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A serving of Steamed Fruit pudding with a spoonful already eaten on a plate with a spoon resting on it

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
Cook Time 3 hours 15 minutes
Total Time 3 hours 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: English Canadian
Calories: 189
Ingredients Equipment Method Nutrition Video Notes

Ingredients
 
 

  • 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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