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Lambs’ Wool And Christmas Wigs

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CATEGORY CUISINE TAG YIELD
Grains, Eggs, Dairy Food networ, Food2 1 Servings

INGREDIENTS

4 Eating apples
2 pt Brown ale
1 pt Sweet white wine
3 Inch cinnamon stick
1/2 t Freshly-grated nutmeg
1/2 t 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 t Caraway seeds
1 Beaten egg
A little milk

INSTRUCTIONS

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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