The Unofficial Harry Potter Cookbook Bucholz

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TH E
U NO FFIC IA L
H ARRY
P OTTE R
C OOKBO OK
Fro m C au ld ro n C akes t o K nic kerb ocker G lo ry —
More T han
150 M ag ic al R ecip es f o r W iz ard s a n d N on-W iz ard s
Alik e
DIN AH B UCHOLZ
This b ook is u noffic ia l a nd u nauth oriz e d. It is n ot a uth oriz e d, a ppro ve d, lic e nse d, o r
endors e d b y J . K . R ow lin g, h er p ublis h ers , o r W arn er B ro s. E nte rta in m ent In c.

C opyrig ht © 2 010 b y D in ah B uch olz
F ore w ord c o pyrig ht © 2 010 b y G eorg e B eahm
A ll r ig hts r e serv e d.
T his b ook, o r p arts th ere of, m ay n ot b e r e pro duce d in a ny fo rm w ith out
p erm is sio n fr o m th e p ublis her; e xc e ptio ns a re m ade fo r b rie f e xc e rp ts
u sed in p ublis hed r e vie w s.
P ublis hed b yA dam s M edia ,
a d iv is io n o f F +W M edia , In c.
5 7 L ittle fie ld S tr e et, A vo n, M A 0 2322. U .S .A .
w ww.a dam sm edia .c o m
IS BN 1 0: 1 -4 405-0 325-7
IS BN 1 3: 9 78-1 -4 405-0 325-2
e IS BN 1 0: 1 -4 405-0 852-6
e IS BN 1 3: 9 78-1 -4 405-0 852-3
P rin te d in th e U nite d S ta te s o f A m eric a .
1 0 9 8 7 6 5 4 3 2 1
L ib ra ry o f C ongre ss C ata lo gin g-in -P ublic atio n D ata
B uch olz , D in ah.
T he u noffic ia l H arry P otte r c o okb ook / D in ah
B uch olz .
p . c m .
In clu des in dex.
IS BN 9 78-1 -4 405-0 325-2
1 . C ooke ry , E nglis h. 2 . P otte r, H arry ( F ic titio us
ch ara cte r) 3 . R ow lin g, J . K .
— C hara cte rs — H arry
Potte r. 4 . P otte r, H arry I. T itle . II. T itle : H arry P otte r
co okb ook.
T X717.B 87 2 010
6 41.5 942 — d c2 2
2 010019544
T his p ublic a tio n is d esig ned to p ro vid e a ccu ra te a nd a uth orita tiv e
in fo rm atio n w ith r e gard to th e s ubje ct m atte r c o ve re d. It is s old w ith th e
u nders ta ndin g th at th e p ublis her is n ot e ngaged in r e nderin g le gal,

a cco untin g, o r o th er p ro fe ssio nal a dvic e . If le gal a dvic e o r o th er e xp ert
a ssis ta nce is r e quir e d, th e s erv ic e s o f a c o m pete nt p ro fe ssio nal p ers on
s hould b e s ought.
— F ro m a
Decla ra tio n o f P rin cip le s
jo in tly a dopte d b y a C om mitte e o f th e
A m eric a n B ar A ssocia tio n a nd a C om mitte e o f P ublis hers a nd
A ssocia tio ns
M any o f th e d esig natio ns u sed b y m anufa ctu re rs a nd s elle rs to d is tin guis h
th eir p ro duct a re c la im ed a s tr a dem ark s . W here th ose d esig natio ns
a ppear in th is b ook a nd A dam s M edia w as a w are o f a tr a dem ark c la im , th e
d esig natio ns h ave b een p rin te d w ith in itia l c a pita l le tte rs .
T his b ook is u noffic ia l a nd u nauth oriz e d. It is n ot a uth oriz e d, a ppro ve d,
lic ensed, o r e ndors ed b y J . K . R ow lin g, h er p ublis hers , o r W arn er B ro s.
E nte rta in m ent In c.
T he fo llo w in g r e cip es w ere c re ate d fo r th is b ook b y C hef C hris K och . C hef
C hris , a c la ssic a lly F re nch — tr a in ed c h ef, is th e c u lin ary d ir e cto r o f a
P hila delp hia c o okin g s ch ool, k itc h en d ir e cto r fo r a n um ber o f T V s how s,
a nd a uth or o f
Learn in g th e B asic s: A H om e C ook's G uid e to th e K itc h en
.
Y ou c a n v is it h is w ebsite a t
www.c h ef- c h ris .c o m
.
E nglis h F rie d E ggs a nd a G am mon o f B aco n
T ender R oast L oin o f P ork w ith V aria tio ns
F re nch O nio n S oup
M elto n M ow bra y P ork P ie s
E nglis h F arm house S cra m ble d E ggs a nd B aco n
B re aded P ork C hops
Q ueen V ic to ria 's S oup
C hic ke n a nd H am P ie
B ouilla bais se
S te w ed T rip e a nd O nio ns
A ls o th anks to A be P ola ts ek fo r c o ntr ib utin g th e r e cip e fo r T he R oast B eef
o f O ld E ngla nd.
T his b ook is a va ila b le a t q uantity d is co unts fo r b ulk p urc h ase s. F or
in fo rm atio n, p le ase c a ll 1 -8 00-2 89-0 963.

F or H esh y

Ackn ow le d gm en ts
F ir s t I th a nk G od, w ho is th e s o urc e o f a ll b le ssin g . S eco nd ,
I th a nk m y h usb and , H eshy, w ho in sis te d I p ut h im n e xt to
G od in m y a ckno w le dgm ents , fo r m ore re aso ns th a n th is
b ook h a s s p ace fo r.
G eorg e B eahm , a uth o r o f
Fact, F ic tio n, a nd F olk lo re in
H arry P otte r's W orld
a nd
Muggle s a nd M agic
, g ene ro usly
g ave o f h is tim e to a dvis e m e o n h o w to s e ll m y b ook to a n
a gent.
M ary S ue S eym our is p ro bably th e fa ste st, m ost e ffic ie nt,
a nd m ost p ro fe ssio na l a gent o ut th e re . I a m fo rtu na te a nd
b le sse d th a t s he o ffe re d to r e pre se nt th is b ook.
T ha nks to m y e dito r a t A dam s M edia , A nd re a N orv ille , w ho
s a w th e pote ntia l fo r th is book and w ho se enth usia sm
tu rn e d it fr o m a n id ea in to a r e ali ty .
T ha nks to K ate P etr e lla fo r h e r th o ro ug h c o pye ditin g o f th e
m anuscrip t.
T ha nks to C he f C hris K och fo r h is c o ntr ib utio n to th is b ook.
C he f C hris d eve lo ped th o se re cip es th a t I c o uld n o t d ue to
m y k o she r d ie t.
T ha nks to C he vi S cha in b aum , C he ry l A lb ert, Y a ffa Y e rm is h,

A ya la Ta rs his h, Is ra el Ta rs his h, A be Pola ts e k, Naom i
P ola ts e k, Bats he va Pola ts e k, Ata ra Eis s, and Gold y
J o se ph. A nd m y fr ie nd s, n e ig hb ors , a nd th e e ng in e ers a t L -
3 fo r ta ste -te stin g (th e y w ere m ore th a n h a ppy to o bli g e).
S o m any p eople o ffe re d h e lp a nd a dvic e th a t it's in e vita ble I
s ho uld le ave s o m eone o ut. If y o u a re th a t s o m eone , p le ase
fo rg iv e m e.
I th a nk m y m oth e r, E sth e r ( A m se l) P ola ts e k, w ho ta ug ht m e
h o w to c o ok, a nd m y fa th e r, A le x P ola ts e k, w ho ta ug ht m e
th a t in a m ora l d ile m ma, th e h a rd er c ho ic e is o fte n th e r ig ht
c ho ic e .
T ha nks to m y p are nts -in -la w , F rim my a nd M eye r B ucho lz ,
fo r th e ir lo ve a nd s up port.
F in a lly , b ut no le ss d early , th a nks to m y kid s, E li s he va ,
S ara h, E li y a hu, a nd T o by, fo r th e ir h o ne st o pin io ns o n th e
fo od.

Conte n ts
Fore w ord : A F east o f F ood a nd W ord s

In tr o ductio n

Chapte r O ne:
G ood F ood w ith B ad R ela tiv e s

Chapte r T wo:
D eli g hts D ow n th e A lle y

Chapte r T hre e:
T re ats fr o m th e T ra in

Chapte r F our:
R ecip es fr o m a G ia nt a nd a n E lf

Chapte r F iv e :
T he F avo rite C ook's D is he s

Chapte r S ix :
B re akfa st B efo re C la ss

Chapte r S eve n:
L unch a nd D in ne r in th e D in in g H all

Chapte r E ig ht:
D esse rts a nd S na cks a t S cho ol

Chapte r N in e:
H oli d ay F are

Chapte r T en:
T re ats in th e V illa ge

Sourc e s

Fore w ord : A F east o f F ood a n d W ord s
H arry P otte r's fir s t ta ste o f H ogw arts , a s it w ere , is a n e ye -
o pene r. W hile th e D urs le ys d id n o t c o m ple te ly n e gle ct to
fe ed H arry , th e y n e ve r a llo w ed h im to e at a s m uch a s h e
w ante d. S o a t h is fir s t H ogw arts fe ast, fo r th e fir s t tim e in
h is s ho rt li fe , h e is a llo w ed to e at a s m uch a s h e li k e s ( s e e
H arry P otte r a nd th e S orc e re r's S to ne
, C ha pte r 7 ).
E ach s cho ol ye ar a t H ogw arts b egin s w ith a c e le bra to ry
m eal in its ca ve rn o us Gre at Hall. No doub t th o se
m agnific e nt m eals le ft a n in d eli b le im pre ssio n o n a y o ung
H arry , w ho h ung ere d fo r m ore w he n li v in g w ith h is M ug gle
re la tiv e s: a fe eli n g o f k in ship a nd o f fa m ily th a t h e c le arly
la cke d; a d esir e to k no w h is c lo ud ed p ast, w hic h h a d b een
c a re fu lly a nd d eli b era te ly h id den fr o m h im a t a ll c o sts b y h is
d up li c ito us u ncle a nd a unt, th e d ete sta ble D urs le ys ; a nd
m ost o f a ll, a d esir e to re ali z e w ho h e tr u ly is , li v in g in tw o
d ia m etr ic a lly o ppose d w orld s, th e unim agin a tiv e M ug gle
w orld a nd th e e ncha ntin g w orld o f w iz a rd s, h is tr u e h o m e.
T ho ug h w e M ug gle s w ill ne ve r get to ta ste li fe in th e
w iz a rd in g w orld , w e m ust c o nso le o urs e lv e s w ith s a m pli n g
th e fo od R ow li n g w rite s a bout s o lo vin g ly .
In h e r s e ve n n o ve ls , fo od — b re akfa st, lu nch, d in ne r, a nd
s na cks — p la ys a n im porta nt p art, a n e sse ntia l in g re die nt
th a t h e lp s c o m ple te o ur p ic tu re o f li fe a t H ogw arts . T ha t's

e sp ecia lly tr u e fo r A m eric a n re aders w ho a re la rg ely m ore
fa m ili a r w ith B ig M acs a nd fr ie s a t M cD ona ld 's th a n w ith
tr a ditio na l Britis h cuis in e : Bla ck Pud din g , Cru m pets ,
S potte d D ic k, K ip pers , S te ak a nd K id ne y P ie , tr ifle s, a nd
o th e r d is he s.
F ortu na te ly , w e A m eric a ns d o s ha re a c o m mona li ty w ith
s o m e o f th e fo ods m entio ne d in R ow li n g 's n o ve ls a nd th is
d eli g htfu l c o okb ook. F ir s t o n th a t li s t is ic e c re am , w hic h o f
c o urs e is u niv e rs a lly lo ve d a nd n e eds n o e xp la na tio n to
A m eric a ns. (W e each co nsum e 23.3 qua rts annua lly ,
a cco rd in g to
www.m ake ic e cre am .c o m
.)
C and y, to o, is a u niv e rs a l fa vo rite , th o ug h w iz a rd s g et to
e njo y co nfe ctio ns no t a va ila ble to M ug gle s: Je lly S lu g s,
F iz zin g W hiz b ees, a nd F ud ge F li e s, to n a m e a fe w (s e e
H arry P otte r a nd th e P ris o ner o f A zk a ban
, C ha pte r 1 0).
R ow li n g 's m outh -w ate rin g d is he s, d esse rts , a nd ca nd ie s
a re le ft to o ur im agin a tio ns, h ung ry fo r m ore in fo rm atio n
a bout th e ir appeara nce and ta ste . The M ug gle -c re ate d
v e rs io ns, to b e s o ld a t T he W iz a rd in g W orld o f H arry P otte r
in U niv e rs a l O rla nd o R eso rt, a re th e c lo se st w e'll g et to
a ctu a lly e njo yin g th e m . B ut fo r th o se o f u s n o t lu cky e no ug h
to tr a ve l to F lo rid a, w ha t's le ft to s a vo r?
T ra ditio na l B ritis h cuis in e , w hic h is th e sub je ct of th is
m arv e lo us book by D in a h B ucho lz , w ho se rv e s up an
e ntic in g s e le ctio n o f re cip es fo r M ug gle s w ho h ung er fo r a

ta ste o f E ng la nd .
D is hin g o ut re cip es th a t a ll M ug gle re aders o ug ht to tr y a t
le ast o nce in th e ir li v e s, th is c o okb ook d ese rv e s a p la ce in
e ve ry M ug gle kitc he n. A bra ve ne w w orld of gusta to ry
d eli g hts a w aits , if o nly w e A m eric a ns h a ve th e s to m ach to
tr y so m eth in g oth e r th a n our fa vo rite dis he s of piz za ,
b urg ers , a nd s a nd w ic he s.
I r a is e m y fo am in g m ug o f b utte rb eer — th e m ost fr e que ntly
m entio ne d b eve ra ge in th e H arry P otte r n o ve ls — in s a lu te
to D in a h, w ho s e rv e s u p m ore th a n 1 50 re cip es th a t w ill
s a tis fy th e appetite s of hung ry Mug gle s eve ry w he re .
A nyo ne fo r To ad in th e H ole , C ock-a -L eekie , H aggis , o r
G oula sh? S te p rig ht th is w ay. H ey, w he re d o yo u th in k
y o u'r e
g oin g ? C om e b ack! J ust tr y o ne b ite !
F or th e g astr o no m ic a lly c o nse rv a tiv e re ader w ho is w illi n g
to ve ntu re fo rth and bro aden his pala te w ith tr a ditio na l
B ritis h d is he s,
The U noffic ia l H arry P otte r C ookb ook
w ill
s a tis fy th e a ppetite , n o m atte r h o w p ers nic ke ty .
B on a ppétit!
— G eorg e B eahm , auth o r of
Muggle s and M agic
and
F act, F ic tio n, a nd F olk lo re in H arry P otte r's W orld

In tr o ductio n
T his b ook g ra nts its re ader g re at p ow ers . It 's tr u e th a t a
M ug gle m ay tw ir l s tic ks a nd m utte r in ca nta tio ns a nd th e
o nly th in g th a t w ill h a ppen is h is o r h e r m oth e r w ill y e ll, “If
y o u'r e n o t c a re fu l w ith th a t w and , y o u'll p oke y o ur b ro th e r's
e ye o ut.” B ut d esp air n o t, d ear M ug gle . A b ra nch o f m agic
is s till o pen to y o u — C ury e , la te r k no w n a s C ooke ry , w hic h
c o m bin e s e le m ents o f p otio ns w ith tr a nsfig ura tio n, a nd a b it
o f h e rb olo gy a nd d iv in a tio n. A cco rd in g to G am p's L aw o f
E le m enta l Tra nsfig ura tio n (s e e
Harry Potte r and th e
D eath ly H allo ws
, C ha pte r 15), good fo od ca nno t be
c re ate d fr o m n o th in g , b ut it c a n b e c re ate d u sin g th is b ook.
W ith in th e se p ages yo u s ha ll fin d d ir e ctio ns fo r d eli g htfu l
d is he s, e xq uis ite e li x ir s , fa bulo us fa re , ta sty tr e ats , a nd th e
a bili ty to tr a nsfo rm m und ane in g re die nts in to m arv e lo us
m aste rp ie ce s.
If y o u'r e n o t fr o m th e B ritis h Is le s y o u m ay n o t r e co gniz e th e
fo ods m entio ne d in th e H arry P otte r s e rie s. T his b ook is
y o ur g uid e. H ere y o u'll fin d m ore th a n ju st d ir e ctio ns a nd
re cip es; yo u'll d is co ve r th e ir lo ng a nd fa scin a tin g h is to ry .
L earn a bout th e fo ods th a t a re a n in te gra l p art o f B ritis h
a nd Ir is h c ult u re . T hrill to th e s to rie s o f th e ir d is co ve rie s a nd
in ve ntio ns. A nd th e n e at th o se fo ods. Y o u'll n e ve r lo ok a t a
c ru m pet th e s a m e w ay a gain .
T ho ug h y o u m ay b e a s c le ve r a s H erm io ne , b li n d ly fo llo w in g

re cip es fr o m a book will no t gua ra nte e succe ss.
S om etim es y o u d on't h a ve th e b est re cip e; s o m etim es it's
th e te chniq ue th a t's w ro ng . D on't y o u w is h y o u h a d a H alf -
B lo od P rin ce lo okin g o ve r y o ur s ho uld er, te lli n g y o u, “ I h a ve
a b ette r w ay to co nco ct th is p otio n? ” W ell, th e re cip es
g ath e re d h e re a re a re sult o f c o m bin in g th e b est re cip es
o ut th e re , te stin g a nd re te stin g a nd re te stin g s o m e m ore ,
u ntil a t la st, th e ta stie st a nd e asie st re cip e th a t d is h c a n
h a ve w as c re ate d.
H elp fu l H in ts
1 .
Alw ays s ta rt w ith a c le an w ork s urfa ce .
2 .
Read th ro ug h th e r e cip e c a re fu lly a nd m ake s ure y o u
ha ve a ll th e in g re die nts a nd e quip m ent — a nd s kills
— to m ake th a t r e cip e. If y o u la ck th e n e ce ssa ry
skills , y o u c a n g iv e it a g o a nyw ay; ju st b e s ure to a rm
yo urs e lf w ith p atie nce a nd h um or a nd d on't g iv e u p if
it c o m es o ut w ro ng .
3 .
A w ord o f c a utio n: S om e o f th e r e cip es in th is b ook
are d ang ero us. A ny r e cip e in vo lv in g b oili n g s ug ar
(s uch a s fu d ge o r to ffe e) o r d eep-fr y in g ( s uch a s
doug hnuts ) s ho uld b e a tte m pte d o nly b y a dult s o r
child re n a t le ast in th e ir te ens u nd er v e ry c lo se a dult
sup erv is io n.
4 .
Sub stitu tio ns: S om e o f th e r e cip es in th is b ook c a ll

fo r c urra nts . If y o u c a n't fin d c urra nts , d rie d
cra nb errie s c a n b e u se d a s a s ub stitu te . W he re
ve geta ble o il is s p ecifie d, c a no la o il c a n b e u se d
in ste ad. A ls o , in r e cip es c a lli n g fo r c o co a p ow der u se
Dutc h c o co a p ow der if y o u c a n fin d it, a s it's fa r
sup erio r to n a tu ra l c o co a p ow der.
5 .
The ic e c re am a nd c usta rd r e cip es c a ll fo r te m perin g
egg y o lk s. T his is a p ro ce ss b y w hic h th e y o lk s a re
bro ug ht u p to a h ig he r te m pera tu re s lo w ly to p re ve nt
curd li n g .
6 .
Whe n m akin g c a ke s a nd c o okie s, m ake s ure th e
butte r, e ggs, a nd m ilk a re a t r o om te m pera tu re ( 6 8°F
to 7 2°F ). T he b utte r n e eds to b e s o ft to b e p ro perly
cre am ed, a nd c o ld e ggs o r m ilk a dded to a p ro perly
cre am ed m ix tu re w ill c urd le it. If y o u'v e d one
eve ry th in g r ig ht a nd th e m ix tu re a ppears c urd le d
anyw ay, d on't w orry . T he a dditio n o f li q uid c a n c a use
th a t a ppeara nce , w hic h w ill s m ooth o ut w he n y o u a dd
th e flo ur.
7 .
To g re ase a nd flo ur a p an, y o u c a n u se a flo ur-a nd -o il
bakin g s p ra y. It 's m uch fa ste r a nd y ie ld s b ette r r e sult s
th a n th e o ld -fa shio ne d m eth o d o f b utte rin g th e p an
and d ustin g th e flo ur o ve r it, th e n s ha kin g o ut th e
exc e ss flo ur. M ake s ure y o u a ls o li n e y o ur c a ke p ans
with p arc hm ent p aper s o th a t th e la ye rs c o m e o ut in
one p ie ce .

8 .
It 's im porta nt to m easure in g re die nts p re cis e ly . Y ou
will n e ed o ne li q uid m easurin g c up a nd a s e t o f d ry
measurin g c up s a s w ell a s a s e t o f m easurin g
sp oons. T o m easure flo ur o r s ug ar, d ip th e m easurin g
cup in to th e c o nta in e r a nd le ve l it w ith a s tr a ig ht e dge,
such a s th e fla t s id e o f a k nife . D o n o t p ack d ow n th e
flo ur o r s ha ke th e c up to e ve n th e to p. T o m easure
packe d b ro w n s ug ar, u se y o ur fin g ers , y o ur fis t, y o ur
knuckle s, o r a s p oon to p ack d ow n th e s ug ar a s y o u
fill th e c up .
9 .
If y o u d o n o t o w n a fo od p ro ce sso r, y o u c a n m ake p ie
or ta rt d oug h b y h a nd . R ub th e fa t in to th e flo ur u sin g
yo ur fin g ertip s o r c ut it in to th e flo ur u sin g tw o fo rk s
until th e m ix tu re r e se m ble s c o ars e y e llo w m eal. M ake
sure to in co rp ora te a ll th e w hite p ow dery b its .
Pro ce ed a s d ir e cte d in th e r e cip e.
10
.
Pie d oug h is e asy to m ake o nce y o u m aste r th e
te chniq ue . M ake s ure y o u u se v e ry c o ld in g re die nts
and b e c a re fu l to w ork th e d oug h a s li ttle a s p ossib le .
Mix in g to o m uch m ake s th e c ru st h a rd to r o ll o ut ( it w ill
ke ep s p rin g in g b ack) a nd y ie ld s a to ug h te xtu re .
Whe n a ddin g w ate r, it's b ette r to a dd to o m uch th a n
to o li ttle . Y ou c a n a lw ays a dd e xtr a flo ur w he n r o lli n g
out th e d oug h to p re ve nt s tic kin g , b ut a d ry d oug h w ill
ke ep c ra ckin g a nd te arin g w he n y o u r o ll it o ut, a nd
yo u w on't b e a ble to s a ve it.

11
.
Many r e cip es c a ll fo r to astin g n uts . T o d o th is
pro perly , s p re ad th e n uts in a s in g le la ye r o n a b akin g
she et a nd to ast in a 3 50°F o ve n fo r 7 to 1 0 m in ute s
until b ro w n a nd fr a gra nt.
12
.
Som e r e cip es s p ecify tr e acle o r g old en s yru p . T he se
sw eete ne rs a re p ro duce d d urin g th e s ug ar r e fin in g
pro ce ss a nd a re s im ila r to m ola sse s. Y ou c a n fin d
tr e acle o r g old en s yru p in a w ell- s to cke d s up erm ark e t
or s p ecia lt y fo od s to re , b ut if y o u c a n't fin d th e m , u se
th e fo llo w in g s ub stitu tio ns: F or b la ck tr e acle , u se d ark
mola sse s o r b la ckstr a p m ola sse s. F or g old en s yru p ,
use li g ht o r d ark c o rn s yru p , li g ht m ola sse s, o r p ure
maple s yru p . M aple s yru p w ill im part a u niq ue fla vo r
to th e fin is he d p ro duct, s o u se it w ith d is cre tio n.
13
.
Turb in a do s ug ar, a ls o c a lle d d em era ra s ug ar, is r a w
ca ne s ug ar, w hic h lo oks li k e la rg e, p ale b ro w n,
tr a nslu ce nt c ry s ta ls , a nd is g re at fo r s p rin kli n g o n
co okie s o r m uffin s b eca use it lo oks p re tty a nd is a lo t
cru nchie r th a n g ra nula te d s ug ar. It 's e asy to fin d in th e
bakin g a is le o f y o ur s up er-m ark e t. A c o m mon
sup erm ark e t b ra nd is S ug ar in th e R aw .
14
.
If y o u u se g la ss p ans s uch a s P yre x o r d ark m eta l
pans to b ake c a ke s, s ub tr a ct 2 5 d egre es fr o m th e
te m pera tu re s p ecifie d in th e r e cip e, a s th e se p ans
get h o tte r a nd r e ta in h e at fo r lo ng er. B akin g a t th e
hig he r te m pera tu re w ill c a use th e c a ke s to o ve rb ake .

15
.
The fo od p ro ce sso r u se d fo r te stin g th e r e cip es in
th is b ook w as a n o ld m odel. T he n um ber o f p uls e s
sp ecifie d is s im ply a g uid eli n e ; u se th e v is ua l c ue s
pro vid ed in th e r e cip e to k no w w he n to s to p p uls in g .
This is e sp ecia lly im porta nt in p ie a nd ta rt d oug hs, a s
ove rp ro ce ssin g c a n y ie ld a to ug h r a th e r th a n te nd er
cru st.

Chap te r O ne
Good F ood w it h B ad R ela tiv es
T he D urs le ys m ig ht th a nk y o u to r e m em ber th a t th e y a re a s
n o rm al a s c a n b e, b ut th e ir tr e atm ent o f th e ir o w n fle sh-a nd -
b lo od n e phe w H arry P otte r is a nyth in g b ut. D ete rm in e d to
s ta m p o ut a ny v e stig es o f m agic h e m ig ht h a ve in he rite d
fr o m h is w iz a rd p are nts , th e y k e ep h im a s d ow ntr o dden a s
p ossib le . B ut th e y c a n't fo rc e h im to a vo id h is d estin y. O n
th e s tr o ke o f m id nig ht o f h is e le ve nth b ir th d ay, a fte r y e ars o f
fa nta siz in g a bout a k in d r e la tiv e c o m in g to c la im h im , H arry
is vis ite d b y a h a lf - g ia nt c a lle d H agrid , w ho te lls h im th e
tr u th a bout his he rita ge. D esp ite th e b est e ffo rts o f th e
D urs le ys to p re ve nt th is , H arry fin a lly e sca pes to H ogw arts
to be tr a in e d as a w iz a rd (s e e
Harry P otte r and th e
S orc e re r's S to ne
, C ha pte rs 1 –6).
A unt P etu nia h a s a lw ays h a te d h e r s is te r fo r b ein g a ble to
m aste r p otio ns, b ut s he is n o s lo uch a ro und th e c a uld ro n
e ith e r, a t le ast w he n it c o m es to c o okin g . In
Harry P otte r
a nd th e C ham ber o f S ecre ts
s he w hip s u p a th re e-c o urs e
m eal fo r a cla ssy d in ne r p arty w ith th e M aso ns, a nd in
H arry P otte r a nd th e P ris o ner o f A zk a ban
, a fa ncy m eal fo r
A unt M arg e. To th e dis g ust, sha m e, and ho rro r of th e
D urs le ys , H arry ru in s b oth m eals … a nd U ncle V ern o n w ill
n e ve r fo rg iv e h im fo r lo sin g th e d eal th a t w ould h a ve b oug ht
h im a s um mer h o m e in M ajo rc a .

h im a s um mer h o m e in M ajo rc a .
E nglis h F rie d E ggs a n d a G am mon o f
B aco n
D oes H arry s o m etim es re m in d y o u o f C in d ere lla ? H e h a s
to co ok, he ha s to cle an… . O fte n he p la ys th e ro le o f
b re akfa st c he f a t th e D urs le ys ', a nd th e m orn in g o f D ud le y's
b ir th d ay is n o e xc e ptio n. A unt P etu nia d ark ly w arn s h im n o t
to burn bre akfa st (s e e
Harry P otte r a nd th e S orc e re r's
S to ne
, C ha pte r 2 ).
E ggs a nd b aco n d oesn't s o und v e ry p osh, b ut s o m e 4 00
y e ars a go, it w as th e “B re akfa st o f Q ue ens.” H enrie tta
M aria , Q ue en C onso rt o f E ng la nd a nd w ife o f K in g C ha rle s
I, w ould fin is h o ff a fa ncy b re akfa st w ith a s im ple d is h o f
p oache d e ggs a nd b aco n. In E ng la nd , a “ra she r” o f b aco n
is o ne s li c e , a nd tw o r a she rs a re c a lle d a “ g am mon.”
1 g am mon o f b aco n
1 ta ble sp oon la rd o r b aco n d rip pin gs r e se rv e d fr o m fr y in g
2 la rg e e ggs
S alt a nd fr e sh ly g ro und b la ck p epper to ta ste
1 .
To p an-fr y th e b aco n, h e at a s kille t o r s a uté p an o ve r
mediu m -h ig h h e at. L ay th e b aco n c a re fu lly in th e p an.
Let th e b aco n c o ok fo r 2 m in ute s; th e n, u sin g a p air o f

Let th e b aco n c o ok fo r 2 m in ute s; th e n, u sin g a p air o f
to ng s o r a fo rk , tu rn th e b aco n a nd c o ok fo r 2 m in ute s
more . C ontin ue c o okin g a nd tu rn in g e ve ry 3 0
se co nd s u ntil th e b aco n r e ache s d esir e d c ris p ne ss.
Rem ove th e b aco n a nd le t it d ra in o n p aper to w els .
Dra in a ll b ut 1 ta ble sp oon o f fa t fr o m th e p an.
2 .
Reduce th e h e at to m ediu m lo w . B re ak th e e ggs in to
a s m all b ow l. W he n th e fa t b egin s to s iz zle , a dd th e
eggs a nd s e aso n w ith s a lt a nd p epper.
S erv e s 1

F rie d e ggs a re s e rv e d b y a d egre e o f d oneness: s u nny
s id e u p, o ve r-e asy, o ve r-m ediu m , o r o ve r-h ard . F or s u nny
s id e u p, c o ok th e e ggs fo r 4 m in ute s o r u ntil th e w hite is
s e t a nd fir m . F or “ o ve r” e ggs, a dd th e e ggs to th e p an a nd
le t c o ok fo r 3 m in ute s. C are fu lly flip th e e ggs u sin g a
s p atu la a nd c o ok a s fo llo ws: o ve r-e asy fo r 2 m in ute s o n
s e co nd s id e; o ve r-m ediu m , 2 m in ute s, 1 5 s e co nds; o ve r-
h ard , 2 m in ute s, 30 se co nds or until th e yo lk is
c o m ple te ly fir m . Y ou ca n als o bre ak th e yo lk befo re
tu rn in g fo r o ve r-h ard .
D ouble C hoco la te Ic e C re am C ones
W he n H arry g oes w ith th e D urs le ys to th e zo o, th e d ay
s ta rts o ut li k e a d re am c o m e tr u e . H arry h a s n e ve r b een
ta ke n a lo ng o n D ud le y's b ir th d ay tr ip s b efo re a nd h e c a n

h a rd ly b eli e ve h is lu ck. U ncle V ern o n b uys c ho co la te ic e
c re am s fo r D ud le y a nd h is fr ie nd P ie rs to e njo y o n th e ir
o utin g . T he re 's n o ne fo r H arry , o f c o urs e (s e e
Harry P otte r
a nd th e S orc e re r's S to ne
, C ha pte r 2 ).
W he n th e fir s t ic e c re am r e cip e fo und its w ay to E ng la nd in
th e 1 600s, K in g C ha rle s I w ante d to k e ep it fo r h im se lf . Ic e
c re am w as a tr e at r e se rv e d fo r r o ya lt y a nd th e k in g w ante d
to m ake s ure it s ta ye d th a t w ay. A cco rd in g to le gend , h e
s w ore h is c o ok to k e ep th e re cip e a s e cre t. B ut w he n th e
k in g d ie d, th e s e cre t g ot o ut… a nd n o w y o u c a n e njo y th is
s um ptu o us ic e c re am r e cip e.
2 c u ps w hole m ilk
2 c u ps h eavy c re am
¾ c u p g ra nula te d s u gar
2 ta ble sp oons u nsw eete ned c o co a p owder
5 la rg e e gg y o lk s
8 o unce s b itte rs w eet c h oco la te , m elte d a nd c o ole d
1 te asp oon p ure v a nilla e xtr a ct
S ugar c o nes fo r s e rv in g
1 .
Com bin e th e m ilk , h e avy c re am , s ug ar, a nd c o co a

pow der in a m ediu m s a uce pan a nd c o ok, s tir rin g
fr e que ntly , u ntil h o t b ut n o t s im merin g . W his k th e
melt e d c ho co la te in to th e e gg y o lk s ( it w ill b e th ic k
and d iffic ult to w his k). T em per th e e gg y o lk m ix tu re b y
slo w ly p ourin g 1 c up o f th e h o t m ilk m ix tu re in to th e
yo lk s w hile w his kin g v ig oro usly . P our th e y o lk m ix tu re
in to th e s a uce pan c o nta in in g th e r e st o f th e m ilk
mix tu re a nd c o ok, s tir rin g c o nsta ntly , u ntil v e ry h o t b ut
no t s im merin g . D o n o t b oil.
2 .
2. P our th e m ix tu re th ro ug h a s ie ve . S tir in th e v a nilla
extr a ct. C ove r th e s urfa ce w ith p la stic w ra p to p re ve nt
a s kin fr o m fo rm in g a nd c o ol to r o om te m pera tu re ,
th e n c hill u ntil c o m ple te ly c o ld , a bout 6 h o urs . F re eze
in y o ur ic e c re am m ake r fo llo w in g th e m anufa ctu re r's
in str u ctio ns. T ra nsfe r to a n a ir tig ht c o nta in e r a nd
fr e eze u ntil fir m , 8 h o urs o r o ve rn ig ht.
3 .
To s e rv e , s co op 2 b alls o f ic e c re am in to e ach c o ne
and to p w ith y o ur fa vo rite to ppin g s.
M ake s a bout 5 c u ps

If th e ic e c re am is r o ck h ard a fte r fr e ezin g, a llo w it to s o fte n
a t ro om te m pera tu re fo r 15 m in ute s befo re se rv in g.
H om em ade ic e c re am k e eps fo r a bout a w eek. A ls o , to
k e ep th e co nes fr o m le akin g, pour m elte d bitte rs w eet
c h oco la te in to th e b otto m o f e ach o ne b efo re fillin g w ith
th e ic e c re am .

