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Festive spice recipes - mulled apple juice and ginger cake yummmm...

By West Norwood Therapies Team, Dec 24 2015 09:00AM

Our sports massage expert Tessa Glover suggests some delicious wintry warming treats for you to try over the festive season...yummmm...

Mulled spiced apple juice

Mulling isn’t the sole preserve of the festive feast – a steaming mug of something spiced will right any miserable winter morning. In this apple number, caramelising the spices first before adding the juice is essential (especially if you want to envelop yourself in a cloud of spiced apple steam while making it).

Try adding 25ml per person of cider brandy or cider gin to this mulled spiced apple juice for something more boozy. Photograph: Helen Cathcart/Guardian

Serves 4

2 cloves

2 star anise

6 crushed cardamom pods

A shard of cinnamon

10 juniper berries

4 black peppercorns

750ml apple juice

Peel of 1 orange minus the pith, plus an extra spiral of peel to garnish

400ml water

50g sugar

1. Heat all the spices in a large pan until they begin to caramelise. When they do, empty the bottle of juice into the pan along with the orange peel. Take a deep breath of all the sweet vapours.

2. Add the water and sugar, then bring to a gentle simmer. Keep the juice at a constant temperature of 60C/140F.

Jack Adair Bevan, The Ethicurean Cookbook (Ebury)

Sticky Ginger Cake Recipe

(BBC Good Food)


225g self-raising flour

1 tsp bicarbonate of soda

1 tbsp ground ginger

1 tsp ground cinnamon

1 tsp ground mixed spice

115g butter, cut into cubes, plus extra for greasing

115g dark muscovado sugar

115g black treacle

115g golden syrup

250ml whole milk

85g drained stem ginger, finely grated

1 egg

For the icing

50g icing sugar, sifted

1 tsp finely grated lemon zest

1 tbsp lemon juice


Preheat the oven to fan 160C/conventional 180C/gas 4.

Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.

Put the flour, bicarbonate of soda and all the spices into a large mixing bowl.

Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.

Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved.

Turn up the heat and bring the mixture to just below boiling point.

Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon.

Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter.

Pour this into prepared tin and bake for 50 minutes- 1 hour, until a skewer pushed into the centre of the cake comes out fairly clean.

Leave to cool completely in tin before turning cake out.

(To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)

To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.

Tessa is at West Norwood Therapies on Thursday mornings, Friday evenings and the second Saturday of each month.

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