| 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.
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