If you're facing a trip with the kids to a firework display tonight you might need this warming cider cup to welcome you when you get home.

Makes 12-14 servings

1 litre good quality dry still (rather than sparkling) cider
250ml Somerset cider brandy or Calvados
1.5 litres cloudy English apple juice (e.g. Copella)
A thinly pared strip of lemon rind
2 sticks of cinnamon
8 cloves

For the roasted apples
10-12 small Cox’s or other eating apples
About 75g light muscovado sugar
100ml dry cider

Preheat the oven to 190°C/375°F/Gas 5. Wash and core the apples and score them around the middle. 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 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.