What is "Wet Nelly" and how do you make it.?

Answer 1

ITS MY SISTER IN THE RAIN

Answer 2

It is an English bread-based pudding

800 g day-old white bread
85 g sultanas
85 g currants
85 g suet
2 eggs, beaten
2 tablespoons treacle or syrup
175 g caster sugar
2 tablespoons ground mixed spice


Break bread into large pieces.

Place in a bowl and pour on enough cold water to cover, allow to stand for about 2 hours.

Preheat oven to 180°C/ 350°F/ gas mark 4 (160° fan) and grease a tin measuring about 26cm x 18cm (10" x 7").

Squeeze out as much water as possible from the bread.

Place the bread in a large bowl and add all other ingredients and stir until very well mixed.

Pour into the baking tin and cook in the oven for about 50-60 minutes, or until set.

Cut into squares and serve hot with custard or cold with a cuppa!

Pieces can be warmed in the microwave if you prefer it warm.

Answer 3

800 g day-old white bread
85 g sultanas
85 g currants
85 g suet
2 eggs, beaten
2 tablespoons treacle or syrup
175 g caster sugar
2 tablespoons ground mixed spice

Break bread into large pieces.
Place in a bowl and pour on enough cold water to cover, allow to stand for about 2 hours.
Preheat oven to 180°C/ 350°F/ gas mark 4 (160° fan) and grease a tin measuring about 26cm x 18cm (10" x 7").
Squeeze out as much water as possible from the bread.
Place the bread in a large bowl and add all other ingredients and stir until very well mixed.
Pour into the baking tin and cook in the oven for about 50-60 minutes, or until set.
Cut into squares and serve hot with custard or cold with a cuppa!
Pieces can be warmed in the microwave if you prefer it warm.

Answer 4

its a british pudding made of Suet, Bread and spices . giving u my mom's recipe

800g (1 lb 12oz) thick sliced white bread
85g (3 oz) sultanas
85g (3 oz) currants
85g (3 oz) suet
2 eggs, beaten
2 tbsp black treacle
175g (6 oz) caster sugar, plus extra to sprinkle on top
2 tbsp ground mixed spice
2 tbsp marmalade
finely-grated zest of 1 lemon
custard, to serve

Tear the bread into large pieces, leaving on the crusts. Place in a bowl and pour on enough cold water to cover, then allow to stand for 2 hours.

After this time, preheat the oven to 180°C/ 350°F/ gas mark 4 and grease a tin measuring about 26cm x 18cm and 5cm deep (10" x 7" x 2").

Squeeze out as much water as possible from the bread, place the bread in a large bowl and then – it really is as simple as this - chuck the rest of the ingredients into another bowl and stir well! Add this mixture to the bread and mix together thoroughly then pour into the baking tin and cook in the oven for about 50-60 minutes, or until set.

Allow to cool, then sprinkle over a little caster sugar. To serve, cut into squares and, if you like, gently warm though in a microwave.

Serve with lashings of custard - adding a little lemon juice to ordinary custard makes a great accompaniment for this pud. Also, if you want to make the custard a little more spectacular, try pouring it first, making thin drizzles of honey, then popping the bread pudding on top.

Answer 5

Wet Nelly

A cake hailing from Liverpool, made from compressed, broken biscuits, pastry remnants, etc. with dried fruit added, the whole soaked in syrup or burnt sugar and stacked in great piles.

800g (1 lb 12oz) thick sliced white bread
85g (3 oz) sultanas
85g (3 oz) currants
85g (3 oz) suet
2 eggs, beaten
2 tbsp black treacle
175g (6 oz) caster sugar, plus extra to sprinkle on top
2 tbsp ground mixed spice
2 tbsp marmalade finely-grated zest of 1 lemon custard, to serve

Tear the bread into large pieces, leaving on the crusts. Place in a bowl and pour on enough cold water to cover, then allow to stand for 2 hours.

After this time, preheat the oven to 180°C/ 350°F/ gas mark 4 and grease a tin measuring about 26cm x 18cm and 5cm deep (10" x 7" x 2").

Squeeze out as much water as possible from the bread, place the bread in a large bowl and then chuck the rest of the ingredients into another bowl and stir well!

Add this mixture to the bread and mix together thoroughly then pour into the baking tin and cook in the oven for about 50-60 minutes, or until set. Allow to cool, then sprinkle over a little caster sugar.

To serve, cut into squares and, if you like, gently warm though in a microwave. Serve with lashings of custard - adding a little lemon juice to ordinary custard makes a great accompaniment for this pud.

Answer 6

Wet Nelly
A Northern version one of many traditional English bread-based pudding recipes.

230g fresh white breadcrumbs

150ml milk or water

2 teaspoons mixed spice

Grated rind of half a lemon or orange (optional)

120g finely chopped suet

120g soft brown sugar

25g of butter

A little extra brown sugar

Soak the breadcrumbs in the milk or water for 30 minutes. Well grease a 20-centimetre square roasting tin. Set oven to 175 degrees Celsius or gas mark 4. Stir in the mixed spice, lemon or orange rind, suet and brown sugar and combine well together. Turn into the tin and smooth the surface. Dot with butter and sprinkle over the extra sugar. Bake for 1 to 1.5 hours until firm and golden. Cut into slices and serve hot or cold.

Answer 7

Lick your forefinger and stick it in someones ear