Teisen Lap With Welsh Whisky Sauce Recipes

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.

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.