Teisen Lap With Welsh Whisky Sauce Recipes

TEISEN LAP WITH WELSH WHISKY SAUCE

Teisen Lap With Welsh Whisky Sauce image

Teisen lap is a tradition spicy sultana puddding/cake from Wales. You can have the teisen lap by itself, but I think this Whisky sauce adds something special to the cake.

Provided by Tea Girl

Categories Dessert

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

300 g sultanas
freshly brewed tea, for soaking
385 g unsalted butter
385 g caster sugar
6 eggs, lightly beaten
385 g self-raising flour
3 teaspoons mixed spice
1 lemon, grated zest only
1 orange, grated zest only
85 g butter
85 g muscovado sugar
200 g double cream
1 -2 teaspoon whiskey (to taste)
whipped double cream, to serve

Steps:

Preheat the oven to 160C/140C fan. Grease and line a large rectangular baking tin.
Cover the sultanas in freshly-brewed tea and set aside to plump while you prepare the pudding batter.
Using a wooden spoon, cream the butter and sugar until pale and fluffy.
Slowly pour in the eggs and continue whisking, adding 1 tablespoon of the flour to prevent splitting.
Fold the rest of the flour and the mixed spice into the creamed mixture, followed by the drained sultanas, lemon and orange zest.
Transfer the mixture to the prepared baking tin and bake for about 40 minutes or until a sharp knife inserted into the middle comes out clean. While the cake is baking, prepare the sauce.
For the whisky sauce: put the butter and sugar into a small, heavy-based saucepan over a medium-high heat and stir until the butter is melted. Boil for 5 minutes, until the sugar is dissolved.
Pour in the cream, bring back to the boil, then stir in whisky, to taste.
To serve, cut the warm cake into wedges and accompany with a dollop of whipped cream and the whisky sauce.

Nutrition Facts : Calories 2165.8, Fat 122.2, SaturatedFat 74.4, Cholesterol 599.9, Sodium 1519.8, Carbohydrate 255.8, Fiber 6.8, Sugar 165.7, Protein 24

TEISEN MEL (TRADITIONAL WELSH HONEYCAKE)

Teisen Mel (Traditional Welsh Honeycake) image

Make and share this Teisen Mel (Traditional Welsh Honeycake) recipe from Food.com.

Provided by Amis227

Categories Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb plain white household flour
1/2 teaspoon baking powder
1 1/2 teaspoons ground allspice or 1 1/2 teaspoons cardamom
1/4 lb melted honey
1 tablespoon melted honey or 1 tablespoon red currant jelly
1/4 lb butter
1/4 lb caster sugar
2 large eggs
2 tablespoons milk

Steps:

Sieve the flour, baking powderand spice into a bowl.
Lightly grease a tin pie plate measuring about 8-1/2-inches across the top.
Cream the butter with 3 oz sugar until creamy and light.
Add the egg yolks then the 1/4 lb honey, gradually.
Gently mix in the flour, then the milk.
Spread the mixture in the prepared tin, mounding it slightly in the center.
Bake at 400 F (200 C) gas mark 6 for about half an hour.
Let the cake rest in its tin for 2 minutes before turning it out on to a wire rack.
Let it cool for 10 minutes then slide it onto a baking tray and brush the top with 1 tablespoon warmed honey - or red currant jelly if you prefer.
Whisk the egg whites and the remaining 1 oz sugar to make a glossy meringue mixture. Swirl this over the top of the cake and bake at 325 F (160 C) gas mark 3 for about 20 minutes.
Serve the cake when it is cold.

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