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Wet Nelly

  • RECIPE MAKES: 16 squares
  • PREP TIME: 2 hours 30 minutes
  • COOK TIME: 1 hour
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 ProZero 'custard' or '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.

  • 600g Mevalia Pan Carré
  • 400ml ProZero
  • 2tsp Egg replacer
  • 85g Sultanas
  • 85g Currants
  • 2 tbsp Treacle or syrup
  • 175g Caster sugar
  • 2 tbsp Ground mixed spice