Christmas 2020 goody bags


Ahead of our November meeting, why not bake some gingerbread using your recipe card and make your mulled drink so we can all feel festive together! Please note we will not be preparing either of these in the meeting itself - you will need to make them in advance so they are ready to enjoy, but it’s also not compulsory for taking part.

mulled wine/

How to use your mulled spice sachet to make a traditional mulled drink


What you’ll need

  • 750 ml (1 bottle) red wine OR 750 ml cider OR 750 ml red grape juice

  • 100 ml water (or 250ml orange juice if you are making it with grape juice)

  • 3tbsp sugar (ideally light brown)

  • 1 mulled spice sachet

  • Orange slices (optional)

  • Lemon slices (optional)

  • 1 tbsp brandy or sweet fruit liqueur (optional)



  • Putted the mulled spice sachet, sugar and water (or orange juice) into a saucepan.

  • Bring to the boil, stirring to dissolve the sugar.

  • Simmer for 10-15 minutes.

  • Add the wine, orange, lemon and brandy if you are using any of these.

  • Heat up to just below boiling point and stir gently for 5 minutes, making sure that it does not boil.

  • Serve warm in mugs on wine glasses.

bee seeds/

Your paper seed heart is eco-friendly and made from recycled pulp embedded with seeds. When the seed paper is planted the seeds germinate, the paper composts away, and all that remains are bee friendly flowers. So don’t throw it, wait for Spring and grow it!


Planting Instructions

  • Fill a pot with compost and place your seed paper heart on top. Cover with a little more compost.

  • Give the paper a really good water.

  • Put the pot somewhere warm and sunny. Water regularly. It is very important the paper stays damp until the seedlings are well established.

  • When the seedlings have grown you can re-pot then or plant directly into the garden.



  • 175g Dark Muscovado Sugar

  • 85g Golden Syrup

  • 100g Butter

  • 350g Plain Flour

  • 1tsp Bicarbonate of Soda

  • 1tbsp Ground Ginger

  • 1tsp Ground Cinnamon

  • 1 Egg


  • Put sugar, syrup and butter in a pan.

  • Bring to simmer and bubble for 1-2 mins until combined.

  • Take off heat, set aside for 10mins.

  • Add flour, bicarb and spices to a large bowl.

  • Add in warm syrup mixture and egg.

  • Stir together until smooth and knead until streak free.

  • Wrap dough in cling film and chill for 1 hour.

  • Remove dough from fridge and allow to come to room temperature.

  • Heat oven to 180°C and line two baking trays with paper.

  • Roll out dough to the thickness of a £1 coin and cut into desired shapes.

  • Bake for 10-12mins, rotate the tray in the oven if dough is catching.

  • Decorate when cool and enjoy!






4th Tuesday of Every Month

7pm - please register on the event as a guest if you'd like to visit

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