Lambs Wool is the traditional mulled cider we prepare for our Wassail.

​It is a hot spiced cider or ale popular in the Middle Ages. The name evokes the fluffy white flesh which bursts through the skins of the roasted apples which traditionally floated on the drink.

 

To make at home;

 

4 eating apples (preferably russet)

4 pints cider (or ale)

6 cloves

1 teaspoon grated nutmeg

1/2 teaspoon ground ginger

3 Allspice berries

I cinnamon stick, broken

1-2 Tablespoons dark soft brown sugar.

 

Set oven to 400F or GAS MARK 6

Place the apples in a baking dish with a little cider and cook for 30 minutes until the apple flesh is woolly in texture.

Meanwhile heat the cider, spices and sugar in a large pan over a low heat until very hot. DO NOT allow to boil.

Strain into a large serving bowl.

Scoop out the apple pulp with a spoon, discarding core and pips and pile on the hot cider.

Serve hot with a scoop of apple flesh in each cup or glass.

 

CLICK on the button to go back to WASSAIL page