Teisen Lap With Welsh Whisky Sauce Recipe

Name: Teisen Lap With Welsh Whisky Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 160C/140C fan. Grease and line a large rectangular baking tin.
2
Cover the sultanas in freshly-brewed tea and set aside to plump while you prepare the pudding batter.
3
Using a wooden spoon, cream the butter and sugar until pale and fluffy.
4
Slowly pour in the eggs and continue whisking, adding 1 tablespoon of the flour to prevent splitting.
5
Fold the rest of the flour and the mixed spice into the creamed mixture, followed by the drained sultanas, lemon and orange zest.
6
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.
7
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.
8
Pour in the cream, bring back to the boil, then stir in whisky, to taste.
9
To serve, cut the warm cake into wedges and accompany with a dollop of whipped cream and the whisky sauce.

2054

kcal

Calories

129

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 300 g sultanas, freshly brewed tea, for soaking, 385 g unsalted butter, 385 g caster sugar, and more.

Yes, Teisen Lap With Welsh Whisky Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Teisen Lap With Welsh Whisky Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions