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Wet Nellie. A Sweet Liverpool Pie.

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Wet Nellie & ice-cream

When I asked my neighbour to taste my Wet Nellie, she looked very worried.

Then I told her it was a delicious dessert and she looked relieved!

Wet Nellie, or Lord Nelson’s Cake, is a sweet speciality from Liverpool. It’s very economical to make.

I rarely make my own pastry now as it’s so cheap and easy to buy it ready rolled from the supermarket.

And I usually have a long-lasting sponge cake or two in the house to use in trifles.

So I had all the ingredients at hand to make it. And as some of my favourite recipes are simple peasant food, I thought I’d give it a try. I’m very glad that I did and it is now a great addition to my collection of quick and easy favourite standbys.

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Wet Nellie showing the inside.

Wet Nellie.

8ozs shortcrust pastry.

8ozs sponge cake crumbs.

4ozs raisins. I used mixed fruit.

grated rind and juice of 1 lemon. I used lemon out of my bottled lemon juice.

4 tblsps milk.

4ozs golden syrup.

Milk and sugar to glaze.

Line a 7in baking tray with half the pastry.

Put the cake crumbs in a bowl and add the raisins and lemon. Mix in the milk and syrup and stir well.

Tip into the pastry case and cover with the remaining pastry, sealing the edges.

Brush with milk and sprinkle with sugar. Bake at 190C for 35 minutes, or until crisp and golden.

Serve warm with cream or ice-cream.

What does it taste like? I suppose it’s a cross between syrup tart and mince pies. It’s quite unique. And, yes, my neighbour loved it!

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