Recipe of the month – Toffee apples

from Discovering Bourne issue 111, November 2020

Let’s Get Quizzical

TOFFEE APPLES

Toffee apples are popular at this time of the year and the kids will love helping to decorate them with their favourite sweets and treats!

Ingredients

10 wooden skewers (or lolly sticks) 10 Golden Delicious apples, scrubbed 350g Fairtrade light soft brown sugar 2 tsp white wine vinegar 35g unsalted English butter 2 tbsp golden syrup To decorate, why not try sugar stars, crushed ginger snap biscuits, chocolate M&Ms, sprinkles or bits of popcorn?

Method

• Insert a wooden skewer or lolly stick into the stalk end of each apple. Line a large baking tray with baking parchment. • Put the sugar in a heavy-based pan with 120ml cold water and heat gently, stirring until it dissolves. Bring to the boil and add the vinegar, butter and golden syrup. Boil gently for 12 minutes, until it has reached the soft-crack stage (138°C on a sugar thermometer, or the point at which a little of the mixture, dropped into cold water, forms threads that bend slightly before breaking). • Dip the bottom two-thirds of the apple in the toffee, turning to coat. Working quickly, get the children to add their decoration of choice to each apple. Leave to set on the baking parchment for 15 minutes.

Festive Menu 2020

Served Tuesdays to Saturdays 12noon-2pm and 6pm-8.00pm £24.50 for 3 Courses £17.95 for 2 Courses £11.95 for 1 Course Add a Coffee for £1.20 extra

Starters Leek and Potato Soup with a Crusty Bread Duck Liver Parfait with Melba Toast and Cumberland Sauce Goats Cheese and Caramelised Red Onion Bruschetta Ben Nevis Mushroom: Field Mushroom Baked in Stilton and Cream topped with Breadcrumbs

Mains Roast Crown of Turkey with a Chestnut and Sausage-meat Stuffing Roast Sirloin of Beef with a Homemade Yorkshire Pudding Oven Roasted Lamb Cutlets with a Red Wine gravy Pan-fried Hake with a Mixed Pepper, Red Onion and Pea Paella Sweet Potato, Spinach and Feta Shortcrust Pastry Pie Main courses are served with Seasonal Vegetables, Braised Red Cabbage, Roasted Potatoes and a Rich Gravy Desserts Christmas Pudding with Brandy Sauce Mincemeat and Ice-cream Filo Parcel Bucks Fizz Mousse: Vanilla Sponge topped with Orange mousse and Prosecco Jelly Sticky Spiced Pear and Brandy Tart Please notify us of any allergies or intolerances on the meal pre-order

Meal Pre-order is due 2 weeks before table reservation date Deposit of £5.00 per person due before 1st December To make a booking please call 01778 343200 www.waggonandhorseslangtoft.co.uk

1 Peterborough Road, Langtoft, Peterborough PE6 9LW