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Teisen Lap: Ail Ffordd (Teisen Lap: Method 2)

Teisen Lap is a classic Cymric (Welsh) fried cake, incorporating dried fruit and spices. This is an alternate recipe incorporating lard. The full recipe is presented here and I hope you enjoy this classic Welsh version of Teisen Lap.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4–6

Rating:

Tags : Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

450g blawd plaen
½ llwy de powdr pobi
pinsiad o halen
pinsiad o nytmeg ffres
½ llwy de sbeis cymysg
120g lard
120g siwgwr brown
80g cwrants
40g sultanas
1 wy
300ml llaeth enwyn

Dull:

Wedi hidlo'r blawd i fowlen dylid ychwanegu'r powdr pobi, yr halen, y sbeis cymysg a'r nytmeg. Wei torri'r lard yn sgwariau dylid ei ychwanegu a'i rwbio gyda blaen y bysedd i fewn i'r blawd. Wedi cymysgu'n drwyadl dylid ychwanegu'r ffrwythau a'r siwgwr i'r gymysgfa. Nesaf dylid curo'r wy a'i ychwanegu i'r gymysgfa a'i droi yn dda. Yn olaf rhaid curo'r llaeth enwyn yn araf i'r gymysgfa nes ei fod yn dod gyda'i gilydd fel pasteiaeth. Dylid torri'r pasteiaeth a'i rowlio nes ei fod tua 3cm o drwch. I'w goginio dylid rhoi padell ffrio ddi-lynn sych ar dan isel a rhoi'r teisen lap ynddo. Ar ol tua chwarter awr (pan mae wedi brownio ar un ochor) dylid ei droi a'i goginio ar yr ochor arall. Mae fersiwn arall o'r gacen yma sydd yn defnyddio 120g of fenyn yn lle'r llaeth enwyn a thri wy yn lle un gyda dwy lwy de o bowdwr pobi.

English Translation

Ingredients:

450g plain flour
½ tsp baking powder
pinch of salt
pinch of freshly-ground nutmeg
½ tsp of mixed spice
120g lard
120g brown sugar
80g currants
40g sultanas
1 egg
300ml buttermilk

Method:

After sifting the flour to a bowl add the salt, mixed spice and freshly-ground nutmeg. Cut the lard into cubes and with the tips of your fingers rub into the flour. When well mixed add the fruit and sugar to the bowl and mix in. Next beat the egg and add these to the mixture.

Finally add the butter milk a little at a time and beat into the mixture. The dough is ready when it comes together to a pastry-like consistency. When ready roll out into a 3cm thick round. Place a dry non-stick pan on low heat and place the teisen lap in this. Cook for about 15 minutes on one side and when nicely browned turn over. The cake is done when cooked on both sides. An alternate recipe uses 120g butter in stead of the buttermilk as well as 3 eggs and 2 tbsp baking powder. All other ingredients and instructions remain the same.