In Welsh and English, Teisen Bork or "Pork Cake"

Moved from the old Welsh Cooking and Baking Group

Posted by gaabi on December 14, 2010 at 12:17pm in Welsh Recipes

From celtnet.org, which looks pretty interesting (and they have download and print versions from the site):

http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-teis...

English Translation

Ingredients:

450g pork sausage meat
550g brown sugar
1 tbsp ground cloves
150g mixed nuts, chopped
2 tbsp cinnamon
450g dates, chopped
840g flour
450g raisins
720ml boiling water
1 tbsp bicarbonate of soda

Method:

Combine the sausage meat, raisins, dates and nuts in a bowl then add the sugar and the boiling water and mix thoroughly. Meanwhile, sift the dry ingredients into a separate bowl. Add this to the sausage meat mix and mix to combine.

Grease loaf tins about 22 x 12 x 8cm before lining with greaseproof (waxed) paper. Turn the mixture into the tins then transfer to an oven pre-heated to 180°C. Bake for about 90 minutes then allow the cakes to cool in their tins for about 10 minute before turning out onto a wire rack. Serve slices warm with mashed potatoes and gravy.

NON metric version - for those on the West side of the pond! 

1 lb pork sausage meat
1.2 lbs brown sugar
1 tbsp ground cloves
5 oz mixed nuts, chopped
2 tbsp cinnamon
1 lb dates, chopped
2 lbs flour
1 lb raisins
24 oz (3 cups) boiling water
1 tbsp bicarbonate of soda )