This is one of my favourite traditional Welsh recipes.
My grandmother used to make this in a oven beside the fire.
Admittedly it does not have quite the same taste cooked in a modern gas or electric oven.
Tesian lap (teeshan lap)
1/2 lb plain flour
1 pinch salt
1 teaspoon baking powder
1 pinch nutmeg
4 oz butter
2 oz caster sugar
4 oz currants
2 eggs well beaten
1/4 pint milk
Method
Set oven to 350F or Mark4. Grease a shallow baking tin. Sieve the flour, salt, baking powder and nutmeg into a bowl. Rub in the butter and mix in the sugar and the currants. Beat the eggs well and mix into the dry ingredients. Add the milk slowly and beat well to make a soft dough. Pour the mixture into the tin and bake for 30 - 40 minutes until light golden brown.
My grandmother used to make this in a oven beside the fire.
Admittedly it does not have quite the same taste cooked in a modern gas or electric oven.
Tesian lap (teeshan lap)
1/2 lb plain flour
1 pinch salt
1 teaspoon baking powder
1 pinch nutmeg
4 oz butter
2 oz caster sugar
4 oz currants
2 eggs well beaten
1/4 pint milk
Method
Set oven to 350F or Mark4. Grease a shallow baking tin. Sieve the flour, salt, baking powder and nutmeg into a bowl. Rub in the butter and mix in the sugar and the currants. Beat the eggs well and mix into the dry ingredients. Add the milk slowly and beat well to make a soft dough. Pour the mixture into the tin and bake for 30 - 40 minutes until light golden brown.
