Yield: 1 servings
Measure | Ingredient |
---|---|
4 larges | Eating apples |
2 pints | Brown ale |
1 pint | Sweet white wine |
3 \N | Inch cinnamon stick |
½ teaspoon | Freshly-grated nutmeg |
½ teaspoon | Ground ginger |
1 \N | Strip lemon rind |
\N \N | Soft brown sugar |
75 grams | Butter |
225 grams | Self-raising flour |
30 grams | Caster sugar |
30 grams | Candied peel |
2 teaspoons | Caraway seeds |
1 \N | Beaten egg |
\N \N | A little milk |
LAMB'S WOOL
WIGS
Lamb's wool: slit the apple skins round the centre and bake in a medium oven until soft and pulpy. Heat the ale, wine, spices and lemon rind in a saucepan. Take the pulp out of the apples, mash and stir in to the liquid.
Remove the cinnamon stick and sieve into a clean saucepan, pressing well down on the apple pulp. Reheat and add brown sugar to taste.
Wigs: heat the oven to 220C/425F/gas7. Rub the butter into the flour and stir in the sugar, peel and caraway seeds. Mix to a soft dough with the egg and some milk and put into bun tins.
Bake for 20 minutes until golden brown. Makes 6-8. Dip the wigs into the mulled ale.
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Carlton Food Network
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