Feast on the Foods of Hogwarts at Home with our Five Favourite Recipes

Feast on the Foods of Hogwarts at Home with our Five Favourite Recipes

  1. List Of Ingredients
  2. 250g self-raising flour
  3. 90g butter, softened
  4. 50g caster sugar
  5. 110g raisins
  6. ½ tsp cinnamon (optional)
  7. 1 egg
  8. 2-3 tbsp milk
  9. 3 tbsp demerara sugar (for sprinkling)
  10. Makes approx. 15 cakes

Hagrid’s Rock Cakes

Or should that be, better-than-Hagrid’s rock cakes? As we know, Hagrid’s versions of this sweet teatime snack almost break Harry and Ron’s teeth – perhaps he took the word ‘rock’ too literally – but these ones are nowhere near as tough. Serve with the biggest mug of tea you can find and imagine you’re snuggled up in Hagrid’s cabin with Fang at your feet.

Method

Pre-heat the oven to 200C/Gas 5. Line two baking trays with baking paper.

In a bowl, rub the butter into the flour until it resembles breadcrumbs. Add the sugar, cinnamon and raisins and stir together.

Whisk the egg and milk together in a small bowl, then add to the dry ingredients, then mix with a spoon until it starts to combine. Tip the dough onto a floured surface and bring it together with your hands, being careful not to overwork the dough.

Spoon the mixture into small, rough heaps on the tray. Sprinkle with the demerara sugar and bake for 12-15 mins until the edges turn golden brown. Remove from the oven and leave on a cooling rack.

Recipe adapted from Red Brolly

  1. List Of Ingredients
  2. For the pastry:
  3. 200g plain flour
  4. 100g cold butter, cubed (plus extra for greasing)
  5. 3-4 tbsp ice-cold water
  6. 1 egg, beaten with a splash of water
  7. For the filling:
  8. 60g butter
  9. 400g golden syrup
  10. 35g treacle
  11. 2 tbsp double cream
  12. 1 egg
  13. 1 egg yolk
  14. 1 tbsp lemon juice
  15. 140g fresh brown breadcrumbs
  16. Serves 8-10

Harry’s Favourite: Treacle Tart

This classic dessert is popular in the Wizarding World and also happens to be Harry’s favourite – it’s what he can smell when he’s around Amortentia, the love potion – so it should definitely be part of any Harry Potter fan’s cooking repertoire. Here’s how to make a tart Harry would fall in love with:

Method

Place the flour and a pinch of salt into a large bowl. Rub the butter into the flour until it resembles breadcrumbs, then add just enough water to form a dough. Flatten slightly into a disc, wrap in cling film and chill for 30 mins.

Pre-heat the oven to 180C/Gas 4 and grease a 23cm tart tin.

Roll the pastry on a floured surface and place inside the tin. Prick multiple times with a fork before covering with a large sheet of foil, filling with baking beans and blind baking for 15 mins. Afterwards, remove from oven, brush base with the egg, and put back in for another 5 mins.

To make the filling, melt the butter, syrup and treacle together in a pan. Stir in the cream, remove from the heat and beat in the egg, yolk, lemon juice and 1/4 teaspoon salt.

Tip the breadcrumbs into the pastry case, spreading evenly with a spatula, then pour over the syrupy mixture, ensuring you’ve covered all the crumbs. Return to the oven for 20 mins, then turn the oven down to 140C/Gas 1 and bake for 15-20 mins more, until the filling has set but still has a slight wobble.

Recipe via Felicity Cloake

  1. List Of Ingredients
  2. ½ medium-sized pumpkin, cut in half with seeds removed and roasted until tender
  3. 4 tbsp butter
  4. 1 clove garlic, minced
  5. 120g cheddar cheese, grated
  6. Salt and pepper
  7. 1 pack ready-made puff pastry
  8. Flour, for dusting
  9. 1 egg, for brushing
  10. Makes 4 pasties

Pumpkin Pasties

Pumpkin pasties are one of the first things Harry and Ron bond over on the Hogwarts Express, when Harry offers one to Ron instead of his dried-up corned beef sandwich, and they’re often served at the school at lunchtime.

