Instructions: Lambs 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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