As Strong As Soup

I'm sure you don't need me to tell you that today is Global Scouse Day. In celebration, here's an alternative dish from Liverpool - sort of. A while ago I read this post about the Wet Nelly of Liverpool on the very fine blog Lola and Finn’s Mum . Shamefully, despite a shedload of visits to Liverpool, I'd never heard of Wet Nelly. While I was back there last year and cruising along Speke Boulevard at the regulation 40 mph with the wind from Widnes blowing through what remains of my hair, I suddenly remembered Wet Nelly and thought I must have a go at making one. It turns out that Wet Nelly is essentially bread pudding from Liverpool. It might have pastry on the top and bottom and, then again, it might not. I don’t think that there’s any doubt that it’s one of those puddings designed to use up whatever you have left in the cupboard when there’s not much money to go around. I can remember eating bread puddings made from various leftovers as a kid (in London not Liverpoo...

This dish really doesn't need a lot of work, but it does need a fair bit of time. If you can’t wait, you can shorten the process, but I think this dish is at it’s very best when made over a three-day period. On the first day you prepare the marinade and leave it overnight to do its stuff. On the second day you cook the dish in a relaxed manner and then chill it overnight. On the third day you reheat and enjoy it. This is an Anglicised version of a ch’ti recipe from just across the channel. The original recipe would have used genièvre and a local beer (a bière ambrée) but gin and a pale ale will do nicely instead, if they’re easier to lay your hands on. You can use other beers, but avoid any that are very bitter. This dish would normally be served simply with a little pasta or boiled potatoes, I think, but mashed potatoes, roasted celeriac or rice would be just fine too. This is a very warming and comforting dish for a winter’s day. Eat this and imagine yourself in a little est...