T rip le P ow er Ic y L em on P ops
T he D urs le ys d on't w ant to b uy H arry c ho co la te ic e c re am
w he n th e y ta ke h im to th e zo o o n D ud le y's b ir th d ay, b ut
w he n th e la dy a sks h im w ha t h e 'll h a ve , th e y a t le ast h a ve
th e d ece ncy to b e e m barra sse d to n o t b uy h im a nyth in g .
T he y c o m pro m is e b y b uyin g h im a le m on p op, w hic h H arry
e njo ys a nyw ay ( s e e
Harry P otte r a nd th e S orc e re r's S to ne
,
C ha pte r 2 ).
W ho d oesn't li k e a n ic e fr o ze n p op o n a h o t d ay? S lu shie s
a nd o th e r fr o ze n tr e ats h a ve b een a ro und fo r th o usa nd s o f
y e ars . The fa m ous co nq ue ro r A le xa nd er th e G re at ha d
fr e sh s no w b ro ug ht to h im fr o m th e m ounta in s to c hill h is
w in e , a nd th e e vil R om an e m pero r N ero u se d to m ix s no w
w ith h o ne y a nd fr u it fo r d esse rt, w hic h h e h a d to e at rig ht
a w ay befo re it m elt e d. Fortu na te ly , th a nks to m odern
te chno lo gy, w e d on't h a ve to g o to s uch le ng th s to e njo y
th e se tr e ats .
G ra te d z e st o f 1 le m on
3 ta ble sp oons le m on ju ic e
7 ta ble sp oons g ra nula te d s u gar
1 ¾ c u ps w ate r
½ te asp oon le m on e xtr a ct

1 .
Pla ce th e le m on z e st, le m on ju ic e , s ug ar, a nd w ate r in
a s a uce pan a nd h e at, s tir rin g fr e que ntly , ju st u ntil
begin nin g to s im mer. R em ove fr o m th e h e at a nd s tir
in th e le m on e xtr a ct. P our in to ic e p op m old s.
2 .
2. F re eze u ntil s o li d , a bout 5 h o urs .
M ake s a ppro xim ate ly 4 ( 4 -o unce ) p ops

T hese le m on p ops g et th eir b rig ht le m on fla vo r fr o m th re e
s o urc e s — g ra te d le m on ze st, le m on ju ic e , a nd le m on
e xtr a ct — h ence th e n am e “ T rip le P ower.”
K nic kerb ocker G lo ry
D ud le y p re te nd s to c ry w he n h e d is co ve rs th a t H arry w ill
h a ve to co m e a lo ng w ith him o n his b ir th d ay tr ip . A unt
P etu nia , fo ole d b y h is a ntic s, a ssure s D ud le y th a t s he w on't
le t H arry s p oil h is s p ecia l d ay. L ittle d oes s he k no w ! B ut
b efo re th e d ay e nd s in d is a ste r, H arry e njo ys th e k nic ke r-
b ocke r g lo ry h e h a s b een a llo w ed to fin is h w he n D ud le y
c o m pla in s h is d oesn't h a ve e no ug h ic e c re am (s e e
Harry
P otte r a nd th e S orc e re r's S to ne
, C ha pte r 2 ).
T his is a te rrific s um mer tr e at a nd e asy to p re pare . It 's tim e
to re viv e th e k nic ke rb ocke r g lo ry in A m eric a . T his p arfa it-
li k e d esse rt w as fir s t re co rd ed in th e U nite d S ta te s in th e
1 930s, b ut in ste ad o f ta kin g o ff h e re , it fo und its w ay a cro ss

th e o ce an a nd b eca m e p opula r in E ng la nd . H ow d id it g et
its c urio us n a m e? S om e s a y fr o m s tr ip ed k nic ke rb ocke rs :
th e la ye rs o f ic e c re am , je lly , c usta rd , fr u it, a nd w hip ped
c re am lo ok li k e str ip ed kne e bre eche s. How eve r,
“k nic ke rb ocke rs ” w as a ls o a te rm use d to re fe r to N ew
Y ork e rs , s o th a t m ig ht b e a c o nne ctio n to o.
2 c u ps c u sta rd ( re cip e fo llo ws)
W hip ped c re am ( re cip e fo llo ws)
2 c u ps a ny fla vo r J e ll- O ( p re pare d in a dva nce )
C hopped to aste d n uts , s u ch a s p eanuts
2 c u ps c h opped fr e sh fr u it ( s u ch a s p each es o r b errie s)
1 p in t v a nilla ic e c re am
C hoco la te s yru p
1 .
Pre pare th e c usta rd , w hip ped c re am , a nd J e ll- O in
adva nce ; c ho p a nd to ast th e n uts a he ad a s w ell.
2 .
Wash, a nd if n e ce ssa ry , p eel a nd c ho p th e fr u it y o u
are u sin g .
3 .
Set o ut s ix ta ll s und ae g la sse s. D iv id e ½ p in t o f th e
ic e c re am in to th e b otto m o f th e s ix g la sse s. E ve nly
div id e 1 c up o f th e fr u it in to th e g la sse s. T he n e ve nly

div id e 1 c up o f th e J e ll- O o ve r th e fr u it a nd 1 c up o f
th e c usta rd o ve r th e J e ll- O . R epeat th e la ye rin g o nce
with th e r e m ain in g ic e c re am , fr u it, J e ll- O , a nd
custa rd .
4 .
Top w ith th e w hip ped c re am , to aste d n uts , a nd
cho co la te s yru p .
S erv e s 6

C usta rd
¼ c u p g ra nula te d s u gar, d iv id ed
3 ta ble sp oons c o rn sta rc h
¼ te asp oon s a lt
1 c u p w hole m ilk a nd ½ c u p h eavy c re am o r 1 ½ c u ps
w hole m ilk
3 la rg e e gg y o lk s
1 te asp oon p ure v a nilla e xtr a ct
W hip ped C re am
1 c u p h eavy c re am
3 ta ble sp oons c o nfe ctio ners ' s u gar

1 te asp oon p ure v a nilla e xtr a ct
1 .
Com bin e 2 ta ble sp oons o f th e s ug ar w ith th e
co rn sta rc h a nd s a lt in a s m all h e avy-b otto m ed
sa uce pan. A dd th e m ilk a nd c re am a nd s tir u ntil th e
co rn sta rc h d is so lv e s. In a s e para te b ow l, w his k th e
egg y o lk s w ith th e r e m ain in g 2 ta ble sp oons s ug ar.
2 .
Cook th e m ilk m ix tu re o ve r m ediu m -h ig h h e at u ntil th e
mix tu re is ju st s ta rtin g to b ub ble a nd th ic ke n. R educe
th e h e at to lo w . T em per th e y o lk s b y s lo w ly p ourin g ½
cup o f th e h o t m ix tu re in to th e y o lk s w hile w his kin g
co nsta ntly . P our th e y o lk m ix tu re in to th e s a uce pan,
stir rin g c o nsta ntly .
3 .
Turn th e h e at b ack u p to m ediu m -h ig h. C ook, s tir rin g
co nsta ntly b ut g ently , u ntil th e m ix tu re is th ic k. O nce
th e m ix tu re s ta rts to th ic ke n, it m ust b e h a nd le d g ently
or th e c o rn sta rc h w ill lo se its th ic ke nin g p ow er.
Rem ove th e p an fr o m th e h e at a nd s tir in th e v a nilla .
4 .
Str a in th e c usta rd th ro ug h a s ie ve in to a no th e r b ow l.
(Y ou m ay n e ed to p ush it th ro ug h th e s ie ve w ith a
ru b ber s p atu la ; th is g ets r id o f lu m ps.) C ove r th e
custa rd w ith p la stic w ra p to p re ve nt a s kin fr o m
fo rm in g , a nd c hill u ntil it is s e t. P la ce th e h e avy
cre am , c o nfe ctio ne rs ' s ug ar, a nd v a nilla in a m ix in g
bow l a nd w hip u ntil fir m p eaks fo rm a nd s ta y in p la ce
whe n y o u li ft u p th e b eate r a nd tu rn th e b ow l u p sid e

dow n.
O ld -F ash io ned C hoco la te B utte rm ilk
S heet C ake
H arry h a te s g oin g to h is b abys itte r, M rs . F ig g, w he n th e
D urs le ys n e ed h im o ut o f th e w ay. S he h a s to o m any c a ts ,
h e r h o use s m ells li k e c a bbages, a nd h e r c ho co la te c a ke
ta ste s a ncie nt ( s e e
Harry P otte r a nd th e S orc e re r's S to ne
,
C ha pte rs 2 a nd 3 ).
“C ake ” c o m es fr o m th e O ld N ors e w ord
ka ka
(w ha t w ere
th e V ik in g s th in kin g ?). B ut y o u c a n im agin e th a t w ha t th e
V ik in g s ca lle d
ka ka
a nd w e c a ll
ca ke
a re va stly d iffe re nt
ite m s. N ot u ntil th e 1 700s w ere e ggs a nd s ug ar a nd e ve n
ic in g s a dded to ca ke s to tu rn th e m in to so m eth in g w e
w ould r e co gniz e .
2 o unce s c h opped b itte rs w eet c h oco la te
1 ta ble sp oon in sta nt c o ffe e
1 ¼ c u ps b oilin g w ate r
2 ¾ c u ps a ll- p urp ose flo ur
2 ¾ c u ps g ra nula te d s u gar
¾ c u p u nsw eete ned c o co a p owder

½ te asp oon s a lt
2 te asp oons b akin g s o da
1 te asp oon b akin g p owder
1 c u p v e geta ble o il
1 ¼ c u ps b utte rm ilk
4 la rg e e ggs
2 te asp oons p ure v a nilla e xtr a ct
1 .
Pre he at th e o ve n to 3 50°F . G re ase a nd flo ur a 9 ″ ×
13″ c a ke p an.
2 .
Pla ce th e c ho co la te a nd c o ffe e in a s m all b ow l. P our
th e b oili n g w ate r o ve r th e c ho co la te a nd c o ffe e a nd
le t it s ta nd 5 m in ute s. W his k u ntil s m ooth .
3 .
Usin g a n e le ctr ic m ix e r, c o m bin e th e flo ur, s ug ar,
co co a p ow der, s a lt , b akin g s o da, a nd b akin g p ow der
in a la rg e b ow l. M ix o n lo w s p eed u ntil w ell c o m bin e d.
Add th e o il a nd b utte rm ilk a nd m ix w ell, s cra pin g
dow n th e s id es a s n e eded. A dd th e e ggs o ne a t a
tim e, b eatin g a fte r e ach u ntil in co rp ora te d. A dd th e
cho co la te -c o ffe e m ix tu re v e ry c a re fu lly , o n th e lo w est
sp eed, a s it w ill s lo sh a ro und th e b ow l. A dd th e

va nilla . F in is h b y s cra pin g th e b ow l d ow n a nd m ix in g
all th e b atte r w ith a r u b ber s p atu la .
4 .
Scra pe th e b atte r in to th e p re pare d p an a nd b ake fo r
about 4 5 m in ute s, u ntil th e c a ke fe els fir m w he n
to uche d li g htly in th e c e nte r o r a to oth p ic k in se rte d in
th e c e nte r c o m es o ut w ith a fe w m ois t c ru m bs
atta che d. If th e to oth p ic k c o m es o ut c le an, th e c a ke is
ove r b ake d.
5 .
Cool th e c a ke c o m ple te ly in th e p an o n a w ir e r a ck.
Dust w ith c o nfe ctio ne rs ' s ug ar a nd s e rv e r ig ht o ut o f
th e p an.
M ake s 2 4 p ie ce s

N utty F ru it c ake f o r K id s
U ncle V ern o n g oes s o n uts w he n le tte r a fte r le tte r a rriv e s
a ddre sse d to H arry P otte r th a t h e h a m mers in a n a il w ith a
p ie ce o f fr u itc a ke to s e al th e m ail s lo t (s e e
Harry P otte r
a nd th e S orc e re r's S to ne
, C ha pte r 3 ).
H ow d id U ncle V ern o n g et to s uch a s ta te th a t h e c o nfu se d
a p ie ce o f fr u itc a ke fo r a h a m mer? It 's n o t s uch a s tr a ng e
m is ta ke to m ake w he n yo u co nsid er th a t fr u itc a ke s a re
m ade to la st a ye ar — it m ust h a ve g otte n a s h a rd a s
fo rg ed s te el a nd s o c o uld b e u se d a s a h a m mer! Q ue en
V ic to ria , to s ho w s e lf - c o ntr o l, w ould w ait o ne y e ar b efo re

e atin g a fr u itc a ke s he r e ce iv e d a s a g ift.
T ra ditio na lly , fr u itc a ke is m ade w ith a lc o ho l, w hic h k e eps
th e c a ke m ois t a nd fr e sh fo r a n e xte nd ed p erio d o f tim e.
A dult s who wis h to m ake tr a ditio na l fr u itc a ke sho uld
re pla ce th e a pple ju ic e w ith b ra nd y. A fte r th e c a ke c o ols ,
u se a s ke w er to p oke h o le s in th e b otto m o f th e c a ke . P our
a no th e r ½ c up b ra nd y o ve r th e b otto m o f th e c a ke , w ra p th e
c a ke in a d oub le la ye r o f a lu m in um fo il, a nd s to re u p sid e
d ow n. If y o u w ant to m ake th is c a ke m onth s in a dva nce ,
th e n once a m onth , unw ra p th e ca ke and pour ½ cup
b ra nd y o ve r th e b otto m . T he fla vo r im pro ve s w ith a ge.
2 ¼ c u ps a ll- p urp ose flo ur
½ c u p fin ely g ro und a lm onds
1 te asp oon g ro und c in nam on
½ te asp oon g ro und a lls p ic e
¼ te asp oon g ro und n utm eg
1 /8 te asp oon g ro und c lo ve s
¼ te asp oon s a lt
2 s tic ks b utte r, a t r o om te m pera tu re
1 ¼ c u ps p acke d d ark b ro wn s u gar

G ra te d z e st o f 1 o ra nge
G ra te d z e st o f 1 le m on
4 la rg e e ggs, a t r o om te m pera tu re
¼ c u p o ra nge m arm ala de
½ c u p d ark r a is in s
½ c u p g old en r a is in s
½ c u p d rie d c u rra nts o r s w eete ned d rie d c ra nberrie s
¼ c u p a pple ju ic e
1 .
Pre he at th e o ve n to 3 00°F . G re ase a nd flo ur a 9 -in ch
ro und c a ke p an th a t is a t le ast 2 in che s d eep a nd li n e
th e b otto m w ith p arc hm ent p aper. In a la rg e m ix in g
bow l, w his k to geth e r th e flo ur, g ro und a lm ond s,
sp ic e s, a nd s a lt .
2 .
In a no th e r la rg e b ow l, c re am th e b utte r, s ug ar, a nd
ze st o f o ra ng e a nd le m on w ith a n e le ctr ic m ix e r,
scra pin g d ow n th e s id es a s n e eded, u ntil li g ht a nd
flu ffy , a bout 5 m in ute s. A dd th e e ggs o ne a t tim e,
beatin g w ell a fte r e ach u ntil in co rp ora te d. B eat in th e
marm ala de. S tir in th e flo ur m ix tu re a nd th e n th e d ark
ra is in s, g old en r a is in s, a nd c urra nts o r c ra nb errie s.
Stir in th e a pple ju ic e . U sin g a s p atu la , g iv e o ne fin a l

stir to m ake s ure th e b atte r is e ve nly m ix e d. S cra pe
th e b atte r in to th e p an a nd b ake fo r 2 h o urs .
3 .
Rem ove th e c a ke fr o m th e o ve n a nd le ave it in th e
pan to c o ol. U nm old th e c a ke o nto a s he et o f
alu m in um fo il a nd p eel o ff th e p arc hm ent p aper, th e n
re in ve rt th e c a ke o nto a p la tte r o r c a rd board r o und .
The c a ke s ho uld b e e ate n th e d ay it is m ade o r
wra pped w ell in p la stic w ra p a nd fr o ze n fo r u p to 2
month s. S erv e w ith a n ic e c up o f te a.
S erv e s 1 6

T en der R oast L oin o f P ork w it h
V aria tio ns
A unt P etu nia s e rv e s ro ast p ork lo in a t th e b usin e ss d in ne r
w ith th e M aso ns, d oom ed b y D obby th e h o use -e lf , w ho se
re peate d e ffo rts to h e lp H arry e nd u p a lm ost k illi n g h im
e ach tim e (s e e
Harry P otte r a nd th e C ham ber o f S ecre ts
,
C ha pte r 1 ).
U nli k e chic ke ns and phe asa nts , th is is one anim al th e
R om ans d id n't b rin g w ith th e m to E ng la nd . P ig s h a ve b een
a ro und in E uro pe fo r m illi o ns of ye ars , and sin ce w e
h um ans d is co ve re d th e m w e'v e b een u sin g th e m fo r fo od.
1 te asp oon s a lt

¼ te asp oon fr e sh ly g ro und b la ck p epper
¼ te asp oon g ro und th ym e
¼ te asp oon d rie d r o se m ary
P in ch c a ye nne p epper
2 p ounds p ork lo in
1 .
Pre he at th e o ve n to 3 25°F . In a s m all b ow l, c o m bin e
all th e in g re die nts e xc e pt th e p ork . R ub th e m ix tu re a ll
ove r th e p ork a nd p la ce th e p ork lo in o n a r a ck in a
ro astin g p an.
2 .
Roast th e p ork fo r a bout 4 0 m in ute s u ntil a n in sta nt-
re ad th e rm om ete r in se rte d in to th e th ic ke st p art o f th e
ro ast r e ads 1 45°F . R em ove th e r o ast fr o m th e o ve n
and le t it r e st fo r 1 5 m in ute s b efo re s li c in g .
S erv e s 6

A pple B lo sso m G la ze d P ork L oin
1 c u p w ate r
1 c u p h oney
½ c u p a pple b utte r o r a pple sa uce

1 te asp oon c ru sh ed r e d p epper
½ c u p d rie d c ra nberrie s
½ c u p p ic kle d w ate rm elo n r in d, d ic e d
2 p ounds p ork lo in
1 .
Pre he at th e o ve n to 3 25°F . In a s a uce pan, c o m bin e
th e w ate r, h o ne y, a nd a pple b utte r o r a pple sa uce ,
and s tir to b le nd . A dd th e c ru she d p eppers , d rie d
cra nb errie s, a nd d ic e d w ate rm elo n r in d . B rin g to a
boil, c o ve r, r e m ove fr o m th e h e at, a nd le t s ta nd fo r 1 0
min ute s.
2 .
Pour h a lf o f th e fr u it s a uce o ve r th e p ork lo in a nd
pla ce it in th e p re he ate d o ve n. B ake th e p ork fo r 3 0
min ute s. P our ¼ o f th e r e m ain in g s a uce o ve r th e p ork
and c o ntin ue c o okin g 1 0 m in ute s lo ng er o r u ntil th e
in te rn a l te m pera tu re r e gis te rs 1 45°F o n a n in sta nt-
re ad th e rm om ete r.
3 .
Rest th e p ork lo in fo r 1 5 m in ute s b efo re s li c in g .
Driz zle th e r e m ain in g fr u it s a uce o ve r th e s li c e d p ork
and s e rv e .
B ourb on-G la ze d P ork L oin w it h P each es
f o r A dult s

¼ c u p K entu cky b ourb on
¼ c u p s o y s a uce
¼ c u p p acke d b ro wn s u gar
2 c lo ve s g arlic
¼ c u p D ijo n m usta rd
½ te asp oon g ro und g in ger
2 ta ble sp oons W orc e ste rs h ir e s a uce
¼ c u p v e geta ble o il
1 d ash h ot s a uce
2 p ounds p ork lo in
4 fr e sh o r c a nned p each es, p itte d a nd c u t in q uarte rs
1 .
Pre he at th e o ve n to 3 25°F . In a b le nd er o r fo od
pro ce sso r, c o m bin e th e b ourb on, s o y s a uce , b ro w n
sug ar, g arli c , m usta rd , g in g er, W orc e ste rs hir e s a uce ,
oil, a nd h o t s a uce . P uls e u ntil s m ooth .
2 .
Pla ce th e p ork lo in a nd p eache s in to a r e se ala ble
pla stic b ag a nd p our in th e m arin a de. R em ove

exc e ss a ir a nd s to re in th e r e fr ig era to r fo r 2 4 h o urs .
3 .
Rem ove th e p ork fr o m th e m arin a de a nd p la ce it o n a
ra ck in a r o astin g p an. R oast th e p ork fo r a bout 4 0
min ute s u ntil a n in sta nt- re ad th e rm om ete r r e gis te rs
145°F . R em ove th e r o ast fr o m th e o ve n a nd le t it r e st
fo r 1 5 m in ute s b efo re s li c in g . B rin g th e r e m ain in g
marin a de to a b oil in a s m all s a uce pan a nd s e t a sid e.
4 .
Sli c e th e p ork a nd d riz zle it w ith th e m arin a de.
Arra ng e th e p eache s a ro und th e s li c e d p ork .
P etu nia 's P uddin g ( E nglis h S tr a w berry
T rif le )
W he n H arry c o m es in sid e a fte r c o m ple tin g h is c ho re s, h e
n o tic e s th a t th e desse rt A unt P etu nia pre pare d fo r th e
d in ne r party w ith th e M aso ns is sittin g on to p of th e
re fr ig era to r ( s e e
Harry P otte r a nd th e C ham ber o f S ecre ts
,
C ha pte r 1 ). T he B ritis h c a ll a ny d esse rt “p ud din g ,” a s in
“W ha t's fo r p ud din g ?” S in ce th e c la ssic tr ifle is c o ve re d in
d ollo ps of whip ped cre am and ofte n deco ra te d with
s ug are d v io le ts , th is is p ro bably w ha t P etu nia in te nd ed to
s e rv e th e M aso ns ( b efo re D obby d estr o ye d it) .
T his is a b eautifu l a nd e asy d esse rt yo u ca n m ake to
im pre ss y o ur fr ie nd s. E ng li s h tr ifle s ta rte d o ut a s a s im ple
c usta rd m ade o f c re am a nd e gg yo lk s, s w eete ne d, a nd

th e n fla vo re d w ith g in g er a nd ro se w ate r. It g re w in to its
m ore e le gant fo rm in th e 1 800s: c a ke la ye re d w ith fr u it a nd
c usta rd in a cle ar g la ss d is h a nd to pped w ith w hip ped
c re am . A m eric a n-s ty le tr ifle b ow ls a re to o d eep fo r E ng li s h
tr ifle . In ste ad, u se a ro und s e rv in g d is h, a bout 9 in che s in
d ia m ete r a nd a bout 3 in che s d eep.
1 lo af y e llo w c a ke , s lic e d in to ½ -in ch -th ic k s lic e s (re cip e
fo llo ws)
½ c u p s tr a wberry ja m
C usta rd ( re cip e fo llo ws)
1 p ound fr e sh s tr a wberrie s, w ash ed, p atte d d ry , a nd s lic e d
in to 1 /8 -in ch -th ic k s lic e s
W hip ped c re am
1 ta ble sp oon to aste d s lic e d a lm onds o r s u gare d v io le ts , if
a va ila bl
1 .
Pla ce th e c a ke s li c e s o n a c uttin g b oard a nd tr im o ff
th e c ru sts . S pre ad h a lf th e s li c e s w ith th e ja m a nd to p
with th e r e m ain in g s li c e s. C ut th e s a nd w ic he s in to 2 -
in ch s q ua re s. L aye r th e s a nd w ic he s in th e b otto m o f
a r o und g la ss s e rv in g d is h. C ut th e r e m ain in g
sa nd w ic he s in to s m all p ie ce s to fill a ny e m pty
sp ace s.

2 .
Spre ad th e c usta rd o ve r th e c a ke la ye r. L in e th e p an
aro und th e p erim ete r w ith s tr a w berry s li c e s; th e n p ile
th e r e m ain in g s li c e d s tr a w berrie s in th e c e nte r. C ove r
with p la stic w ra p a nd r e fr ig era te 8 h o urs o r o ve rn ig ht
to a llo w th e fla vo rs to m eld .
3 .
Pre pare th e w hip ped c re am b efo re s e rv in g . R em ove
th e p la stic w ra p a nd s p re ad th e w hip ped c re am o n
to p o f th e tr ifle , c o m ple te ly c o ve rin g a ll th e
str a w berrie s w ith th e c re am . F or a p re tty e ffe ct, y o u
ca n fill a p astr y b ag fitte d w ith a ¾ -in ch s ta r tip a nd
pip e th e c re am o ve r th e s tr a w berrie s. D eco ra te w ith
th e to aste d a lm ond s o r s ug are d v io le ts .
S erv e s 8 to 1 0

F or q uic k a nd e asy tr ifle , u se sto re -b ought sp onge o r
p ound c a ke a nd in sta nt v a nilla p uddin g in ste ad o f th e
h om em ade c u sta rd .
Y ello w L oaf C ake
1 ½ c u ps a ll- p urp ose flo ur
1 ½ te asp oons b akin g p owder
¼ te asp oon s a lt
1 s tic k ( 8 ta ble sp oons) b utte r, a t r o om te m pera tu re

1 c u p g ra nula te d s u gar
2 la rg e e ggs, a t r o om te m pera tu re
1 ½ te asp oons p ure v a nilla e xtr a ct
½ c u p w hole m ilk , a t r o om te m pera tu re
1 .
Pre he at th e o ve n to 3 50°F a nd g re ase a nd flo ur a n
8½ ″ × 4 ½ ″ lo af p an. W his k to geth e r th e flo ur, b akin g
pow der, a nd s a lt . S et a sid e.
2 .
Usin g a n e le ctr ic m ix e r, c re am th e b utte r a nd s ug ar
until li g ht a nd flu ffy , s cra pin g d ow n th e s id es o f th e
bow l a s n e eded, a bout 5 m in ute s. A dd th e e ggs o ne
at a tim e, b eatin g a fte r e ach to c o m bin e a nd s cra pin g
dow n a s n e eded, a bout 3 0 s e co nd s. A dd th e v a nilla
and b eat u ntil c o m bin e d.
3 .
Add th e flo ur m ix tu re a nd m ilk a lt e rn a te ly , b egin nin g
and e nd in g w ith th e flo ur a nd u sin g th e s lo w est s p eed
on y o ur m ix e r. S cra pe d ow n th e s id es o f th e b ow l a nd
gently fo ld th e b atte r to geth e r w ith a r u b ber s p atu la ,
ta kin g c a re n o t to o ve r m ix .
4 .
Scra pe th e b atte r in to th e p re pare d p an a nd b ake
about 1 h o ur, o r u ntil th e c a ke fe els fir m w he n to uche d
li g htly in th e c e nte r o r a to oth p ic k in se rte d in th e
ce nte r c o m es o ut c le an. R em ove th e c a ke fr o m th e
ove n a nd le t it c o ol in th e p an.

ove n a nd le t it c o ol in th e p an.
C usta rd
1 ½ c u ps w hole m ilk p lu s ½ c u p h eavy c re am o r 2 c u ps
w hole m ilk
½ c u p g ra nula te d s u gar ( d iv id ed)
¼ c u p c o rn sta rc h
¼ te asp oon s a lt
4 la rg e e gg y o lk s
1 te asp oon p ure v a nilla e xtr a ct
¼ s tic k ( 2 ta ble sp oons) b utte r ( o nly if n ot u sin g a ny h eavy
c re am )
1 .
Com bin e th e m ilk o r m ilk a nd h e avy c re am , ¼ c up o f
th e s ug ar, c o rn sta rc h, a nd s a lt in a s m all s a uce pan. In
a m ediu m b ow l, w his k th e y o lk s w ith th e r e m ain in g ¼
cup o f s ug ar u ntil s m ooth .
2 .
Heat th e m ilk m ix tu re o ve r m ediu m -h ig h h e at, s tir rin g
co nsta ntly , u ntil it is h o t b ut n o t b ub bli n g . R educe th e
he at to lo w . P our 1 c up o f th e h o t m ix tu re in a s lo w
str e am in to th e e gg y o lk m ix tu re w hile w his kin g
quic kly to te m per th e e gg y o lk s. P our th e e gg y o lk
mix tu re s lo w ly b ack in to th e s a uce pan w hile s tir rin g

co nsta ntly . R etu rn to m ediu m -h ig h h e at, s tir rin g
co nsta ntly , u ntil th e m ix tu re th ic ke ns a nd b egin s to
boil. ( O nce th e m ix tu re b egin s to th ic ke n, it m ust b e
ha nd le d g ently s o th e c o rn sta rc h w on't lo se its
th ic ke nin g p ow er.)
3 .
Rem ove th e p an fr o m th e h e at a nd a dd th e v a nilla .
Add th e b utte r if y o u d id n o t u se h e avy c re am . S tir
gently u ntil th e b utte r is m elt e d a nd c o m bin e d. S tr a in
th e c usta rd th ro ug h a s ie ve in to a b ow l to e nsure a
sm ooth c usta rd . ( U se a r u b ber s p atu la to p ush th e
custa rd th ro ug h th e s ie ve .) C ove r w ith p la stic w ra p
and r e fr ig era te u ntil c o ld .
L em on M erin gue P ie
T he y ha d th e so up ; th e y ha d th e sa lm on; no w th e y'r e
li s te nin g to U ncle V ern o n ta lk a bout h is w ork w hile th e y e at
le m on m erin g ue p ie . S oon A unt M arg e w ill h a ve to o m uch
b ra nd y a nd so on H arry w ill g et in to lo ts o f tr o ub le (s e e
H arry P otte r a nd th e P ris o ner o f A zk a ban
, C ha pte r 2 ).
L em on m erin g ue p ie is a ctu a lly m ore A m eric a n th a n a pple
p ie . A pple p ie s w ere b ein g m ade in E ng la nd lo ng b efo re
th e c o lo nis ts c a m e o ve r. O pen p ie s, w ith o ut a to p c ru st, o r
p ie s to pped w ith m erin g ue te nd to b e A m eric a n. L em on
m erin g ue p ie is a b it c o m ple x, b ut it's s o w orth it! G iv e
y o urs e lf p le nty o f tim e to p re pare th is d esse rt, a nd yo u'll
n e ve r w ant to b uy th e m ass-p ro duce d k in d a gain .

P ie C ru st
1 ¼ c u ps a ll- p urp ose flo ur
2 ta ble sp oons g ra nula te d s u gar
½ te asp oon s a lt
½ s tic k ( 4 ta ble sp oons) c o ld b utte r, c u t in to c h unks
4 ta ble sp oons v e geta ble s h orte nin g, c h ille d a nd c u t in to
c h unks
4 –6 ta ble sp oons ic e w ate r
L em on F illin g
1 ¼ c u ps g ra nula te d s u gar
1 /3 c u p c o rn sta rc h
1 ½ c u ps w ate r
4 la rg e e gg y o lk s, lig htly b eate n (s a ve th e e gg w hite s fo r
th e m erin gue)
½ c u p le m on ju ic e
1 ta ble sp oon g ra te d le m on z e st

¼ s tic k ( 2 ta ble sp oons) b utte r
M erin gue T oppin g
4 la rg e e gg w hite s, a t r o om te m pera tu re
¼ te asp oon c re am o f ta rta r
¼ te asp oon s a lt
½ te asp oon p ure v a nilla e xtr a ct
1 c u p g ra nula te d s u gar
1 .
For th e c ru st, c o m bin e th e flo ur, s ug ar, a nd s a lt in th e
bow l o f a fo od p ro ce sso r. P uls e 2 o r 3 tim es to
co m bin e . S prin kle th e b utte r a nd s ho rte nin g o ve r th e
flo ur m ix tu re a nd p uls e a bout 1 5 tim es, u ntil th e
mix tu re r e se m ble s c o ars e y e llo w m eal. T urn th e
mix tu re o ut in to a la rg e m ix in g b ow l. S prin kle 4
ta ble sp oons ic e w ate r o ve r th e flo ur m ix tu re , a nd to ss
with a s p atu la u ntil th e d oug h s ta rts to c lu m p to geth e r.
If th e d oug h is d ry , a dd m ore ic e w ate r 1 ta ble sp oon
at a tim e. G ath e r th e d oug h to geth e r in a b all, p at it
in to a d is k, w ra p it in p la stic w ra p, a nd r e fr ig era te it
fo r 1 h o ur o r u p to 3 d ays .
2 .
On a flo ure d s urfa ce , r o ll o ut th e d oug h to a n 1 1-in ch
cir c le . F old th e d oug h in to q ua rte rs a nd b ru sh o ff th e
exc e ss flo ur a fte r e ach fo ld . U nfo ld th e d oug h in to th e

pie p an, fittin g it in c a re fu lly w ith o ut p ulli n g o r
str e tc hin g . T rim th e d oug h, le avin g 1 in ch o f
ove rh a ng ; fo ld th e o ve rh a ng u nd er a nd c rim p th e
edges, e ith e r b y p re ssin g d ow n w ith th e tin e s o f a
fo rk o r b y p in chin g w ith y o ur fin g ers . P ric k th e b otto m
and s id es w ith a fo rk . P la ce th e c ru st in th e fr e eze r fo r
about 3 0 m in ute s. W hile th e c ru st is fr e ezin g , p re he at
th e o ve n to 4 25°F .
3 .
Spre ad a s he et o f a lu m in um fo il in sid e th e fr o ze n p ie
cru st; p re ss th e fo il in to th e e dges a nd b e s ure to
co ve r th e r im . F ill th e c ru st w ith p ie w eig hts o r b eans
and b ake u ntil th e c ru st is d ry a nd s e t, 1 5 to 2 0
min ute s. R educe th e te m pera tu re to 3 50°F , r e m ove
th e fo il, a nd c o ntin ue to b ake u ntil th e c ru st is g old en
bro w n, a bout 8 m ore m in ute s. R em ove fr o m th e o ve n
and s e t a sid e.
4 .
For th e filli n g , c o m bin e th e s ug ar, c o rn sta rc h, a nd
wate r in a s m all h e avy-b otto m ed s a uce pan a nd s tir
until th e c o rn sta rc h is d is so lv e d. C ook o ve r lo w h e at,
stir rin g c o nsta ntly , u ntil th e m ix tu re th ic ke ns. W his k in
th e y o lk s a nd c o ntin ue c o okin g a nd s tir rin g u ntil th e
mix tu re is th ic k a nd b ub bli n g . R em ove fr o m th e h e at
and a dd th e le m on ju ic e , le m on z e st, a nd b utte r. S tir
gently u ntil fu lly in co rp ora te d.
5 .
For th e m erin g ue , b eat th e e gg w hite s, c re am o f
ta rta r, s a lt , a nd v a nilla u ntil s o ft m ound s fo rm . A dd th e

sug ar g ra dua lly w hile b eatin g o n m ediu m s p eed.
In cre ase s p eed to m ediu m -h ig h a nd b eat u ntil th e
egg w hite s a re s tiff a nd g lo ssy b ut n o t d ry .
6 .
To a sse m ble a nd b ake th e p ie , p re he at th e o ve n to
350°F . P our th e filli n g in to th e c ru st. S pre ad th e
merin g ue o ve r th e filli n g , ta kin g c a re to s e al th e
edges to p re ve nt th e m erin g ue fr o m s hrin kin g . M ake
peaks a nd s w ir ls in th e m erin g ue w ith th e b ack o f a
sp oon o r fo rk .
7 .
Bake th e p ie u ntil th e m erin g ue b ro w ns, a bout 1 5
min ute s. C ool th e p ie b efo re s e rv in g . S erv e c o ld o r a t
ro om te m pera tu re .
S erv e s 8

S ave y o ur b akin g o f le m on m erin gue p ie fo r d ry w eath er.
H um id ity c a n c a use y o ur lo ve ly m erin gue to w eep, w hic h
m eans yo u'l l fin d beads of ca ra m el- c o lo re d m ois tu re
g ath erin g a to p y o ur s n owy m ound.
F or p erfe ctly b eate n e gg w hite s, m ake s u re th e b eate rs
a nd th e b owl a re s q ueaky c le an a nd g re ase fr e e; a tin y
a m ount of gre ase ca n ca use th e white s not to beat
p ro perly . A tin y a m ount o f y o lk w on't a ffe ct th e o utc o m e.
A dd th e su gar slo wly o nly w hen so ft m ounds b egin to
fo rm .

