adapted it for modern kitchens while preserving its authenticity. Recipe testing and nutritional information are approximate.

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