Teisen Lap With Welsh Whisky Sauce Recipes

TEISEN LAP

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.

TIESSENNAU MEL (HONEY CAKES) WELSH

Steps:

• Preheat oven - Gas mark 6 (400F) or 7 (425F) or 200°C If you are using a fan oven, reduce by 25°C.
• Grease your patty tins.
• Sieve together flour, cinnamon and bicarbonate of soda.
• Cream butter and sugar until fluffy.
• Separate the egg yolk from the white.
• Beat the yolk into sugar and butter, then add the honey, gradually.
• Stir in the flour with a little milk as required and mix all together lightly.
• Whisk the egg white into a stiff froth and fold into mixture.
• Half fill small patty tins with the mixture; dredge the top of each with caster sugar.
• Bake in a hot oven for 20 minutes. Watch these little fellows carefully. They brown rather quickly.
• When ready sprinkle a little more sugar.
• Croeso Cymreig.

WHISKY CREAM SAUCE

Steps:

• Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
• Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
• Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.