Teisen Lap: Ail Ffordd
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Original RecipeCynhwysion
450g blawd plaen Wedi hidlo'r blawd i fowlen dylid ychwanegu'r powdr pobi, yr halen, y sbeis cymysg a'r nytmeg. Wei torri'r lard yn sgwariau dylid ei ychwanegu a'i rwbio gyda blaen y bysedd i fewn i'r blawd. Wedi cymysgu'n drwyadl dylid ychwanegu'r ffrwythau a'r siwgwr i'r gymysgfa. Nesaf dylid curo'r wy a'i ychwanegu i'r gymysgfa a'i droi yn dda. Yn olaf rhaid curo'r llaeth enwyn yn araf i'r gymysgfa nes ei fod yn dod gyda'i gilydd fel pasteiaeth. Dylid torri'r pasteiaeth a'i rowlio nes ei fod tua 3cm o drwch. I'w goginio dylid rhoi padell ffrio ddi-lynn sych ar dan isel a rhoi'r teisen lap ynddo. Ar ol tua chwarter awr (pan mae wedi brownio ar un ochor) dylid ei droi a'i goginio ar yr ochor arall. Mae fersiwn arall o'r gacen yma sydd yn defnyddio 120g of fenyn yn lle'r llaeth enwyn a thri wy yn lle un gyda dwy lwy de o bowdwr pobi. 
English TranslationIngredients:
450g plain flour Method:After sifting the flour to a bowl add the salt, mixed spice and freshly-ground nutmeg. Cut the lard into cubes and with the tips of your fingers rub into the flour. When well mixed add the fruit and sugar to the bowl and mix in. Next beat the egg and add these to the mixture. Finally add the butter milk a little at a time and beat into the mixture. The dough is ready when it comes together to a pastry-like consistency. When ready roll out into a 3cm thick round. Place a dry non-stick pan on low heat and place the teisen lap in this. Cook for about 15 minutes on one side and when nicely browned turn over. The cake is done when cooked on both sides. An alternate recipe uses 120g butter in stead of the buttermilk as well as 3 eggs and 2 tbsp baking powder. All other ingredients and instructions remain the same. |
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Other recipes with currants and brown sugar as primary ingredients: Teisen Lap: Ail Ffordd Pwdin Nadolig Cloutie Dumpling Pumpes Dundee Cake Teisen Lap: Ffordd Gyntaf An Excellent Cake Bara Brith Excellent Small Cakes Easter Biscuits II Oat and Currant Biscuits Syrip for a Capon or Faysant Crustardes of Flessh My Lady of Portland's Mince Pyes An Excellent Boiled Salad Teisen Gri Picau ar y Maen Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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