Teisen Lap

[Christine McSorley(nee Jones)]

Teisen Lap

I have a recipe in a Welsh recipe book called the Very Best Flavours of Wales
It was a popular recipe in South Wales mining Valleys the moist cake would have been eaten by miners at lunch, as it didn't crumble or make them too thirsty.
This is a recipe created by Babs Meredith from Llanidloes.who understand the baking properties of buttermilk.(llaeth enwyn)
250g (8oz) plain flour, 1 teaspoon baking power, a pinch of salt, a pinch of grated nutmeg, 100g (4oz) Welsh butter, 75g (3oz) caster sugar, 100g (4oz) Sulatans, 2 eggs (size 3) beaten, 150ml (1/4 pint) buttermilk

Sieve the flour, baking powder salt and nutmeg into a bowl
Rub in the butter, then add sugar, fruit and eggs
Add the buttermilk gradually beating with a wooden spoon until you have a soft mixture with enough to drop, albeit reluctantly from the spoon.
Bake in a greased and lined 22cm (9 inch)round sponge tin at 350F (180C) Gas 4 for about 30-40 minutes until golden brown and well risen.