W arm a n d H earty M ullig ata w ny S oup
T he la st d ay o f A unt M arg e's vis it, A unt P etu nia se rv e s
s o up , w hic h H arry m ana ges to get th ro ug h une ve ntfu lly
b efo re fin a lly lo sin g it a nd b lo w in g up A unt M arg e (s e e
H arry P otte r a nd th e P ris o ner o f A zk a ban
, C ha pte r 2 ).
O nly th e B ritis h c a n ta ke s o m e In d ia n w ord s a nd m ake it
s o und li k e a p la ce in Ir e la nd . M ulli g ata w ny is a ctu a lly a
c o m bin a tio n o f tw o Ta m il w ord s (T a m il is o ne o f m any
In d ia n la ng ua ges) th a t m eans “p epper” a nd “w ate r.” B ritis h
o ffic e rs d urin g c o lo nia l tim es fe ll in lo ve w ith th is d is h a nd
b ro ug ht it b ack to E ng la nd fr o m In d ia .
2 ta ble sp oons v e geta ble o il
4 b one-in , s kin -o n c h ic ke n th ig hs, r in se d a nd p atte d d ry
1 o nio n, fin ely c h opped
2 c a rro ts , s lic e d
2 c e le ry r ib s, fin ely c h opped
6 c u ps w ate r
1 ta rt a pple , s u ch a s G ra nny S m ith , p eele d, c o re d, a nd
d ic e d
1 ta ble sp oon c u rry

1 ta ble sp oon s a lt
½ te asp oon fr e sh ly g ro und b la ck p epper
2 c u ps c o oke d lo ng g ra in w hite ric e (½ c u p d ry ric e w ill
y ie ld a bout 2 c u ps c o oke d)
S hre dded s w eete ned c o co nut, o ptio nal, fo r s e rv in g
1 .
Heat th e o il in a D utc h o ve n o r w id e p ot. S ear th e
chic ke n o ve r h ig h h e at o n b oth s id es u ntil g old en a nd
cris p y, a bout 4 m in ute s p er s id e. R em ove c hic ke n
fr o m th e p ot a nd s e t a sid e.
2 .
Pour o ff th e fa t, le avin g a bout 2 ta ble sp oons in th e
pot. A dd th e o nio ns, c a rro ts , a nd c e le ry , s tir rin g a nd
scra pin g o ve r m ediu m h e at u ntil th e o nio ns a re
so fte ne d, 3 to 5 m in ute s. A dd th e w ate r, a pple , c urry ,
sa lt , a nd p epper.
3 .
Add th e c hic ke n b ack to th e p ot. B rin g to a b oil, th e n
re duce th e h e at a nd s im mer fo r 3 0 to 4 5 m in ute s,
until th e c hic ke n is te nd er. R em ove th e c hic ke n fr o m
th e p ot. D is ca rd th e s kin a nd b one s, c ut th e c hic ke n
in to b ite -s iz e p ie ce s, a nd r e tu rn it to th e p ot. U sin g a
wid e s p oon s uch a s a s e rv in g s p oon, s kim th e fa t o ff
th e s urfa ce . S tir in th e r ic e .
4 .
To s e rv e , s p rin kle a s m all h a nd fu l o f c o co nut, if u sin g ,

ove r e ach b ow l.
S erv e s 6

F our S cru m ptio us C akes
A h, s w eet re ve ng e! T he s um mer th a t U ncle V ern o n a nd
A unt P etu nia p ut D ud le y o n a s tr ic t d ie t, H arry re ve ls in h is
k no w le dge o f th e g ood fo od h id den u p sta ir s in h is ro om
w hile D ud le y s ta rv e s in th e k itc he n. W he n H arry in fo rm s h is
fr ie nd s o f th e s e ve re d ie t im pose d o n th e w ho le fa m ily , th e y
lo ya lly s e nd h im fa bulo us b ir th d ay c a ke s. T he fo llo w in g fo ur
c a ke s a re a n im agin in g o f w ha t R on, H erm io ne , H agrid ,
a nd S ir iu s s e nt to H arry (s e e
Harry P otte r a nd th e G oble t
o f F ir e
, C ha pte r 3 ).
T his is th e s im ple st o f c a ke s, y e t e le gant a nd d eli c io us. It 's
c a lle d V ic to ria S pong e b eca use th e fa m ous q ue en o f th a t
n a m e u se d to h a ve a s li c e w ith h e r te a. T he n a m e “ s p ong e”
is m is le adin g b eca use it's a ctu a lly a d ense , ric h c a ke , n o t
a n a ir y , flu ffy s p ong e.
V ic to ria S ponge S an dw ic h C ake ( fr o m
R on)
1 ½ c u ps a ll- p urp ose flo ur

1 te asp oon b akin g p owder
¼ te asp oon s a lt
1 ½ s tic ks ( 1 2 ta ble sp oons) b utte r, a t r o om te m pera tu re
1 c u p g ra nula te d s u gar
3 la rg e e ggs, a t r o om te m pera tu re
½ c u p r a sp berry ja m
C onfe ctio ners ' s u gar, fo r d ustin g
W hip ped c re am , fo r s e rv in g, o ptio nal
1 .
Pre he at th e o ve n to 3 50°F . G re ase tw o 8 -in ch r o und
ca ke p ans a nd li n e th e b otto m s w ith p arc hm ent
paper. W his k to geth e r th e flo ur, b akin g p ow der, a nd
sa lt in a m ix in g b ow l a nd s e t a sid e.
2 .
Usin g a n e le ctr ic m ix e r, b eat th e b utte r a nd s ug ar in a
la rg e b ow l u ntil li g ht a nd flu ffy , s cra pin g d ow n th e
sid es o f th e b ow l a s n e eded, a bout 5 m in ute s. A dd
th e e ggs o ne a tim e, b eatin g a fte r e ach u ntil
in co rp ora te d a nd s cra pin g d ow n th e s id es a s
ne eded. A dd th e flo ur m ix tu re a nd m ix o n th e s lo w est
sp eed u ntil c o m bin e d. F in is h b y s cra pin g d ow n a nd
fo ld in g th e b atte r to geth e r w ith a r u b ber s p atu la .

3 .
Div id e th e b atte r e ve nly b etw een th e tw o p ans a nd
bake fo r a bout 2 0 m in ute s u ntil th e c a ke s a re g old en
bro w n a ro und th e e dges — th e to ps o f th e c a ke s w ill
be p ale — a nd th e c a ke s fe el s o ft b ut s e t w he n
to uche d li g htly in th e c e nte r o r a to oth p ic k in se rte d in
th e c e nte r c o m es o ut c le an. L et th e c a ke s c o ol in th e
pans fo r 1 0 m in ute s, th e n in ve rt o nto a w ir e r a ck a nd
co ol c o m ple te ly .
4 .
To a sse m ble th e c a ke , p la ce o ne c a ke o n a
ca rd board r o und to p-s id e d ow n a nd s p re ad w ith th e
ra sp berry ja m a ll th e w ay to th e e dges. T op w ith th e
se co nd c a ke , to p-s id e u p , a nd d ust g ene ro usly w ith
co nfe ctio ne rs ' s ug ar. S erv e w ith w hip ped c re am a nd
ha ve it w ith te a.
S erv e s 8

A lo t o f d eli c io us fo ods w ere c re ate d b y a ccid ent, a nd th is
m ig ht b e o ne o f th e m . A cco rd in g to le gend , th e c o ok o f th e
W hite H ors e In n in B ake w ell (a to w n in D erb ys hir e , in th e
c e nte r o f E ng la nd ) w as a ske d b y th e la nd la dy to m ake a
s tr a w berry ta rt. T he co ok fo rg ot to m ix th e ja m in to th e
a lm ond c usta rd a nd tr ie d to c o ve r it u p b y s p re adin g th e
ja m o n th e ta rt s he ll, c re atin g a w ho le n e w d esse rt. T his
p opula r c a ke im ita te s th e fla vo rs o f th e fa m ous B ake w ell
T art.
C herry B akew ell C ake ( fr o m H erm io ne)

A lm ond C ake
1 ½ c u ps a ll- p urp ose flo ur
½ c u p fin ely g ro und a lm onds
1 te asp oon b akin g p owder
¼ te asp oon s a lt
1 ½ s tic ks ( 1 2 ta ble sp oons) b utte r, a t r o om te m pera tu re
1 c u p g ra nula te d s u gar
3 la rg e e ggs, a t r o om te m pera tu re
1 te asp oon a lm ond e xtr a ct
½ c u p w hole m ilk , a t r o om te m pera tu re
B utte r F ro stin g
2 s tic ks ( 1 6 ta ble sp oons) b utte r, a t r o om te m pera tu re
2 c u ps c o nfe ctio ners ' s u gar
1 te asp oon p ure v a nilla e xtr a ct
2 ta ble sp oons w hole m ilk

T o F in is h th e C ake
½ c u p c h erry p re se rv e s
M ara sch in o c h errie s, fo r d eco ra tin g
T oaste d s lic e d a lm onds, fo r d eco ra tin g
1 .
Pre he at th e o ve n to 3 50°F . G re ase tw o 8 -in ch r o und
ca ke p ans a nd li n e th e b otto m s w ith p arc hm ent
paper. W his k to geth e r th e flo ur, g ro und a lm ond s,
bakin g p ow der, a nd s a lt in a m ix in g b ow l a nd s e t
asid e.
2 .
Usin g a n e le ctr ic m ix e r, b eat th e b utte r a nd s ug ar in a
la rg e b ow l u ntil li g ht a nd flu ffy , s cra pin g d ow n th e
sid es o f th e b ow l a s n e eded, a bout 5 m in ute s. A dd
th e e ggs o ne a tim e, b eatin g a fte r e ach u ntil
in co rp ora te d a nd s cra pin g d ow n th e s id es a s
ne eded. A dd th e a lm ond e xtr a ct a nd b eat u ntil
co m bin e d. A dd th e flo ur m ix tu re a nd m ilk a lt e rn a te ly ,
begin nin g a nd e nd in g w ith th e flo ur a nd m ix in g o n th e
lo w est s p eed to c o m bin e . F in is h b y s cra pin g d ow n
and fo ld in g th e b atte r to geth e r w ith a r u b ber s p atu la .
3 .
Div id e th e b atte r e ve nly b etw een th e 2 p ans a nd
bake fo r a bout 2 5 m in ute s, u ntil th e c a ke s fe el s o ft
but fir m w he n to uche d li g htly in th e c e nte r o r a
to oth p ic k in se rte d in th e c e nte r c o m es o ut c le an. L et

th e c a ke s c o ol in th e p ans fo r 1 0 m in ute s, th e n in ve rt
onto a w ir e r a ck a nd c o ol c o m ple te ly .
4 .
For th e fr o stin g , b eat a ll th e fr o stin g in g re die nts
to geth e r u ntil s m ooth , c re am y, a nd flu ffy , s cra pin g
dow n th e s id es a s n e eded, a bout 7 m in ute s.
5 .
To a sse m ble th e c a ke , p la ce 1 c a ke to p-s id e d ow n
on a c a rd board r o und . S pre ad th e c he rry p re se rv e s
on to p o f th e c a ke a ll th e w ay to th e e dges. T op w ith
th e s e co nd c a ke , to p-s id e u p . S pre ad a bout 1 c up o f
th e fr o stin g o n to p o f th e c a ke . P la ce th e r e m ain in g
fr o stin g in a p astr y b ag fitte d w ith a s ta r tip a nd p ip e a
bord er a ro und th e e dges o f th e c a ke . L in e th e in sid e
of th e b ord er w ith m ara schin o c he rrie s p la ce d a bout
1 in ch a part. S prin kle th e m id dle s p ace w ith th e
to aste d s li c e d a lm ond s. Y ou c a n a ls o p ip e s ta rs
again st th e c he rry filli n g , 1 in ch a part, fo r a p re tty
to uch.
S erv e s 8

C usta rd is ve ry , ve ry B ritis h. In th e m id -1 800s a B ritis h
c he m is t w ho se w ife w as a lle rg ic to e ggs in ve nte d a c usta rd
th ic ke ne d w ith c o rn sta rc h in ste ad o f e ggs, w hic h h e s o ld a s
a p ow der, a nd s in ce th e n c usta rd s a uce a ppears w ith ju st
a bout e ve ry d esse rt. T ru e c o oks p re fe r to m ake a r ic h e gg
c usta rd r a th e r th a n u sin g th e in sta nt p ow der th a t's e asie r to
m ake b ut d oesn't ta ste a s g ood. A ls o , th e B ritis h o fte n r e fe r

to la ye r ca ke s as “s a nd w ic h ca ke s.” Lik e th e V ic to ria
S pong e, th e la ye rs a re d ense a nd r ic h r a th e r th a n li g ht a nd
flu ffy .
C usta rd S ponge S an dw ic h ( fr o m H ag rid )
S ponge C ake
1 ½ c u ps a ll- p urp ose flo ur
1 te asp oon b akin g p owder
¼ te asp oon s a lt
1 ½ s tic ks ( 1 2 ta ble sp oons) b utte r, a t r o om te m pera tu re
1 c u p g ra nula te d s u gar
3 la rg e e ggs, a t r o om te m pera tu re
C onfe ctio ners ' s u gar, fo r d ustin g
C usta rd F illin g
1 c u p w hole m ilk p lu s ½ c u p h eavy c re am o r 1 ½ c u ps
w hole m ilk
¼ c u p g ra nula te d s u gar, d iv id ed
3 ta ble sp oons c o rn sta rc h

P in ch s a lt
3 e gg la rg e y o lk s
½ te asp oon p ure v a nilla e xtr a ct
1 ta ble sp oon b utte r (if n ot u sin g h eavy c re am ) W hip ped
c re am , fo r s e rv in g, o ptio nal
1 .
Pre he at th e o ve n to 3 50°F . G re ase tw o 8 -in ch c a ke
pans a nd li n e th e b otto m s w ith p arc hm ent p aper.
Whis k to geth e r th e flo ur, b akin g p ow der, a nd s a lt in a
mix in g b ow l a nd s e t a sid e.
2 .
Usin g a n e le ctr ic m ix e r, b eat th e b utte r a nd s ug ar in a
la rg e b ow l u ntil li g ht a nd flu ffy , s cra pin g d ow n th e
sid es o f th e b ow l a s n e eded, a bout 5 m in ute s. A dd
th e e ggs o ne a t a tim e, b eatin g a fte r e ach u ntil
in co rp ora te d a nd s cra pin g d ow n th e s id es a s
ne eded. A dd th e flo ur m ix tu re a nd m ix o n th e s lo w est
sp eed u ntil c o m bin e d. F in is h b y s cra pin g d ow n a nd
fo ld in g th e b atte r to geth e r w ith a r u b ber s p atu la .
3 .
Div id e th e b atte r e ve nly b etw een th e tw o p ans a nd
bake fo r a bout 2 0 m in ute s u ntil th e c a ke s a re g old en
bro w n a ro und th e e dges — th e to ps o f th e c a ke s w ill
be p ale — a nd th e c a ke s fe el s o ft b ut s e t w he n
to uche d li g htly in th e c e nte r o r a to oth p ic k in se rte d in
th e c e nte r c o m es o ut c le an. L et th e c a ke s c o ol in th e

th e c e nte r c o m es o ut c le an. L et th e c a ke s c o ol in th e
pans fo r 1 0 m in ute s, th e n in ve rt o nto a w ir e r a ck a nd
co ol c o m ple te ly .
4 .
To m ake th e c usta rd , c o m bin e th e m ilk o r m ilk a nd
he avy c re am , 2 ta ble sp oons o f th e s ug ar, c o rn sta rc h,
and s a lt in a s m all s a uce pan a nd m ix u ntil th e
co rn sta rc h is d is so lv e d. W his k th e y o lk s w ith th e
re m ain in g 2 ta ble sp oons o f s ug ar in a m ediu m b ow l
until s m ooth .
5 .
Heat th e m ilk m ix tu re o ve r m ediu m -h ig h h e at, s tir rin g
co nsta ntly , u ntil it is h o t b ut n o t b ub bli n g . R educe th e
he at to lo w . P our ½ c up o f th e h o t m ix tu re in a s lo w
str e am in to th e e gg y o lk m ix tu re w hile w his kin g
quic kly to te m per th e e gg y o lk s. P our th e e gg y o lk
mix tu re s lo w ly b ack in to th e s a uce pan w hile s tir rin g
co nsta ntly . R etu rn th e p an to m ediu m -h ig h h e at,
stir rin g c o nsta ntly , u ntil th e m ix tu re th ic ke ns a nd
begin s to b oil. ( O nce th e m ix tu re b egin s to th ic ke n, it
must b e h a nd le d g ently s o th e c o rn sta rc h w on't lo se
its th ic ke nin g p ow er.)
6 .
Rem ove th e p an fr o m th e h e at a nd a dd th e v a nilla .
Add b utte r if y o u d id n o t u se h e avy c re am . S tir g ently
until th e b utte r is m elt e d a nd c o m bin e d. S tr a in th e
custa rd th ro ug h a s ie ve in to a b ow l to e nsure a
sm ooth c usta rd . ( U se a r u b ber s p atu la to p ush th e
custa rd th ro ug h th e s ie ve .) C ove r w ith p la stic w ra p
and r e fr ig era te u ntil c o ld .

7 .
To a sse m ble th e c a ke , p la ce o ne c a ke la ye r to p-s id e
dow n o n a c a rd board r o und . S pre ad th e c usta rd o ve r
th e c a ke u ntil w ith in ½ in ch o f th e b ord er. T op w ith th e
oth e r c a ke la ye r, to p-s id e u p . D ust th e to p o f th e c a ke
gene ro usly w ith th e c o nfe ctio ne rs ' s ug ar. K eep
re fr ig era te d, b ut b rin g to r o om te m pera tu re b efo re
se rv in g . S erv e w ith w hip ped c re am a nd h a ve it w ith
te a.
S erv e s 8

B ein g th a t S ir iu s w as s e nd in g le tte rs to H arry v ia tr o pic a l
b ir d s, it fo llo w s th a t th e c a ke h e s e nt h im w ould c o nta in
tr o pic a l fla vo rs , li k e c itr u s a nd m ang o.
C it r u s S an dw ic h C ake w it h M an go F illin g
( fr o m S ir iu s)
C itr u s C ake
2 c u ps c a ke flo ur
1 c u p g ra nula te d s u gar, d iv id ed
1 te asp oon b akin g p owder
¼ te asp oon s a lt

1 ½ s tic ks ( 1 2 ta ble sp oons) b utte r, a t r o om te m pera tu re
½ c u p w hole m ilk
3 la rg e e gg y o lk s, a t r o om te m pera tu re
G ra te d z e st a nd ju ic e o f 1 le m on
G ra te d z e st a nd ju ic e o f 1 o ra nge
1 te asp oon p ure v a nilla e xtr a ct
3 la rg e e gg w hite s, a t r o om te m pera tu re
M ango F illin g
3 r ip e m angoes, p eele d a nd c u t in to c h unks
½ c u p g ra nula te d s u gar
½ c u p w ate r P in ch s a lt
2 ta ble sp oons c o rn sta rc h
3 la rg e e gg y o lk s
¼ s tic k ( 2 ta ble sp oons) b utte r
J u ic e o f 1 le m on
W hip ped C re am F ro stin g

2 c u ps h eavy c re am
2 /3 c u p c o nfe ctio ners ' s u gar
2 te asp oons p ure v a nilla e xtr a ct
A fe w d ro ps y e llo w fo od c o lo rin g
1 .
Pre he at th e o ve n to 3 50°F . G re ase a nd flo ur tw o 8 -
in ch r o und c a ke p ans a nd li n e th e b otto m s w ith
parc hm ent p aper.
2 .
To m ake th e c a ke , w his k to geth e r th e flo ur, ½ c up o f
th e s ug ar, b akin g p ow der, a nd s a lt . A dd th e b utte r
and b eat u ntil th e m ix tu re r e se m ble s y e llo w c ru m bs.
Add th e m ilk , y o lk s, g ra te d z e st a nd ju ic e o f le m on
and o ra ng e, a nd v a nilla a nd b eat u ntil s m ooth , u sin g
th e w his k a tta chm ent.
3 .
In a s e para te c le an b ow l w ith c le an w his k, b eat th e
egg w hite s u ntil s o ft m ound s fo rm . C ontin ue b eatin g
while a ddin g th e r e m ain in g ½ c up s ug ar g ra dua lly .
Beat u ntil s tiff b ut s till g lo ssy. W his k ¼ o f th e b eate n
egg w hite s in to th e b atte r to li g hte n it, th e n fo ld in th e
re st o f th e e gg w hite s u sin g a r u b ber s p atu la . D iv id e
th e b atte r e ve nly b etw een th e tw o p ans a nd b ake fo r
20 to 2 5 m in ute s, u ntil th e c a ke s a re s p otty b ro w n
and fe el fir m w he n to uche d li g htly in th e c e nte r. D o n o t
ove rb ake o r th e c a ke s w ill b e d ry . C ool in th e p ans,

th e n in ve rt th e p ans to r e m ove th e la ye rs . If d esir e d,
th e la ye rs c a n b e w ra pped in p la stic a nd fr o ze n u ntil
ne eded.
4 .
To m ake th e filli n g , p ro ce ss th e m ang oes in a fo od
pro ce sso r o r b le nd er u ntil s m ooth , th e n p ush th ro ug h
a s ie ve w ith a r u b ber s p atu la , p ushin g d ow n to e xtr a ct
as m uch ju ic e a s p ossib le . D is ca rd th e p ulp . T ra nsfe r
th e s ie ve d m ang o to a m ediu m s a uce pan. A dd th e
sug ar, w ate r, s a lt , a nd c o rn sta rc h a nd s tir to d is so lv e .
Cook o ve r m ediu m h e at u ntil w arm , s tir rin g
co nsta ntly . W his k in th e e gg y o lk s a nd c o ok, s tir rin g
co nsta ntly , u ntil th ic ke ne d a nd b ub bli n g . R em ove fr o m
th e h e at, a dd th e b utte r a nd le m on ju ic e , a nd s tir u ntil
melt e d a nd c o m bin e d. T ra nsfe r th e filli n g to a b ow l,
co ve r th e s urfa ce d ir e ctly w ith p la stic w ra p, a nd c o ol
to r o om te m pera tu re . R efr ig era te u ntil n e eded, u p to
2 d ays .
5 .
Make th e fr o stin g ju st b efo re y o u'r e r e ady to
asse m ble th e c a ke . W hip th e fr o stin g in g re die nts
to geth e r u ntil s tiff p eaks fo rm .
6 .
To a sse m ble th e c a ke , s p li t th e c a ke la ye rs in h a lf .
Pla ce o ne c a ke la ye r o n a c a rd board r o und a nd
sp re ad 1 /3 o f th e m ang o filli n g o ve r it. R epeat w ith
th e n e xt tw o la ye rs , s p re adin g 1 /3 o f th e filli n g o ve r
each, a nd to p w ith th e r e m ain in g c a ke la ye r. C ove r
th e to p a nd s id es w ith th e w hip ped c re am fr o stin g .

Tin t th e r e m ain in g w hip ped c re am w ith th e y e llo w
fo od c o lo rin g . S co op th e y e llo w fr o stin g in to a p astr y
bag fitte d w ith th e s ta r tip a nd p ip e d eco ra tiv e
bord ers a nd r o se tte s a ro und th e e dges o f th e c a ke .
S erv e s 8

P oach ed S alm on in H oney a n d D ill
S au ce
A unt P etu nia m ay b e h o rrib le to H arry , b ut s he c a n c re ate a
d ece nt m enu. O n th e la st e ve nin g o f A unt M arg e's s ta y,
s ho rtly b efo re H arry lo se s c o ntr o l o f h is te m per a nd b lo w s
h e r u p , A unt P etu nia s e rv e s s a lm on fo r d in ne r (s e e
Harry
P otte r a nd th e P ris o ner o f A zk a ban
, C ha pte r 2 ).
T he s a lm on h a s m agic a l a bili ty in C elt ic m yth o lo gy, w he re
it's re ve re d fo r its a bili ty to s urv iv e in b oth fr e sh w ate r a nd
s a lt w ate r. T he C elt s b eli e ve d th a t th e re w as a S alm on o f
K no w le dge th a t w ould gra nt its eate r w is d om beyo nd
m easure . T a lk a bout fis h b ein g b ra in fo od. In o ne le gend o f
K in g A rth ur, tw o h e ro es rid e th e b ack o f a s a lm on o n a
q ue st. E ve n m odern Ir is h c o in s d epic te d th e s a lm on u ntil
th e Ir is h s w itc he d to th e e uro in 2 002.
3 ta ble sp oons b utte r
1 o nio n, fin ely c h opped

2 ta ble sp oons a ll- p urp ose flo ur
1 c u p d ry w hite w in e
1 ta ble sp oon h oney
1 ta ble sp oon c h opped fr e sh d ill
1 ½ p ounds s a lm on fille t, rin se d a nd p atte d d ry , c u t a lo ng
th e le ngth in to fo ur p ie ce s
S alt a nd fr e sh ly g ro und b la ck p epper
1 .
Heat th e b utte r in a s a uce pan w id e e no ug h to
acco m modate th e s a lm on fille ts . W he n th e b utte r
sta rts to fo am , a dd th e o nio ns a nd c o ok u ntil th e y a re
tr a nslu ce nt, s tir rin g fr e que ntly , a bout 5 m in ute s.
2 .
Add th e flo ur a nd s tir u ntil it is w ell b le nd ed. P our in
th e w in e a nd h o ne y a nd c o ok, s tir rin g c o nsta ntly , u ntil
th e flo ur-b utte r m ix tu re is b le nd ed in . A dd th e d ill.
3 .
Sprin kle th e s a lm on fille ts w ith s a lt a nd p epper a nd
la y th e m in th e p an, s kin s id e d ow n. B rin g th e s a uce
to a s im mer a nd c o ntin ue s im merin g , c o ve re d, u ntil
th e s a lm on fla ke s a part w he n p ie rc e d w ith a fo rk ,
about 2 0 m in ute s. O cca sio na lly s cra pe th e b otto m o f
th e p an to p re ve nt th e fis h fr o m s tic kin g . T aste th e
sa uce a nd a dju st th e s e aso nin g s, if n e ce ssa ry .

S erv e s 4

Chap te r T w o
Delig hts D ow n t h e A lle y
D ia gon A lle y, one of J. K . R ow li n g 's fa m ously cle ve r
n a m es, is th e b usy m ark e tp la ce o f th e w iz a rd in g w orld .
S ho ps s e lli n g a nyth in g th e w iz a rd c o uld p ossib ly n e ed li n e
th is cro w ded and bustli n g str e et. H ere H arry buys his
s cho olb ooks, w and , r o bes, p otio n in g re die nts , o th e r s cho ol
s up pli e s, a nd w iz a rd d eli c a cie s.
H arry o fte n m eets u p w ith R on a nd H erm io ne in D ia gon
A lle y to b uy th e ir n e w b ooks a nd s up pli e s b efo re th e s ta rt o f
th e te rm . A p opula r p la ce fo r th e m to g ath e r (u ntil Y o u-
K no w -W ho 's re tu rn ) is a t F lo re an F orte scue 's Ic e C re am
P arlo r, w he re o ne s um mer F lo re an p li e s H arry w ith fr e e
s und aes a s w ell a s v a lu a ble h e lp w ith h is h o m e-w ork (s e e
H arry P otte r a nd th e P ris o ner o f A zk a ban
, C ha pte r 4 ).
H arry a ls o e ats a t th e L eaky C auld ro n, b ehin d w hic h li e s
th e e ntr a nce to D ia gon A lle y. T o m , th e o ld a nd to oth le ss
in nke eper, s up pli e s e xc e lle nt m eals a nd te as to th e o dd
c ha ra cte rs w ho fr e que nt th e p ub .
C hoco la te a n d R asp berry Ic e C re am
C ones w it h C hopped N uts

W hile H arry is h a vin g a v e ry u np le asa nt c o nve rs a tio n w ith a
p ale b lo nd b oy a t M adam M alk in 's (h e re m in d s H arry o f a
s kin ny v e rs io n o f D ud le y), H agrid c o m es to th e w in d ow a nd
h o ld s u p th is tr e at to s ho w H arry . W he n H arry 's d one b ein g
m easure d, h e 's re li e ve d to e sca pe th e s ho p a nd e njo y a
d eli c io us ic e cre am co ne (s e e
Harry Potte r and th e
S orc e re r's S to ne
, C ha pte r 5 ).
A g ood re aso n to b e g la d y o u li v e in m odern tim es is ic e
c re am . T ru e , ic e c re am h a s b een a ro und s in ce th e 1 600s,
b ut th e re a re tw o b ig “ b uts ”: o ne , ic e c re am w as a tr e at o nly
fo r th e r ic h, a nd tw o, ic e c re am to day is m uch b ette r q ua li ty .
1 re cip e Silk y C hoco la te C hunk Ic e C re am (re cip e
fo llo ws)
1 re cip e P erfe ctly S m ooth R asp berry Ic e C re am (re cip e
fo llo ws)
S ugar c o nes fo r s e rv in g
C hopped to aste d a lm onds, fo r to ppin g
P la ce 1 sco op o f e ach fla vo r ic e cre am in to th e sug ar
c o ne s and dip in to th e cho pped alm ond s to co at. To
p re ve nt le akin g , p our m elt e d b itte rs w eet c ho co la te in to th e
b otto m s o f th e c o ne s b efo re a ddin g th e ic e c re am .
S ilk y C hoco la te C hunk Ic e C re am

2 c u ps w hole m ilk
2 c u ps h eavy c re am
¾ c u p g ra nula te d s u gar
2 ta ble sp oons u nsw eete ned c o co a p owder
8 o unce s b itte rs w eet c h oco la te , m elte d a nd c o ole d
5 la rg e e gg y o lk s
1 te asp oon p ure v a nilla e xtr a ct
1 c u p c o ars e ly c h opped b itte rs w eet c h oco la te
1 .
Com bin e th e m ilk , h e avy c re am , s ug ar, a nd c o co a
pow der in a m ediu m s a uce pan a nd c o ok, s tir rin g
fr e que ntly , u ntil h o t b ut n o t s im merin g . W his k th e
melt e d c ho co la te in to th e e gg y o lk s ( it w ill b e th ic k
and d iffic ult to w his k). T em per th e e gg y o lk m ix tu re b y
slo w ly p ourin g 1 c up o f th e h o t m ilk m ix tu re in to th e
yo lk s w hile w his kin g v ig oro usly . P our th e y o lk m ix tu re
in to th e s a uce pan a nd c o ok, s tir rin g c o nsta ntly , u ntil
ve ry h o t b ut n o t s im merin g . D o n o t b oil.
2 .
Pour th e m ix tu re th ro ug h a s ie ve . S tir in th e v a nilla
extr a ct. C ove r th e s urfa ce w ith p la stic w ra p to p re ve nt
a s kin fr o m fo rm in g ; c hill u ntil c o m ple te ly c o ld . F re eze

in y o ur ic e c re am m ake r fo llo w in g th e m anufa ctu re r's
in str u ctio ns. T ow ard th e e nd o f th e c hurn in g tim e a dd
th e c ho pped c ho co la te . T ra nsfe r to a n a ir tig ht
co nta in e r a nd fr e eze u ntil fir m , 6 h o urs o r o ve r-n ig ht. If
th e ic e c re am is h a rd , a llo w it to s o fte n a t r o om
te m pera tu re fo r 1 0 to 1 5 m in ute s b efo re s e rv in g .
M ake s a bout 5 c u ps

P erfe ctly S m ooth R asp berry Ic e C re am
1 2 o unce s fr e sh o r fr o ze n r a sp berrie s, th awed if fr o ze n
¾ c u p g ra nula te d s u gar, d iv id ed
1 c u p h eavy c re am
2 c u ps w hole m ilk
4 la rg e e gg y o lk s
1 .
Pro ce ss th e r a sp berrie s w ith ¼ c up o f th e s ug ar in a
ble nd er o r fo od p ro ce sso r u ntil s m ooth . P ush th e
mix tu re th ro ug h a s ie ve w ith a r u b ber s p atu la in to a
bow l, p ushin g d ow n o n th e s o li d s to s q ue eze o ut a s
much ju ic e a s p ossib le . D is ca rd th e s o li d s.
2 .
Com bin e th e h e avy c re am , m ilk , a nd r e m ain in g s ug ar
in a m ediu m s a uce pan a nd c o ok o ve r m ediu m h e at,

stir rin g fr e que ntly , u ntil h o t b ut n o t b ub bli n g . T em per
th e e gg y o lk s b y s lo w ly p ourin g 1 c up o f th e h o t m ilk
mix tu re in to th e e gg y o lk s w hile w his kin g c o nsta ntly .
Pour th e y o lk m ix tu re in to th e p ot w hile w his kin g
co nsta ntly . C ontin ue w his kin g o ve r m ediu m -h ig h h e at
until th e m ix tu re th ic ke ns s li g htly b ut b efo re it b egin s
to b oil. P our th e m ix tu re th ro ug h a s ie ve in to a no th e r
bow l.
3 .
Whis k in th e r a sp berry m ix tu re a nd tr a nsfe r it to a n
air tig ht c o nta in e r. C ool to r o om te m pera tu re , th e n c hill
in th e r e fr ig era to r u ntil v e ry c o ld , a bout 6 h o urs o r
ove rn ig ht.
4 .
Rem ove th e c o ld m ix tu re fr o m th e r e fr ig era to r a nd
whis k in th e r a sp berry m ix tu re th a t s e ttle d to th e
botto m . T ra nsfe r to a n ic e c re am m ake r a nd fr e eze
acco rd in g to th e m anufa ctu re r's in str u ctio ns. T ra nsfe r
to a n a ir tig ht c o nta in e r a nd fr e eze u ntil fir m , a bout 6
ho urs o r o ve rn ig ht. If th e ic e c re am is h a rd , a llo w it to
so fte n a t r o om te m pera tu re fo r 1 0 to 1 5 m in ute s
befo re s e rv in g .
M ake s a bout 4 c u ps

P ad din gto n B urg ers
H arry e ats h a m burg ers w ith H agrid a t P addin g to n S ta tio n

w hile tr y in g to s o rt o ut e ve ry th in g th a t's b een h a ppenin g
la te ly . H e's ju st b een to ld b y a h a lf g ia nt th a t h e 's a w iz a rd ,
h e 's b een w his ke d o ff to D ia gon A lle y b y s a id g ia nt to b uy
re ally s tr a ng e s cho ol s up pli e s, a nd to to p it a ll o ff, h e 's ju st
d is co ve re d th a t in th is n e w w orld h e 's fa m ous a nd h e h a s
n o id ea w hy. H e re ally h a s a lo t to c he w o ve r (s e e
Harry
P otte r a nd th e S orc e re r's S to ne
, C ha pte r 5 ).
H is to ria ns m ay n o t a gre e o n w ho in ve nte d th e h a m burg er,
b ut o ne th in g 's fo r s ure : It 's n a m ed fo r th e c ity o f H am burg in
G erm any. S o it r e ally h a s n o th in g to d o w ith h a m . A s a ll th e
c a rn iv o re s am ong us kno w , th e se pattie s ty p ic a lly are
m ade fr o m g ro und b eef.
1 ½ p ounds e xtr a -le an g ro und b eef
2 la rg e e ggs
1 o nio n, c h opped a nd s a uté ed u ntil w ell- b ro wned
1 c u p fr e sh b re ad c ru m bs
½ c u p to m ato s a uce
1 ta ble sp oon o nio n p owder
½ te asp oon g arlic p owder
½ te asp oon s a lt

¼ te asp oon fr e sh ly g ro und b la ck p epper
S auté ed s lic e d o nio ns, fo r s e rv in g
E nglis h m usta rd , fo r s e rv in g
L ettu ce , fo r s e rv in g
T om ato s lic e s, fo r s e rv in g
1 .
Com bin e a ll th e in g re die nts in a la rg e m ix in g b ow l
and m ix w ell.
2 .
Spra y a s kille t w ith c o okin g s p ra y a nd h e at th e s kille t.
Form th e m ix tu re in to p attie s a nd c o ok o n b oth s id es
ove r m ediu m -h ig h h e at u ntil w ell- b ro w ne d. T ra nsfe r to
a p aper-to w el- li n e d p la te a nd r e peat u ntil th e b eef
mix tu re is u se d u p . O r c o ok o n a g rill u ntil w ell d one .
3 .
Serv e in to aste d h a m burg er b uns w ith s a uté ed s li c e d
onio ns, E ng li s h m usta rd , le ttu ce , a nd to m ato .
S erv e s 6

S tr a w berry a n d P ean ut B utte r Ic e C re am
C ones
L ocke d in h is ro om b y a ra gin g U ncle V ern o n, H arry ju st
b are ly m ana ges to e sca pe to th e B urro w in R on's fa th e r's

fly in g c a r, w he re h e s p end s th e la st b it o f s um mer v a ca tio n.
H arry , R on, a nd H erm io ne jo in u p in D ia gon A lle y to d o
th e ir scho ol sho ppin g , and th e y enjo y a sunny day of
fr ie nd ship as w ell as peanut butte r and str a w berry ic e
c re am c o ne s — p aid fo r b y H arry (s e e
Harry P otte r a nd
th e C ham ber o f S ecre ts
, C ha pte r 4 ).
L ots o f p eople w ere in vo lv e d in th e d is co ve ry o f p eanut
b utte r (in clu d in g th e fa m ous K ello gg b ro th e rs ), b ut G eorg e
W ashin g to n C arv e r (a n A m eric a n, b y th e w ay) in ve nte d s o
m any u se s fo r p eanuts th a t h e is k no w n, fa ir ly o r n o t, a s th e
in ve nto r o f p eanut b utte r.
1 r e cip e S tr a wberry S wir l Ic e C re am ( re cip e fo llo ws)
1 r e cip e C hunky P eanut B utte r Ic e C re am ( re cip e fo llo ws)
S ugar c o nes fo r s e rv in g
Y our fa vo rite to ppin gs o r s a uce s
P la ce 1 s co op e ach o f S tr a w berry S wir l Ic e C re am a nd
C hunky P eanut B utte r Ic e C re am in to e ach c o ne . D ip in to
y o ur fa vo rite to ppin g s to c o at o r d riz zle w ith y o ur fa vo rite
s a uce . To pre ve nt le akin g , pour melt e d bitte rs w eet
c ho co la te in to th e b otto m s o f th e c o ne s b efo re a ddin g th e
ic e c re am .
S tr a w berry S w ir l Ic e C re am

1 p ound s tr a wberrie s, r o ughly c h opped
¾ c u p g ra nula te d s u gar, d iv id ed
1 c u p h eavy c re am
2 c u ps w hole m ilk
3 la rg e e gg y o lk s
1 c u p s tr a wberry ja m
1 .
Pro ce ss th e s tr a w berrie s w ith ¼ c up o f th e s ug ar u ntil
sm ooth . P ush th e m ix tu re th ro ug h a s ie ve w ith a
ru b ber s p atu la in to a b ow l, p ushin g d ow n o n th e
so li d s to s q ue eze o ut a s m uch ju ic e a s p ossib le .
Dis ca rd th e s o li d s.
2 .
Tra nsfe r th e s tr a w berry m ix tu re to a m ediu m
sa uce pan a nd c o ok o ve r m ediu m -h ig h h e at, s tir rin g
co nsta ntly , u ntil th e m ix tu re is r e duce d a nd v e ry th ic k.
Set a sid e.
3 .
In a s e para te s a uce pan, h e at th e h e avy c re am , m ilk ,
and r e m ain in g s ug ar o ve r m ediu m -h ig h h e at, s tir rin g
fr e que ntly , u ntil h o t b ut n o t b ub bli n g . T em per th e e gg
yo lk s b y s lo w ly p ourin g 1 c up o f th e h o t m ilk m ix tu re
in to th e e gg y o lk s w hile w his kin g c o nsta ntly . P our th e
yo lk m ix tu re in to th e p ot w hile w his kin g c o nsta ntly .

