Mulled apple juice


1 litre fresh English apple juice (Make your own if you have lots of apples and a juicer!)


2-3 tbsp clear honey 1 or 2 cinnamon sticks, broken in half 1 eating apple


Heat the apple juice gently, add the cinnamon and stir in the honey. Simmer gently for about 10 minutes. Core and thinly slice the apple and add to the juice. Simmer for a few more minutes then remove from the heat and allow to cool a little. Ladle into mugs or heatproof glasses and drink warm.


Traditional gingerbread Preheat the oven to 180º C, Gas 4.


Grease and line a 2 lb/1 kg loaf tin.


450 g self-raising flour Pinch of salt


2-3 tsp ground ginger,


depending on how spicy you like your cake


100 g golden syrup 100 g black treacle


100 g butter, plus some for greasing


25 g demerara sugar 150 ml milk


1 medium egg


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Sieve the flour, salt and ginger into a bowl. Gently melt the butter in a saucepan with the syrup, treacle and sugar. Beat the egg and milk together. Stir all the ingredients together until combined. Put the mixture into the tin and bake for one hour. It should be firm on top and a skewer inserted will come out clean when it is cooked. Leave in the oven for an extra 10 or 15 minutes if necessary. Leave to stand for a few minutes before removing from the tin. The gingerbread can be sliced and eaten warm or will keep for a few days in an airtight container.


Tip: try this with pear juice and


different spices, such as ginger or cloves.


Tip: It’s also nice


eaten warm for pudding with


either custard or icecream.


Tip: You can buy greaseproof paper


loaf tin liners which are much easier and less messy to use.


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