THE CELTIC CONNECTION • APRIL 1992
Page 13
Welsh and Scottish Traditional Recipes
By KATHLEEN
This month we offer traditional Welsh and Scottish recipes. Lynne Fox from Mochdre, Colwyn Bay, North Wales, now living in Vancouver, has sent me this traditional Welsh recipe that she told me is very popular in Wales and is often sent in the lunch boxes of the Welsh miners.
TEISEN LAP (Moist Cake)
8 oz. (225 grams) of plain flour 1 level tsp. of baking powder 1/2 tsp. ground nutmeg 4 oz. (100 grams) butter
1 oz. (25 grams) shortening
4 oz. (100 grams) castor (berry) sugar
4 oz. (100 grams) currants
2 eggs
2 tbsp. milk
METHOD
Pre-heatovento350F. Sift flour,
baking powder and nutmeg into a bowl. Rub in the butter and shortening with your fingers then stir in sugar and currants. Beat eggs and add to the dry ingredients. Mix thoroughly and add milk to give a soft consistency. Spread the mixture into an 8-inch greased and floured cake pan. Bake for 20 minutes in pre-set oven. Turn the heat to 325F for a further 35 minutes. Dust with berry sugar before serving.
Traditional Scottish recipes are submitted by Dave Crabb of Langley, B.C. who originally came from Brechin, Angus, and has connections in Northeast Scotland. Dave said Butter Rowies and White Baps are an early morning standard on the breakfast table in the Buchan area in Northeast Scotland. For instance, your order at the bake
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They can be spread with butter and any preservative of your choice. They are always best very fresh but can be heated at a later time. The recipes are in the S.W.R.I. (Scottish Women's Rural Institutes cookbooks)
BUTTER ROWIES (Butteries)
1 lb. flour 6 oz. butter 6 oz. lard 1 tsp. salt
1 tbsp. castor sugar 1 oz. baker's yeast 3/4 pint of tepid water
METHOD
Sieve the flour and salt into a warm basin. Cream yeast and sugar in a bowl, then add the flour along with the water. Set in a warm place to rise to twice
its size. Beat the lard and butter together till thoroughly blended, then divide into three portions, roll out dough on a floured board, dot first portion of fat over it in small pats. Fold in three and roll out as for flakey pastry. Repeat this operation twice, so as to use up all the fat.
Divide into pieces of equal size and form into shapes. Put on a greased and floured tray and set them in a warm place for further 30 minutes. Bake in a fairly hot oven, 400F for 20-30 minutes.
WHITE BAPS (Morning Rolls)
1 lb. (500 grams) plain flour 1/2 tsp. salt
2 oz. (25 grams) butter
2 1/2 oz. (30 grams) yeast
1 cup (250 ml.) milk and water
mixed
1 tsp. sugar
METHOD
Rub butter into flour and salt. Cream yeast with a little of the warmed liquid, add sugar and work all-together to make a soft, elastic dough. Kneed firmly for at least 5 minutes, replace in bowl and cover closely with a plastic bag. Leave aside to double bulk (approximately one hour in warm kitchen). Kneed dough to distribute air bubbles evenly, divide into ten to twelve pieces, shape them into flat, oval or round balls.
Place well apart on greased baking sheet, cover with plastic bag and allow to double in size again. Dust with flour and bake at 425F for 20 minutes.
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