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Wet Nelly
- RECIPE MAKES: 16 squares
- PREP TIME: 2 hours 30 minutes
- COOK TIME: 1 hour
Method
Step 1
Preheat the oven to 180°C/fan 160°C/gas mark 4.
Step 2
Place the ProZero in a bowl, submerge the bread into the ProZero and allow to soak for 2 hours.
Step 3
After the bread has been soaked, add the rest of the ingredients into the bowl and mix well.
Step 4
Spoon the mixture into the lined baking tin and press down on the top of the mixture using the back of a spoon, to smooth and flatten the surface.
Step 5
Bake in the oven for 1 hour or until golden.
Step 6
Using a knife, divide into 16 portions and serve hot or cold.
Serve warm with custard or low protein cream.
ProZero is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for a low protein diet.
Refer to labels for allergen and other product information.
Ingredients
- 600g Low protein bread (see recipe)
- 400ml ProZero
- 2tsp Egg replacer
- 85g Sultanas
- 85g Currants
- 2 tbsp Treacle or syrup
- 175g Caster sugar
- 2 tbsp Ground mixed spice
Table