Contin ue w his kin g o ve r m ediu m -h ig h h e at u ntil th e
mix tu re is h o t b ut n o t b ub bli n g . P our th e m ix tu re
th ro ug h a s ie ve in to a no th e r b ow l.
4 .
Whis k in th e s tr a w berry m ix tu re u ntil s m ooth . T ra nsfe r
th e c usta rd to a n a ir tig ht c o nta in e r, c o ol to r o om
te m pera tu re , a nd th e n c hill in th e r e fr ig era to r u ntil v e ry
co ld , a bout 6 h o urs o r o ve rn ig ht.
5 .
Rem ove th e c o ld m ix tu re fr o m th e r e fr ig era to r 4 . a nd
whis k in th e s tr a w berry m ix tu re th a t s e ttle d to th e
botto m . T ra nsfe r to a n ic e c re am m ake r a nd fr e eze
acco rd in g to th e m anufa ctu re r's in str u ctio ns.
6 .
Whis k th e s tr a w berry ja m in a s m all b ow l to lo ose n u p
th e te xtu re a nd s li g htly s m ooth it. P our it in to th e ic e
cre am c a nis te r a nd fo ld it in b y h a nd to c re ate a
sw ir li n g e ffe ct. B e c a re fu l n o t to fo ld it in to o m uch o r it
will b eco m e c o m ple te ly in co rp ora te d a nd y o u w ill lo se
th e s w ir l. T ra nsfe r to a n a ir tig ht c o nta in e r a nd fr e eze
until fir m , a bout 6 h o urs o r o ve rn ig ht. If th e ic e c re am
is h a rd , a llo w it to s o fte n a t r o om te m pera tu re fo r 1 0
to 1 5 m in ute s b efo re s e rv in g .
M ake s a bout 4 c u ps

C hunky P ean ut B utte r Ic e C re am

1 c u p h eavy c re am
2 c u ps w hole m ilk
¾ c u p g ra nula te d s u gar
5 la rg e e gg y o lk s
1 c u p c h unky p eanut b utte r
1 .
In a m ediu m s a uce pan, h e at th e h e avy c re am , m ilk ,
and s ug ar o ve r m ediu m -h ig h h e at, s tir rin g fr e que ntly ,
until h o t b ut n o t b ub bli n g . T em per th e e gg y o lk s b y
slo w ly p ourin g 1 c up o f th e h o t m ilk m ix tu re in to th e
egg y o lk s w hile w his kin g c o nsta ntly . P our th e y o lk
mix tu re in to th e p ot w hile w his kin g c o nsta ntly .
Contin ue w his kin g o ve r m ediu m -h ig h h e at u ntil th e
mix tu re is h o t b ut n o t b ub bli n g . P our th e m ix tu re
th ro ug h a s ie ve in to a no th e r b ow l. C ove r th e s urfa ce
dir e ctly w ith p la stic w ra p to p re ve nt a s kin fr o m
fo rm in g . C ool to r o om te m pera tu re , tr a nsfe r to a n
air tig ht c o nta in e r, a nd c hill in th e r e fr ig era to r u ntil v e ry
co ld , a bout 6 h o urs o r o ve rn ig ht.
2 .
Rem ove th e c o ld m ix tu re fr o m th e r e fr ig era to r a nd
fr e eze a cco rd in g to th e m anufa ctu re r's in str u ctio ns.
Add th e p eanut b utte r to th e c a nis te r a nd m ix it in b y
ha nd w ith a r u b ber s p atu la o r w ooden s p oon.
Tra nsfe r to a n a ir tig ht c o nta in e r a nd fr e eze u ntil fir m ,

about 6 h o urs o r o ve rn ig ht. If th e ic e c re am is h a rd ,
allo w it to s o fte n a t r o om te m pera tu re fo r 1 0 to 1 5
min ute s b efo re s e rv in g .
M ake s a bout 5 c u ps

C ru m pets
H arry is a g one r. H e ju st b le w u p h is A unt M arg e, u se d
m agic ille gally , a nd ra n a w ay fr o m h o m e. H e'll b e e xp elle d
fo r sure . W he n he se es M in is te r F ud ge at th e Leaky
C auld ro n, h e 's te rrifie d. B ut in ste ad o f c he w in g h im o ut,
F ud ge c o rd ia lly in vite s h im in fo r te a a nd c ru m pets (s e e
H arry P otte r a nd th e P ris o ner o f A zk a ban
, C ha pte r 3 ).
1 c u p a ll- p urp ose flo ur
1 ta ble sp oon g ra nula te d s u gar
1 te asp oon a ctiv e d ry y e ast ( ½ p acke t)
¼ te asp oon s a lt
1 c u p w hole m ilk
¼ s tic k ( 2 ta ble sp oons) b utte r, m elte d
W ha t's m ore s te re oty p ic a lly B ritis h th a n te a w ith c ru m pets ?
C ru m pets h a il fr o m a s fa r b ack a s th e 1 300s, th o ug h y o u

c a n im agin e th e y w ere n o th in g li k e th e c ru m pets o f to day,
w ith th e ir h o le y to ps fille d w ith m elt in g b utte r.
1 .
Gre ase 4 c ru m pet r in g s ( o r 4 r o und 3 ¾ -in ch c o okie
cutte rs ) a nd a s kille t o r g rid dle . W his k to geth e r th e
flo ur, s ug ar, y e ast, a nd s a lt u ntil c o m bin e d. A dd th e
milk a nd m elt e d b utte r a nd w his k u ntil s m ooth . C ove r
with p la stic w ra p a nd le ave in a w arm p la ce u ntil p uffy
and r is e n, a bout 1 to 1 ½ h o urs .
2 .
Stir d ow n th e m ix tu re . H eat th e g re ase d s kille t o r
grid dle a nd p ut th e c ru m pet r in g s in sid e. U sin g a
measurin g c up , p our 1 /3 c up b atte r in to e ach r in g .
Cook o ve r lo w h e at u ntil th e to ps fill w ith h o le s, a bout
5 m in ute s. C are fu lly r e m ove th e c ru m pet r in g s ( th e y
will b e v e ry h o t; u se to ng s o r o ve n m itts ) a nd fli p th e
cru m pets o ve r ( th e y s ho uld b e p ale o n th e b otto m ).
Cook u ntil th e o th e r s id e is p ale b ro w n, a bout 5
min ute s m ore . R epeat u ntil a ll th e b atte r is u se d u p .
3 .
To s e rv e , to ast th e c ru m pets u ntil g old en b ro w n a nd
se rv e w ith b utte r a nd ja m . T he c ru m pets c a n b e
re fr ig era te d a nd to aste d w he n n e eded.
M ake s 8 c ru m pets

B eca use th e c ru m pets a re to aste d a fte r c o okin g th em , it's
im porta nt n ot to le t th em g et to o b ro wn. In ste ad o f c ru m pet
rin gs o r c o okie c u tte rs , y o u c a n u se lo bste r r in gs.

C hoco la te P uddin g
H arry 's h a vin g th e tim e o f h is li fe , r o am in g D ia gon A lle y a nd
b uyin g a nd e atin g w ha te ve r h e w ants . A nd th e fu n h e ats u p
w he n h e m eets h is b est fr ie nd s, R on a nd H erm io ne . T he y
a ll h a ve d in ne r to geth e r w ith th e W easle ys a t th e L eaky
C auld ro n, w he re to oth le ss T o m o utd oes h im se lf s e rv in g a
d eli c io us m eal to pped off with a lu xu rio us cho co la te
p ud din g (s e e
Harry P otte r a nd th e P ris o ner o f A zk a ban
,
C ha pte r 4 ).
In E ng la nd c ho co la te p ud din g c a n b e e ith e r a s te am ed o r
b ake d p ud din g , s im ila r to c ho co la te c a ke , o r a s o ft m ilk
p ud din g th ic ke ne d w ith c o rn sta rc h, a s in th e U nite d S ta te s.
P ud din g s g o a ll th e w ay b ack to th e R om ans. T he m ilk
p ud din g w e k no w o f to day — th e o nly k in d in th is c o untr y —
w asn't in ve nte d u ntil th e 1 800s. S in ce c ho co la te p ud din g
c a n m ean e ith e r k in d , a r e cip e fo r e ach is in clu d ed.
R ic h , S m ooth C hoco la te M ilk P uddin g
½ c u p g ra nula te d s u gar
¼ c u p c o rn sta rc h
2 ta ble sp oons unsw eete ned co co a powder, Dutc h -
p ro ce ss p re fe rre d

P in ch s a lt
2 ½ c u ps w hole m ilk
1 c u p h eavy c re am
6 o unce s b itte rs w eet c h oco la te , m elte d
¼ s tic k ( 2 ta ble sp oons) b utte r
1 te asp oon p ure v a nilla e xtr a ct
1 .
Com bin e th e s ug ar, c o rn sta rc h, c o co a p ow der, a nd
sa lt in a s m all h e avy-b otto m ed s a uce pan a nd w his k
until c o m bin e d. A dd th e m ilk a nd c re am a nd s tir to
co m bin e . C ook o ve r m ediu m -h ig h h e at, s tir rin g
co nsta ntly , u ntil th e c o co a p ow der is d is so lv e d. T urn
off th e h e at a nd a dd th e c ho co la te . R etu rn to m ediu m -
hig h h e at a nd c o ntin ue to c o ok, s tir rin g c o nsta ntly ,
until th e m ix tu re is th ic ke ne d a nd b ub bli n g . O nce it
sta rts to th ic ke n, s tir g ently o r th e c o rn sta rc h w ill lo se
its th ic ke nin g p ow er.
2 .
Rem ove th e p an fr o m th e h e at. A dd th e b utte r a nd
va nilla a nd w his k g ently u ntil th e b utte r is m elt e d a nd
co m bin e d. S tr a in th e p ud din g in to a b ow l, c o ve r w ith
pla stic w ra p, a nd c hill u ntil s e t. S erv e w ith w hip ped
cre am .

S erv e s 6

Y o u k no w h o w s o m e c o okb ooks c a ll a re cip e “C ho co la te
In d ulg ence ”? C li c hé o r n o t, it to ta lly a ppli e s to th is p ud din g .
It 's s o ric h a nd c ho co la te y a nd m ois t th a t it d oesn't n e ed a
s a uce li k e m ost s te am ed p ud din g s. In ste ad, s e rv e it w ith
w hip ped c re am o r v a nilla ic e c re am .
D en se a n d F udgy S te am ed C hoco la te
P uddin g
1 s tic k ( 8 ta ble sp oons) b utte r
4 o unce s b itte rs w eet c h oco la te , c h opped
1 c u p a ll- p urp ose flo ur
½ c u p u nsw eete ned c o co a p owder
¼ te asp oon s a lt
1 ¼ c u ps g ra nula te d s u gar
1 te asp oon p ure v a nilla e xtr a ct
2 la rg e e ggs, a t r o om te m pera tu re
½ c u p w hole m ilk

1 .
Gre ase a nd flo ur a 1 ½ -q ua rt p ud din g b ow l o r a
he atp ro of g la ss o r c e ra m ic b ow l w ith a tig ht- fittin g li d
(g re ase a nd flo ur th e li d a s w ell) . A s im ila r s iz e
ca sse ro le d is h w ith li d w ill w ork a s w ell. P la ce a r a ck
or o ve rtu rn e d s ha llo w b ow l in th e b otto m o f a la rg e
pot, fill a th ir d o f th e w ay w ith w ate r, a nd s e t it to b oil.
Melt th e b utte r a nd c ho co la te in th e m ic ro w ave fo r 1
to 2 m in ute s a nd w his k u ntil s m ooth . S et a sid e to
co ol. W his k to geth e r th e flo ur, c o co a p ow der, a nd s a lt
in a s e para te b ow l.
2 .
Whis k to geth e r th e s ug ar, v a nilla , e ggs, a nd m ilk u ntil
sm ooth . W his k in th e c ho co la te m ix tu re u ntil s m ooth .
Add th e flo ur m ix tu re a nd m ix w ith a w ooden s p oon
until c o m bin e d. S cra pe th e b atte r in to th e p re pare d
bow l a nd s m ooth th e to p w ith a r u b ber s p atu la . C ove r
th e b ow l w ith th e li d , m akin g s ure it is s e cure .
3 .
Put th e b ow l in th e p ot, m akin g s ure th e w ate r
re ache s h a lf w ay u p th e s id es o f th e b ow l. B oil fo r 3
ho urs , c he ckin g th e w ate r le ve l e ve ry s o o fte n a nd
addin g m ore w ate r if n e ce ssa ry . R em ove th e p ud din g
fr o m th e p ot a nd u nco ve r. C ool fo r 3 0 m in ute s, th e n
tu rn it u p sid e d ow n o nto a s e rv in g p la te to u nm old . If
th e p ud din g is s tu ck, s ha ke it b ack a nd fo rth to lo ose n
it. S erv e w arm w ith w hip ped c re am o r a s co op o f
va nilla ic e c re am .
S erv e s 6

Ic e C re am S undaes
H ow ca n H arry e at ic e cre am sund aes e ve ry ha lf ho ur
(s up pli e d fr e e by Flo re an Forte scue ) while doin g his
h o m ew ork a nd n o t g et a s fa t a s D ud le y. N o fa ir ! ( S ee
Harry
P otte r a nd th e P ris o ner o f A zk a ban,
C ha pte r 4 .)
N ece ssity is th e m oth e r o f in ve ntio n. In th e e arly 1 900s, th e
b lu e la w s ( a n o ld -fa shio ne d s e t o f la w s th a t w ere p asse d to
e nfo rc e S abbath obse rv a nce and oth e r re li g io us la w s)
fo rb ade s e lli n g ic e c re am s o das o n S und ay. S o ic e c re am
p arlo rs to ok o ut th e s o da, w hic h le ft th e ic e c re am a nd
s yru p , a nd vo ilà ! T he Ic e C re am S und ay w as b orn . To o
g ood to s e rv e o nly o n S und ay, th e s p elli n g w as c ha ng ed s o
it c o uld b e s e rv e d e ve ry d ay. F ollo w in g a re id eas y o u c a n
u se to m ake yo ur o w n d eli c io us ic e cre am sund aes a t
h o m e.
L em on M erin gue P ie S undae
P la ce 1 s co op v a nilla ic e c re am in a s und ae g la ss. A dd 2
ta ble sp oons s to re -b oug ht le m on c urd o r le m on p ie filli n g
a nd s p rin kle b ro ke n m erin g ue c o okie s o n to p. R epeat th e
la ye rin g o nce .
T rip le S tr a w berry B urs t S undae

P la ce 1 s co op s tr a w berry ic e c re am in a s und ae g la ss.
C ove r w ith cho pped fr e sh str a w berrie s and str a w berry
s yru p . R epeat la ye rin g o nce .
N uts A bout S undaes
P la ce a s co op o f p is ta chio ic e c re am in a s und ae g la ss.
S prin kle in a h a nd fu l o f c ho pped to aste d n uts a nd s q uir t in
s o m e c ho co la te s yru p . R epeat la ye rin g o nce .
C hoco la te F udge B ro w nie S undae
P la ce a p ie ce o f w arm ed b ro w nie in a s und ae g la ss. A dd 2
s co ops o f c ho co la te ic e c re am o r v a nilla fu d ge ic e c re am
a nd to p w ith c ho co la te s yru p . E at b efo re th e ic e c re am
m elt s .
S erv e s a s m any a s d esir e d

T ea: H ow t o M ake a P ro per C uppa
T e a a ppears m any tim es in th e H arry P otte r b ooks, a
te sta m ent to its im porta nce in B ritis h li fe . A v e ry s ig nific a nt
te a is H arry 's fir s t o ne w ith H agrid , th e fir s t o f m any a nd th e
b egin nin g o f a s tr o ng fr ie nd ship (s e e
Harry P otte r a nd th e
S orc e re r's S to ne
, C ha pte r 8 ). T he in vita tio n to “c o m e o ve r

a nd h a ve a c up pa” c o m es fr o m “h a ve a c up o ' te a.” T he
w ay to p re pare a p ro per c up pa is a lm ost a r itu a l.
T his m ost B ritis h o f a ll d rin ks a rriv e d in th e 1 600s fr o m
C hin a and quic kly re pla ce d ale as th e na tio na l drin k.
T ra ditio n cre dits th e D uche ss of B edfo rd (1 800s) w ith
s ta rtin g th e tr a ditio n o f a fte rn o on te a. S he g ot v e ry h ung ry
w aitin g fr o m h e r n o on d in ne r to h e r n in e o 'c lo ck s up per. S o
a t a ro und fo ur in th e a fte rn o on, s he w ould s ne ak s o m e fo od
a nd te a. L ate r o n s he c a m e o ut in th e o pen a nd in vite d
s o m e la die s fo r te a a nd s w eet d eli c a cie s a nd g ossip . T his
c a ug ht o n q uic kly a m ong th e h ig he r c la ss, w ho b egan to
h a ve te a w ith s co ne s a nd ja m o r w ith p astr ie s a nd d eli c a te
s a nd w ic he s, s uch a s th e fa m ous c ucum ber s a nd w ic he s.
1 .
Fir s t, b oil w ate r in a k e ttle .
2 .
Afte r th e w ate r fin is he s b oili n g , w arm th e te apot b y
sw ir li n g s o m e h o t w ate r in sid e a nd th e n p ourin g it o ut;
th is w ill e nsure th a t th e te a w ill s ta y b oili n g h o t w he n
yo u s e rv e it.
3 .
Fill th e te apot w ith a s m any c up s o f h o t w ate r a s y o u
ha ve g ue sts a nd p ut in 1 h e apin g te asp oon o f te a fo r
each c up , p lu s 1 m ore .
4 .
Let th e te a s te ep fo r 3 o r 4 m in ute s; th e n b rin g th e
te apot to th e ta ble . M ake s ure a s ug ar b ow l is h a nd y,
as w ell a s a p itc he r o f m ilk o r c re am .

5 .
Serv e th e te a w ith c o okie s o r li ttle c a ke s.

Chap te r T hre e
Tre ats f r o m t h e T ra in
H arry P otte r is v e ry w orrie d. H is tic ke t s a ys h e m ust b oard
th e e le ve n o 'c lo ck tr a in to H ogw arts fr o m P la tfo rm N in e a nd
T hre e Q ua rte rs a t K in g 's C ro ss S ta tio n, b ut a s h is U ncle
V ern o n s ne erin g ly p oin ts o ut b efo re s to m pin g a w ay a nd
le avin g H arry a lo ne , th e re is n o s uch th in g a s P la tfo rm N in e
a nd Thre e Q ua rte rs . Im agin e H arry 's surp ris e w he n he
d is co ve rs th a t th e p la tfo rm is s o m eth in g y o u d o: y o u le an
a gain st th e b arrie r b etw een P la tfo rm s N in e a nd T en a nd fa ll
th ro ug h to se e th e shin y re d ste am eng in e ca lle d th e
H ogw arts E xp re ss b elc hin g s m oke in to th e m orn in g a ir .
H arry is o ne lu cky c ha p to g et to tr a ve l to s cho ol in a s te am
e ng in e . The shin y re d ste am eng in e s of th e past ha d
b eautifu l c a rs w ith c a rv e d w ooden s e ats a nd h a nd so m e
w ooden p ane li n g o n th e w alls . B ut th is p artic ula r o ne h a d
s o m eth in g e ve n b ette r: a fo od c a rt th a t s o ld u nusua l s w eets
s uch as C auld ro n C ake s and P um pkin P astie s. H arry
e njo ys b uyin g s ta cks o f th e C auld ro n C ake s, p ile s o f th e
P um pkin P astie s, a nd m ounta in s o f th e C ho co la te F ro gs to
s ha re w ith h is fr ie nd s ( s e e
Harry P otte r a nd th e S orc e re r's
S to ne
, C ha pte r 6 ).
P um pkin P astie s

T o H arry 's surp ris e , th e sna cks w itc h on th e H ogw arts
E xp re ss is n't s e lli n g H eath B ars o r D orito s. F or th e fir s t
tim e in h is li fe , H arry p ulls o ut s o m e m one y a nd b uys a s
m any tr e ats a s h e w ants , w hic h in clu d e P um pkin P astie s
(s e e
Harry P otte r a nd th e S orc e re r's S to ne
, C ha pte r 6 ).
Im agin e b itin g in to a p asty o nly to d is co ve r yo u'v e ju st
c ho m ped d ow n o n a w ho le b ir d , s kin a nd b one s a nd a ll.
Y uck! But in th e M id dle A ges, hug e to o-to ug h-to -e at
p astie s e nclo se d w ho le b ir d s o r w ho le b eef ro asts . T o day
th e m ost c o m mon p asty is th e C orn is h p asty , b ut in C yp ru s
a p asty fille d w ith p um pkin a nd c ru she d w he at is a p opula r
tr e at.
P asty C ru st
1 ¼ c u ps a ll- p urp ose flo ur
1 ta ble sp oon g ra nula te d s u gar
¼ te asp oon s a lt
5 ta ble sp oons c o ld b utte r, c u t in to c h unks
3 ta ble sp oons v e geta ble s h orte nin g, c h ille d a nd c u t in to
c h unks
4 –6 ta ble sp oons ic e w ate r
F illin g

F illin g
1 c u p c a nned p um pkin , n ot p um pkin p ie fillin g
¼ c u p g ra nula te d s u gar
1 /8 te asp oon g ro und n utm eg
1 /8 te asp oon g ro und c in nam on
1 .
Pla ce th e flo ur, s ug ar, a nd s a lt in th e b ow l o f a fo od
pro ce sso r. P uls e a fe w tim es to c o m bin e . S ca tte r th e
butte r a nd s ho rte nin g o ve r th e flo ur m ix tu re . P uls e
about 1 5 tim es u ntil th e m ix tu re r e se m ble s c o ars e
ye llo w m eal, w ith n o w hite p ow dery b its r e m ain in g .
2 .
Tra nsfe r th e m ix tu re in to a la rg e m ix in g b ow l. S prin kle
4 ta ble sp oons o f c o ld w ate r o ve r th e m ix tu re . T oss
th e m ix tu re to geth e r w ith a s p atu la u ntil it s ta rts
clu m pin g to geth e r. If it's to o d ry , a dd m ore w ate r 1
ta ble sp oon a t a tim e ( b ette r to o w et th a n to o d ry ).
Gath e r th e d oug h in to a b all a nd p at it in to a d is k.
Wra p it in p la stic w ra p a nd r e fr ig era te it fo r a t le ast 1
ho ur.
3 .
Com bin e th e p um pkin , s ug ar, n utm eg, a nd c in na m on
in a m ix in g b ow l. M ix w ell. P re he at th e o ve n to 4 00°F .
Roll o ut th e d oug h 1 /8 -in ch th ic k. U se a s a uce r to c ut
out 6 -in ch c ir c le s.
4 .
Put 2 to 3 ta ble sp oons o f filli n g in th e c e nte r o f e ach

cir c le o f d oug h. M ois te n th e e dges w ith w ate r, fo ld th e
doug h o ve r th e filli n g , a nd c rim p w ith a fo rk to s e al th e
edges. C ut s li ts to m ake v e nts . B ake o n a n
ung re ase d c o okie s he et fo r 3 0 m in ute s o r u ntil
bro w ne d.
M ake s 6 p astie s

P um pkin J u ic e
W ha t c o uld b e w ors e th a n m is sin g th e tr a in a nd h a vin g to
fly y o ur fa th e r's c a r to s cho ol? E atin g s w eets fo r h o urs a nd
th e n re ali z in g y o u h a ve n o th in g w ith w hic h to w ash it d ow n,
a lt h o ug h c ra shin g in to a m urd ero us tr e e p ro bably ra nks u p
th e re a s w ell. A fte r fin is hin g th e b ag o f to ffe es H arry a nd
R on fin d in th e c a r, H arry is s o th ir s ty h e s ta rts fa nta siz in g
a bout th e p um pkin ju ic e h e c o uld b uy if h e w ere o n th e
H ogw arts E xp re ss (s e e
Harry P otte r a nd th e C ham ber o f
S ecre ts
, C ha pte r 5 ).
It 's u nsurp ris in g th a t w itc he s — o r w iz a rd s, in th is c a se —
w ould d rin k p um pkin ju ic e . D urin g th e fa ll h a rv e st, th e C elt s
u se d to ca rv e ve geta ble la nte rn s out of tu rn ip s and
ru ta bagas to sca re aw ay evil sp ir its . Late r, A m eric a ns
s ta rte d u sin g p um pkin s in th e s a m e tr a ditio n. T he p um pkin
la nte rn s eve ntu a lly beca m e asso cia te d w ith H allo w een
p erh a ps beca use of its co nne ctio n with witc he s (a nd
d em ons a nd v a m pir e s a nd s uch li k e ).

1 sm all pum pkin , kn own as su gar pum pkin or pie
p um pkin
2 c u ps a pple ju ic e
1 c u p w hite g ra pe ju ic e
1 c u p p in eapple ju ic e
1 .
Pre he at th e o ve n to 4 00°F . S li c e th e p um pkin in h a lf
pole to p ole a nd s co op o ut th e s e eds. D on't w orry
about th e s tr in g y fib ers ; th e y a re h a rd to r e m ove a nd
won't a ffe ct th e r e sult s . P la ce th e p um pkin h a lv e s
fa ce d ow n o n a b akin g s he et a nd r o ast 4 5 m in ute s to
1 h o ur u ntil s o ft. R em ove fr o m th e o ve n.
2 .
Whe n th e p um pkin is c o ol e no ug h to h a nd le , s co op
out th e fle sh a nd d is ca rd th e s kin . P la ce th e c o oke d
pum pkin in a la rg e fin e m esh s ie ve s e t o ve r a b ow l
and p ush th e p um pkin th ro ug h u sin g a r u b ber s p atu la .
Scra pe a nd m ash a s y o u p ush; it w ill ta ke s e ve ra l
min ute s. D is ca rd th e p ulp y m ass le ft in th e s ie ve . S tir
th e s ie ve d p um pkin in th e b ow l to e ve nly d is tr ib ute th e
ju ic e s, a nd th e n m easure o ut 1 c up .
3 .
Pla ce th e c up o f s ie ve d p um pkin in a p itc he r a lo ng
with th e a pple ju ic e , g ra pe ju ic e , a nd p in e apple ju ic e .
Stir v ig oro usly u ntil th e p um pkin is c o m ple te ly
dis p ers e d. C hill th e ju ic e u ntil it's v e ry c o ld .

4 .
Befo re s e rv in g , s tir th e ju ic e w ell, a s th e p um pkin w ill
se ttle to th e b otto m . F ill c ry s ta l g oble ts w ith ic e c ub es
and p our th e ju ic e o ve r th e ic e .
M ake s 5 c u ps

A lth ough th is re cip e was te ste d usin g fr e sh ly ro aste d
p um pkin , it would pro bably work if yo u use ca nned
p um pkin in ste ad to sa ve th e b oth er o f m akin g it fr o m
s cra tc h .
B ig , F lu ffy P an cakes
In th e w iz a rd in g w orld th is d is h is c a lle d C auld ro n C ake s.
H arry s e es th e m fo r th e fir s t tim e o n th e w itc h's tr o lle y o n
b oard th e Hogw arts Exp re ss in
Harry P otte r and th e
S orc e re r's S to ne
. H e g ene ro usly sha re s w ith R on, w ho
fin d s h is d ry c o rn e d b eef s a nd w ic h u na ppeali n g (C ha pte r
6 ).
T he h um ble p anca ke h a d a n e xc itin g b ir th . F ra ntic a lly tr y in g
to use up all th e ir butte r, m ilk , and cre am by Lent,
h o use w iv e s fr ie d s ta cks a nd s ta cks o f th e s tu ff. O ne le gend
h a s a h o use w ife fli p pin g p anca ke s w hile ru nnin g to c hurc h
to b e s hriv e n (re ce iv e p ena nce fo r h e r s in s). S o S hro ve
T ue sd ay b eca m e kno w n a s P anca ke D ay, a d ay w he n
p anca ke -e atin g co nte sts a re still he ld . W om en in so m e
to w ns ra ce to c hurc h w hile c a rry in g fr y in g p ans fille d w ith

p anca ke s. T he p riz e ? A p ra ye r b ook.
2 c u ps a ll- p urp ose flo ur
2 te asp oons b akin g p owder
2 te asp oons b akin g s o da
¼ te asp oon s a lt
2 la rg e e ggs, a t ro om te m pera tu re 2 /3 cu p g ra nula te d
s u gar G ra te d z e st o f 1 le m on
1 s tic k b utte r ( 8 ta ble sp oons), m elte d
2 ½ c u ps w hole m ilk m ix e d w ith ju ic e o f 1 le m on, le ft to s it
a t r o om te m pera tu re u ntil th ic ke ned o r m ic ro wave d fo r 3 0
s e co nds to 1 m in ute u ntil th ic ke ned C onfe ctio ners ' s u gar,
fo r d ustin g M arm ala de, fo r s e rv in g
1 .
Whis k to geth e r th e flo ur, b akin g p ow der, b akin g
so da, a nd s a lt . In a s e para te b ow l, w his k th e e ggs,
sug ar, a nd le m on z e st to geth e r u ntil li g ht a nd flu ffy ,
about 1 m in ute . D riz zle in th e m elt e d b utte r w hile
whis kin g v ig oro usly . W his k in th e m ilk .
2 .
Pour th e m ilk m ix tu re in to th e flo ur m ix tu re . W his k th e
tw o m ix tu re s to geth e r b rie fly u ntil ju st c o m bin e d. T he
batte r m ay b e lu m py. T ake c a re n o t to o ve rm ix o r th e
panca ke s w ill c o m e o ut to ug h.

