Best Teisen Lap With Welsh Whisky Sauce Recipes

TEISEN LAP

Steps:

• Pre-heat the oven 180oC, gas mark 4. Grease and flour a shallow 9” tin.
• Sieve together the flour, baking powder and nutmeg.
• Add the sugar and fruit. Add the beaten eggs and mix well. You want a soft, dropping consistency so add as much milk as is needed.
• Put the mixture in the tin and cook for 20 minutes before lowering the temperature to 170oC, gas mark 3, for another 40 minutes or until firm.
• Cool, remove from tin and sprinkle with sugar. Store in an airtight container.

TEISEN LAP WITH WELSH WHISKY SAUCE

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.

TEISEN MEL (TRADITIONAL WELSH HONEYCAKE)

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.

WHISKY CREAM SAUCE

Steps:

• Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
• Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
• Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.