Teisen Lap was regarded as an ‘ordinary’ cake, baked fairly regularly in the coal-mining villages of south Wales. It stood the miner in good stead as a  ‘sweet’ for his mid-day meal underground and the moist texture of the cake  prevented it from crumbling in his tuck-box.

The name describes the texture of the cake as the word llap (rarely used these days in Welsh) means moist or wet. This Welsh farmhouse classic was traditionally baked on a plate, and is best served with a lovely cup of tea.


Serves: 12 slices | Preparation time: 10 minutes | Cooking time: 30-40 minutes

225g plain flour 
1 teaspoon baking powder 
100g Welsh butter (or half each  of lard and butter)
75g caster sugar
100g currants or sultanas 
1 pinch of salt 
A little freshly grated nutmeg 
2 large eggs, well beaten 
150ml buttermilk or milk 


01  Heat the oven to 180°C/Gas 4. 

02  Sieve the flour, baking powder, salt and  nutmeg into a bowl. Rub the fat into the  flour until it resembles breadcrumbs then  add the sugar and fruit and mix well.  

03  Make a well in the centre, and pour in the  eggs. Gradually add the buttermilk to the mixture and mix. The consistency should  be sufficiently soft and moist for the batter to drop easily form the spoon. 

04  Put the mixture into a greased shallow 20cm round tin and bake until golden  and cooked through for about  30 -40 minutes.  

05  Leave to cool in the tin for 10 minutes before turning out on a cooling rack.

06 Make a cup of tea - then sit back and enjoy!

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