3 .
Spra y a n 8 -in ch s kille t w ith c o okin g s p ra y. H eat th e
skille t o ve r m ediu m -h ig h h e at. P our ½ c up o f b atte r
in to th e s kille t a nd c o ok u ntil th e s urfa ce b ub ble s a nd
th e b otto m is g old en b ro w n ( c he ck b y li ftin g g ently
with a fo rk ). C ook o n th e o th e r s id e fo r 1 to 2 m in ute s
or u ntil g old en. R em ove th e c a ke fr o m th e p an a nd
re peat u ntil a ll th e b atte r is u se d u p , s p ra yin g th e p an
with c o okin g s p ra y b etw een e ach p anca ke .
4 .
Dust th e p anca ke s w ith c o nfe ctio ne rs ' s ug ar o r s e rv e
with a d ab o f m arm ala de.
M ake s a bout 1 1 la rg e p anca ke s

F our C la ssic ally B rit is h P ie s
P ro fe sso r S lu g ho rn li k e s his fo od. A t his “S lu g C lu b ”
g ath e rin g onb oard th e Hogw arts Exp re ss, he passe s
a ro und a p la tte r o f a sso rte d p ie s ( s e e
Harry P otte r a nd th e
H alf- B lo od Prin ce
, C ha pte r 7). A ssum in g so m e were
s a vo ry a nd s o m e w ere s w eet, re cip es fo r b oth ty p es a re
in clu d ed. The fo llo w in g fo ur pie re cip es are cla ssic a lly
B ritis h.
M edie va l pie s w ere fille d w ith all so rts of fo od th ro w n
to geth e r, li k e a m agpie 's c o lle ctio n, h e nce th e n a m e p ie .
T o day w e tr y to s tic k to a th e m e, s o w e h a ve “c hic ke n a nd
m ushro om pie ” and no t “c hic ke n and m ushro om and

a pple s and w hip ped cre am and oats and ra is in s and
c in na m on a nd b la ck p epper p ie .”
C hic ken a n d M ush ro om P ie s
P ie C ru st
2 ½ c u ps a ll- p urp ose flo ur
1 te asp oon s a lt
1 s tic k ( 8 ta ble sp oons) b utte r, c h ille d a nd c u t in to p ie ce s
½ c u p (8 ta ble sp oons) v e geta ble s h orte nin g, c h ille d a nd
c u t in to p ie ce s
½ to ¾ c u p c o ld w ate r
C hic ke n a nd M ush ro om F illin g
2 ta ble sp oons v e geta ble o il
1 s m all o nio n, fin ely c h opped
5 ounce s (h alf a packa ge) white m ush ro om s, fin ely
c h opped
2 ta ble sp oons a ll- p urp ose flo ur
1 ¼ c u ps c h ic ke n b ro th

8 o unce s b onele ss, s kin le ss c h ic ke n b re ast, d ic e d in to ¼ -
in ch p ie ce s
¼ te asp oon th ym e
S alt a nd fr e sh ly g ro und b la ck p epper to ta ste
1 e gg b eate n w ith 1 ta ble sp oon w ate r, fo r b ru sh in g th e
to ps o f th e p ie s
1 .
Pla ce th e flo ur a nd s a lt in th e b ow l o f a fo od
pro ce sso r a nd p uls e to c o m bin e . S ca tte r th e p ie ce s
of b utte r a nd s ho rte nin g o ve r th e flo ur m ix tu re . P uls e
until th e m ix tu re r e se m ble s c o ars e y e llo w m eal
with o ut a ny w hite p ow dery b its r e m ain in g , a bout 1 5
puls e s. T urn th e m ix tu re in to a la rg e m ix in g b ow l.
Sprin kle ½ c up w ate r o ve r th e m ix tu re a nd to ss w ith a
ru b ber s p atu la u ntil th e d oug h s tic ks to geth e r. A dd
more w ate r 1 ta ble sp oon a t a tim e if th e d oug h is d ry
(b ette r to o w et th a n to o d ry ). D iv id e th e d oug h in h a lf ,
fo rm in to d is ks, w ra p in p la stic w ra p, a nd c hill fo r 2
ho urs o r u p to 3 d ays .
2 .
To m ake th e C hic ke n a nd M ushro om F illi n g , h e at th e
oil in a la rg e s kille t. A dd th e o nio ns a nd m ushro om s
and s a uté u ntil w ell b ro w ne d. S prin kle th e flo ur o ve r
and m ix w ith a w ooden s p oon u ntil c o m bin e d. S lo w ly
pour in th e c hic ke n b ro th w hile s tir rin g . C ook u ntil th e

mix tu re th ic ke ns. A dd th e c ho pped c hic ke n b re ast,
th ym e, a nd s a lt a nd p epper. S tir u ntil w ell c o m bin e d.
Brin g b ack to a s im mer a nd c o ok fo r a bout 5
min ute s. R em ove fr o m th e h e at, tr a nsfe r to a no th e r
bow l, a nd c o ol to r o om te m pera tu re .
3 .
Pre he at th e o ve n to 3 50°F . R em ove th e c hille d d oug h
fr o m th e r e fr ig era to r. O n a g ene ro usly flo ure d s urfa ce ,
ro ll o ut o ne o f th e d is ks v e ry th in . U se a 6 -in ch s a uce r
to c ut o ut s ix c ir c le s. F it th e c ir c le s in to a 6 -c up m uffin
pan, le avin g th e o ve rh a ng . F ill g ene ro usly w ith th e
chic ke n a nd m ushro om filli n g .
4 .
Roll o ut th e s e co nd d is k o f d oug h. U se a 4 -in ch
co okie c utte r to c ut o ut s ix c ir c le s. B ru sh th e
ove rh a ng in g d oug h w ith w ate r a nd la y th e c ir c le s o ve r
th e filli n g . F or e ach p ie , fo ld th e o ve r-h a ng o ve r th e
to p c ir c le o f d oug h a nd p re ss w ith y o ur fin g ers to
se al. C ut s li ts in th e to p o f e ach p ie to fo rm v e nts , a nd
bru sh th e to ps w ith th e b eate n e gg. B ake fo r 1 h o ur
until g old en b ro w n, r o ta tin g th e p an m id w ay th ro ug h
bakin g .
M ake s 6 p ie s

A s m all to w n in W est Y o rk shir e c a lle d D enb y D ale m ake s
th e b ig gest m eat a nd p ota to p ie s in th e w orld to c e le bra te
m ajo r e ve nts . T he tr a ditio n sta rte d in 1 788 to ce le bra te
K in g G eorg e III's re co ve ry fr o m m enta l illn e ss. In 1 988, th e

p ie th a t w as b ake d to c e le bra te th e 2 00th a nniv e rs a ry o f
th is tr a ditio n m ade it in to th e
Guin ness B ook o f W orld
R eco rd s
a t tw enty fe et b y s e ve n fe et a nd e ig hte en in che s
d eep. But th e pie bake d in 2000 to ce le bra te th e
m ille nniu m b ro ke th a t re co rd a t fo rty fe et b y e ig ht fe et a nd
fo rty -fo ur in che s d eep.
M eat a n d P ota to P ie s
P ie C ru st
2 ½ c u ps a ll- p urp ose flo ur
1 te asp oon s a lt
1 s tic k ( 8 ta ble sp oons) b utte r, c h ille d a nd c u t in to p ie ce s
½ c u p (8 ta ble sp oons) v e geta ble s h orte nin g, c h ille d a nd
c u t in to p ie ce s
½ to ¾ c u p c o ld w ate r
M eat a nd P ota to F illin g
2 ta ble sp oons v e geta ble o il
6 o unce s c h uck s te ak, d ic e d in to ¼ -in ch p ie ce s
1 s m all o nio n, fin ely c h opped

2 ta ble sp oons a ll- p urp ose flo ur
1 ½ c u ps c h ic ke n b ro th
1 m ediu m re d-s kin ned p ota to , p eele d a nd d ic e d in to ¼ -
in ch p ie ce s
1 m ediu m c a rro t, p eele d a nd d ie ce d in to ¼ -in ch p ie ce s
¼ te asp oon g ro und s a ge
S alt a nd fr e sh ly g ro und b la ck p epper to ta ste
1 e gg b eate n w ith 1 ta ble sp oon w ate r, fo r b ru sh in g o ve r
th e p ie
1 .
Pla ce th e flo ur a nd s a lt in th e b ow l o f a fo od
pro ce sso r a nd p uls e to c o m bin e . S ca tte r th e p ie ce s
of b utte r a nd s ho rte nin g o ve r th e flo ur m ix tu re . P uls e
until th e m ix tu re r e se m ble s c o ars e y e llo w m eal
with o ut a ny w hite p ow dery b its r e m ain in g , a bout 1 5
puls e s. T urn th e m ix tu re in to a la rg e m ix in g b ow l.
Sprin kle ½ c up w ate r o ve r th e m ix tu re a nd to ss w ith a
ru b ber s p atu la u ntil th e d oug h s tic ks to geth e r. A dd
more w ate r 1 ta ble sp oon a t a tim e if th e d oug h is d ry
(b ette r to o w et th a n to o d ry ). D iv id e th e d oug h in h a lf ,
fo rm in to d is ks, w ra p in p la stic w ra p, a nd c hill fo r 2
ho urs o r u p to 3 d ays .
2 .
To m ake th e M eat a nd P ota to F illi n g , h e at th e o il in a

2 .
To m ake th e M eat a nd P ota to F illi n g , h e at th e o il in a
la rg e s kille t. A dd th e m eat a nd s e ar o n b oth s id es
until c ru sty b ro w n, a bout 4 m in ute s p er s id e. T ra nsfe r
to a b ow l. A dd th e o nio ns to th e s kille t a nd s a uté u ntil
well b ro w ne d. R etu rn th e m eat to th e p an, s p rin kle th e
flo ur o ve r, a nd m ix w ith a w ooden s p oon u ntil
co m bin e d. S lo w ly p our in th e c hic ke n b ro th w hile
stir rin g . B rin g to a s im mer a nd c o ok, s tir rin g
occa sio na lly , fo r 1 ½ h o urs . A dd th e c ho pped p ota to
and c a rro t, s a ge, s a lt , a nd p epper a nd c o ok fo r
ano th e r 3 0 m in ute s. R em ove fr o m th e h e at, tr a nsfe r
to a no th e r b ow l, a nd c o ol to r o om te m pera tu re .
3 .
Pre he at th e o ve n to 3 50°F . R em ove th e c hille d d oug h
fr o m th e r e fr ig era to r. O n a g ene ro usly flo ure d s urfa ce ,
ro ll o ut o ne o f th e d is ks v e ry th in . U se a 6 -in ch s a uce r
to c ut o ut s ix c ir c le s. F it th e c ir c le s in to a 6 -c up m uffin
pan, le avin g th e o ve rh a ng . F ill g ene ro usly w ith th e
meat a nd p ota to filli n g .
4 .
Roll o ut th e s e co nd d is k o f d oug h. U se a 4 -in ch
co okie c utte r to c ut o ut s ix c ir c le s. B ru sh th e
ove rh a ng in g d oug h w ith w ate r a nd la y th e c ir c le s o ve r
th e filli n g . F or e ach p ie , fo ld th e o ve r-h a ng o ve r th e
to p d oug h c ir c le a nd p re ss w ith y o ur fin g ers to s e al.
Cut s li ts in th e to p o f e ach p ie to fo rm v e nts , a nd
bru sh th e to ps w ith th e b eate n e gg. B ake fo r 1 h o ur,
ro ta tin g th e p an m id w ay th ro ug h b akin g .
M ake s 6 p ie s

D urin g W orld W ar II, h o m e c o oks s im ply d id n't h a ve e no ug h
flo ur to m ake a w ho le p ie , s o th rifty a nd r e so urc e fu l E ng li s h
h o use w iv e s c a m e u p w ith a w ay to m ake d o w ith le ss. T he y
d um ped fr u it in a p an a nd to pped it w ith a m ix tu re o f flo ur,
s o m e kin d of fa t, and sug ar — and th e fr u it cru m ble
(g ene ra lly c a lle d “ c ris p ” in th e U nite d S ta te s) w as b orn . T he
fo llo w in g re cip e w ould h a ve b een to o e xtr a va gant d urin g
th e S eco nd W orld W ar, a s it c a lls fo r b oth a b otto m c ru st
a nd a c ru m ble to ppin g .
A pple C ru m ble P ie s
P ie C ru st
1 ¼ c u ps a ll- p urp ose flo ur
2 ta ble sp oons g ra nula te d s u gar
¼ te asp oon s a lt
1 s tic k ( 8 ta ble sp oons) b utte r, c h ille d a nd c u t in to p ie ce s
4 –6 ta ble sp oons c o ld w ate r
A pple F illin g
2 ta ble sp oons b utte r

2 s w eet a pple s ( s u ch a s G ala o r B ra eburn ), p eele d, c o re d,
a nd fin ely c h opped
2 ta rt a pple s (s u ch a s G ra nny S m ith ), p eele d, c o re d, a nd
fin ely c h opped
½ c u p g ra nula te d s u gar
½ te asp oon c in nam on
¼ te asp oon n utm eg Z est a nd ju ic e o f h alf a le m on
C ru m ble T oppin g
½ c u p a ll- p urp ose flo ur
¼ c u p p acke d d ark o r lig ht b ro wn s u gar
¼ te asp oon c in nam on
4 ta ble sp oons ( ½ s tic k) b utte r, c h ille d a nd c u t in to p ie ce s
1 /3 c u p c h opped p eca ns
1 .
Pla ce th e flo ur, s ug ar, a nd s a lt in th e b ow l o f a fo od
pro ce sso r a nd p uls e to c o m bin e . S ca tte r th e p ie ce s
of b utte r a nd s ho rte nin g o ve r th e flo ur m ix tu re . P uls e
until th e m ix tu re r e se m ble s c o ars e y e llo w m eal
with o ut a ny w hite p ow dery b its r e m ain in g , a bout 1 5
puls e s. T urn th e m ix tu re in to a la rg e m ix in g b ow l.

Sprin kle 4 ta ble sp oons w ate r o ve r th e m ix tu re a nd
to ss w ith a r u b ber s p atu la u ntil th e d oug h s tic ks
to geth e r. A dd m ore w ate r 1 ta ble sp oon a t a tim e if
th e d oug h is d ry ( b ette r to o w et th a n to o d ry ). F orm
th e d oug h in to a d is k, w ra p in p la stic w ra p, a nd c hill
fo r 2 h o urs o r u p to 3 d ays .
2 .
To m ake th e A pple F illi n g , h e at th e b utte r in a la rg e
skille t u ntil it s ta rts fo am in g . A dd th e a pple s, s ug ar,
cin na m on, n utm eg, le m on z e st, a nd le m on ju ic e a nd
mix w ith a w ooden s p oon. C ook o ve r m ediu m -h ig h
he at, s tir rin g fr e que ntly , u ntil th e a pple s a re s o ft a nd
th e ju ic e s h a ve e va pora te d. T ra nsfe r to a b ow l a nd
co ol to r o om te m pera tu re .
3 .
In a s e para te b ow l, w his k to geth e r th e flo ur, b ro w n
sug ar, a nd c in na m on. S ca tte r th e b utte r p ie ce s o n to p
and r u b th e m in to th e flo ur m ix tu re w ith y o ur fin g ers
until th e m ix tu re r e se m ble s th e c o nsis te ncy o f w et
sa nd . A dd th e c ho pped p eca ns a nd to ss to c o m bin e .
4 .
Pre he at th e o ve n to 3 50°F . R em ove th e c hille d d oug h
fr o m th e r e fr ig era to r. O n a g ene ro usly flo ure d s urfa ce ,
ro ll o ut th e d oug h v e ry th in . U se a 4 -in ch c o okie c utte r
to c ut o ut tw elv e c ir c le s. F it th e c ir c le s in to a 1 2-c up
muffin p an. F ill e ach p ie w ith a h e apin g ta ble sp oon o f
filli n g . G ene ro usly s p rin kle th e flo ur a nd b utte r m ix tu re
on to p.

5 .
Bake fo r 4 0 m in ute s, r o ta tin g th e p an m id w ay th ro ug h
bakin g , u ntil th e ju ic e s a re b ub bli n g o ve r a nd th e to ps
are b ro w ne d. R em ove fr o m th e o ve n a nd c o ol in th e
pans u ntil c o ol e no ug h to h a nd le . T o r e m ove fr o m th e
pans, r u n a k nife a ro und th e e dges to lo ose n th e p ie s
and li ft o ut.
M ake s 1 2 p ie s

W ho in ve nte d B ano ffi P ie ? N obody re ally kno w s. The
H ung ry M onk C afé in J e vin g to n ta ke s c re dit fo r th is b ana na
a nd to ffe e-c o ffe e p ie c re ate d in th e 1 970s, b ut a s it w as
n e ve r pate nte d w e'll ne ve r kno w fo r sure . This re cip e
c o nta in s o ne o f th e c o ole st d is co ve rie s o ut th e re . If y o u b oil
a c a n o f c o nd ense d m ilk fo r a fe w h o urs , it tu rn s in to a
lo ve ly c a ra m el- y g oo.
B an offi P ie s
P ie C ru st
1 ¼ c u ps a ll- p urp ose flo ur
2 ta ble sp oons g ra nula te d s u gar
¼ te asp oon s a lt
8 ta ble sp oons ( 1 s tic k) c o ld b utte r, c u t in to p ie ce s

4 –6 ta ble sp oons ic e w ate r
B anoffi F illin g
1 1 4-o unce c a n c o ndense d m ilk
½ rip e b ut fir m b anana, c u t in to 1 /8 -in ch s lic e s (d o n ot
p eel a nd s lic e u ntil r e ady to a sse m ble th e p ie s)
W hip ped C re am T oppin g
½ c u p h eavy c re am
2 ta ble sp oons c o nfe ctio ners ' s u gar
½ te asp oon in sta nt c o ffe e
1 .
Pla ce th e flo ur, s ug ar, a nd s a lt in th e b ow l o f a fo od
pro ce sso r a nd p uls e to c o m bin e . S ca tte r th e p ie ce s
of b utte r o ve r th e flo ur m ix tu re . P uls e u ntil th e m ix tu re
re se m ble s y e llo w m eal w ith o ut a ny w hite p ow dery
bits r e m ain in g , a bout 1 5 p uls e s. T urn th e m ix tu re in to
a la rg e m ix in g b ow l. S prin kle 4 ta ble sp oons w ate r
ove r th e m ix tu re a nd to ss w ith a r u b ber s p atu la u ntil
th e d oug h s tic ks to geth e r. A dd m ore w ate r 1
ta ble sp oon a t a tim e if th e d oug h is d ry ( b ette r to o
wet th a n to o d ry ). F orm th e d oug h in to a d is k, w ra p in
pla stic w ra p, a nd c hill a t le ast 1 h o ur o r u p to 3 d ays .
2 .
Pre he at th e o ve n to 4 25°F . R em ove th e c hille d d oug h

fr o m th e r e fr ig era to r. O n a g ene ro usly flo ure d s urfa ce ,
ro ll o ut th e d oug h 1 /8 .- in ch th ic k. C ut o ut s ix 5 -in ch
cir c le s. F it th e c ir c le s in to a 6 -c up m uffin p an. F lu te
th e e dges fo r a n a ttr a ctiv e fin is h. F re eze th e s he lls fo r
15 m in ute s.
3 .
Lin e th e s he lls w ith a lu m in um fo il, m akin g s ure to
co ve r th e e dges. F ill w ith b eans o r p ie w eig hts . B ake
until th e d oug h is d ry a nd s e t, a bout 2 0 m in ute s.
Rem ove th e fo il a nd w eig hts , r e duce th e te m pera tu re
to 3 50°F , a nd b ake u ntil th e s he lls a re b ro w ne d,
ano th e r 8 m in ute s. R em ove th e s he lls fr o m th e o ve n
and a llo w to c o ol.
4 .
Pla ce th e c a n o f c o nd ense d m ilk in a p ot a nd c o ve r
with w ate r. B rin g to a b oil a nd b oil fo r th re e h o urs ,
che ckin g fr e que ntly to r e fill th e p ot if th e w ate r le ve l
dro ps. If th e w ate r le ve l d ro ps to o lo w , th e c a n m ay
exp lo de. T urn o ff th e h e at. W he n th e c a n is c o ol
eno ug h to h a nd le , r e m ove it fr o m th e p ot a nd c hill in
th e r e fr ig era to r u ntil c o ld .
5 .
To p re pare th e w hip ped c re am , w his k to geth e r 4 . th e
cre am , c o nfe ctio ne rs ' s ug ar, a nd c o ffe e in a m ix in g
bow l u ntil s tiff p eaks fo rm .
6 .
To a sse m ble th e p ie s, la y tw o b ana na s li c e s in th e
botto m o f e ach s he ll. S poon a ta ble sp oon o f to ffe e
ove r th e b ana na s in e ach s he ll. S na ck o n th e

re m ain in g to ffe e w hile y o u w ork a nd r e se rv e th e r e st
fo r a no th e r u se . F in is h w ith a d ollo p o f th e w hip ped
cre am , o r p ip e it o ve r th e to ffe e fo r a n a ttr a ctiv e
fin is h. K eep r e fr ig era te d u ntil r e ady to s e rv e . S erv e
with in 2 4 h o urs .
M ake s 6 p ie s

D o n ot a tte m pt th is r e cip e if y o u a re a bse nt- m in ded. If th e
w ate r b oils o ut, th e c a n w ill e xp lo de. Y ou n eed to k e ep a n
e ye o n th e w ate r le ve l in th e p ot.
R oast P heasan t
M alf o y is fe eli n g le ft o ut, b ut H arry w ould ra th e r h a ng o ut
w ith his fr ie nd s, th a nk yo u ve ry m uch, th a n acce pt th e
in vita tio n to din e with Pro fe sso r Slu g ho rn aboard th e
H ogw arts Exp re ss, whe re Slu g ho rn passe s aro und
p he asa nt to th e s e le ct m em bers o f th e “S lu g C lu b ” (s e e
H arry P otte r a nd th e H alf- B lo od P rin ce
, C ha pte r 7 ).
“P he asa nt, peasa nt? W ha t a ple asa nt pre se nt! ” This
fa m ous li n e fr o m W illi a m S te ig 's
Shre k
is te rrific b eca use
“p he asa nt” is a ha rd w ord to rh ym e. The R om ans, of
c o urs e , a re th e o ne s w ho in tr o duce d th is p le asa nt p re se nt
to E ng la nd . B ut n o t fo r th e p easa nts . In fe ud al tim es, th e
lo rd o f th e m ano r k e pt b usy w ith h untin g a nd fa lc o nry , b ut
p easa nts a ls o tr a pped b ir d s, a nd o n a lu cky d ay, th e y m ig ht
fin d a p he asa nt o r a p artr id ge in th e tr a ps.

fin d a p he asa nt o r a p artr id ge in th e tr a ps.
1 o nio n, s lic e d in to ¼ -in ch -th ic k s lic e s
2 c e le ry r ib s, c u t in to c h unks
2 c a rro ts , c u t in to c h unks
4 c lo ve s g arlic
1 p heasa nt
O liv e o il fo r b ru sh in g o n th e p heasa nt
S alt a nd fr e sh ly g ro und b la ck p epper
1 c u p w ate r
1 .
Pre he at th e o ve n to 3 75°F . L ay th e o nio n s li c e s in a
ro astin g p an a nd s ca tte r th e c e le ry , c a rro ts , a nd
garli c c lo ve s o n to p.
2 .
Rin se th e p he asa nt in c o ld w ate r a nd p at it d ry w ith
paper to w els . P la ce th e p he asa nt in th e r o astin g p an,
bre ast s id e u p , w in g s tu cke d u nd er. B ru sh th e o li v e
oil o ve r th e p he asa nt a nd s p rin kle it w ith th e s a lt a nd
pepper. P our th e w ate r in to th e r o astin g p an.
3 .
Put th e p an in th e o ve n a nd r o ast fo r 4 5 m in ute s, o r
until th e ju ic e s r u n c le ar.

4 .
Rem ove th e p he asa nt fr o m th e o ve n a nd le t it r e st fo r
20 m in ute s b efo re c a rv in g .
S erv e s 4

Chap te r F our
Recip es f r o m a G ia n t a n d a n E lf
H agrid is th e b ra ve st p ers o n H arry e ve r k ne w , a nd e ve n if
h e 's a n a w fu l c o ok, yo u h a ve to a dm ir e h is a dve ntu ro us
s p ir it in th e k itc he n. F oods th a t e ve n e xp erie nce d c o oks
le ave to th e p ro fe ssio na ls d on't d aunt h im . H e's n o t a fr a id
to tr y h is h a nd a t tr e acle fu d ge (tr u e , it w ill g lu e y o ur te eth
to geth e r) o r e ve n tw ic e -ra is e d B ath b uns.
H agrid , th e H ogw arts g am eke eper, li v e s in a s m all o ne -
ro om w ooden hut ne ar th e outs kir ts of th e Forb id den
F ore st. H e is e no rm ously p ro ud o f th e tw o im porta nt ta sks
h e 's b een e ntr u ste d w ith : d eli v e rin g H arry to th e D urs le ys
a fte r h is p are nts a re k ille d a nd re tu rn in g h im to H ogw arts
w he n he re ache s scho ol age. H agrid ta ke s a sp ecia l
in te re st in H arry , a nd a fr ie nd ship s p rin g s u p b etw een th e m
(s e e
Harry P otte r a nd th e S orc e re r's S to ne).
H arry a nd h is fr ie nd s o fte n v is it H agrid fo r te a, w he re th e y
le arn th a t e xp erie nce in c o okin g d oes n o t g ua ra nte e g ood
re sult s . T he y p re te nd to e njo y H agrid 's ro ck c a ke s, w hic h
b re ak y o ur te eth , o r b eef c a sse ro le w ith a ta lo n m ix e d in .
H ave n o fe ar: th e re cip es th a t fo llo w , u nli k e H agrid 's , d o
y ie ld e xc e lle nt re sult s , b ut if yo u ha ve re al H arry P otte r
s p ir it, fo llo w th e s p ecia l in str u ctio ns to m ake th e m tu rn o ut
li k e H agrid 's .

R ock C akes
T his tr e at, if th e w ord m ay b e a ppli e d to s o m eth in g H agrid
m ade, is o fte n fo und in h is p antr y , a s it's m entio ne d n o le ss
th a n th re e tim es in th e H arry P otte r s e rie s in re la tio n to
H agrid . A lt h o ug h H agrid 's r o ck c a ke s w ere n o th in g to w rite
h o m e a bout, y o u'll fin d th e se to b e q uite ta sty (s e e
Harry
P otte r a nd th e S orc e re r's S to ne
, C ha pte r 8 ;
Harry P otte r
a nd th e G oble t o f F ir e
, C ha pte r 3 ;
Harry P otte r a nd th e
H alf- B lo od P rin ce
, C ha pte r 1 1).
R ock c a ke s, s ta nd ard w ith te a, lo ok li k e b ut d on't ta ste li k e
ro cks, u nle ss o f c o urs e y o u le ave th e m o ut fo r s e ve ra l d ays ,
w hic h is p ro bably w ha t H agrid d id . R ock ca ke s ha ve a
s ho rt his to ry and se em to ha ve been in ve nte d by th e
V ic to ria ns.
2 c u ps a ll- p urp ose flo ur
½ c u p g ra nula te d s u gar
1 te asp oon b akin g p owder
½ te asp oon c in nam on
¼ te asp oon s a lt
1 s tic k ( 8 ta ble sp oons) c o ld b utte r, c u t in to c h unks

1 la rg e e gg
1 /3 c u p w hole m ilk
1 c u p r a is in s
1 .
Pre he at th e o ve n to 3 50°F a nd g re ase a nd flo ur a
la rg e c o okie s he et. C om bin e th e flo ur, s ug ar, b akin g
pow der, c in na m on, a nd s a lt in a la rg e m ix in g b ow l.
With y o ur fin g ertip s, r u b th e b utte r in to th e d ry
in g re die nts u ntil th e m ix tu re r e ache s th e c o nsis te ncy
of w et s a nd .
2 .
Beat th e e gg to geth e r w ith th e m ilk a nd p our it in to
th e flo ur-b utte r m ix tu re . F old it to geth e r u sin g a
sp atu la to fo rm a s tiff d oug h. F old in th e r a is in s. D ro p
doug h b y r o und ed ta ble sp oonfu ls 2 in che s a part o n
th e p re pare d c o okie s he et.
3 .
Bake fo r 2 5 m in ute s o r u ntil th e b otto m s a re g old en,
ro ta tin g th e p an m id w ay th ro ug h b akin g .
M ake s 1 2

F or r o ck-h ard r o ck c a ke s lik e H agrid 's , ju st b ake th em fo r
to o lo ng a nd e at th em a w eek la te r a t y o ur o wn r is k!
H arry 's F ir s t B ir th day C ake: C hoco la te
L aye r C ake

L aye r C ake
It 's h a rd to im agin e a w om an s o h e artle ss th a t s he w ould n't
e ve r, e ve r b ake — o r a t le ast b uy — a b ir th d ay c a ke fo r h e r
m oth e rle ss n e phe w . B ut s uch is in d eed th e c a se fo r H arry
P otte r, w ho m eets h is fir s t b ir th d ay c a ke w he n h e tu rn s
e le ve n, co urte sy of Hagrid (s e e
Harry P otte r and th e
S orc e re r's S to ne
, C ha pte r 4 ).
C oco a b eans w ere s o p re cio us to th e a ncie nt A zte cs th a t
th e y u se d th e m a s m one y. T he S panis h e xp lo re rs b ro ug ht
th e b eans b ack to S pain in th e 1 500s, a nd fr o m th e re it
w as o nly a m atte r o f tim e fo r c ho co la te to c a tc h o n in th e
re st o f E uro pe a nd fo r th e fin a l p ro duct to b e p erfe cte d. W e
h a ve th e D utc h to th a nk fo r fig urin g out ho w to m ake
c ho co la te a nd c o co a p ow der a s w e k no w it a nd th e S wis s
fo r th in kin g o f a ddin g m ilk .
C hoco la te C ake
¾ c u p b oilin g w ate r
½ c u p u nsw eete ned c o co a p owder
1 te asp oon in sta nt c o ffe e
1 c u p a ll- p urp ose flo ur
1 te asp oon b akin g p owder
¼ te asp oon s a lt

1 s tic k ( 8 ta ble sp oons) b utte r, a t r o om te m pera tu re
1 c u p g ra nula te d s u gar
½ c u p p acke d d ark b ro wn s u gar
3 la rg e e ggs, a t r o om te m pera tu re
1 te asp oon p ure v a nilla e xtr a ct
C hoco la te G la ze
8 o unce s c h opped b itte rs w eet c h oco la te
¾ c u p h eavy c re am
¼ s tic k ( 2 ta ble sp oons) b utte r
¼ c u p c o rn s yru p
C hoco la te F ro stin g
1 s tic k ( 8 ta ble sp oons) b utte r
1 c u p c o nfe ctio ners ' s u gar
1 ta ble sp oon h eavy c re am
1 te asp oon p ure v a nilla e xtr a ct

½ o f th e a bove C hoco la te G la ze r e cip e
G re en Ic in g
1 c u p c o nfe ctio ners ' s u gar
W ate r to fo rm a p aste
G re en fo od c o lo rin g
1 .
To m ake th e c a ke la ye rs , p re he at th e o ve n to 3 50°F .
Gre ase a nd flo ur tw o 8 -in ch r o und c a ke p ans a nd li n e
th e b otto m s w ith p arc hm ent p aper.
2 .
Whis k to geth e r th e b oili n g w ate r, c o co a p ow der, a nd
in sta nt c o ffe e in a m easurin g c up o r s m all b ow l u ntil
sm ooth ; s e t a sid e. In a s e para te b ow l, w his k to geth e r
th e flo ur, b akin g p ow der, a nd s a lt ; s e t a sid e.
3 .
In th e la rg e b ow l o f a n e le ctr ic m ix e r, b eat th e b utte r,
gra nula te d s ug ar, a nd b ro w n s ug ar u ntil li g ht a nd
flu ffy , s cra pin g d ow n th e s id es o f th e b ow l a s n e eded,
about 5 m in ute s. A dd th e e ggs o ne a t a tim e, b eatin g
afte r e ach u ntil in co rp ora te d a nd s cra pin g d ow n th e
sid es a s n e eded. A dd th e v a nilla e xtr a ct a nd b eat
until c o m bin e d. A dd th e h o t c o co a m ix tu re a nd b eat
until c o m bin e d, s cra pin g d ow n th e s id es a s n e eded.
Add th e flo ur m ix tu re a nd s tir o n th e s lo w est s p eed
until c o m bin e d. F in is h b y s cra pin g th e b otto m o f th e
bow l w ith a s p atu la a nd fo ld in g it in . D iv id e th e b atte r

bow l w ith a s p atu la a nd fo ld in g it in . D iv id e th e b atte r
eve nly b etw een th e p re pare d p ans a nd b ake fo r 2 0
min ute s, u ntil th e c a ke s fe el fir m a nd a to oth p ic k
in se rte d in th e c e nte r c o m es o ut w ith a fe w c ru m bs
atta che d. B e c a re fu l, a s th is c a ke o ve rb ake s e asily .
Cool th e la ye rs in th e p ans fo r 1 0 m in ute s, th e n in ve rt
onto a w ir e r a ck a nd c o ol c o m ple te ly .
4 .
To p re pare th e g la ze , p la ce th e c ho co la te , h e avy
cre am , b utte r, a nd c o rn s yru p in a b ow l a nd
mic ro w ave fo r 1 to 2 m in ute s. W his k u ntil s m ooth .
Cool th e g la ze u ntil it is th ic k b ut s till p oura ble .
5 .
To p re pare th e fr o stin g , p la ce th e b utte r,
co nfe ctio ne rs ' s ug ar, h e avy c re am , a nd v a nilla in a
la rg e m ix in g b ow l a nd b eat u ntil li g ht a nd flu ffy ,
scra pin g d ow n th e s id es a s n e eded, a bout 7 m in ute s.
Add h a lf o f th e c o ole d g la ze a nd b eat u ntil c o m bin e d.
If th e fr o stin g is to o s o ft to s p re ad, c hill fo r 1 0 m in ute s
and b eat a gain . C hill a no th e r 1 0 m in ute s a nd b eat
again if n e ce ssa ry .
6 .
To m ake th e ic in g , a dd 1 ta ble sp oon o f w ate r a t a
tim e to th e c o nfe ctio ne rs ' s ug ar a nd m ix to fo rm a
th ic k p aste . W ork in th e fo od c o lo rin g to tin t it to th e
desir e d s ha de o f g re en.
7 .
To a sse m ble th e c a ke , p la ce o ne la ye r to p-s id e d ow n
on a c a rd board r o und . S pre ad ¾ c up o f th e fr o stin g
ove r th e c a ke a nd s m ooth it to th e e dges. P la ce th e

se co nd la ye r to p-s id e u p o ve r th e fir s t a nd s p re ad th e
re m ain in g fr o stin g o ve r th e to p a nd s id es. P our th e
re m ain in g g la ze o ve r th e c a ke a nd s m ooth it to th e
edges, a llo w in g it to d rip u ne ve nly o ve r th e s id es. ( If
th e g la ze is to o s tiff, w arm b rie fly in th e m ic ro w ave
and w his k to d is tr ib ute th e h e at e ve nly . Y ou m ay n e ed
to w ait a gain fo r th e g la ze to c o ol. ) If y o u h a ve a ny
fr o stin g le ft, u se it to p ip e a d eco ra tiv e b ord er a ro und
th e b otto m o f th e c a ke . P la ce th e ic in g in a p astr y
bag fitte d w ith a # 3 r o und tip a nd w rite “ H appy
Bir th d ay H arry ” o n to p o f th e c a ke . T he c a ke w ill lo ok
ho m em ade. It 's s up pose d to ; H agrid m ade it.
S erv e s 1 6

In ste ad o f a p astr y b ag, y o u c a n u se a s a ndwic h b ag. S nip
o ff a s m all h ole in o ne c o rn er, fill it w ith th e ic in g, a nd
s q ueeze it th ro ugh th e h ole .
B ath B uns
W he n H agrid in vite s H arry a nd R on to te a in
Harry P otte r
a nd th e P ris o ner o f A zk a ban
(C ha pte r 1 4), R on th in ks
H agrid w ants to h e ar a ll a bout h o w h e w as a lm ost a tta cke d
b y S ir iu s B la ck. B ut H agrid w ants to ta lk to th e m a bout…
H erm io ne . S o th e y s it d ow n, fe eli n g g uilt y o n tw o c o unts :
th e y'v e fo rg otte n a bout h e lp in g H agrid w ith B uckb eak's tr ia l
a nd th e y h a ve n't b een g ood fr ie nd s to H erm io ne . B ut th e ir

g uilt y fe eli n g s d on't s to p th e m fr o m re fu sin g H agrid 's B ath
b uns; th e y k no w o nly to o w ell w ha t to e xp ect.
T he c ity o f B ath in th e s o uth w est o f E ng la nd is fa m ous n o t
o nly fo r its h o t s p rin g s a nd R om an b ath s b ut a ls o fo r a
d eli g htfu l p astr y k no w n a s th e B ath b un. T he c re atio n o f th is
li ttle c a ke is a ttr ib ute d, p ro bably in co rre ctly , to e ig hte enth -
c e ntu ry p hys ic ia n W illi a m O li v e r. H is to ria ns q ue stio n w hy a
d octo r w ho deve lo ped fo od (s uch as th e B ath O li v e r
b is cuit) to a id th e d ig estio n o f h is p atie nts w ould p re scrib e
s uch a r ic h p astr y .
¼ c u p w arm w ate r
2 ¼ te asp oons ( 1 p acke t) a ctiv e d ry y e ast
1 ta ble sp oon g ra nula te d s u gar
½ c u p w hole m ilk
2 ta ble sp oons ( ¼ s tic k) b utte r
2 ½ c u ps a ll- p urp ose flo ur
6 ta ble sp oons g ra nula te d s u gar
1 te asp oon s a lt
2 la rg e e ggs, a t r o om te m pera tu re

G ra te d z e st o f 1 le m on
G ra te d z e st o f 1 o ra nge
¾ c u p d rie d c u rra nts o r d rie d s w eete ned c ra nberrie s
1 te asp oon c a ra way s e eds
1 e gg b eate n w ith 1 ta ble sp oon w ate r, fo r b ru sh in g o ve r
th e b uns
T urb in ado s u gar, fo r s p rin klin g ( In tr o ductio n)
1 .
Gre ase a nd flo ur a c o okie s he et a nd s e t a sid e. S pra y
a la rg e b ow l w ith c o okin g s p ra y a nd s e t a sid e.
Com bin e th e w ate r, y e ast, a nd 1 ta ble sp oon o f s ug ar
in a m ix in g b ow l a nd s e t a sid e u ntil th e y e ast is p uffy ,
about 1 0 m in ute s. H eat th e m ilk , w ate r, a nd b utte r in
a s a uce pan u ntil th e b utte r is m elt e d. S et a sid e b ut
ke ep w arm ( n o t h o t; if it's to o h o t it w ill k ill th e y e ast) .
2 .
Whis k to geth e r th e flo ur, s ug ar, s a lt , a nd y e ast. W his k
th e e ggs, le m on z e st, a nd o ra ng e z e st in to th e m ilk
mix tu re . A dd th e y e ast m ix tu re , m ilk m ix tu re , c urra nts
or c ra nb errie s, a nd c a ra w ay s e eds to th e flo ur
mix tu re ; m ix to c o m bin e . K ne ad th e d oug h in th e b ow l
or o n a li g htly flo ure d w ork s urfa ce 1 0 to 1 5 m in ute s
until th e d oug h is s m ooth a nd e la stic . T he d oug h w ill
be s tic ky a nd y o u w ill b e te m pte d to a dd flo ur a s y o u
kne ad. R esis t th e te m pta tio n. T he d oug h w ill

kne ad. R esis t th e te m pta tio n. T he d oug h w ill
gra dua lly b eco m e le ss s tic ky a s y o u k ne ad. H ow eve r,
if it d oes n o t b eco m e le ss s tic ky a s y o u k ne ad, a dd
flo ur 1 ta ble sp oon a t a tim e. If y o u h a ve a s ta nd m ix e r
yo u c a n k ne ad th e d oug h w ith th e d oug h h o ok; it w ill
be a lo t e asie r.
3 .
Pla ce th e d oug h in th e o ile d b ow l a nd tu rn th e d oug h
to c o at ( o r s p ra y th e to p w ith c o okin g s p ra y). C ove r
th e b ow l w ith p la stic w ra p a nd s e t to r is e in a w arm ,
dra ft- fr e e p la ce u ntil d oub le d in s iz e , a bout 2 h o urs .
4 .
Turn th e d oug h o ut o nto a c le an w ork s urfa ce a nd
div id e in h a lf . D iv id e in h a lf a gain ; th e n d iv id e e ach
qua rte r in h a lf to fo rm 8 p ie ce s o f d oug h. R oll e ach
pie ce in to a b all. P ut th e d oug h b alls o nto th e
pre pare d b akin g s he ets . L eave to r is e u ntil d oub le d
in v o lu m e, 2 h o urs .
5 .
Pre he at th e o ve n to 3 50°F . B ru sh th e b eate n e gg
ove r th e b uns a nd s p rin kle w ith th e tu rb in a do s ug ar.
Bake th e b uns fo r 1 5 m in ute s u ntil th e to ps a re
gold en b ro w n, s w itc hin g a nd r o ta tin g th e p ans
mid w ay th ro ug h b akin g . R em ove fr o m th e o ve n a nd
tr a nsfe r to a w ir e r a ck to c o ol c o m ple te ly .
M ake s 8 b uns

T hese b uns d o n ot k e ep w ell. T hey s h ould b e e ate n w ith in
a fe w h ours o f b akin g.

