Teisen Lap
A community recipe by WelshRarebitNot tested or verified by Nigella.com
Print me
Sift the flour, baking powder and nutmeg into a mixing bowl. Cut the fat into the flour and rub in to a breadcrumb consistency. Mix in the sugar and dried fruit. Stir in the eggs and sufficient cream or buttermilk to make a soft dough. Roll out to 2.5cm (1") thick, cut into 6cm(2½") rounds. Cook on a warmed greased bakestone for about 15 minutes on each side.
Sift the flour, baking powder and nutmeg into a mixing bowl. Cut the fat into the flour and rub in to a breadcrumb consistency. Mix in the sugar and dried fruit. Stir in the eggs and sufficient cream or buttermilk to make a soft dough. Roll out to 2.5cm (1") thick, cut into 6cm(2½") rounds. Cook on a warmed greased bakestone for about 15 minutes on each side.
Introduction
A tradition welsh baking delight
A tradition welsh baking delight
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 0
Metric
U.S.
- 225 grams plain flour
- 2 teaspoons baking powder
- ½ teaspoon nutmeg (grated)
- 50 grams butter
- 50 grams lard
- 100 grams soft brown sugar
- 100 grams mixed dried fruit
- 2 eggs (beaten)
- 150 millilitres cream (or buttermilk, approximately)
- 8 ounces all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon nutmeg (grated)
- 2 ounces butter
- 2 ounces lard
- 4 ounces soft brown sugar
- 4 ounces mixed dried fruit
- 2 eggs (beaten)
- 5¼ fluid ounces cream (or buttermilk, approximately)
Method
Teisen Lap is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.