Prep 20 mins
Cook 45 mins
Teisen lap is a tradition spicy sultana puddding/cake from Wales. You can have the teisen lap by itself, but I think this Whisky sauce adds something special to the cake.
- 300 g sultanas
- freshly brewed tea, for soaking
- 385 g unsalted butter
- 385 g caster sugar
- 6 eggs, lightly beaten
- 385 g self-raising flour
- 3 teaspoons mixed spice
- 1 lemon, grated zest only
- 1 orange, grated zest only
- 85 g butter
- 85 g muscovado sugar
- 200 g double cream
- 1 -2 teaspoon whiskey (to taste)
- whipped double cream, to serve
- Preheat the oven to 160C/140C fan. Grease and line a large rectangular baking tin.
- Cover the sultanas in freshly-brewed tea and set aside to plump while you prepare the pudding batter.
- Using a wooden spoon, cream the butter and sugar until pale and fluffy.
- Slowly pour in the eggs and continue whisking, adding 1 tablespoon of the flour to prevent splitting.
- Fold the rest of the flour and the mixed spice into the creamed mixture, followed by the drained sultanas, lemon and orange zest.
- Transfer the mixture to the prepared baking tin and bake for about 40 minutes or until a sharp knife inserted into the middle comes out clean. While the cake is baking, prepare the sauce.
- For the whisky sauce: put the butter and sugar into a small, heavy-based saucepan over a medium-high heat and stir until the butter is melted. Boil for 5 minutes, until the sugar is dissolved.
- Pour in the cream, bring back to the boil, then stir in whisky, to taste.
- To serve, cut the warm cake into wedges and accompany with a dollop of whipped cream and the whisky sauce.