Lambs' wool and christmas wigs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Eating apples |
| 2 | pints | Brown ale |
| 1 | pint | Sweet white wine |
| 3 | Inch cinnamon stick | |
| ½ | teaspoon | Freshly-grated nutmeg |
| ½ | teaspoon | Ground ginger |
| 1 | Strip lemon rind | |
| Soft brown sugar | ||
| 75 | grams | Butter |
| 225 | grams | Self-raising flour |
| 30 | grams | Caster sugar |
| 30 | grams | Candied peel |
| 2 | teaspoons | Caraway seeds |
| 1 | Beaten egg | |
| A little milk | ||
Directions
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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