Genuine Murray’s Steamed Fruit Pudding Recipe

In Johanna Burkhard’s “What’s Cooking” column, which I clipped from The Montreal Star’s food section (November 2, 1994), she answers a reader’s request to get the iconic recipes for Murray’s Steamed Fruit Pudding and accompanying Vanilla Sauce.

Ever since that article was published, I have regularly made the recipe. Even before the restaurant closed its remaining location in 2009, I made it for friends and family.

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Since the restaurant closed, many on social media have searched for the recipe for Steamed Fruit Pudding on their menu from Canadian Thanksgiving Day (the second Monday in October) until Mother’s Day (the second Sunday in May), and I have gladly shared it.

Over the years, I have also refined the Steamed Fruit Pudding recipe to make it less unhealthy. At first, I used Beef Suet (found occasionally in the supermarket’s fresh or frozen meat section, as seen below). The original recipe in The Star offered butter as a substitute. More recently, I discovered the Atora brand vegetable shredded suet, which was much more pleasing, less oily than butter and with less guilt.

Atora suet has a rich history in British cuisine, dating back to 1893. It is renowned for its role in making traditional British dishes, particularly suet dumplings, which evoke a sense of nostalgia and childhood memories. Atora suet is convenient and versatile, used in meat and vegetarian recipes, making it a staple in many households.

I have also steamed the pudding over the stove and in my Instant Pot most recently. I will share all variations on the site, but I am starting here with the one I make most often.

When I first saw the recipe in 1994, it was already on the menu that year, so I could more easily compare mine using this exact recipe versus what I could order in the restaurant. Surprisingly, the taste and texture were indistinguishable from how it was served at Murray’s.

Each portion seems to have been individually steamed in the restaurant, while the at-home version is cooked together in a single mould. I have purchased individual moulds and will share how that turned out.

Before attempting the recipe the first time, I was more than intimidated. I had never tried any pudding steaming. Later in life, I learned that “pudding” is the British word for most desserts. Steamed Fruit Pudding is more of a warm steamed cake with a sauce poured over it than what we think of as pudding here in North America.

Mixing the ingredients was the most challenging part of the entire recipe, as integrating them is essential for the proper texture and presentation.

If you are thinking of making this and other steamed puddings, we have created a roundup of the 8 Best Dessert Pudding Steamers to Satisfy Your Sweet Tooth

Murray’s used the mincemeat made by Rose and Laflamme Ltee, as the article states; however, the company is no longer in business.

Most of the year, I usually find Robertson’s in my local grocery store. This Steamed Fruit Pudding recipe can easily be doubled to serve a larger crowd. If you double it, use an eight-cup 2 L) mould or bowl and increase steaming time by about one hour.

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Murray’s Steamed Fruit Pudding

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

Prep Time20 minutes mins

Active Time2 hours hrs 15 minutes mins

Course: Dessert

Cuisine: English Canadian

Keyword: desert, dessert, hot desert, pudding, steamed fruit pudding, steamed pudding, thanksgiving dessert, xmas

Yield: 6 servings

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

Materials

• 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

US Customary – Metric

Instructions

• In a bowl, whisk together milk and stir in mincemeat until evenly blended.
• Stir in the mincemeat mixture until combined. Use a pastry cutter, if you have one.
• Pour into a well-greased 1.5 l pudding mould or heat-proof bowl.
• Pour in boiling water to reach two-thirds up.
• 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.
• 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.
• 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.
• 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.
• When ready, cut the string around the bowl. Wrap well and store in the refrigerator (pudding can be made ahead and frozen).

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.

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

Read our recommendations for Pudding Steamers.

What is Suet Pudding?

Suet pudding is a beloved traditional British dessert that has been enjoyed for generations. Made with suet, animal fat, and flour, this pudding can be filled with various sweet or savoury ingredients, making it a versatile and comforting dish. Whether you opt for a rich golden syrup filling or a hearty meat mixture, suet pudding is sure to satisfy.

The magic of suet pudding lies in its unique texture and flavour. The suet, which can be either beef or vegetable-based, melts during cooking, creating a moist and tender crumb that is simply irresistible. This dessert can be prepared in several ways, including steaming, boiling, or microwaving, making it an easy and adaptable option for any home cook. So, whether you’re looking to indulge in a sweet treat or a savoury dish, suet pudding is a delightful choice that brings a touch of British tradition to your table.

The Role of Suet in Pudding Recipes

Suet is the unsung hero in many traditional British pudding recipes, influencing the perfect texture and flavour. In suet pudding and Christmas pudding, suet’s high melting point allows it to retain its shape and texture during cooking, resulting in a moist and tender crumb that is hard to replicate with other fats.

Two main types of suet are used in pudding recipes: beef suet and vegetable suet. Beef suet, derived from the fat around cattle kidneys, imparts a rich and savoury flavour to the pudding. Vegetable suet, such as the Atora brand, offers a lighter and more neutral taste, making it a popular choice for those looking to reduce their intake of animal fats.

Beyond flavour, suet also helps to bind the ingredients together, ensuring a cohesive and smooth texture. This binding property is essential for the pudding’s structure, allowing it to hold shape and deliver that classic, comforting bite. Whether you’re making a traditional Christmas pudding or experimenting with new suet recipes, understanding the role of suet can help you achieve the perfect result every time.

Golden Syrup in Suet Pudding

Golden syrup is a quintessential ingredient in many suet pudding recipes, adding a sweet and sticky dimension to this classic dessert. Lyles golden syrup, a well-known and trusted brand, is often the go-to choice for many home cooks. Incorporating golden syrup into suet pudding is both simple and transformative.

To create a golden syrup suet pudding, you start by pouring the syrup into the bottom of your pudding basin or bowl. The suet mixture is then added on top, and as the pudding steams, the golden syrup infuses into the suet, creating a delightful blend of sweet and savoury flavours. The result is a rich, moist, and utterly satisfying syrup suet pudding.

This classic British dessert is often served with hot custard, which complements the sweetness of the golden syrup and adds an extra layer of comfort. Whether you enjoy it as a festive treat or a cozy dessert on a chilly evening, golden syrup suet pudding is a timeless favourite that never displeases.