Teisen Lap With Welsh Whisky Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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