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Wet Nelly
Wet Nelly is a traditional English recipe (from Liverpool) for a classic dessert pie of a sweet shortcrust pastry shell filled with a blend of sponge cake crumbs, raisins, lemon, milk and syrup. The full recipe is presented here and I hope you enjoy this classic English version of: Wet Nelly.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6–8
Rating: 
Tags : Dessert RecipesBaking RecipesBritish RecipesEnglish Recipes
This is a classic dessert pie from Liverpool (also known as Nelson Cake and Belly-wedge) that's made with left-over stale sponge cake and raisins flavoured with lemon and sweetened with syrup.
Ingredients:
500g
sweet shortcrust pastry
225g sponge cake crumbs
110g raisins (soak in a little dark rum to soften over night, then drain)
freshly-grated
zest of 1 lemon
juice of 1 lemon
4 tbsp whole milk
4 tbsp golden syrup (corn syrup)
1 egg yolk beaten with 2 tbsp milk
caster sugar, for the glaze
Method:
Roll out 2/3 of the pastry and use to line a well-buttered 18cm sandwich tin.
Combine the cake crumbs, raisins, lemon zest, lemon juice, milk and syrup in a bowl. Beat with a spoon to mix then turn the mixture into the prepared pastry case. Roll out the remaining pastry and use to form a lid. Moisten the edges with milk, crimp to seal then trim off any excess.
Use the tines of a sharp fork to prick steam holes in the top then brush the top of the pie with the egg mix then sprinkle with caster sugar.
Transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until the pastry is golden brown. Remove from the oven, allow to cool slightly then sprinkle a little more caster sugar over the top.
Slice into wedges and serve with hot custard.
