1 litre premium English cider
250ml Somerset cider brandy or calvados
1.5 litres cloudy English apple juice
A thinly pared strip of lemon rind
2 sticks of cinnamon
For the roasted apples
10-12 small Cox’s apples
About 75g light muscovado sugar
100ml premium English cider
Preheat the oven to 190C/375F/Gas 5. Wash and core the apples and score them around their middles. Put them in a baking dish and stuff the centre of each with the sugar. (It’s easiest to do this with the handle of a spoon or fork). Splash over the cider and roast in the oven until soft and beginning to split (45-50 minutes).
Meanwhile put the cider, cider brandy or calvados, and apple juice in a large pan, together with the lemon zest, cinnamon and cloves. Heat through gently then leave over a very low heat until the apples are cooked without allowing the mixture to boil. When the apples are ready, tip them and their juices into the mulled cider. Taste, adding a little extra sugar if you think it needs it. Serve straight from the pan into heat resistant glasses or cups or transfer to a warmed bowl.