T re acle F udge
H agrid 's g lu e -y o ur-te eth -to geth e r fu d ge tu rn s o ut to b e q uite
u se fu l: a fte r H agrid 's b een ta ke n to A zk a ban, H arry fe eds
s o m e to F ang to k e ep h im q uie t. F ang c a n't b ark b eca use
h is fa ng s a re s tu ck to geth e r. F ud ge is n o t fo olp ro of, s o it's
n o s urp ris e H agrid 's d id n't c o m e o ut q uite rig ht (s e e
Harry
P otte r a nd th e C ham ber o f S ecre ts
, C ha pte r 1 5).
M akin g fu d ge w as th e “in ” th in g to d o a t w om en's c o lle ges
in th e 1 880s. C an y o u im agin e if th a t w ere th e in th in g to d o
a t c o lle ges to day? T im es h a ve c e rta in ly c ha ng ed. W e d on't
k no w w ho in ve nte d fu d ge, th o ug h s o m e s p ecula te th a t a
b atc h o f c a ra m els c a m e o ut w ro ng — it w as “ fu d ged” — b ut
it s e em s it w as in ve nte d in th e U nite d S ta te s.
1 c u p g ra nula te d s u gar
1 c u p p acke d d ark b ro wn s u gar
1 s tic k ( 8 ta ble sp oons) b utte r
½ c u p h eavy c re am
2 ta ble sp oons bla ck tr e acle or dark mola sse s or
b la ckstr a p m ola sse s
¼ te asp oon c re am o f ta rta r

1 te asp oon p ure v a nilla e xtr a ct
1 .
Gre ase a n 8 -in ch s q ua re p an a nd s e t a sid e.
Com bin e th e g ra nula te d s ug ar, b ro w n s ug ar, b utte r,
he avy c re am , tr e acle , a nd c re am o f ta rta r in a
mediu m s a uce pan. C ook o ve r m ediu m -h ig h h e at,
stir rin g c o nsta ntly , u ntil th e b utte r is m elt e d a nd th e
in g re die nts a re c o m bin e d. W ash d ow n th e s id es o f
th e p ot w ith a p astr y b ru sh d ip ped in h o t w ate r if
sug ar c ry s ta ls fo rm o n th e s id es, to p re ve nt
re cry s ta lli z a tio n. C li p a c a nd y th e rm om ete r to th e s id e
of th e p ot a nd c o ntin ue to c o ok w ith o ut s tir rin g u ntil
th e m ix tu re r e ache s 2 40°F o n th e c a nd y
th e rm om ete r.
2 .
Rem ove th e p an fr o m th e h e at a nd s tir in th e v a nilla .
Allo w th e b ub ble s to s ub sid e a nd th e m ix tu re to c o ol
sli g htly , a bout 5 m in ute s. R em ove th e th e rm om ete r
and b eat o r s tir v ig oro usly w ith a w ooden s p oon u ntil
th e m ix tu re lo se s its g lo ss a nd is v e ry th ic k, 1 5 to 2 0
min ute s. S cra pe th e m ix tu re in to th e p re pare d p an
and s m ooth th e to p. Y ou c a n u se a p ie ce o f p la stic
wra p a nd th e p alm o f y o ur h a nd to d o th is .
3 .
Cool c o m ple te ly b efo re c uttin g in to 1 -in ch s q ua re s.
M ake s 6 4 p ie ce s

If th e m ix tu re g ets to o h ot, th e fu dge w ill s e iz e u p in to a

h ard , g ra in y c lu m p w hen y o u tr y to s tir it. If it d oesn 't g et
h ot e nough, th e fu dge w ill n ot th ic ke n a nd w ill re m ain a
g lo opy m ess. Y ou c a n th en tr y to s a ve it b y p uttin g it b ack
in th e pot with so m e wate r (d on't worry ; th e wate r will
e va pora te ) a nd r e heatin g it to th e c o rre ct te m pera tu re .
D undee C ake ( F ru it c ake) f o r K id s
H agrid is a bout to o ffe r fr u itc a ke to H arry a nd R on, b ut h e is
v e ry ne rv o us. H e susp ects th a t a ny m om ent he w ill b e
c a rte d o ff to A zk a ban fo r a c rim e h e d id n o t c o m mit. W he n
h e h e ars th e k no ck o n th e d oor, h e is s o a gita te d th a t h e
a ctu a lly d ro ps th e c a ke o n th e flo or (
Harry P otte r a nd th e
C ham ber o f S ecre ts
, C ha pte r 1 4).
O nce up on a tim e, in th e fa ra w ay city of D und ee in
S co tla nd , a fa cto ry p ro duce d m arm ala de. B ut it d id no t
p ro duce m arm ala de th e w ho le y e ar. S o th e r e st o f th e y e ar,
th e m anufa ctu re rs ca m e up w ith th e id ea to m ake a
fr u itc a ke with ora ng e peel, als o addin g th e alm ond s
b ro ug ht b y th e S panis h tr a ders . T hus w as b orn th e D und ee
c a ke .
C andie d o ra nge p eel is n ext to im possib le to fin d, s o th is
re cip e u se s m arm ala de.
If yo u are an adult and yo u wis h to m ake tr a ditio nal
D undee c a ke , s im ply r e pla ce th e a pple ju ic e w ith b ra ndy.

2 c u ps a ll- p urp ose flo ur
½ c u p fin ely g ro und a lm onds
1 te asp oon b akin g p owder
½ te asp oon s a lt
1 ½ h alf s tic ks ( 1 2 ta ble sp oons) b utte r
1 ½ c u ps g ra nula te d s u gar
2 la rg e e ggs
¼ te asp oon a lm ond e xtr a ct
J u ic e a nd z e st o f 1 o ra nge
¼ c u p m arm ala de
¼ c u p a pple ju ic e
½ c u p d ark r a is in s
½ c u p g old en r a is in s
½ c u p c u rra nts o r d rie d s w eete ned c ra nberrie s
¼ c u p c h opped c a ndie d c h errie s, o ptio nal
W hole r a w a lm onds fo r c o ve rin g th e c a ke

1 .
Pre he at th e o ve n to 3 00°F . G re ase a nd flo ur a 9 -in ch
ca ke p an th a t is a t le ast 2 in che s d eep a nd s e t a sid e.
Whis k to geth e r th e flo ur, g ro und a lm ond s, b akin g
pow der, a nd s a lt .
2 .
In a s e para te b ow l, b eat th e b utte r a nd s ug ar w ith a n
ele ctr ic m ix e r u ntil li g ht a nd flu ffy , s cra pin g d ow n th e
sid es o f th e b ow l a s n e eded, a bout 5 m in ute s. A dd
th e e ggs o ne a t a tim e, b eatin g a fte r e ach u ntil
in co rp ora te d. A dd th e a lm ond e xtr a ct a nd b eat u ntil
co m bin e d. A dd th e o ra ng e z e st a nd ju ic e a nd th e
marm ala de a nd b eat u ntil c o m bin e d. A dd th e a pple
ju ic e a nd b eat u ntil c o m bin e d. S tir in th e flo ur m ix tu re
at th e lo w est s p eed u ntil c o m bin e d, s cra pin g d ow n
th e s id es. S tir in th e d ark r a is in s, g old en r a is in s,
curra nts o r c ra nb errie s, a nd c a nd ie d c he rrie s, if
usin g .
3 .
Scra pe th e b atte r in to th e p re pare d p an a nd s m ooth
th e to p w ith a r u b ber s p atu la . P la ce th e w ho le
alm ond s in c o nce ntr ic c ir c le s o n to p o f th e c a ke .
Bake fo r 1 h o ur; th e n r e duce th e te m pera tu re to
275°F a nd b ake fo r a no th e r h o ur o r u ntil a to oth p ic k
in se rte d in th e c e nte r c o m es o ut c le an.
4 .
Rem ove fr o m th e o ve n a nd c o ol c o m ple te ly in th e
pan. W he n c o m ple te ly c o ol, in ve rt th e c a ke o nto a
ca rd board r o und a nd im media te ly r e in ve rt th e c a ke

onto a s e rv in g p la tte r o r a no th e r c a rd board r o und .
M ake s 1 6 th ic k s lic e s o r 3 2 th in s lic e s

A lm ond-G in ger-P each T re acle T art
H arry is ha vin g a na sty tu rn . It 's no fu n se ein g in to
V old em ort's m in d . A bout to b e re ally s ic k, h e g ets u p fr o m
th e ta ble a bru p tly . K re ache r, o ut o f n e w fo und c o nce rn fo r
h is m aste r, o ffe rs h im tr e acle ta rt ( s e e
Harry P otte r a nd th e
D eath ly H allo ws
, C ha pte r 1 2).
T re acle is a byp ro duct of sug ar re fin in g , m uch li k e
m ola sse s. It 's u se d m ostly in E ng la nd a nd h a s a d eli c io us
ta ste . If y o u c a n't fin d g old en s yru p (w hic h is li g ht tr e acle ),
y o u c a n u se li g ht m ola sse s, d ark c o rn s yru p , o r e ve n p ure
m aple s yru p .
T art C ru st
1 c u p a ll- p urp ose flo ur
½ c u p fin ely g ro und a lm onds
¼ c u p g ra nula te d s u gar
¼ te asp oon s a lt
1 s tic k (8 ta ble sp oons) c o ld b utte r o r m arg arin e, c u t in to

p ie ce s
1 la rg e e gg y o lk
1 ta ble sp oon h eavy c re am
1 te asp oon v a nilla
T re acle F illin g
1 la rg e p each , th in ly s lic e d
1 c u p g old en s yru p o r d ark c o rn s yru p
2 cu ps fr e sh b re ad cru m bs (6 to 8 slic e s fr e sh b re ad
p ro ce sse d to c ru m bs in a fo od p ro ce sso r)
½ c u p c h opped a lm onds
1 te asp oon g ro und g in ger
1 e gg b eate n w ith 1 ta ble sp oon w ate r, fo r b ru sh in g th e to p
1 .
Com bin e th e flo ur, g ro und a lm ond s, s ug ar, a nd s a lt in
a la rg e m ix in g b ow l. U sin g a p astr y c utte r, tw o k niv e s,
or y o ur fin g ertip s, c ut th e b utte r in to th e flo ur u ntil th e
flo ur is c o m ple te ly c o ate d w ith fa t; in o th e r w ord s, n o
white p ow dery flo ur r e m ain s a nd th e m ix tu re
re se m ble s c o ars e y e llo w m eal. O r p uls e in a fo od
pro ce sso r 1 5 to 2 0 tim es u ntil th e m ix tu re r e se m ble s

co ars e y e llo w m eal, a nd th e n tr a nsfe r it to a la rg e
mix in g b ow l.
2 .
Beat th e e gg y o lk w ith th e c re am a nd v a nilla a nd p our
it in to th e flo ur-b utte r m ix tu re . T oss w ith a s p atu la u ntil
th e d oug h c lu m ps to geth e r, th e n k ne ad b rie fly . F orm
1/3 o f th e d oug h in to o ne d is k a nd th e r e m ain in g 2 /3
of th e d oug h in to a no th e r. W ra p in p la stic w ra p a nd
re fr ig era te a t le ast 2 h o urs o r u p to 3 d ays .
3 .
Pre he at th e o ve n to 3 50°F . R em ove th e la rg er d is k
fr o m th e r e fr ig era to r a nd s p rin kle b oth s id es
gene ro usly w ith flo ur. O n a h e avily flo ur-d uste d w ork
surfa ce , r o ll o ut th e d oug h to a n 1 1-in ch c ir c le . F it th e
doug h in to a 9 -in ch ta rt p an a nd p re ss in th e b otto m
and s id es. T his d oug h is v e ry , v e ry h a rd to w ork w ith ,
but it's a ls o v e ry fo rg iv in g , e sp ecia lly if y o u u se
marg arin e in p la ce o f th e b utte r ( s a crific in g s o m e
fla vo r, b ut o h, w ell) . Y ou c a n g ath e r it u p , k ne ad it, a nd
re ro ll s e ve ra l tim es w ith o ut its b eco m in g to ug h. If it
gets to o s o ft, p ut it b ack in th e fr id ge to fir m u p .
4 .
Lay th e th in ly s li c e d p eache s o n th e b otto m o f th e ta rt.
Warm th e g old en s yru p in th e m ic ro w ave o r a s m all
sa uce pan ju st u ntil it's r u nny. C om bin e th e g old en
syru p , b re ad c ru m bs, c ho pped a lm ond s, a nd g in g er
in a m ix in g b ow l a nd m ix w ell. S cra pe th e m ix tu re in to
th e ta rt s he ll a nd s p re ad it e ve nly o ve r th e p each
sli c e s w ith a r u b ber s p atu la .

5 .
Rem ove th e s m alle r d is k fr o m th e r e fr ig era to r a nd
sp rin kle b oth s id es g ene ro usly w ith flo ur. O n a h e avily
flo ur-d uste d w ork s urfa ce , r o ll o ut th e d oug h 1 /8 -in ch
th ic k. C ut th e d oug h in to s tr ip s w ith a s ha rp k nife . L ay
ha lf th e s tr ip s o ve r th e ta rt in o ne d ir e ctio n a nd la y th e
oth e r h a lf o ve r th e ta rt in th e o pposite d ir e ctio n to
fo rm a la ttic e . D on't tr y w eavin g th e s tr ip s. J ust la yin g
th e m d ow n w ill b e h a rd e no ug h, a s th e s tr ip s m ay
bre ak a s y o u m ove th e m a nd y o u'll h a ve to k e ep
fix in g a nd p atc hin g .
6 .
Bru sh th e s tr ip s w ith th e b eate n e gg a nd b ake th e ta rt
fo r 4 5 m in ute s, u ntil g old en b ro w n. S erv e w arm o r a t
ro om te m pera tu re w ith o r w ith o ut a s co op o f v a nilla
ic e c re am .
S erv e s 8

S ugar B is cu it s
H arry 's s uffe rin g fr o m th e s ho ck o f w atc hin g a s cho olm ate
b ein g m urd ere d b y V old em ort a nd b are ly e sca pin g w ith h is
o w n li fe , a nd a part fr o m R on a nd H erm io ne , H agrid is o ne
o f th e fe w p eople h e c a n c o nfid e in . In d eed, s e ve ra l d ays
a fte r th is tr a gic e pis o de, H arry fin d s h im se lf in H agrid 's h ut,
h a vin g te a and Hagrid 's “d oug hy” co okie s (s e e
Harry
P otte r a nd th e G oble t o f F ir e
, C ha pte r 2 7). If y o u w is h to
p ro duce re sult s li k e H agrid 's , yo u ca n tr y m akin g th e

c o okie s tw ic e a s th ic k a s s p ecifie d o r b akin g th e m fo r h a lf
th e tim e.
“B is cuit” is th e E ng li s h w ord fo r “c o okie .” B is cuits a re a n
o ld fo od, a nd th e R om ans, o f c o urs e , m ade d ry b is cuits ,
w hic h th e y fr ie d a nd a te w ith h o ne y a nd p epper. O nce th e
M id dle A ges w ere p ast, c o oks le arn e d to m ix s ug ar w ith
e ggs, a nd to c re am b utte r w ith s ug ar, s o w e h a ve th e m to
th a nk fo r th e m any v a rie tie s o f “ b is cuits ” th a t a bound to day.
3 c u ps a ll- p urp ose flo ur
½ te asp oon b akin g s o da
¼ te asp oon s a lt
2 s tic ks ( 1 6 ta ble sp oons) b utte r
1 ½ c u ps g ra nula te d s u gar
2 la rg e e ggs
1 ½ te asp oons p ure v a nilla e xtr a ct
T urb in ado su gar or gra nula te d su gar, fo r sp rin klin g
(In tr o ductio n)
1 .
Whis k to geth e r th e flo ur, b akin g s o da, a nd s a lt .
2 .
In a s e para te b ow l, b eat th e b utte r a nd s ug ar w ith a n

ele ctr ic m ix e r u ntil li g ht a nd flu ffy , s cra pin g d ow n th e
sid es o f th e b ow l a s n e eded, a bout 5 m in ute s. A dd
th e e ggs o ne a t a tim e, b eatin g a fte r e ach u ntil
in co rp ora te d. A dd th e v a nilla a nd b eat u ntil
co m bin e d. S tir in th e flo ur m ix tu re o n th e lo w est
sp eed u ntil c o m bin e d, s cra pin g d ow n th e s id es a s
ne eded. D iv id e th e d oug h in h a lf , fo rm in to d is ks,
wra p in p la stic w ra p, a nd c hill u ntil fir m , a bout 2 h o urs .
3 .
Pre he at th e o ve n to 3 50°F a nd li n e tw o c o okie s he ets
with p arc hm ent p aper. R em ove th e c hille d d is ks fr o m
th e r e fr ig era to r. W ork in g w ith o ne d is k a t a tim e, r o ll
out th e d oug h ¼ -in ch th ic k. U sin g a 1 ½ -in ch o r 3 -in ch
co okie c utte r, s ta m p o ut r o und s o f d oug h. P la ce th e
ro und s o n c o okie s he ets a nd s p rin kle w ith tu rb in a do
sug ar o r g ra nula te d s ug ar.
4 .
Bake fo r 1 2 m in ute s, s w itc hin g a nd r o ta tin g th e p ans
mid w ay th ro ug h b akin g . R em ove to a w ir e r a ck to
co ol. R epeat u ntil a ll th e d oug h is u se d u p .
M ake s 8 d oze n 1 ½ -in ch o r 4 d oze n 3 -in ch c o okie s

F or d oughy c o okie s lik e H agrid 's , b ake th e c o okie s fo r
h alf th e tim e. B ut be aware th at underc o oke d co okie
d ough m ay g iv e y o u a fo od-b orn e illn ess o r a t th e v e ry
le ast a s to m ach ach e!
K re ah er's F re n ch O nio n S oup

G iv in g K re ache r R egulu s's lo cke t w as a g ood m ove : H arry
h a s ne ve r ta ste d bette r F re nch onio n so up (s e e
Harry
P otte r a nd th e D eath ly H allo ws
, C ha pte r 1 2).
F or a t le ast 2 ,0 00 ye ars , m ayb e m ore , o nio n so up ha s
b een a s ta ple fo r th e p oor. B ut F re nch o nio n s o up is a
s ta ple fo r th e n o t- s o -p oor, w ith its r ic h b eef b ro th , c ro uto ns,
a nd m elt e d c he ese .
T o m ake F re nch O nio n S oup w ith G ru yè re , p re heat th e
o ve n to 3 25°F . L adle th e s o up in h eatp ro of c u ps. S prin kle
in 1 ta ble sp oon of sliv e re d G ru yè re and ½ te asp oon
g ra te d ra w o nio n p er c u p. F lo at a p ie ce o f b utte re d to ast
o n to p a nd s p rin kle w ith a s ca nt ¼ c u p o f g ra te d G ru yè re .
B ake fo r 2 0 m in ute s o r b ro wn u nder th e b ro ile r.
4 m ediu m o nio ns
½ s tic k ( 4 ta ble sp oons) b utte r, m elte d
1 b aguette
½ c u p g ra te d P arm esa n c h eese
1 te asp oon s a lt
¼ te asp oon fr e sh ly g ro und b la ck p epper
¼ te asp oon s u gar

1 ta ble sp oon a ll- p urp ose flo ur
6 c u ps b eef o r c h ic ke n s to ck ( b eef p re fe rre d)
A dditio nal g ra te d P arm esa n, fo r s e rv in g
1 .
Pre he at th e o ve n to 3 50°F . P eel th e o nio ns, c ut th e m
in h a lf fr o m p ole to p ole , a nd s li c e a s th in ly a s
possib le . In a h e avy s o up p ot, h e at th e b utte r.
Rem ove th e p ot fr o m th e h e at.
2 .
Rem ove o ne e nd o f th e b ague tte a nd s li c e s ix 1 -in ch-
th ic k s li c e s fo r th e c ro uto ns. C ove r th e c ut e nd o f th e
bre ad a nd s a ve fo r th e e nd . D ip a p astr y b ru sh in to
th e h o t b utte r th a t is in th e p ot a nd b ru sh o ne s id e o f
each s li c e w ith th e b utte r. P la ce th e s li c e s b utte r-s id e
up o n a b akin g s he et a nd s p rin kle w ith th e c he ese .
Toast th e b re ad in th e o ve n fo r a bout 1 0 m in ute s o r
until b ro w ne d.
3 .
While th e b re ad to asts , r e tu rn th e p ot to th e h e at a nd
add th e o nio ns. S easo n w ith s a lt a nd p epper. S tir in
th e s ug ar a nd c o ntin ue to s tir o ve r m ediu m -h ig h h e at
until th e o nio ns h a ve b ro w ne d, a bout 1 5 m in ute s.
4 .
Ble nd in th e flo ur. G ra dua lly a dd th e s to ck w hile
stir rin g a nd b rin g th e s o up to a b oil. R educe th e h e at
to a s im mer a nd c o ok u nco ve re d fo r 3 0 m in ute s.

5 .
Ladle th e s o up in to w arm ed b ow ls a nd flo at a c he esy
cro uto n in th e c e nte r, th e n s p rin kle c he ese a ro und th e
cro uto n.
S erv e s 6

B eef S te w w it h H erb D um plin gs
J ust w he n H arry is about to be sic k fr o m ye t ano th e r
e xc urs io n in to V old em ort's m in d , K re ache r tr ie s to o ffe r h im
s o m e s te w . N ot a g ood th in g to o ffe r s o m eone w ho 's a bout
to th ro w u p , d on't yo u a gre e? (S ee
Harry P otte r a nd th e
D eath ly H allo ws
, C ha pte r 1 2.)
N ot e xa ctly h a ute c uis in e , b ut y o u c a n't d o b ette r th a n th is
fo r a he arty and sa tis fy in g co m fo rt fo od. The hum ble
d um pli n g h a s b een a ro und fo r c e ntu rie s. T he S co ts u se d to
d um p n e ttle le ave s, h a w th o rn b ud s, a nd d and eli o n le ave s
in to th e ir d um pli n g s — s o und s m ore li k e a w itc h's b re w
th a n a fo od. T aste s h a ve s ure ly c ha ng ed.
H erb D um plin gs
1 c u p flo ur
¼ te asp oon s a lt
1 te asp oon b akin g p owder

¼ te asp oon fr e sh ly g ro und b la ck p epper
¼ te asp oon g ro und s a ge
¼ te asp oon g ro und th ym e
¼ te asp oon d rie d m arjo ra m
2 ta ble sp oons c h opped fr e sh p ars le y
½ s tic k (4 ta ble sp oons) b utte r o r m arg arin e, c h ille d a nd
c u t in to s m all p ie ce s
2 ta ble sp oons m ilk
1 e gg
B eef S te w
3 ta ble sp oons v e geta ble o il
1 ½ p ounds ch uck ste ak, tr im med a nd cu t in to ½ -in ch
c u bes
1 o nio n, c h opped
1 ta ble sp oon flo ur
1 1 4-o unce c a n c h ic ke n b ro th
S alt a nd fr e sh ly g ro und b la ck p epper to ta ste

2 c a rro ts , c u t in to 1 -in ch p ie ce s
2 c e le ry r ib s, c u t in to 1 -in ch p ie ce s
4 re d-s kin ned p ota to es, u npeele d, s cru bbed, a nd c u t in to
1 -in ch c u bes
1 .
To m ake th e d um pli n g s, w his k to geth e r th e flo ur, s a lt ,
bakin g p ow der, b la ck p epper, a nd h e rb s. A dd th e
pie ce s o f b utte r a nd r u b w ith y o ur fin g ertip s u ntil th e
mix tu re r e se m ble s c o ars e m eal a nd n o p ow dery b its
re m ain .
2 .
Whis k th e m ilk a nd e gg to geth e r a nd a dd to th e flo ur
mix tu re . T oss w ith a r u b ber s p atu la u ntil th e m ix tu re
begin s to c lu m p to geth e r. P re ss p la stic w ra p d ow n o n
to p o f th e d oug h a nd r e fr ig era te u ntil n e eded.
3 .
To m ake th e s te w , h e at 1 ta ble sp oon o f th e o il in a
Dutc h o ve n o r w id e p ot a nd a dd th e m eat in b atc he s,
se arin g o n b oth s id es o ve r h ig h h e at 4 to 5 m in ute s
until c ru sty b ro w n, a nd tr a nsfe rrin g e ach b atc h to a
din ne r p la te . A dd th e r e m ain in g 2 ta ble sp oons o il to
th e s kille t. A dd th e c ho pped o nio n a nd c o ok o ve r
mediu m -lo w h e at u ntil s o fte ne d, s cra pin g u p th e fo nd
(b ro w ne d b its ) fr o m th e b otto m o f th e p ot w ith a
wooden s p oon.
4 .
Add th e flo ur to th e p ot a nd s tir u ntil c o m bin e d. P our

in th e c hic ke n b ro th a nd s tir u ntil w ell c o m bin e d. A dd
th e s a lt a nd p epper a nd th e m eat a lo ng w ith its
accum ula te d ju ic e s to th e p ot a nd c o ok o ve r m ediu m -
hig h h e at, s tir rin g o cca sio na lly , u ntil th ic ke ne d a nd
bub bli n g . R educe to a s im mer a nd s im mer th e m eat
fo r 1 ½ h o urs .
5 .
Add th e c a rro ts , c e le ry , a nd p ota to es to th e p ot a nd
sim mer fo r 1 h o ur, s tir rin g o cca sio na lly . R em ove th e
dum pli n g d oug h fr o m th e r e fr ig era to r. W et y o ur h a nd s
and fo rm th e d um pli n g s in to 1 -in ch b alls , d ro ppin g
th e m o nto th e h o t s te w in th e p ot a s y o u fo rm th e m .
Wet y o ur h a nd s a s n e eded to p re ve nt s tic kin g . C ove r
th e p ot a nd s im mer a no th e r 3 0 m in ute s u ntil th e
dum pli n g s h a ve p uffe d u p a nd fe el s e t w he n p re sse d
li g htly w ith th e fin g ertip s, th o ug h th e y w ill b e v e ry s o ft.
S erv e s 6

H ot R olls
C offe e a nd h o t ro lls fo r b re akfa st, y u m … u nfo rtu na te ly , it's
g oin g to b e th e la st m eal K re ache r s e rv e s o ur fa vo rite tr io .
A fte r th e y esca pe th e M in is tr y of M agic , th e y end up
w and erin g fr o m fo re st to fo re st, h ung ry a nd w is hin g fo r o ne
o f K re ache r's w ond erfu l m eals (s e e
Harry P otte r a nd th e
D eath ly H allo ws
, C ha pte r 7 ).
R olls b eca m e p opula r fo r b re akfa st b eca use th e y ris e a nd

R olls b eca m e p opula r fo r b re akfa st b eca use th e y ris e a nd
b ake m ore q uic kly th a n w ho le lo ave s o f b re ad, b ut yo u
w ould s till h a ve to g et u p p re tty e arly to m ake th e se fo r
b re akfa st. If y o u li k e y o ur s le ep, p re pare th e ro lls th e d ay
b efo re a nd le t th e m ris e in th e re fr ig era to r o ve rn ig ht. T he n
a ll y o u h a ve to d o is p op th e m in th e o ve n. O th e rw is e y o u
a re g oin g to b e v e ry tir e d.
¼ c u p w arm w ate r
1 ta ble sp oon ( 1 p acke t) a ctiv e d ry y e ast
1 ta ble sp oon g ra nula te d s u gar
½ s tic k ( 4 ta ble sp oons) b utte r
½ c u p w hole m ilk
1 la rg e e gg
1 la rg e e gg y o lk
2 ½ c u ps a ll- p urp ose flo ur
1 /3 c u p g ra nula te d s u gar
½ te asp oon s a lt
1 .
Com bin e th e w ate r, y e ast, a nd 1 ta ble sp oon s ug ar in
a m ix in g b ow l a nd s e t a sid e u ntil p uffy . P la ce th e
butte r a nd m ilk in a s m all s a uce pan a nd h e at u ntil th e

butte r m elt s . P our in to a m ix in g b ow l a nd w his k in th e
egg a nd e gg y o lk . In a s e para te b ow l, w his k to geth e r
th e flo ur, s ug ar, a nd s a lt . A dd th e y e ast m ix tu re a nd
milk m ix tu re to th e flo ur m ix tu re a nd m ix w ith a
wooden s p oon to c o m bin e . K ne ad in th e b ow l o r o n a
li g htly d uste d w ork s urfa ce u ntil s m ooth a nd e la stic ,
10 to 1 5 m in ute s. P la ce in a n o ile d b ow l, tu rn in g th e
doug h to c o at it o n a ll s id es. C ove r th e b ow l w ith
pla stic w ra p a nd s e t it in a w arm , d ra ft- fr e e p la ce to
ris e u ntil d oub le d in v o lu m e, a bout 2 h o urs .
2 .
Gre ase a nd flo ur a b akin g s he et. T urn th e d oug h o ut
onto a w ork s urfa ce . C ut th e d oug h in h a lf , th e n e ach
ha lf in to h a lf a gain to fo rm q ua rte rs , a nd e ach q ua rte r
in to h a lv e s a gain to fo rm 8 p ie ce s o f d oug h. R oll e ach
pie ce in to a 4 -in ch r o pe a nd tie in to a k no t, tu ckin g
one e nd u nd er. If y o u p re fe r, s im ply r o ll th e m in to b all.
Pla ce th e r o lls o n a b akin g s he et a nd s e t a sid e to
ris e u ntil d oub le d in v o lu m e, 2 to 3 h o urs .
3 .
Pre he at th e o ve n to 3 50°F . B ake th e r o lls fo r 1 5
min ute s, r o ta tin g o nce h a lf w ay th ro ug h th e b akin g
tim e, u ntil li g ht g old en b ro w n. R em ove to a w ir e r a ck
to c o ol s li g htly . S erv e w hile q uite w arm . T he r o lls
beco m e d ense a fte r a fe w h o urs a nd a re b est e ate n
fr e sh o ut o f th e o ve n, b ro ke n o pen a nd s la th e re d w ith
butte r a nd ja m .
M ake s 8 r o lls

B eef C assero le
H ere 's a nic e , co zy sce ne : sittin g aro und th e ta ble in
H agrid 's hut, ra in ta ppin g again st th e w in d ow s, a fir e
c ra ckli n g m errily in th e he arth , w hile H arry , R on, and
H erm io ne re ha sh e ve ry th in g th e y k no w a bout th e T riw iz a rd
T o urn a m ent. W e h a ve th e a m bia nce , w e h a ve th e s p ark li n g
c o nve rs a tio n; th e o nly th in g m is sin g is th e g ood fo od. O ur
h e ro es a nd h e ro in e h a ve d ecli n e d th e b eef c a sse ro le a fte r
fin d in g a ta lo n in o ne o f th e ir p ortio ns ( s e e
Harry P otte r a nd
th e G oble t o f F ir e
, C ha pte r 1 6).
O ld -tim e B rits u se d to c o ok a h ug e ro ast fo r S und ay. T he n
th e y u se d th e r e st o f th e m eat in o th e r d is he s w ith g ra vy o r
th e li k e fo r th e re st o f w eek. L uckily , y o u c a n b uy a s m all
a m ount o f b eef a nd c o ok it fr e sh. O nly a b it o f w ork a nd w ell
w orth th e e ffo rt, b eef c a sse ro le is w ond erfu l s p oone d o ve r
m ashe d p ota to es, ric e , o r p asta (w id e e gg n o odle s lo ok
m ost e le gant) .
3 ta ble sp oons v e geta ble o il
1 ½ pounds ch uck ste ak, tr im med and cu t in to 1-in ch
p ie ce s
1 o nio n, fin ely c h opped
1 c e le ry r ib , fin ely c h opped

3 ta ble sp oons a ll- p urp ose flo ur
3 c u ps c h ic ke n b ro th
1 ta ble sp oon to m ato p aste
1 0 o unce s m ush ro om s, s lic e d
S alt a nd fr e sh ly g ro und b la ck p epper
1 .
Pre he at th e o ve n to 3 50°F . H eat 1 ta ble sp oon o f th e
oil in a la rg e o ve n-s a fe s kille t o ve r th e s to ve to p. A dd
ha lf th e m eat in a s in g le la ye r a nd c o ok o ve r h ig h h e at
until c ru sty b ro w n, a bout 5 m in ute s. T urn th e m eat
ove r a nd b ro w n th e o th e r s id e. T ra nsfe r th e m eat to a
la rg e p la te . W ip e o ut th e s kille t a nd a dd th e o th e r
ta ble sp oon o f o il. R epeat w ith th e r e m ain in g m eat.
2 .
Wip e o ut th e s kille t a nd a dd th e r e m ain in g
ta ble sp oon o f o il. H eat th e o il a nd a dd th e o nio n a nd
ce le ry . C ook o ve r m ediu m h e at u ntil th e o nio n tu rn s
li g ht b ro w n, s cra pin g u p th e fo nd ( b ro w ne d b its ) fr o m
th e b otto m o f th e p an, 1 0 to 1 5 m in ute s.
3 .
Sprin kle th e flo ur o ve r th e o nio n a nd c e le ry a nd s tir
until it is d is so lv e d. A dd th e b ro th w hile s tir rin g . A dd
th e to m ato p aste , m ushro om s, s a lt , a nd p epper. M ix
th o ro ug hly a nd b rin g th e c a sse ro le to a b oil. T urn o ff
th e h e at.

4 .
Cove r th e s kille t a nd tr a nsfe r it to th e o ve n. B ake th e
ca sse ro le fo r 2 h o urs . S tir th e c a sse ro le e ve ry 3 0
min ute s to m ake s ure th e b otto m d oesn't b urn , a nd
add w ate r a s n e ce ssa ry . S erv e o ve r m ashe d
pota to es, r ic e , o r p asta .
S erv e s 4

A ta lo n m ig ht n ot b e e asy to fin d to a dd to th is c a sse ro le ,
b ut if y o u h ave a d ra gon fo r a p et a nd y o u'v e ju st c lip ped
its c la ws, y o u c a n a dd th e c lip pin gs.

