A little known historic delicacy that hails from Liverpool is still remembered by generations from their childhood.
We already know Scouse is one of Liverpool's most famous dishes that has been eaten by people from the city for years. But there's another local delicacy that has roots in Merseyside - known as the Wet Nelly.
It might not sound the most appetising by its name, but the cake is actually modelled after a Nelson cake, a traditional Lancashire fruit cake. According to Speke Hall, the Wet Nelly started out life as a bun loaf.
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When the bun loaf went stale, shopkeepers are said to have put it in the shop window, trickling treacle over it and the heat from the sun on the window would make the treacle run. The longer it stood, the wetter it became - hence the name Wet Nelly.
Sometimes made from the likes of compressed pastry remnants, dried fruit was later added and the whole mixture was soaked in syrup. And historically, it was Liverpool's answer to bread and butter pudding.
The Wet Nelly was a cheaper substitute for wedding cake, due to its rich flavour and having a similar taste. In poverty stricken Liverpool after WWII, people would ice it for decoration for the wedding celebrations.
As a result, it later became fondly known as 'Docker's Wedding Cake.' Sometimes served with custard or lemon, many remember this Scouse delicacy from their childhood.
Have you tried a Wet Nelly? Let us know in the comments section below.
Despite its humble beginnings and younger generations maybe not being as aware of the cake. On March 30, 1976, the ECHO reported how the "Wet Nelly pud would be back." The article reads: "The "wet-nelly" half forgotten piece of Liverpudlian folklore and cuisine is coming back.
"The English Tourist Board is mounting a campaign to bring traditional English dishes back into favour, and one of the choices for Liverpool is the Wet Nelly of Knotty Ash, which, says the Board, is "a syrupy pudding which deserves a nice name."
"My dad used to tell me about them," said Mrs. Mona Ewart, manageress of a local confectioners. One of her customers, Mrs. Mabel Hellier, remembered eating them as a child, but both agreed, it was 50 years since the nelly's great days.
"They didn't originate here," said Mrs. Winifred O'Neill, a local florist. "They used to sell them in the old cocoa-rooms down in the Dock Road. But most people agreed that the Nelly was bread pudding, made up of leftovers, sandwiched between two thick pieces of pastry or bread."
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But Wet Nelly does still live on in Liverpool today. Sally Middleton, food and beverage manager at Speke Hall, said: "There are many versions of ‘Wet Nelly Cake’ and our rich version consists of dried mixed fruit, bread, brown sugar, butter and eggs and of course our secret ingredient, which makes it so delicious.
"Wet Nelly has been a firm favourite here at Speke Hall for many years. The dish continues to be sought after and very well received by our visitors, including international travellers visiting the Liverpool City Region.
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"Many of our more local and regular customers often comment on it as they remember this dish well from their childhood; with family recipes often being passed down generations. We are delighted to be able to continue serving up this historic dish here at Speke Hall, and will no doubt introduce this ‘slice of Liverpool history’ to even more guests and visitors to our wonderful City. If you haven’t tried it, Speke Hall is open seven days a week, so please do come and visit us."
To find out more and visit Speke Hall, click here.
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