SC - SC: REC Teisen Lap

[Elysant at aol.com]

- -Poster: <Elysant at aol.com>

Here are three recipes for Teisen Lap.  The first is baked in a shallow tin, 
the second is cooked on a bakestone, and the third is baked either in a Dutch 
oven before an open fire, or in an oblong tin.  In our area of Wales 
(Southern Powys)  we always bake the cake in the oven on a large plate.  
Recipe 1 is closest to the way my mother makes it.

Elysant

Teisen Lap - recipe 1 

1 lb flour
4 oz lard
4 oz margarine
2 heaped tablespoonsfuls baking powder
7 oz sugar
8 oz currants
3 eggs
A little nutmeg

Pub the fat into the flour and add the dry ingredients.  Add the well beaten 
eggs and enough milk to have a soft mixture.  Bake in a moderate oven, using 
a shallow tin.
 
Teisen Lap Recipe 2 - [baked using  a bakestone]

1 lb flour
4 oz fat
4 oz brown sugar
4 oz mixed fruit
1/2 teaspoon spice
1/2 teaspoonful of bicarbonate of soda (dissolved in milk)
1 egg
1/2 pint of buttermilk or sour milk 

Rub the fat into the flour, add sugar, fruit, spice; mix well together.  Add 
the beaten egg and the milk and beat to a soft dough.  Divide the dough and 
roll out to an inch in thickness; bake on a bakestone or hotplate; time about 
15 minutes, when nicely brown one side, turn them over.


Teisen Lap - recipe 3

This cake should be baked in a Dutch oven before an open fire to make it in 
the traditional Welsh way but the results are just as good if you bake it in 
a well greased oblong tin (spread the mixture thinly) in a moderate oven for 
about 35 - 40 minutes.

1 lb flour
1 teaspoonful baking powder
Pinch of Salt
A little grated nutmeg
4 oz butter
4 oz sugar
4 oz dried fruit (sultanas and currants)
3 eggs
1/2 pint milk (sour milk is delicious)

Sieve flour, baking-powder, salt and nutmeg,  Rub in lightly butter, add 
sugar and fruit, whisk the eggs, and add to mixture.  Gradually add the milk, 
mixing all with a wooden spoon.  The consistency should be soft enough for 
the batter to drop from the spoon.


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