● Cinnamon sticks (optional) mixture does not boil. Add the dark brown sugar, nutmeg, ginger and cinnamon stick, then simmer, stirring, until the sugar has dissolved. Remove from the heat and allow to cool.
Meanwhile, use a vegetable peeler to remove a strip of skin from around the equator of each apple. This allows steam to escape and prevents the apples from bursting when they’re in the oven. Arrange the apples in a small baking pan and roast them for 20-30 minutes, until tender when pierced with a knife. Leave to cool.
When you’re ready to serve, pour the spiced cider and the plain cider into a large punch bowl and stir. Then pop the baked apples, lemon slices and cinnamon sticks
(if using) into the bowl. Ladle the wassail into glass cups and serve. have included card games or performing a play, music and carol singing. New Year’s Day heralded a pheasant shoot
Wassail, a hot mulled punch usually made with cider and sometimes with ale, has been part of Christmas festivities for centuries. In series 5 of Downton Abbey, we see everyone singing carols by the Christmas tree and then all being served wassail in glass
Make this now if you can, because it gets better with time – and regular additions of brandy or whisky. In the kitchen of Downton Abbey, Mrs Patmore decorated one with fruits and nuts. wooden spoon, beat together the butter and sugar until light and creamy. Add the syrup and beat until blended. Add the eggs one at a time, beating after each. Gradually add the milk, while stirring constantly. When combined, fold in the currants, citrus peel, almonds and apricot kernels. Gradually fold in the flour until fully incorporated.
Spoon the batter into the tin. Wrap the brown paper strip around the outside of the tin, securing with kitchen string. Put a square of brown paper on the oven rack and set the tin on it. Place the second square on top of the cake. Bake for 3 hours, until a wooden skewer inserted into the centre comes out clean.
Remove from the oven and leave to cool on a wire rack for 1 hour, then remove the cake and leave it to cool fully on the rack. Using the skewer, poke several holes in the top. Drizzle 3-4tsp brandy or whisky over the surface, then wrap the cake in baking parchment and store in an airtight container in a cool place. If you’re making in advance, drizzle 3-4tsp brandy or whisky over it every few days.
When ready to decorate, warm the jam in a small pan over a medium heat until fluid, then pass through a sieve into a bowl. Brush the warm jam over the top of the cake. Arrange the nuts and fruits on top, pressing gently so they adhere to the glaze.
Preheat the oven to 180°C/fan 160°C/ gas 4. Combine the cider and sherry in a small pan over a medium heat and bring to a simmer,
making sure the
The family and servants and (above) footman Molesley