Chap te r F iv e
The F av orit e C ook's D is h es
M rs . W easle y is th e m oth e r o f H arry 's b est fr ie nd , R on.
P lu m p, k in d , a nd m oth e rly , s he c a n n e ve rth e le ss b e q uite
te rrify in g if h e r k id s — a nd a ls o h e r h usb and , M r. W easle y
— m is b eha ve . M rs . W easle y is a lm ost li k e th e m oth e r
H arry n e ve r h a d, a nd h is fa vo rite p la ce to b e a fte r H ogw arts
is th e B urro w , th e W easle ys ' u ntid y h o use , w hic h lo oks li k e
it's a bout to fa ll d ow n. T he re H arry g ets to h a ng o ut w ith
R on a nd h is b ro th e rs a nd h is s is te r, G in ny, w hile e atin g
h o m e-c o oke d m eals a nd b ein g tr e ate d li k e a m em ber o f
th e fa m ily . T he b est c o ok H arry e ve r k ne w is M rs . W easle y,
a nd w ha t a c o ok s he is ! S he c o oks e ve ry th in g fr o m s cra tc h,
u sin g fr e sh in g re die nts , a nd s killf u lly p ro duce s d is he s th a t
a re b eyo nd th e o rd in a ry h o m e c o ok. O f c o urs e , a w and
h e lp s. B ut w e'll ha ve to d o w ith o ut o ne to re pli c a te he r
w ond erfu l fo od.
H om em ad e F udge
H arry is a sto nis he d to fin d a p ile o f p re se nts a t h is b edsid e
o n C hris tm as m orn in g . R on asks him if he exp ecte d
tu rn ip s. B ut H arry h a sn't e ve r s e en a p ile o f g ifts fo r h im fo r
a ny o cca sio n — n o t fo r h o li d ays , n o t fo r b ir th d ays — a nd s o
h e 's d eli g hte d w ith th e fu d ge a nd h a nd -k nitte d (o r w and -

k nitte d) s w eate r th a t M rs . W easle y s e nt h im fo r C hris tm as
(s e e
Harry P otte r a nd th e S orc e re r's S to ne
, C ha pte r 1 2).
G re at fu d ge s ho uld h a ve a s li g htly g ra in y b ut a ls o s m ooth
a nd c re am y te xtu re . It m ay ta ke s o m e p ra ctic e to g et rig ht.
A lt h o ug h w e A m eric a ns a sso cia te fu d ge w ith th e c ho co la te
v a rie ty , in E ng la nd it o fte n m eans n o n-c ho co la te fu d ge, a ls o
c a lle d o pera fu d ge. A nd it ta ste s a bso lu te ly a m azin g .
If th e m ix tu re g ets to o h ot, th e fu dge w ill s e iz e u p in to a
h ard , g ra in y c lu m p w hen y o u tr y to s tir it. If it d oesn 't g et
h ot e nough, th e fu dge w ill n ot th ic ke n a nd w ill re m ain a
g lo opy m ess. Y ou c a n th en tr y to s a ve it b y p uttin g it b ack
in th e pot with so m e wate r (d on't worry ; th e wate r will
e va pora te ) a nd r e heatin g it to th e c o rre ct te m pera tu re .
2 c u ps g ra nula te d s u gar
2 c u ps w hole m ilk
2 ta ble sp oons g old en s yru p o r lig ht o r d ark c o rn s yru p
¼ s tic k ( 2 ta ble sp oons) b utte r
¼ c u p h eavy c re am
¼ te asp oon s a lt
¼ te asp oon c re am o f ta rta r

1 te asp oon p ure v a nilla e xtr a ct
1 .
Gre ase a n 8 -in ch s q ua re p an. L in e it w ith p arc hm ent
paper, a llo w in g th e p aper to c o m e u p tw o o f th e
sid es. T his w ill m ake it e asy to r e m ove th e fu d ge a nd
sli c e it.
2 .
Com bin e th e s ug ar, m ilk , g old en s yru p o r c o rn s yru p ,
butte r, h e avy c re am , s a lt , a nd c re am o f ta rta r in a
la rg e s a uce pan. ( A s y o u c o ok, th e m ix tu re w ill e xp and
li k e c ra zy, s o b e s ure th e p ot is la rg e e no ug h; it
sho uld b e a t le ast 4 q ua rts .) C ook o ve r m ediu m -h ig h
he at, s tir rin g c o nsta ntly , u ntil th e b utte r is m elt e d a nd
th e in g re die nts a re c o m bin e d. W ash d ow n th e s id es
of th e p an w ith a p astr y b ru sh d ip ped in h o t w ate r to
get r id o f s ug ar c ry s ta ls . A fe w c ry s ta ls o n th e s id es
ca n c a use th e fu d ge to r e cry s ta lli z e .
3 .
Cli p a c a nd y th e rm om ete r to th e s id e o f th e p ot a nd
co ntin ue c o okin g , s tir rin g fr e que ntly , u ntil th e m ix tu re
re ache s 2 20°F . C ontin ue c o okin g , s tir rin g c o nsta ntly ,
until th e m ix tu re r e ache s 2 38°F . T his w ho le p ro ce ss
may ta ke m ore th a n 3 0 m in ute s, s o b e p atie nt. D on't
worry if th e m ix tu re lo oks c urd le d; it w ill s m ooth o ut a s
it th ic ke ns d urin g th e b eatin g p ro ce ss.
4 .
Rem ove th e p an fr o m th e h e at a nd w ait u ntil th e
mix tu re c o ols to 1 15°F . R em ove th e th e rm om ete r,
add th e v a nilla , a nd b eat o r s tir v ig oro usly w ith a

wooden s p oon u ntil th e m ix tu re lo se s its g lo ss a nd is
ve ry th ic k, a bout 1 0 m in ute s. S cra pe th e m ix tu re in to
th e p re pare d p an a nd s m ooth th e to p. Y ou c a n u se a
pie ce o f p la stic w ra p a nd th e p alm o f y o ur h a nd to d o
th is .
5 .
Cool c o m ple te ly b efo re c uttin g in to 1 -in ch s q ua re s.
M ake s 6 4 p ie ce s

Ir is h S oda B re ad
M rs . W easle y a lw ays s e em s p re pare d w he n it c o m es to
fo od. H arry c a n b urs t in o n h e r in th e m id dle o f th e n ig ht a nd
s he 'll s till b e a ble to s e rv e h im a n ic e m eal. F re sh b re ad is
p art o f it w he n D um ble dore b rin g s H arry to th e B urro w a fte r
ta kin g h im to P ro fe sso r S lu g ho rn 's (s e e
Harry P otte r a nd
th e H alf- B lo od P rin ce
, C ha pte r 5 ).
T he Ir is h w ere n't v e ry m uch in to y e ast b re ads (in a dequa te
c o okin g u te nsils w ere th e c ulp rit) , s o th e y m ust h a ve b een
v e ry h a ppy w he n b akin g s o da a rriv e d o n th e s ce ne ; th e y
c o uld q uic kly a nd e asily m ake b re ad w ith it. A nd th a t's w ha t
th e y'v e b een d oin g s in ce th e la te 1 800s. T his is th e b re ad
to s e rv e w ith s o up s a nd s te w s, a nd it m ake s a w eso m e
to ast.
4 c u ps a ll- p urp ose flo ur, p lu s e xtr a fo r d ustin g

1 ½ te asp oons b akin g s o da
1 ½ te asp oons c re am o f ta rta r
1 te asp oon s a lt
3 ta ble sp oons g ra nula te d s u gar
½ s tic k ( 4 ta ble sp oons) b utte r
1 la rg e e gg, b eate n
1 ½ c u ps b utte rm ilk
1 .
Pre he at th e o ve n to 4 25°F a nd g re ase a nd flo ur a 9 -
in ch r o und b akin g d is h.
2 .
In a la rg e m ix in g b ow l, w his k to geth e r th e flo ur,
bakin g s o da, c re am o f ta rta r, s a lt , a nd s ug ar. R ub in
th e b utte r w ith y o ur fin g ertip s u ntil it is c o m ple te ly
ru b bed in . T he m ix tu re w ill s till b e flo ury b eca use o f
th e m uch h ig he r p ro portio n o f flo ur. W ith a w ooden
sp oon s tir o r fo ld in th e e gg a nd b utte rm ilk u ntil a
doug h b egin s to fo rm . T urn th e d oug h o nto a flo ur-
duste d w ork s urfa ce a nd k ne ad b rie fly ju st u ntil th e
doug h c o m es to geth e r. F orm th e d oug h in to a r o und
and d ust th e to p w ith th e e xtr a flo ur. P la ce th e d oug h
in to th e p re pare d p an a nd s co re a n X a bout ½ -in ch
deep o n th e to p o f th e d oug h.

3 .
Bake fo r 1 5 m in ute s; r e duce h e at to 3 50°F a nd b ake
ano th e r 4 0 m in ute s u ntil th e b otto m is d ark g old en
bro w n.
4 .
Cool c o m ple te ly o n a w ir e r a ck b efo re s e rv in g . Ir is h
so da b re ad ta ste s b est th e d ay it is m ade b ut m ake s
th e b est to ast e ve r a fte r th e fir s t d ay. S erv e w ith s o up
or s te w .
M ake s 1 lo af

T re acle P uddin g
A ppare ntly , Harry lo ve s anyth in g tr e acle . He's alw ays
re achin g fo r th e tr e acle ta rt, a nd h e s e em s to r e ally li k e th e
tr e acle p ud din g M rs . W easle y p re pare d fo r d esse rt th e
n ig ht b efo re he le ft th e B urro w fo r H ogw arts (s e e
Harry
P otte r a nd th e C ham ber o f S ecre ts
, C ha pte r 5 ).
T re acle is li k e m ola sse s a nd is m ade d urin g s ug ar r e fin in g .
B la ck tr e acle is li k e d ark m ola sse s, a nd li g ht tr e acle is a ls o
c a lle d gold en syru p , whic h ca n be fo und in so m e
s up erm ark e ts a nd s p ecia lt y fo od s to re s. T he li g ht v a rie ty is
s o g ood th a t if y o u b uy it y o u m ig ht fin d y o urs e lf s ne akin g
s p oonfu ls e ve ry n o w a nd th e n.
2 ½ c u ps a ll- p urp ose flo ur
1 te asp oon b akin g s o da

1 te asp oon b akin g p owder
¼ te asp oon s a lt
2 s tic ks b utte r, a t r o om te m pera tu re
½ c u p g ra nula te d s u gar
1 /3 c u p g old en s yru p o r lig ht m ola sse s
3 la rg e e ggs, a t r o om te m pera tu re
G ra te d z e st a nd ju ic e o f 1 le m on
fi c u p m ilk , a t r o om te m pera tu re
½ cu p g old en syru p o r lig ht m ola sse s, p lu s m ore fo r
s e rv in g
1 .
Fill a la rg e p ot w ith w ate r a nd p la ce a s ha llo w b ow l
up sid e d ow n in sid e th e p ot. B rin g th e w ate r to a b oil.
Butte r a nd flo ur a 2 ½ -q ua rt r o und b akin g d is h o r
gla ss b ow l a nd its li d ; s e t a sid e.
2 .
Whis k th e flo ur, b akin g s o da, b akin g p ow der, a nd s a lt
to geth e r in a m ix in g b ow l a nd s e t a sid e. In a la rg e
mix in g b ow l, b eat th e b utte r, s ug ar, a nd th e 1 /3 c up
gold en s yru p o r m ola sse s, s cra pin g d ow n th e s id es
of th e b ow l a s n e eded, u ntil li g ht a nd flu ffy , a bout 5

min ute s. A dd th e e ggs o ne a t a tim e, m ix in g a t
mediu m s p eed u ntil in co rp ora te d, a bout 3 0 s e co nd s
afte r e ach. A dd th e le m on z e st a nd ju ic e a nd b eat
until in co rp ora te d. S cra pe d ow n th e s id es a nd a dd
th e flo ur m ix tu re a lt e rn a te ly w ith th e m ilk , m ix in g o n
th e lo w est s p eed ju st u ntil in co rp ora te d a nd
begin nin g a nd e nd in g w ith th e flo ur. U se a r u b ber
sp atu la to s cra pe th e s id es a nd b otto m a nd fo ld th e
mix tu re to geth e r.
3 .
Pour th e ½ c up g old en s yru p o r m ola sse s in to th e
botto m o f th e b akin g d is h o r g la ss b ow l. S cra pe th e
batte r in to th e d is h a nd s m ooth th e to p w ith th e r u b ber
sp atu la . C ove r tig htly w ith th e li d a nd p la ce it in th e
pot o n to p o f th e o ve rtu rn e d b ow l, m akin g s ure th e
wate r c o m es h a lf w ay u p th e s id es. C ove r th e p ot a nd
sim mer fo r 2 ½ h o urs . C he ck e ve ry s o o fte n to s e e if
more w ate r n e eds to b e a dded ( d on't le t th e p ot b oil
dry ).
4 .
Rem ove th e p ud din g fr o m th e p ot. R em ove th e li d
and in ve rt th e p ud din g o nto a s e rv in g d is h. S erv e w ith
warm ed g old en s yru p .
S erv e s 8

H ot C hoco la te
A fte r H arry 's b een sp ir ite d a w ay in M r. W easle y's F ord

A fte r H arry 's b een sp ir ite d a w ay in M r. W easle y's F ord
A ng li a to th e B urro w , h e e njo ys th e r e st o f s um mer v a ca tio n
w ith R on. O n th e la st n ig ht b efo re s ta rt o f te rm , h e d ig s in to
a fa bulo us d in ne r p re pare d b y fa bulo us c o ok M rs . W easle y,
fin is hin g off w ith desse rt and ho t cho co la te (s e e
Harry
P otte r a nd th e C ham ber o f S ecre ts
, C ha pte r 5 ).
B efo re C oenra ad v a n H oute n w as b orn , p eople e njo ye d h o t
c ho co la te w ith p ools o f g re ase flo atin g o n to p. B ut th e n
a lo ng ca m e th e D utc h che m is t, w ho fig ure d o ut ho w to
p re ss o ut th e c o co a b utte r fr o m th e c o co a b eans in th e
e arly 1 800s. P lu s, h e in ve nte d D utc h c o co a, w hic h is le aps
a nd b ound s b ette r th a n n a tu ra l c o co a. W e m odern fo lk o w e
h im a b ig d ebt o f g ra titu d e: e ve ry c ity s ho uld h a ve a s ta tu e
o f th is m an, a nd e ve ry villa ge a nd h a m le t s ho uld h a ve a
C oenra ad v a n H oute n S tr e et.
½ c u p w ate r
¼ c u p g ra nula te d s u gar
2 ta ble sp oons u nsw eete ned c o co a p owder
2 te asp oons in sta nt c o ffe e
2 o unce s c h opped b itte rs w eet c h oco la te
2 c u ps w hole m ilk
½ te asp oon p ure v a nilla e xtr a ct

W hip ped c re am , o ptio nal, fo r s e rv in g
U nsw eete ned c o co a p owder, o ptio nal, fo r s e rv in g
1 .
Com bin e th e w ate r, s ug ar, c o co a p ow der, a nd c o ffe e
in a s m all s a uce pan a nd c o ok o ve r m ediu m -h ig h
he at, w his kin g c o nsta ntly , u ntil th e m ix tu re is h o t a nd
bub bli n g . R em ove fr o m th e h e at a nd w his k in th e
cho pped c ho co la te u ntil s m ooth . R etu rn to th e h e at
and a dd th e m ilk , c o okin g a nd s tir rin g u ntil ju st h e ate d
th ro ug h ( d o n o t b oil) . R em ove fr o m th e h e at a nd s tir in
th e v a nilla .
2 .
Pour th e h o t c ho co la te im media te ly in to fo ur te acup s.
You c a n to p th e h o t c ho co la te w ith a d ollo p o f
whip ped c re am a nd a d ustin g o f c o co a p ow der.
S erv e s 4

T his h ot c h oco la te is v e ry r ic h . F or a lig hte r v e rs io n, p ut 1
h eapin g te asp oon co co a powder, 3 to 4 heapin g
te asp oons g ra nula te d s u gar, 1 te asp oon in sta nt c o ffe e,
a nd a fe w d ro ps o f v a nilla e xtr a ct in to a la rg e m ug. P our in
a little b oilin g w ate r a nd s tir u ntil d is so lv e d. A dd m ore
b oilin g w ate r to c o m e ¾ o f th e w ay u p th e m ug. S tir w ell,
th en a dd m ilk o r c re am to fill th e re st o f th e m ug. T ry
a ddin g a fe w m in i- m ars h m allo ws to th e cu p befo re
d rin kin g. Y ou c a n u se a s tic k o f c in nam on a s a s tir re r to
a dd a b it o f cin nam on fla vo r. F or sm ooth cre am in ess,

re pla ce th e d ark c h oco la te w ith w hite c h oco la te .
A ny-N ut N ut B rit tle
In h is th ir d y e ar a t H ogw arts , M rs . W easle y s e nd s H arry lo ts
o f yu m my tr e ats , in clu d in g nut brittle . B ut H arry bare ly
n o tic e s th e se m outh w ate rin g ite m s w he n he se es th e
F ir e bolt s e nt to h im b y a m ys te rio us w ell- w is he r ( s e e
Harry
P otte r a nd th e P ris o ner o f A zk a ban
, C ha pte r 1 1).
N ut b rittle is o ne o f th e m ost d eli c io us c a nd ie s e ve r, a nd it's
fa r to o e asy to c ru nch u p a w ho le p ound b efo re y o u k no w it.
It 's b een m ade fo r c e ntu rie s, a nd w ith g ood re aso n. It 's
e asy to m ake ; yo u ju st ne ed to w atc h th e te m pera tu re
c a re fu lly .
1 c u p g ra nula te d s u gar
½ c u p g old en s yru p o r lig ht c o rn s yru p
¼ c u p w ate r
¼ te asp oon s a lt
¼ s tic k ( 2 ta ble sp oons) b utte r
1 ½ c u ps c h opped r a w n uts ( a lm onds, p eca ns, p eanuts , o r
a ny n ut y o u lik e )

½ te asp oon p ure v a nilla e xtr a ct
½ te asp oon b akin g s o da
1 .
Gre ase a r im med b akin g s he et a nd li n e it w ith
parc hm ent p aper. C li p a c a nd y th e rm om ete r to a
sa uce pan th a t is a t le ast 4 q ua rts . P la ce th e s ug ar,
gold en s yru p o r c o rn s yru p , w ate r, a nd s a lt in th e
sa uce pan a nd c o ok o ve r m ediu m -h ig h h e at, s tir rin g
co nsta ntly , u ntil th e te m pera tu re r e ache s 2 80°F .
2 .
Add th e b utte r a nd n uts a nd c o ntin ue c o okin g , s tir rin g
co nsta ntly , u ntil th e m ix tu re r e ache s 3 00°F . R em ove
th e p an fr o m th e h e at a nd s tir in th e v a nilla a nd
bakin g s o da ( th e m ix tu re w ill b ub ble a nd e xp and a
lo t) .
3 .
Pour th e m ix tu re in to th e p re pare d p an a nd s p re ad it
with a w ooden s p oon a s m uch a s y o u c a n; it s ho uld
be a bout ¼ -in ch th ic k. C ool c o m ple te ly b efo re
bre akin g in to s ha rd s a nd e atin g .
M ake s 1 p ound

N utty C hoco la te -C overe d T offe e
M rs . W easle y's p ro w ess in th e k itc he n is im pre ssiv e . M ost
h o m e co oks, eve n good one s, le ave to ffe e to th e
p ro fe ssio na ls . Y e t M rs . W easle y s e nd s E aste r e ggs fille d

w ith h o m em ade to ffe e to H arry , R on, a nd H erm io ne . To
H erm io ne 's dis m ay, M rs . W easle y se nd s he r a m uch
s m alle r e gg; s he 's “b een re adin g R ita S ke ete r” (s e e
Harry
P otte r a nd th e G oble t o f F ir e
, C ha pte r 2 8).
A B ritis h-A m eric a n d ic tio na ry is u se fu l if y o u n e ed to k no w ,
fo r in sta nce , th a t “ n a ppy” d oesn't m ean “ n a pkin ” o r “ a s ho rt
n a p,” b ut “d ia per.” L ess u se fu l is th e fa ct th a t “to ffe e” is
B ritis h fo r “ ta ffy ” b eca use in A m eric a , th e se tw o c o nfe ctio ns
a re v e ry d iffe re nt. T o ffe e is m ade w ith lo ts o f b utte r a nd c a n
b e e ith e r h a rd o r s o ft, w hile ta ffy is v e ry c he w y a nd is li k e ly
to p ull y o ur te eth o ut. T o ffe e is v e ry e asy to m ess u p . Y o u
n e ed to w atc h th e te m pera tu re c a re fu lly a nd s tir c o nsta ntly
to p re ve nt s co rc hin g . D o n o t d esp air if y o u ru in y o ur fir s t
fe w b atc he s; it's w orth it to le arn h o w to m ake th is d eli c io us
c a nd y.
*S oy le cith in is a n e m uls ifie r; th at is , it k e eps th e fa t in th e
c a ndy fr o m s e para tin g. Y ou c a n fin d a b ottle o f liq uid s o y
le cith in a t a h ealth fo od s to re . Y ou c a n a ls o m ake th e
to ffe e w ith out it if y o u c a n't fin d it.
1 c u p g ra nula te d s u gar
½ c u p g old en s yru p o r c o rn s yru p
1 ½ s tic ks ( 1 2 ta ble sp oons) b utte r
½ c u p h eavy c re am

¼ te asp oon c re am o f ta rta r
¾ te asp oon s a lt
1 te asp oon s o y le cith in * ( o ptio nal)
1 te asp oon p ure v a nilla e xtr a ct
1 p ound b itte rs w eet c h oco la te , c h opped
2 c u ps c h opped to aste d p eca ns
1 .
Gre ase a r im med b akin g s he et a nd li n e it w ith
parc hm ent p aper, a llo w in g th e p arc hm ent p aper to
cli m b u p tw o o pposite e nd s. T his w ill m ake it e asy to
re m ove th e to ffe e fr o m th e p an a fte r it c o ols . P la ce
th e s ug ar, g old en s yru p o r c o rn s yru p , b utte r, h e avy
cre am , c re am o f ta rta r, s a lt , a nd s o y le cith in in a
mediu m s a uce pan a nd c o ok o ve r m ediu m -h ig h h e at,
stir rin g c o nsta ntly , u ntil c o m bin e d. R educe th e h e at to
mediu m -lo w . W ash d ow n th e s id es o f th e p an w ith a
pastr y b ru sh d ip ped in h o t w ate r to g et r id o f s ug ar
cry s ta ls . J ust a fe w c ry s ta ls o n th e s id es c a n c a use
th e to ffe e to r e cry s ta lli z e .
2 .
Cli p a c a nd y th e rm om ete r to th e s a uce pan. C ontin ue
co okin g , s tir rin g c o nsta ntly , u ntil th e te m pera tu re
re ache s 3 00°F .
3 .
Rem ove th e p an fr o m th e h e at a nd q uic kly s tir in th e

va nilla . Q uic kly p our th e m ix tu re in to th e p re pare d p an
and s p re ad e ve nly to th e e dges w ith a w ooden
sp oon. Y ou n e ed to m ove fa st b eca use th e c a nd y
ha rd ens q uic kly . C ool c o m ple te ly in th e p an.
4 .
Melt th e c ho co la te in a m ic ro w ave . S pre ad h a lf th e
cho co la te o ve r th e to ffe e, th e n s p rin kle h a lf th e
peca ns e ve nly o ve r th e c ho co la te , p attin g it d ow n w ith
yo ur h a nd s to m ake s ure it s tic ks. R efr ig era te fo r 1 0
min ute s to a llo w th e c ho co la te to s e t.
5 .
Whe n th e c ho co la te is h a rd , tu g a c o rn e r o f th e
parc hm ent p aper to lo ose n th e to ffe e, th e n c a re fu lly
fli p it o ve r a nd p eel o ff th e p arc hm ent p aper. S pre ad
th e r e m ain in g c ho co la te o ve r th e to ffe e a nd s p rin kle
th e r e m ain in g p eca ns o ve r th e c ho co la te , p attin g
th e m d ow n w ith y o ur h a nd s. W he n th e c ho co la te is
se t, b re ak th e to ffe e in to ir re gula r p ie ce s.
M ake s a bout 2 p ounds

O vers iz e d B lu eb erry M uffin s w it h
C ru nch y T ops
H arry is to o n e rv o us to e at o n th e m orn in g o f h is fa te fu l
h e arin g , but M rs . W easle y offe rs him m uffin s am ong
s e ve ra l fo od c ho ic e s fo r b re akfa st in G rim mauld P la ce . In
th e e nd , it d oesn't m atte r w ha t H arry c ho ose s b eca use h e

c a n b are ly g et it d ow n (s e e
Harry P otte r a nd th e O rd er o f
th e P hoenix
, C ha pte r 7 ).
W he n c he m ic a l le ave ne rs w ere d is co ve re d in A m eric a a t
th e tu rn o f th e n in e te enth c e ntu ry , m uffin s fo llo w ed ju st a s
s ure ly , w ith b lu e berry b ein g o ne o f th e m ost p opula r. T he
A m eric a ns d id n't k e ep th e d is co ve ry to th e m se lv e s, a nd s o
A m eric a n m uffin s a re e njo ye d fo r b re akfa st in E ng la nd a s
w ell.
2 c u ps a ll- p urp ose flo ur
2 te asp oons b akin g s o da
¼ te asp oon s a lt
2 la rg e e ggs, a t r o om te m pera tu re
1 c u p g ra nula te d s u gar
1 s tic k ( 8 ta ble sp oons) b utte r, m elte d
G ra te d z e st o f 1 le m on
1 te asp oon p ure v a nilla e xtr a ct
1 c u p s o ur c re am , a t r o om te m pera tu re
1 p in t b lu eberrie s, w ash ed a nd w ell d ra in ed
T urb in ado s u gar fo r s p rin klin g ( In tr o ductio n)

T urb in ado s u gar fo r s p rin klin g ( In tr o ductio n)
1 .
Pre he at th e o ve n to 3 50°F . G re ase a nd flo ur a 1 2-
cup m uffin p an. In a m ix in g b ow l, w his k to geth e r th e
flo ur, b akin g s o da, a nd s a lt . S et a sid e.
2 .
In a la rg e m ix in g b ow l, w his k th e e ggs u ntil s m ooth .
Whis k in th e s ug ar a nd c o ntin ue w his kin g u ntil li g ht
and flu ffy . D riz zle in th e m elt e d b utte r w hile w his kin g
vig oro usly . W his k in th e le m on z e st a nd v a nilla . F old
in th e flo ur m ix tu re a nd s o ur c re am a lt e rn a te ly ,
begin nin g a nd e nd in g w ith th e flo ur. T he b atte r w ill b e
ve ry s tiff. F old in th e b lu e berrie s.
3 .
Div id e th e b atte r a m ong th e m uffin c up s ( th e b atte r
sho uld r e ach th e r im o f e ach c up ). S prin kle th e to ps
gene ro usly w ith tu rb in a do s ug ar. B ake th e m uffin s fo r
25 m in ute s, r o ta tin g th e p an h a lf w ay th ro ug h th e
bakin g tim e, u ntil th e to ps a re g old en b ro w n.
M ake s 1 2 m uffin s

T o m ake apple -c in nam on m uffin s, add 2 te asp oons
g ro und c in nam on to th e flo ur in S te p 1 . O m it th e v a nilla
a nd le m on ze st in S te p 2 , a nd su bstitu te 1 cu p d ic e d
a pple s fo r th e b lu eberrie s. B ake a s d ir e cte d.
M in ce P ie s

M in ce p ie s a re v e ry C hris tm assy, a nd s ure e no ug h, M rs .
W easle y s e nd s H arry s o m e fo r C hris tm as a lo ng w ith o th e r
g oodie s (s e e
Harry P otte r a nd th e P ris o ner o f A zk a ban
,
C ha pte r 1 1).
If yo u e at a m in ce p ie e ve ry d ay o f th e tw elv e d ays o f
C hris tm as, p re fe ra bly in a d iffe re nt h o use e ach tim e, y o u
w ill ha ve a ha ppy ye ar, acco rd in g to an old Yo rk shir e
s up ers titio n. M in ce m eat use d to co nta in m in ce d beef
(h e nce th e na m e) m ix e d w ith apple s, drie d fr u it, sue t,
s ug ar, sp ic e s, and bra nd y. A bout 200 ye ars ago beef
g ra dua lly b egan to b e le ft o ut, th a nk g oodne ss. T his r e cip e
c a lls fo r b utte r ra th e r th a n s ue t, a s th e la tte r is n o t re adily
a va ila ble to th e A m eric a n c o nsum er.
P ie C ru st
2 ½ c u ps a ll- p urp ose flo ur
2 ta ble sp oons g ra nula te d s u gar
½ te asp oon s a lt
1 s tic k ( 8 ta ble sp oons) c o ld b utte r, c u t in to p ie ce s
½ c u p (8 ta ble sp oons) v e geta ble s h orte nin g, c h ille d a nd
c u t in to p ie ce s
½ to ¾ c u p c o ld w ate r

M in ce m eat F illin g
½ c u p d ark r a is in s
½ c u p g old en r a is in s
½ c u p d rie d c u rra nts o r d rie d s w eete ned c ra nberrie s
J u ic e a nd g ra te d z e st o f 1 le m on
J u ic e a nd g ra te d z e st o f 1 o ra nge
1 c u p a pple c id er
2 ta rt a pple s, s u ch a s G ra nny S m ith , p eele d, c o re d, a nd
c h opped
2 s w eet a pple s, s u ch a s B ra eburn o r G ala , p eele d, c o re d,
a nd c h opped
1 c u p p acke d d ark b ro wn s u gar
¼ te asp oon s a lt
1 te asp oon g ro und c in nam on
¼ te asp oon g ro und n utm eg
1 /8 te asp oon g ro und a lls p ic e
1 /8 te asp oon g ro und c lo ve s

½ s tic k ( 4 ta ble sp oons) b utte r
1 e gg b eate n w ith 1 ta ble sp oon w ate r, fo r b ru sh in g th e
to ps
1 ta ble sp oon g ro und c in nam on m ix e d w ith 3 ta ble sp oons
s u gar, fo r s p rin klin g
1 .
Pla ce th e flo ur, s ug ar, a nd s a lt in th e b ow l o f a fo od
pro ce sso r a nd p uls e to c o m bin e . S ca tte r th e p ie ce s
of b utte r a nd s ho rte nin g o ve r th e flo ur m ix tu re . P uls e
until th e m ix tu re r e se m ble s c o ars e y e llo w m eal
with o ut a ny w hite p ow dery b its r e m ain in g , a bout 1 5
puls e s. T ra nsfe r th e m ix tu re to a la rg e m ix in g b ow l.
Sprin kle ½ c up w ate r o ve r th e m ix tu re a nd to ss w ith a
ru b ber s p atu la u ntil th e d oug h s tic ks to geth e r. A dd
more w ate r 1 ta ble sp oon a t a tim e if th e d oug h is d ry
(b ette r to o w et th a n to o d ry ). D iv id e th e d oug h in h a lf ,
fo rm in to d is ks, w ra p in p la stic w ra p, a nd c hill a t le ast
1 h o ur o r u p to 3 d ays .
2 .
To m ake th e filli n g , c o m bin e a ll th e filli n g in g re die nts
exc e pt th e b utte r in a la rg e s a uce pan. C ook o ve r
mediu m -h ig h h e at, s tir rin g , u ntil th e m ix tu re b oils .
Reduce h e at to lo w a nd s im mer fo r 1 ½ h o urs . B rin g
th e m ix tu re b ack to a b oil a nd c o ok, s tir rin g
co nsta ntly , u ntil th e li q uid h a s e va pora te d a nd th e
mix tu re is v e ry th ic k, a bout 1 0 m in ute s. R em ove th e

pan fr o m th e h e at a nd s tir in th e b utte r. C ool to r o om
te m pera tu re a nd th e n c hill u ntil c o ld .
3 .
Pre he at th e o ve n to 3 50°F . R em ove o ne o f th e d is ks
of d oug h fr o m th e r e fr ig era to r a nd r o ll it o ut o n a
flo ure d s urfa ce 1 /8 -in ch th ic k. U se a 4 ½ -in ch r o und
co okie c utte r to c ut o ut te n c ir c le s o f d oug h. D o n o t
re ro ll th e d oug h; if y o u h a ve fe w er th a n te n c ir c le s,
th a t's o ka y ( re ro lli n g th e d oug h w ill to ug he n it) . F it th e
cir c le s o f d oug h in to a 1 2-c up m uffin p an.
4 .
Fill e ach p ie w ith a h e apin g ta ble sp oon o f th e
min ce m eat filli n g ( y o u w ill h a ve a lo t o f le fto ve r filli n g ;
se e n o te fo r o th e r u se s). O n a flo ure d s urfa ce , r o ll o ut
th e s e co nd d is k 1 /8 -in ch th ic k. U se a 3 ½ -in ch r o und
co okie c utte r to c ut o ut a no th e r te n c ir c le s o f d oug h.
Mois te n th e e dges o f th e p ie s a nd a tta ch th e c ir c le s
of d oug h to th e e dges b y c rim pin g w ith a fo rk ( o r y o ur
fin g ers ).
5 .
Bru sh th e to ps o f th e p ie s w ith th e b eate n e gg a nd
sp rin kle w ith th e c in na m on s ug ar. C ut s li ts fo r v e nts .
Fill th e r e m ain in g e m pty c up s h a lf w ay w ith w ate r.
Bake fo r 3 0 to 4 0 m in ute s u ntil d ark g old en b ro w n.
Cool th e p ie s c o m ple te ly in th e p an. T o r e m ove th e m
fr o m th e p an, s li d e a k nife a ro und th e e dges a nd li ft
th e m o ut.
M ake s a bout 1 0 p ie s

T here are se ve ra l delic io us ways to use th e le fto ve r
m in ce m eat fillin g. T o m ake m in ce m eat c o bble r, p ut th e
re st o f th e fillin g in to a g re ase d 8 -in ch s q uare p an a nd
a rra nge th e s cra ps o f d ough o n to p. B ru sh w ith th e r e st o f
th e b eate n e gg, s p rin kle w ith c in nam on s u gar, a nd b ake
a lo ng w ith th e p ie s fo r a m in ce m eat c o bble r. Y ou a ls o c a n
fo ld a c u p o f th e fillin g in to a q uart o f s o fte ned v a nilla ic e
c re am and re fr e eze until fir m (s e e Chapte r 8 fo r
M in ce m eat Ic e C re am ). A dults c a n s tir in ¼ c u p b ra ndy
w ith th e b utte r in s te p 2 to m ake a m ore a uth entic m in ce -
m eat.
T he fillin g w ill th en k e ep w ell in th e r e fr ig era to r fo r s e ve ra l
m onth s.
R hubarb C ru m ble w it h C usta rd S au ce
H arry 's fir s t d in ne r a t th e h e adqua rte rs o f th e O rd er o f th e
P ho enix is a s p ecta cula r m eal fo llo w ed b y a s p ecta cula r
d esse rt c o oke d b y H arry 's fa vo rite c o ok. T he c a m ara derie
th a t g ood fo od in sp ir e s d is a ppears in a fla sh r ig ht a fte r th e
rh ub arb c ru m ble a nd c usta rd w he n S ir iu s in vite s H arry to
a sk w ha te ve r h e w ants a bout th e O rd er o f th e P ho enix ( s e e
H arry P otte r a nd th e O rd er o f th e P hoenix
, C ha pte r 5 ).
In th e 1 500s, y o u m ig ht h a ve b een o ffe re d s te w ed rh ub arb
w he n it w as tim e to ta ke y o ur m edic in e . B ut th a t d id n't w ork
— it d id n't g et rid o f b ub onic p la gue . T hre e c e ntu rie s la te r,

rh ub arb fin a lly fo und its w ay in to p ie s. It d id ta ke k in d o f a
lo ng tim e, b ut it's a g ood th in g th e y fig ure d it o ut. If y o u tr y
th is re cip e, yo u will und ers ta nd why Harry ha d th re e
h e lp in g s.
R hubarb F illin g
1 p ound fr o ze n r h ubarb
½ c u p g ra nula te d s u gar
1 te asp oon g ra te d le m on z e st
1 te asp oon b akin g s o da
C ru m ble T oppin g
1 c u p a ll- p urp ose flo ur
1 c u p fir m ly p acke d d ark b ro wn s u gar
½ c u p p eca ns, c h opped
½ te asp oon c in nam on
½ s tic k ( 4 ta ble sp oons) c o ld b utte r, c u t in to c h unks
C usta rd S auce
¼ c u p g ra nula te d s u gar P in ch s a lt

1 ta ble sp oon c o rn sta rc h
1 c u p w hole m ilk a nd ½ c u p h eavy c re am o r 1 ½ c u ps m ilk
3 la rg e e gg y o lk s
1 ½ te asp oons p ure v a nilla e xtr a ct
1 .
Pre he at th e o ve n to 3 50°F . T oss th e r h ub arb , s ug ar,
le m on z e st, a nd b akin g s o da in a 9 -in ch p ie p an.
Bake fo r 1 0 m in ute s.
2 .
While th e r h ub arb is b akin g , m ake th e C ru m ble
Toppin g . C om bin e th e flo ur, b ro w n s ug ar, p eca ns,
and c in na m on in a m ix in g b ow l. A dd th e b utte r a nd
ru b it in w ith y o ur fin g ertip s u ntil th e m ix tu re
re se m ble s w et s a nd .
3 .
Rem ove th e r h ub arb fr o m th e o ve n, to ss th e r h ub arb
mix tu re o ne m ore tim e, a nd p our th e to ppin g in to th e
ce nte r, s p re adin g it to th e e dges w ith y o ur fin g ers .
Retu rn th e p an to th e o ve n a nd b ake fo r 5 0 m in ute s,
or u ntil th e r h ub arb b ub ble s o ve r th e e dges.
4 .
For th e c usta rd , c o m bin e th e s ug ar, s a lt , a nd
co rn sta rc h in a s m all h e avy-b otto m ed s a uce pan. S tir
in th e m ilk a nd c re am a nd c o ntin ue s tir rin g u ntil th e
co rn sta rc h d is so lv e s. C ook o ve r m ediu m -h ig h h e at,
stir rin g c o nsta ntly , u ntil th e m ix tu re is h o t b ut n o t
bub bli n g . R educe th e h e at to lo w a nd te m per th e e gg

bub bli n g . R educe th e h e at to lo w a nd te m per th e e gg
yo lk s b y s lo w ly p ourin g ½ c up o f th e h o t m ix tu re in to
th e y o lk s w hile w his kin g th e y o lk s c o nsta ntly . P our th e
egg y o lk m ix tu re in to th e s a uce pan w hile s tir rin g
gently . T urn u p th e h e at to m ediu m a nd c o ntin ue to
co ok, s tir rin g c o nsta ntly , u ntil th e m ix tu re is th ic k a nd
bub bli n g . R em ove th e s a uce pan fr o m th e h e at a nd
pour th e c usta rd th ro ug h a s ie ve . A dd th e v a nilla a nd
stir to c o m bin e . S erv e th e r h ub arb c usta rd w arm w ith
th e h o t c usta rd .
S erv e s 8

T he a dditio n o f b akin g s o da h elp s to n eutr a liz e s o m e o f
th e a cid in th e rh ubarb , m akin g it s lig htly m ore m ello w
a nd p ala ta ble . If y o u p re fe r a n e xtr e m ely ta rt d esse rt, o m it
th e b akin g s o da.
C re am y O nio n S oup
B efo re th e sta rt o f th e scho ol te rm , D um ble dore b rin g s
H arry to th e B urro w in th e m id dle o f th e n ig ht, w he re M rs .
W easle y s e rv e s th e h ung ry b oy a b ow l o f h o t o nio n s o up
(s e e
Harry P otte r a nd th e H alf- B lo od P rin ce
, C ha pte r 5 ).
T his th ic k a nd c re am y s o up , w arm a nd c o m fo rtin g , is th e
p erfe ct d is h to s e rv e th e w eary tr a ve le r w ho b urs ts in o n y o u
a t o ne in th e m orn in g . S erv e w ith th ic k w edges o f Ir is h
S oda B re ad ( C ha pte r 5 ).

