In our house this Teisen lap (which translates from Welsh as moist cake) has to be baked on a dinner plate to be authentic! A recipe handed down from Olive’s mother and probably beyond, she used to cook this for the men when they came in from the fields at harvest time, the mix was always made quite stiff so that she could just tip it out onto a plate and cook it in the range. The quicker the men were fed the quicker they could get back to work!
110g Butter (4 oz)
225g Plain flour (8 oz)
110g Sugar (4 oz)
110g Dried mixed fruit (4 oz)
1 Tablespoon Baking powder
1/2 Teaspoon Grated nutmeg
2 Eggs, beaten
150 ml Milk ( 1/4 pint)
This Teisen lap recipe makes 10 slices of cake
Rub the butter gently into the flour
Add the sugar, fruit, baking powder and nutmeg.
Beat the eggs and carefully mix in.
Gradually stir in the milk until you have a drooping consistency.
Turn the Teisen lap cake mix out onto a dinner plate and Bake at 180 °C / 350 °F / Gas 4 for 35 minutes, until lightly browned and firm to the touch.
Have a look at the photos of teisen lap below.
And now an admission… i got myself into trouble when i took these photos because i couldn’t resist smoothing out the Teisen lap mixture on the plate while olive wasn’t looking. I thought i was making it look neat but apparently if i had gone any further i would have knocked the air from the mixture and it wouldn’t have risen properly. It would normally look like a big rock cake. I promise to keep my hands in my pockets next time and add some new photos to the page!