Beef Pudding and Butterwell - Traditional Dishes for a Traditional English Christmas

by Robert
(Minnesota)

My family came from England. My grandparents made what they told us was an old English Christmas dinner.

The main dish was called Beef Pudding. The dough was made with suet and flour and baking powder, you added enough water to make it stiff enough to roll out. Then divide the dough in half and roll out the two balls. You would then line a bowl with a moist linen cloth, line the bottom with one of the rolled out pieces, then fill with layers of beef brisket, salt and pepper each layer. Cover with the second rolled out dough and pinch the seam together. Cover with the cloth and boil in beef broth for 6 hours.

The dessert was called Butterwell. The dough is made the same without the baking powder. This one you divide into 4 parts, making 2 larger. On one of the smaller pieces you put 1/2 cup of butter, 3/4 cup of raisins, 1/2 cup dark brown sugar, with the second smaller piece you seal everything in a ball, then with the two larger pieces you put another ball around the first with the seams alternating. I have a pan that is basically a double boiler, it only has steam holes around the rim, you put this in the pan and boil for 2 hours, when done and broke up to serve, it is the most delicious carmalized dessert I have ever had.

I want to continue my old family tradition, but I would like to know the origin of these dishes, and their real names if anyone knows. I want my children and my grandchildren to know some history.

Any help would be greatly appreciated.

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