Murray's Steamed Fruit (Christmas) Pudding And Rice Pudding recipes
This recipe can also be found at the link at the bottom, but I noticed a mistake in the ingredients list, so I thought I'd reprint it here. This recipe has been published multiple times, including the Montreal Gazette, over at least the past 15 years.
Murray's was quite a popular restaurant in it's day, not so anymore. But it certainly brings back memories to many Montrealers, and many of those memories revolve around this Christmas pudding with outstanding vanilla sauce! My mold is relatively large (I guess), so I always bouble this recipe, and it turns out great. As for the Vanilla Sauce, I triple that! :)
1/3 cup (75 ml) milk
1 cup (250 ml) mincemeat
1/2 cup (125 ml) fine dry bread crumbs
1/3 cup (75 ml) all-purpose flour
1/4 cup (50 m) granulated sugar
1/2 teaspoon (2 ml) baking soda
1/2 cup (125 ml) finely shredded suet or 1/4 cup (50 ml) butter
In a bowl, whisk together milk and egg. Stir in mincemeat until evenly blended. In another bowl, combine bread crumbs, flour, sugar, baking soda and salt. Add suet or cut in butter using a pastry blender or two knives to make fine crumbs. Stir in mincemeat mixture until combined.
Pour into a well-greased 6-cup (1.5 L) pudding mold or heatproof bowl. Cover with lid or foil tied with string. Place mold on rack in large saucepan or pot. Pour in boiling water to reach two-thirds up sides of mold. Cover and steam, adding more boiling water to pot to retain the level, for about 2 1/2 hours or until tester inserted in centre comes out clean.
Let cool slightly, then turn out of mold and let cool completely. Wrap well and store in refrigerator. (Pudding can also be made ahead and frozen.) To reheat: Place pudding back in mold, cover with lid or foil tied with string. Place in pot with boiling water (same directions as above) and steam for 1 hour or until hot. Or place pudding in microwave-safe bowl, cover and microwave at Medium (50% power) for 5 to 7 minutes or until hot.
Makes about 2 cups (500 ml)
2 tablespoons (30 ml) butter
2 tablespoons (30ml) all-purpose flour
1 1/2 cups (375 ml) hot milk
1/4 cup (50 ml) granulated sugar
1 egg yolk
1 teaspoon (5 ml) vanilla
In a saucepan, melt butter over medium heat. Blend in flour, stirring constantly until bubbly. Add enough hot milk to form a paste. Gradually stir in remaining milk, stirring constantly, until smooth and thickened. Add sugar and stir until dissolved. Place yolk in bowl and stir in about one-quarter of hot milk mixture, whisking constantly, until smooth.
Return egg-yolk mixture to saucepan and whisk over low heat for 1 minute or until thickened. Remove from heat and add vanilla. Let cool slightly. Serve sauce warm over hot pudding. (Sauce can be made ahead, covered and refrigerated; reheat just before serving.)
Find the Rice Pudding recipe posted below!
Previously posted at this site, with errors:
wow just came across this when I was looking for a recipe like this - my mother was a waitress and father was a cook working for Murrays on St.Catherine st.in the 1940's after the WW2.
They used to make these puddings when i was a kid in the 50's and 60's.
Extreme nostalgia rush - thanks for the recipes.
They are two completely separate dishes. One is the Xmas pudding w/vanilla sauce, the other is rice pudding. Completely different desserts. :-)
For some backstory on Murray's and these two desserts, you may want to check out this post on the Quebec board:
Murray's Rice Pudding
4 cups of cooked short grained or patna boiled rice
Approximately 3 cups milk
Half cup sugar
Half cup 15% cream
Half teaspoon vanilla
Half cup seedless raisins
Preheat the oven to 375 degrees F (190C)`
Put the cooked rice in an 8 inch cake pan with sugar and enough milk to just cover the rice.
Place the pan in the oven and cover with waxed paper that has been cut to just fit over the pan. Bake until the top browns slightly.
Beat the eggs and add the cream, vanilla, rice, raisins and enough extra milk, so the mixture is fairly loose. Spoon the mixture into small individual dishes or a ring mold.
Place the dishes or ring in a large pan with water. (The water around the dishes ensures an evenly baked custard)
Put the pan in the oven and bake uncovered until the custard has set and the pudding is golden brown. Chill and serve.
Makes eight to ten servings.
Thanks so much Mikey, appreciated. I've been looking for a kick-ass rice pudding recipe since I had a great one at Ottawa's Elgin Diner of all places, and will look forward to trying this out, even though the method is a little fussy. Hopefully the results will be worth it. :-)