Tastes and Tales From My Little Corner Of The World: Teisen Lap.
By Eiddwen
Teisen Lap. Mmmm mouthwatering memories!!!
Ingredients for Teisen Lap (Moist Cake)
There are some memories that stay with us forever and one I will always remember baking day on my grandmother's(Hannah Jane's) farm. She died when I was 12 years old but I have many happy memories of the holidays I had on her farm.
Baking day began with banking the coal and log fire in the rayburn so that the oven would be hot enough.
Then the baking would begin; fruit tarts , scones, rock cakes, small sponge cakes, victoria sponge and Teisen Lap.
I would sit by her on the huge farmhouse table and watch !! She would mix, knead, whisk, roll and the best part for me was when I was allowed to eat any mixture that was left in the mixing bowl.I can taste it now , well actually I still do it now mmmm!!! I used to dip my fingers into everything except for pastry which doesn't taste very nice uncooked!!!
Whenever I think of my grandmother I can still smell bvaking day. Another memory of her is when we used to go for a walk up to the top fields and we would pick primroses (still my favourite flowers) and we would take them back to the house and she would tie them up in a pink ribbon for me. Mamgu was a very sharp tongued lady and did not show much heartfelt emotion and today this memory of her tying my flowers up in the pink ribbon has a very special place in my heart.
Now then on to the recipes for Teisen Lap. I say recipes because there are two. One earlier version and the version of present times.
A Rayburn just like the one my mamgu (grandmother)used to cook on.
Ingredients for earlier version of Teisen Lap.
- 3 ozs 75g butter
- 4 ozs 125g sugar
- 4ozs 125g sultanas
- 4ozs1pint/575fl.ozs sour cream
- 1 egg
- 3ozs 75g self-raising flour.
Method
- Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs
- Next add the sugar and sultanas
- Thoroughly beat the egg and cream into this mixture and mix thoroughly
- Pour this mixture into a shallow cake tin and bake in a low oven or on the hob over a low heat.( 250 F, gas 1/2, 130 C)
A Modern Version.
Ingredients for the newer version.
- 450g plain flour
- 1/2 tsp baking powder
- pinch of salt
- pinch of freshly-ground nutmeg
- 1/2 tsp mixed spice
- 120g lard
- 120g brown sugar
- 80 g currants
- 40g sultanas
- 1 egg
- 300ml buttermilk
Method.
Sift the flour into a bowl and add the salt, mixed spices and freshly ground nutmeg
Next cut the lard or marg into cubes and with the tips of your fingers rub the lard well into the flour.
Now add the fruit and sugar to the bowl and make sure to mix in very well
Next mix the eggs and add to the mixture
Add the buttermilk a little at a time and mix in well.
- The dough is ready when it comes together in a pastry like consistency.
- When ready roll out into a 3cm thick round.
- Heat a non stick pan on the hob on low heat and then place the Teisen Lap onto this pan.
- Finally you should cook for about 15 minutes on this side or until nicely browned and then turn over.
A cup of tea and teisen lap now I think.
The history of Teisen Lap.
Teisen Lap has continued to be popular over the years. The early version was called a 'batter cake' and was made with sour cream. Then it was baked on a pan on the Rayburn for about 15-15 minutes until nice and crunchy before turning over to nicely brown the other side..
It was sometimes made to use up left over cream , when there wasn't enough of it to churn into butter.
Because of it's moisness it used to be very popular with miners as a midday snack.
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Comments
Hi always exploring,
Thank you for taking the time to read and comment.
It really is very tasty, one of those cakes that will never have too much of.If you do ever decide to make it let me know how it went.
Take care.
I love cake and I love recipes yummy. My hats off to you on this one. Voted up.
Sweet wishes Rhonda
Hi Rhonda,
Thank you so much for the feedback. let me know the outcome if you do decide to make them.
Take care.
Eiddwen
It looks like great cycling food. Moist too!
Wonderful food, and thank you for sharing how to make it. God Bless You Precious Heart.
Hi Micky,
So nice to see that you have stopped by.
It is greatly appreciated.
Take care
Eiddwen.
Hi stars,
Thank you for stopping by and leaving your comment.
Take care
Eiddwen
That newer version sounds nice and spicy. Bet that it is delicious! My mother used to make a hot milk cake. Your recipes remind me of hers when I was growing up. Rating this beaufiful for your lovely memories and useful for those who want to make the recipes.
Hi Peggy,
Thank you so much for taing the time to read and comment.
As I was writing my first hub in this series I had only meant to include ingredients and method.
However as I was writing away these memories found their way to the surface and into my computer. Ha !
Thank you for your ratings also.
Take care my friend,
Eiddwen.
As an avid cook, i have tried a lot of nmeals from a vast number of countries, This is becouse that in the early 1960's there was a vast number of immagrents that settled here in Johannesburg in particular. I developed a taste for and a fondness of all types of foods. I see that a lot of the favourites from Ireland are there, which my Grandmother from Scottish origin, would add to and nix a bit of her husbands Irishness into it.
I will be visiting your recipes shortly.
Take care.
Hi Just_Rodney,
Thank you so much for taking the time to stop by and comment.
Here's to many more hubs to share on here and I am looking forward to reading more of yours too.
Take care
Eiddwen.
Sounds my sort of tasting cake. Plus easy to do. Thanks
Hi ethel,
Thanks for the following.
let me know how you get on with it.
Take care and have a great day.
Eiddwen.
Eiddwen: Thank you for so generously sharing recipes and memories from the magical land of Wales! Your kitchen has to be one of the most welcoming kitchens in the world! Voted up, beautiful, awesome.
Kind regards, Stessily
Oh thank you so much stessily,your kind words are appreciated more than I can say.
Here's to so many more hubs to share.
Take care and have a great day.
Eiddwen.
Eddy: My maternal great-great grandmother was Welsh so I love reading the culture and the history which you always add to your recipe hubs. Also, I love the way you start out with the striking Welsh flag. And I really love this recipe, which sounds such a treat with tea. In fact, is there a particular tea to be served with Teisen Lap?
Thank you for sharing, etc.,
Derdriu
Hi Derdriu,
Thank you so much for stopping by and leaving this great comment.
You can have any brand of tea that you want with Teisen Lap.We always buy P G Tips ,only a personal favourite.
Take care and I wish you a wonderful day.
Eddy.
I wish I had tasted this when visiting Wales. I've never seen it here in the U.S. Voting this Up and Useful.
Hi alocsin,
Thank you so much for stopping by and leaving a great comment.
Here's to so many more hubs for us to share on here.
Take care and enjoy your weekend.
Eddy.
Neis iawn! Dwi am baned rwan...
always exploring 15 months ago
The batter cake looks soo good. I could go for a piece and a good ole cup of coffee. Thank you.
Cheers