Some recipes recommend making them sweet, but we know better – these buttery, flaky morsels are basically a magical version of a traditional Cornish pasty.

Method

Preheat oven to 200C/Gas 5. Line two baking sheets with baking paper. Scoop out the warm pumpkin flesh and place in a bowl. Mash with the butter until smooth, then stir in the garlic, cheese and salt and pepper to taste.

Dust a large surface with flour. Roll the pastry to around 1/8-inch thickness and cut into 4 7-inch circles.

Spoon the pumpkin mixture onto the centre of each circle, then fold the dough over to create a semi-circle shape. Press the ends together using the side of your hand, and seal the edge by making crimps with a fork. Cut three slits in the top of each pie using a sharp knife.

Transfer to the baking sheets, brush with the beaten egg and bake for 25-30 mins until golden brown. Leave to cool for 5-10 mins before serving.

Recipe via Pop Sugar

  1. List Of Ingredients
  2. 125g dark chocolate (70% cocoa solids min), chopped
  3. 115g unsalted butter
  4. 125g light brown sugar
  5. 125g caster sugar
  6. 1tsp vanilla extract
  7. 3 eggs
  8. 100g plain flour
  9. ½ tsp salt
  10. Makes 11 cakes

Cauldron Cakes

It’s not just pumpkin pasties Harry stockpiles from the Hogwarts Express lunch trolley; he’s also partial to a Cauldron Cake or two:

“The lunch trolley came rattling along the corridor, and Harry bought a large stack of Cauldron Cakes for them to share” (Harry Potter and the Goblet of Fire).

No-one knows quite what these cakes look like, but because they’re mass produced in the Wizarding World and can be bought in a ‘stack’, we imagine them to be somewhere between a brownie and a chocolate cupcake.

Method

Pre-heat the oven to 170C/Gas 3. Line a cupcake tin with papers. Melt the chocolate and butter together in a pan over a bowl of simmering water. When smooth, beat in the eggs followed by the vanilla.

Using a metal spoon, fold in the flour and salt. Spoon the batter into the cases and bake for 15-20 mins, until a skewer inserted into the cakes comes out with just a few crumbs attached.

Remove from the oven and leave on a wire rack to cool.

Recipe via Baking Joy

  1. List Of Ingredients
  2. Oil, for greasing
  3. 300ml milk
  4. 350g caster sugar
  5. 100g unsalted butter
  6. 1tsp vanilla extract
  7. Makes approx. 36 pieces

Mrs Weasley’s Homemade Fudge

“Harry had torn open the parcel to find a thick, hand-knitted jumper in emerald green and a large box of homemade fudge” (Harry Potter and the Philosopher’s Stone)

Having never had a Christmas present from the Dursleys, Harry is truly touched to receive a gift from Molly Weasley on his first Christmas at Hogwarts. And even if Ron does get embarrassed by his mum’s homemade gifts, it wouldn’t be Christmas at Hogwarts without an owl delivery carrying Molly’s hand-knitted jumpers and lovingly made fudge. We think Molly would have made something similar to this vanilla fudge:

Method

Put the milk, sugar and butter into a heavy-bottomed saucepan and heat slowly, stirring until the butter has melted and the sugar dissolved.

Bring to the boil and boil for 15-20 mins, stirring constantly. When the mixture starts to form a soft ball, or reaches 115C on a thermometer, remove from the heat and stir in the vanilla. Leave to cool for 5 mins.

Beat with a wooden spoon for a few minutes, until it starts to thicken and become glossy. Pour into the tin and leave to set at room temperature. Do not be tempted to put it in the fridge!

Once the fudge has set, cut into small cubes and store in an airtight container.

Recipe via James Martin



Try out our Hogwarts recipes at home and share pictures of your creations with us in the comments box below.

Don’t forget you can find the latest editions of the Harry Potter series online and in stores while stock lasts.