Lambs' wool and christmas wigs

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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