Ingredients

• one pint sour cream
• four tablespoonfuls self-raising flour
• four ounces sugar
• three ounces butter
• four ounces sultanas
• one egg, well beaten

Method

• Rub the fat into the flour and work into the sour cream, together with the other dry ingredients.
• Lastly, add the beaten egg to the mixture before pouring it into a shallow tin.
• Bake in a slow oven or in a low position under a hot grill.
• Traditionally this mixture was baked slowly in a Dutch oven in front of an open fire.

Kenfig Hill, Glamorgan.

This cake was also known as teisen hufen (cream cake) in some districts in Glamorgan.