| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Food networ, Food2 | 1 | servings | |
INGREDIENTS
| 4 | lg | Eating apples |
| 2 | pt | Brown ale |
| 1 | pt | Sweet white wine |
| 3 | Inch cinnamon stick | |
| 1/2 | ts | Freshly-grated nutmeg |
| 1/2 | ts | Ground ginger |
| 1 | Strip lemon rind | |
| Soft brown sugar | ||
| 75 | g | Butter |
| 225 | g | Self-raising flour |
| 30 | g | Caster sugar |
| 30 | g | Candied peel |
| 2 | ts | Caraway seeds |
| 1 | Beaten egg | |
| A little milk |
INSTRUCTIONS
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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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