A recipe for teisen lap, very welsh and pronounced teeshan. I hope you’ll try it and ENJOY!
1 heaped tbsp Lard
1 heaped teaspoon baking powder
½ teaspoon each spices: nutmeg, allspice, ginger, turmeric
4 oz mixed currants and seedless raisins
½ cup of light cream, milk, or buttermilk. You want a soft dripping consistency so add as much as needed.
First grease a shallow pan. Heat the oven to 350°F.
Rub the flour and fat together and add all the other dry ingredients. Beat the eggs and add them gently. Add milk or cream so that the mixture is quite soft. Beat it well. Pour mixture into the prepared pan and cook at 350°F for 20 minutes then lower heat to 275°F for about 40 minutes.
Use a knife blade to check that the teisen lap is cooked through, then turn it out to cool on a wire rack.