Prep 10 mins
Cook 40 mins
This is a traditional cider drink that was made and enjoyed on Twelfth Night (January 16-17) in Elizabethan England. It is said that it gets its name from the whiteness of the roasted apples as they fluff out of their skins while they cook. I haven't made it yet, but I cant let go of the recipe every time I go to clean out my recipe box.
- 4 pints real ale (Newcastle or similar)
- 2 -3 large apples
- 1 cup hard alcoholic cider (such as Woodchuck or Hornsby's)
- 1 cinnamon stick
- 3 cloves
- Preheat oven to 180°C: 350°F: Gas 4.
- Core the apples and bake in 350 degree oven for about 40 minutes until very soft.
- Squeeze all of the pulp from the apples and discard the skins then fluff the puree with a fork.
- Heat the ale and cider with the cinnamon stick and cloves.
- Add the apple puree and sugar to taste.
- Serve immediately.
This was ok. I'm not a beer drinker and this was totally drinkable despite the fact that I don't really like beer. The DH is a beer drinker and prefers beer to this drink. We used a brown ale that my DH brewed. This was a very interesting recipe and I enjoyed trying something new and different. I made this for comfort cafe.