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    Smoking bishop

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    Smoking bishop

    Think of this as a Victorian version of mulled wine. Mentioned in A Christmas Carol, it has a wonderful depth from the clove-studded roasted oranges. 

    • Preparation time: 20 minutes, plus infusing
    • Cooking time: 1 hour 30 minutes
    • Total time: 1 hour 50 minutes, plus infusing

    Serves: 12


    30 cloves
    5 oranges, plus extra slices to serve
    1 lemon
    75cl bottle red wine
    75cl bottle ruby port
    4 cinnamon sticks
    ¼ teaspoon freshly ground nutmeg
    ½ teaspoon mixed spice
    200g caster sugar


    1. Preheat the oven to 180˚C, gas mark 4. Stud each orange and the lemon with 5 cloves (make a small incision with a skewer first). Roast for about 1 hour-1 hour 30 minutes, until starting to brown (turn them halfway through to colour evenly). Leave to cool slightly, then use tongs to transfer to a large bowl. Pour over the wine and port; stir in the remaining spices. Cover and set aside for at least 3 hours – the longer, the better.

    2. Remove the oranges and lemon, then halve and squeeze the juices into the bowl – don’t worry if some pulp falls in. Strain the bowl’scontents through a fine sieve into a large pan; discard the whole spices. Add the sugar. Put over a medium heat until the sugar has dissolved and the drink is piping hot, but don’t let it boil; when the wine starts to steam, or ‘smoke’, it is ready. Taste and add a little more sugar if you like. Serve in heatproof glasses or mugs, garnished with a slice of orange.

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    Mix it up: Let the Smoking bishop cool, then pour 25ml into a flute and top with fizz for a champagne cocktail.



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