T he R om ans bro ug ht onio ns to B rita in — alt h o ug h th e
R om ans d id n't m entio n th e m m uch in th e ir o w n c o okb ooks.
T he o ne R om an c o okb ook w e h a ve to day, c a lle d
Apic iu s
,
b are ly m entio ns o nio ns b eca use th e R om ans d id n't li k e th a t
th e y m ake yo ur b re ath s m elly . B ut to day w e h a ve b re ath
m in ts , s o b rin g o n th e o nio ns!
¼ s tic k ( 2 ta ble sp oons) b utte r
2 la rg e o nio ns, c u t le ngth wis e a nd th en s lic e d 1 /8 -in ch
th ic k
4 c u ps c h ic ke n b ro th o r 4 c u ps w ate r a nd 4 te asp oons
c h ic ke n-fla vo re d s o up a nd s e aso nin g m ix
F re sh ly g ro und b la ck p epper S alt
2 c u ps w hole m ilk , d iv id ed
1 /3 c u p flo ur
1 .
Heat th e b utte r in a 4 -q ua rt p ot. A dd th e o nio ns to th e
pot, a nd c o ok o ve r lo w h e at u ntil th e o nio ns a re
gold en, a bout 3 0 m in ute s.
2 .
Add th e c hic ke n b ro th o r th e w ate r a nd s o up m ix , a nd
sa lt a nd p epper to ta ste . B rin g to a b oil, th e n r e duce
th e h e at a nd le t it s im mer u ntil th e o nio ns a re v e ry
so ft, a bout 3 0 m in ute s.

3 .
Com bin e 1 /3 c up o f th e m ilk w ith th e flo ur in a b ow l
and m ix w ell, b eatin g o ut th e lu m ps w ith a w his k. A dd
th is m ix tu re s lo w ly to th e s o up w hile s tir rin g
co nsta ntly . C ook, s tir rin g fr e que ntly , u ntil th e m ix tu re
th ic ke ns. A dd th e r e st o f th e m ilk a nd ju st h e at
th ro ug h; d o n o t b oil.
S erv e s 6

M olly 's M eatb alls w it h O nio n S au ce
A t th e M in is tr y o f M agic o n th e m orn in g o f H arry 's h e arin g ,
M r. W easle y bum ps in to Kin g sle y Sha ckle bolt . The y
p re te nd n o t to k no w e ach o th e r, b ut M r. W easle y m ana ges
to w his p er to h im th a t M rs . W easle y is s e rv in g m eatb alls fo r
d in ne r s ho uld h e w is h to s to p b y ( s e e
Harry P otte r a nd th e
O rd er o f th e P hoenix
, C ha pte r 7 ).
T he re 's n o t m uch to s a y a bout m eatb alls . It d oesn't ta ke a n
a w fu l lo t o f im agin a tio n to m in ce m eat, m ix it w ith o th e r
s tu ff, s ha pe it, a nd c o ok it. In o ld en tim es, fo rc e m eat, w hic h
is a n o ld -fa shio ne d w ord fo r th e m ix tu re o f g ro und m eat
m ix e d w ith b re ad c ru m bs a nd s e aso nin g s, w as u se d a s a
s tu ffin g o r b y its e lf . Y o u m ig ht s till fin d re cip es in B ritis h
c o okb ooks th a t c a ll it fo rc e m eat b alls . T his re cip e m ake s
a n in te re stin g c ha ng e fr o m It a li a n m eatb alls a nd s p aghe tti.
M eatb alls

1 p ound e xtr a -le an g ro und b eef
½ c u p fr e sh o r d ry b re ad c ru m bs
1 la rg e e gg
1 o nio n, fin ely c h opped
2 ta ble sp oons c h opped fr e sh p ars le y
½ te asp oon s a lt
¼ te asp oon fr e sh ly g ro und b la ck p epper
1 /8 te asp oon g ro und n utm eg
2 ta ble sp oons o il
O nio n S auce
2 ta ble sp oons v e geta ble o il
1 o nio n, c h opped
1 ta ble sp oon a ll- p urp ose flo ur
1 1 4-o unce c a n c h ic ke n b ro th
1 .
For th e m eatb alls , c o m bin e th e b eef, b re ad c ru m bs,
egg, o nio n, p ars le y, s a lt , b la ck p epper, a nd n utm eg in
a la rg e b ow l a nd m ix th o ro ug hly .

2 .
Heat th e o il in a s kille t. F orm th e m eat m ix tu re in to
1½ -in ch b alls , a nd w ork in g in b atc he s, fr y th e b alls o n
each s id e u ntil w ell b ro w ne d, a bout 4 m in ute s p er
sid e. T ra nsfe r th e m eatb alls to a d in ne r p la te .
3 .
For th e O nio n S auce , a dd 2 ta ble sp oons o il to th e
skille t a nd h e at. A dd th e c ho pped o nio n a nd c o ok
ove r m ediu m h e at, s tir rin g o cca sio na lly , u ntil g old en
bro w n. A dd th e flo ur, a nd s tir to c o m bin e . P our in th e
chic ke n b ro th a nd c o ok, s tir rin g c o nsta ntly , u ntil
th ic ke ne d a nd b ub bli n g . R etu rn th e m eatb alls to th e
skille t a nd s im mer fo r 1 5 m in ute s. S erv e o ve r r ic e ,
mashe d p ota to es, o r w id e e gg n o odle s.
S erv e s 6

B ru ssels S pro uts w it h C hestn uts
W hile th e y p re pare p ile s o f s p ro uts to b e u se d in a d is h b y
M rs . W easle y, H arry a nd R on h a ve a b re ath le ss d is cussio n
a bout P ro fe sso r S na pe a nd h is s in is te r o ffe r to h e lp D ra co
M alf o y. T o R on's g ru m py a nno ya nce , h e a nd H arry h a ve to
p ain sta kin g ly pre pare each sp ro ut w ith o ut usin g m agic
(s e e
Harry P otte r a nd th e H alf- B lo od P rin ce
, C ha pte r 1 6).
T he R om ans — n o s urp ris e th e re — b ro ug ht th e c he stn ut
tr e e to B rita in . O ve r th e ye ars and in m any co untr ie s,
c he stn uts w ere g ro und u p a nd m ix e d w ith flo ur, b ut th e se

d ays w e eat th e m ro aste d. The y'r e als o popula r w ith
B ru sse ls s p ro uts a t C hris tm as tim e.
1 p ound fr o ze n B ru sse ls s p ro uts
1 c u p w ate r
½ te asp oon s a lt
¼ s tic k ( 2 ta ble sp oons) b utte r
1 c u p c h opped c a nned c h estn uts
2 ta ble sp oons d ark o r lig ht b ro wn s u gar
P in ch o f n utm eg
1 .
Brin g th e s p ro uts , w ate r, a nd s a lt to a b oil in a
mediu m s a uce pan. R educe to a s im mer a nd c o ok
about 7 m in ute s, u ntil s p ro uts a re te nd er. D ra in th e
sp ro uts a nd c ut in to q ua rte rs .
2 .
Heat th e b utte r in a s kille t u ntil fo am in g . A dd th e
sp ro uts , c he stn uts , b ro w n s ug ar, a nd n utm eg. C ook,
stir rin g c o nsta ntly , ju st u ntil h e ate d th ro ug h. S erv e
im media te ly .
S erv e s 4 to 6

D ouble S tr a w berry Ic e C re am
D o y o u s o m etim es w is h y o u h a d a c o ok li k e M rs . W easle y
in y o ur h o m e? Im agin e fin is hin g o ff a w eeknig ht s up per w ith
h o m em ade str a w berry ic e cre am . Harry enjo ye d th is
s um ptu o us d esse rt, th e fin is h to a sum ptu o us m eal, th e
n ig ht b efo re g oin g to s e e th e fa te fu l in te rn a tio na l Q uid ditc h
m atc h (s e e
Harry P otte r a nd th e G oble t o f F ir e
, C ha pte r
5 ).
“D oub tle ss, G od co uld ha ve m ade a bette r berry , but
d oub tle ss, G od ne ve r did ,” sa id D r. W illi a m B utle r, a
s ix te enth -c e ntu ry auth o r. In th o se days , people ate
s tr a w berrie s w ith c re am , s till a fa vo rite w ay to e at th e m —
a nd w ha t b ette r w ay to im pro ve u p on it th a n to ta ke th e se
tw o s im ple in g re die nts a nd c hurn th e m in to ic e c re am ?
1 p ound s tr a wberrie s, c h opped
¼ c u p g ra nula te d s u gar
1 c u p s tr a wberry je lly ( n ot ja m o r p re se rv e s)
1 ½ c u ps m ilk
1 ½ c u ps h eavy c re am
3 e gg y o lk s

1 .
Mix th e s tr a w berrie s a nd s ug ar to geth e r a nd le t s it fo r
1 h o ur to a llo w th e ju ic e s to b e e xtr a cte d. D ra in w ell
and r e se rv e th e ju ic e . S et a sid e.
2 .
Com bin e th e s tr a w berry je lly , m ilk , a nd h e avy c re am
in a m ediu m s a uce pan a nd c o ok o ve r h ig h h e at,
whis kin g c o nsta ntly , u ntil th e je lly h a s m elt e d a nd th e
mix tu re is s m ooth — d o n o t b oil. T em per th e e gg
yo lk s b y w his kin g in 1 c up o f th e h o t m ix tu re ; th e n
re tu rn th e y o lk m ix tu re to th e s a uce pan w hile w his kin g
co nsta ntly . C ook u ntil th e m ix tu re th ic ke ns s li g htly ;
again , d o n o t b oil. P our th e m ix tu re th ro ug h a s ie ve .
3 .
Stir in th e r e se rv e d ju ic e . L ay a p ie ce o f p la stic w ra p
dir e ctly o n th e s urfa ce to p re ve nt a s kin fr o m fo rm in g
and c o ol to r o om te m pera tu re . In s e para te
co nta in e rs , c hill th e c usta rd m ix tu re a nd c ho pped
str a w berrie s u ntil c o m ple te ly c o ld , a bout 6 h o urs fo r
th e c usta rd .
4 .
Fre eze th e c usta rd m ix tu re a cco rd in g to th e
manufa ctu re r's in str u ctio ns fo r y o ur ic e c re am m ake r.
Add th e s tr a w berrie s 2 m in ute s b efo re th e c hurn in g is
ove r. T ra nsfe r to a n a ir tig ht c o nta in e r a nd fr e eze u ntil
fir m .
M ake s a bout 6 c u ps

A pple T art

N o m atte r h o w a nno ye d h e is , n o th in g in te rfe re s w ith R on's
a ppetite . W hile e atin g h is a pple ta rt, h e fu m es a t h is m oth e r
fo r m akin g h im c le an u p h is r o om . N ot b ad, R on ( s e e
Harry
P otte r a nd th e H alf- B lo od P rin ce
, C ha pte r 6 ).
A n E ng li s h c o okb ook fr o m th e 1 300s c a lle d
The F orm e o f
C ury e
— y e s, th e y r e ally d id h a ve c o okb ooks in th o se d ays
— m entio ns ta rts . A ta rt is fla tte r th a n a p ie a nd h a s n o to p
c ru st. A nd th a t's p re tty m uch a ll yo u n e ed to k no w a bout
ta rts .
T art D ough
1 ¼ c u ps a ll- p urp ose flo ur
½ c u p g ra nula te d s u gar
¼ te asp oon s a lt
1 s tic k ( 8 ta ble sp oons) c o ld b utte r, c u t in to s m all p ie ce s
1 la rg e e gg y o lk
3 ta ble sp oons h eavy c re am
1 te asp oon p ure v a nilla e xtr a ct
F illin g

5 ta ble sp oons b utte r, d iv id ed
4 s w eet a pple s, s u ch a s F uji o r B ra eburn , p eele d, c o re d,
a nd s lic e d
½ c u p g ra nula te d s u gar, d iv id ed, p lu s m ore fo r s p rin klin g
½ te asp oon c in nam on
4 ta rt a pple s, s u ch a s G ra nny S m ith , p eele d, c o re d, a nd
s lic e d
1 .
For th e c ru st, p la ce th e flo ur, s ug ar, a nd s a lt in th e
bow l o f a fo od p ro ce sso r a nd p uls e to c o m bin e .
Sca tte r th e b utte r p ie ce s o ve r th e flo ur a nd p uls e u ntil
th e m ix tu re r e se m ble s c o ars e y e llo w m eal, a bout 1 5
puls e s. T ra nsfe r th e m ix tu re to a la rg e m ix in g b ow l. In
a s m all b ow l w his k to geth e r th e y o lk , c re am , a nd
va nilla . P our it o ve r th e flo ur-b utte r m ix tu re a nd fo ld it
to geth e r u sin g a r u b ber s p atu la u ntil th e d oug h
clu m ps to geth e r. G ath e r th e d oug h to geth e r a nd
sha pe in to a d is k. W ra p it in p la stic w ra p a nd c hill a t
le ast 2 h o urs o r u p to 3 d ays .
2 .
Pre he at th e o ve n to 4 00°F . R em ove th e d oug h fr o m
th e r e fr ig era to r ( if it is to o s tiff fo r r o lli n g o ut, le t it r e st
on th e c o unte r fo r 1 0 m in ute s) a nd r o ll it o ut o n a
flo ure d s urfa ce to a 1 2-in ch c ir c le . F old it in to
qua rte rs , b ru shin g o ff e xc e ss flo ur w ith a p astr y b ru sh

afte r e ach fo ld , a nd th e n u nfo ld it in to a 9 -in ch ta rt p an
with a r e m ova ble b otto m . E ase th e s id es g ently in to
th e p an a nd p re ss th e d oug h g ently a gain st th e s id es.
Use th e r o lli n g p in to r o ll th e o ve rh a ng o ff th e p an.
Pric k th e b otto m g ene ro usly w ith a fo rk .
3 .
Lin e th e p an w ith a lu m in um fo il a nd fill w ith w eig hts o r
beans. B ake u ntil th e d oug h is d ry b ut s till p ale , a bout
20 m in ute s. R em ove th e s he ll fr o m th e o ve n a nd
re m ove th e fo il a nd w eig hts .
4 .
For th e filli n g , m elt 2 ta ble sp oons o f th e b utte r in a
la rg e s kille t. W he n it fo am s, a dd th e s w eet a pple s, ¼
cup o f th e s ug ar, a nd th e c in na m on. C ook o ve r
mediu m -h ig h h e at, s tir rin g fr e que ntly , u ntil th e a pple s
so fte n. C ontin ue c o okin g , m ashin g w ith th e b otto m o f
yo ur la rg est- s iz e h e atp ro of m easurin g c up , u ntil th e
apple s a re m ostly m ashe d. C ook, s tir rin g c o nsta ntly ,
until th e a pple s a re g old en b ro w n a nd a ll th e li q uid is
co oke d o ut. T he to ta l c o okin g tim e s ho uld b e a bout
20 m in ute s. T ra nsfe r th e a pple s to a p la te a nd c o ol to
ro om te m pera tu re .
5 .
Wip e o ut th e s kille t w ith p aper to w els a nd h e at 2
ta ble sp oons o f th e r e m ain in g b utte r. W he n it fo am s,
add th e G ra nny S m ith a pple s a nd th e r e m ain in g ¼
cup s ug ar. C ook o ve r m ediu m -h ig h h e at, s tir rin g
fr e que ntly , u ntil th e a pple s b egin to s o fte n. T ra nsfe r to
a p la te a nd c o ol to r o om te m pera tu re .

6 .
Pre he at th e o ve n to 3 75°F . S pre ad th e s w eet a pple
mix tu re e ve nly o ve r th e b otto m o f th e p re pare d ta rt
she ll. A rra ng e th e ta rt a pple s li c e s in c o nce ntr ic
cir c le s o ve r th e to p o f th e a pple m ix tu re . M elt th e
re m ain in g ta ble sp oon b utte r a nd b ru sh it o ve r th e
apple s li c e s. S prin kle g ene ro usly w ith s ug ar a nd
bake u ntil th e e dges o f th e a pple s tu rn d ark b ro w n,
about 2 5 m in ute s. S erv e w arm o r a t r o om
te m pera tu re w ith a s co op o f v a nilla ic e c re am .
S erv e s 8

H erb y R oast C hic ken w it h O nio n-G arlic
M ash ed P ota to es
H arry 's a ppetite re tu rn s a fte r th e w iz a rd co urt d ro ps th e
c ha rg es a gain st h im , a nd h e is g la d to s it d ow n to a M rs .
W easle y d in ne r o f r o ast c hic ke n a nd m ashe d p ota to es. B ut
th e n again , it's ha rd fo r him to eat as th e th o ug ht of
D um ble dore c a use s h is s ca r to b urn ( s e e
Harry P otte r a nd
th e O rd er o f th e P hoenix
, C ha pte r 9 ).
H erb s a re v e ry im porta nt to s tu d ents a t H ogw arts S cho ol o f
W itc hcra ft a nd W iz a rd ry , a nd in d eed to w itc he s in m any
ta le s. W ic ca ns a nd o th e r p agans ( o fte n c a lle d w itc he s) u se
th e m in r itu a ls , a nd n a tu ro path s u se h e rb s in r e m edie s. T he
re st o f u s u se th e m to fla vo r d is he s, s uch a s th e fo llo w in g
v e ry d eli c io us c hic ke n.

H erb y C hic ke n
1 m ediu m o nio n, s lic e d
6 c lo ve s g arlic , p eele d
1 3 -p ound c h ic ke n
2 ta ble sp oons s o fte ned b utte r o r m arg arin e
¼ te asp oon g ro und th ym e
¼ te asp oon g ro und s a ge
1 ta ble sp oon c h opped fr e sh p ars le y
S alt a nd fr e sh ly g ro und b la ck p epper
½ c u p w ate r
M ash ed P ota to es
2 ½ p ounds (a bout 6 ) Y uko n G old p ota to es, p eele d a nd
q uarte re d
2 ta ble sp oons v e geta ble o il
1 m ediu m o nio n, c h opped
2 c lo ve s g arlic , m in ce d

½ c u p v e geta ble o il
1 c u p c h ic ke n b ro th
S alt a nd fr e sh ly g ro und b la ck p epper to ta ste
1 .
Pre he at th e o ve n to 3 75°F a nd la y th e o nio n s li c e s
and g arli c c lo ve s in a b akin g d is h. R in se th e c hic ke n
and p at it d ry .
2 .
Mix th e b utte r o r m arg arin e w ith th e th ym e, s a ge, a nd
pars le y a nd s p re ad it u nd er th e s kin o f th e b re asts
and th ig hs; y o u w ill n e ed to lo ose n th e s kin fir s t b y
li ftin g u p th e fla p o f s kin a nd s li d in g y o ur fin g ers u nd er
it. L ay th e c hic ke n in th e p an, b re ast- s id e u p , o n to p
of th e o nio ns a nd g arli c a nd s p rin kle w ith s a lt a nd
pepper. P our th e w ate r in to th e p an.
3 .
Bake fo r 5 0 m in ute s. R ota te th e p an, r a is e th e
te m pera tu re to 4 50°F , a nd b ake fo r a no th e r 3 0
min ute s o r u ntil a n in sta nt- re ad th e rm om ete r in se rte d
in to th e th ig h r e ads 1 70°F .
4 .
While th e c hic ke n is r o astin g , p re pare th e m ashe d
pota to es. C ove r th e p ota to es w ith w ate r in a la rg e
sa uce pan a nd b rin g to a b oil. R educe th e h e at a nd le t
it s im mer u ntil te nd er, a bout 2 5 m in ute s.
5 .
Heat th e 2 ta ble sp oons o il in a s kille t a nd a dd th e 4 .

onio ns. C ook th e o nio ns o ve r m ediu m h e at, s tir rin g
fr e que ntly , u ntil n ic e ly b ro w ne d, a bout 1 0 m in ute s.
Add th e g arli c a nd c o ok u ntil fr a gra nt, a bout 1 5
se co nd s. R em ove fr o m th e h e at.
6 .
Dra in th e p ota to es. A dd th e o nio n-g arli c m ix tu re , ½
cup o il, c hic ke n b ro th , a nd s a lt a nd p epper. M ash w ith
a p ota to m ashe r.
S erv e s 4

F our D elic io us P ie s
W hile H arry 's fr ie nd s, d ete rm in e d n o t to le t h im s ta rv e to
d eath a t th e D urs -le ys ', s e nd h im s na cks a nd c a ke s, M rs .
W easle y s e nd s h e artie r fo od. S he s e nd s h im a v a rie ty o f
m eat p ie s a lo ng w ith a fr u itc a ke s o h e h a s b ette r m eals to
e at th a n a q ua rte r o f a g ra pefr u it ( s e e
Harry P otte r a nd th e
G oble t o f F ir e
, C ha pte r 3 ). T he fo llo w in g fo ur in d iv id ua l p ie
re cip es a re c la ssic B ritis h r e cip es.
S m all m eat p ie s in E ng la nd a re p opula r s na cks, s o it's n o
s urp ris e M rs . W easle y s e nt a b unch to H arry .
In div id ual B eef P ie s
P ie C ru st

2 ½ c u ps a ll- p urp ose flo ur
1 te asp oon s a lt
1 s tic k ( 8 ta ble sp oons) c o ld b utte r, c u t in to p ie ce s
½ c u p (8 ta ble sp oons) v e geta ble s h orte nin g, c h ille d a nd
c u t in to p ie ce s
½ to ¾ c u p c o ld w ate r
F illin g
3 ta ble sp oons v e geta ble o il
8 o unce s c h uck s te ak, tr im med a nd c u t in to ¼ -in ch d ic e
1 m ediu m o nio n, fin ely c h opped
4 –5 o unce s m ush ro om s, c h opped
1 ta ble sp oon a ll- p urp ose flo ur
1 c u p c h ic ke n b ro th
1 /8 te asp oon g ro und th ym e
1 ta ble sp oon to m ato p aste
S alt a nd p epper

1 e gg b eate n w ith 1 ta ble sp oon w ate r
1 .
Pla ce th e flo ur a nd s a lt in th e b ow l o f a fo od
pro ce sso r a nd p uls e to c o m bin e . S ca tte r th e p ie ce s
of b utte r a nd s ho rte nin g o ve r th e flo ur m ix tu re . P uls e
until th e m ix tu re r e se m ble s c o ars e y e llo w m eal
with o ut a ny w hite p ow dery b its r e m ain in g , a bout 1 5
puls e s. T ra nsfe r th e m ix tu re to a la rg e m ix in g b ow l.
Sprin kle ½ c up w ate r o ve r th e m ix tu re a nd to ss w ith a
ru b ber s p atu la u ntil th e d oug h s tic ks to geth e r. A dd
more w ate r 1 ta ble sp oon a t a tim e if th e d oug h is d ry
(b ette r to o w et th a n to o d ry ). D iv id e th e d oug h in h a lf ,
fo rm in to tw o d is ks, w ra p in p la stic w ra p, a nd c hill a t
le ast 2 h o urs o r u p to 3 d ays .
2 .
To m ake th e filli n g , h e at 1 ta ble sp oon o f th e o il in a
skille t a nd a dd th e b eef in tw o b atc he s, s e arin g o ve r
hig h h e at o n e ach s id e u ntil c ru sty b ro w n, a bout 4
min ute s p er s id e. T ra nsfe r e ach b atc h to a p la te a nd
se t a sid e. A dd th e r e m ain in g o il to th e s kille t a nd h e at
it o ve r m ediu m h e at. A dd th e o nio ns a nd m ushro om s
and c o ok, s tir rin g a nd s cra pin g u p th e fo nd ( b ro w ne d
bits ), u ntil th e o nio ns a re w ell b ro w ne d. A dd th e flo ur
and m ix u ntil c o m bin e d. A dd th e c hic ke n b ro th a nd
again m ix u ntil c o m bin e d. R etu rn th e b eef to th e
skille t; a dd th e th ym e, to m ato p aste , s a lt , a nd p epper.
Sim mer fo r 2 h o urs . T ra nsfe r to a b ow l, c o ve r w ith
pla stic w ra p, a nd c o ol to r o om te m pera tu re .

3 .
Pre he at th e o ve n to 4 25°F . R em ove th e c hille d d oug h
fr o m th e r e fr ig era to r. O n a g ene ro usly flo ure d s urfa ce ,
ro ll o ut o ne o f th e d is ks v e ry th in . U se a 4 ½ -in ch
co okie c utte r to c ut o ut c ir c le s. F it th e c ir c le s in to a 6 -
cup m uffin p an. F ill g ene ro usly w ith th e b eef filli n g .
4 .
Roll o ut th e s e co nd d is k o f d oug h. U se a 3 ½ -in ch
co okie c utte r to c ut o ut s ix c ir c le s. Y ou m ay h a ve
eno ug h d oug h to c ut o ut o ne m ore 4 ½ -in ch c ir c le a nd
one m ore 3 ½ -in ch c ir c le to g et o ne m ore p ie . ( If th a t's
th e c a se , u se a 1 2-c up m uffin p an a nd fill th e e m pty
cup s h a lf w ay w ith w ate r.) B ru sh th e r im s w ith w ate r,
la y th e c ir c le s o ve r th e filli n g , a nd p re ss w ith y o ur
fin g ers to s e al. B ru sh th e to ps o f th e p ie s w ith th e
beate n e gg a nd c ut s li ts in th e to p o f e ach p ie to fo rm
ve nts . B ake fo r 1 0 m in ute s, th e n r e duce th e h e at to
350°F a nd b ake a n a dditio na l 2 0 m in ute s, u ntil th e
pie s a re g old en b ro w n.
M ake s 6 o r 7 p ie s

M utto n, w hic h is th e m eat fr o m s he ep, is n o t m uch u se d
th e se d ays , s o r e ally y o u'll h a ve to u se la m b. F ortu na te ly fo r
u s, th e use of sug ar, drie d fr u it, and sw eet sp ic e s
d is a ppeare d fr o m m utto n p ie s, a nd r e cip es fo r m utto n p ie s
h a ve b een s a vo ry s in ce th e 1 700s. L ik e th e fo llo w in g v e al
a nd p ork p ie s, m utto n p ie s a re tr a ditio na lly m ade w ith a
h o t- w ate r c ru st, b ut th is re cip e u se s p ie d oug h to m ake a
s o rt o f p asty .

In div id ual M utto n P ie s
1 pound m utto n or la m b cu bes fo r ste w with bones
a tta ch ed
M utto n S to ck
B ones fr o m th e m utto n o r la m b
1 b ay le af
½ c a rro t
½ c e le ry r ib
¼ o nio n
½ te asp oon s a lt
1 te asp oon d rie d r o se m ary le ave s
S eve ra l s p rig s p ars le y S eve ra l s p rig s d ill
M utto n F illin g
2 ta ble sp oons v e geta ble o il ( d iv id ed)
M utto n o r la m b d eta ch ed fr o m th e b ones, tr im med, a nd
c u t in to ¼ -in ch d ic e

1 s m all o nio n, c h opped
1 ta ble sp oon a ll- p urp ose flo ur
1 c u p m utto n o r la m b s to ck
F re sh ly g ro und b la ck p epper
P asty D ough
2 ½ c u ps a ll- p urp ose flo ur
1 te asp oon s a lt
1 s tic k ( 8 ta ble sp oons) c o ld b utte r, c u t in to p ie ce s
½ c u p (8 ta ble sp oons) v e geta ble s h orte nin g, c h ille d a nd
c u t in to p ie ce s
½ to ¾ c u p c o ld w ate r
1 e gg b eate n w ith 1 ta ble sp oon w ate r, fo r b ru sh in g th e
to ps o f th e p ie s
1 .
To m ake th e s to ck, c o ve r th e b one s w ith w ate r in a
sm all p ot, a dd th e b ay le af, a nd b rin g to a b oil.
Reduce th e h e at to lo w a nd s im mer fo r 1 h o ur. A dd
th e c a rro t, c e le ry , o nio n, s a lt , r o se m ary , p ars le y, a nd
dill a nd s im mer fo r a no th e r ½ h o ur. S tr a in th e s to ck
th ro ug h a s ie ve a nd c o ol. U se a fa t s e para to r o r c hill

th e s to ck to r e m ove th e fa t la ye r. M easure o ut 1 c up
of s to ck a nd s e t a sid e.
2 .
To m ake th e filli n g , h e at 1 ta ble sp oon o il in a la rg e
skille t a nd s e ar th e m utto n o r la m b in b atc he s o ve r
hig h h e at 4 to 5 m in ute s o n e ach s id e u ntil c ru sty
bro w n, tr a nsfe rrin g th e b atc he s to a la rg e p la te . A dd
th e r e m ain in g ta ble sp oon o f o il to th e s kille t. C ook th e
onio n o ve r m ediu m lo w h e at, s cra pin g th e fo nd
(b ro w ne d b its ) fr o m th e b otto m o f th e s kille t, u ntil th e
onio ns a re s o fte ne d. A dd th e flo ur a nd s tir to
co m bin e . A dd th e r e se rv e d c up o f s to ck to th e s kille t.
Cook, s tir rin g c o nsta ntly , u ntil th ic ke ne d a nd b ub bli n g .
Add th e m eat b ack to th e s kille t a lo ng w ith a ny
accum ula te d ju ic e s a nd th e b la ck p epper. S im mer fo r
1 h o ur, th e n c o ol to r o om te m pera tu re .
3 .
To m ake th e p asty d oug h, p la ce th e flo ur a nd s a lt in
th e b ow l o f a fo od p ro ce sso r a nd p uls e to c o m bin e .
Sca tte r th e p ie ce s o f b utte r a nd s ho rte nin g o ve r th e
flo ur m ix tu re . P uls e u ntil th e m ix tu re r e se m ble s
co ars e y e llo w m eal w ith o ut a ny w hite p ow dery b its
re m ain in g , a bout 1 5 p uls e s. T ra nsfe r th e m ix tu re to a
la rg e m ix in g b ow l. S prin kle ½ c up w ate r o ve r th e
mix tu re a nd to ss w ith a r u b ber s p atu la u ntil th e d oug h
stic ks to geth e r. A dd m ore w ate r 1 ta ble sp oon a t a
tim e if th e d oug h is d ry ( b ette r to o w et th a n to o d ry ).
Div id e th e d oug h in h a lf , fo rm in to d is ks, w ra p in
pla stic w ra p, a nd c hill a t le ast 1 h o ur.

4 .
To a sse m ble th e p ie s, p re he at th e o ve n to 4 50°F a nd
li n e tw o b akin g s he ets w ith p arc hm ent p aper.
Work in g w ith o ne d is k a t a tim e, r o ll o ut e ach d is k
1//8 -in ch th ic k. U se a 4 -in ch c o okie c utte r to c ut o ut
cir c le s o f d oug h. S poon 1 ta ble sp oon o f filli n g o nto
ha lf th e c ir c le s. M ois te n th e e dges a nd c o ve r w ith th e
re st o f th e c ir c le s. U se a fo rk d ip ped in flo ur to c rim p
th e e dges to s e al th e m . B ru sh th e to ps w ith b eate n
egg a nd c ut s li ts to m ake v e nts . A rra ng e th e p ie s o n
th e c o okie s he ets a nd b ake fo r 1 5 m in ute s, r o ta tin g
and s w itc hin g th e p ans h a lf w ay th ro ug h b akin g .
Reduce th e h e at to 3 50°F a nd b ake a no th e r 5
min ute s u ntil g old en b ro w n.
M ake s 6 to 8 p ie s

T o s a ve th e tim e a nd te diu m o f m akin g a la m b s to ck fr o m
s cra tc h , y o u c a n s u bstitu te 1 c u p c a nned b eef o r c h ic ke n
b ro th .
It 's in te re stin g to fin d a fo od th a t p eople h a ve b een e atin g
s in ce m edie va l tim es. V eal p ie s b elo ng to th e fa m ily o f
“ra is e d p ie s,” w hic h a re p ie s m ade fr o m a h o t- w ate r c ru st
th a t c a n s ta nd u p o n its o w n (y o u d on't a ctu a lly n e ed a
m uffin p an, a lt h o ug h it's e asie r if y o u u se o ne ). T he ty p ic a l
v e al p ie u sua lly c o nta in s h a m o r h a m a nd e ggs, b ut th a t
w ould b e a b it m uch fo r a s m all v e rs io n, s o o nly v e al is u se d
in th is r e cip e.

V eal P ie s
1 p ound v e al w ith b ones a tta ch ed
V eal S to ck
B ones fr o m th e v e al
1 b ay le af
½ c a rro t
½ c e le ry r ib
¼ o nio n
½ te asp oon s a lt
S eve ra l s p rig s p ars le y
S eve ra l s p rig s d ill
V eal F illin g
V eal, deta ch ed fr o m th e bones, tr im med, and fin ely
c h opped
1 te asp oon c h opped fr e sh d ill
½ te asp oon g ro und th ym e

¼ o nio n, fin ely c h opped
F re sh ly g ro und b la ck p epper
H ot- W ate r C ru st
2 c u ps a ll- p urp ose flo ur
1 te asp oon s a lt
½ c u p w ate r
½ c u p ( 8 ta ble sp oons) v e geta ble s h orte nin g
1 e gg b eate n w ith 1 ta ble sp oon w ate r, fo r b ru sh in g th e
to ps o f th e p ie s
A sp ic
1 c u p v e al s to ck
1 ta ble sp oon ( 1 e nve lo pe) u nfla vo re d g ela tin
1 .
For th e s to ck, p ut th e b one s in a s m all s a uce pan a nd
co ve r w ith w ate r. A dd th e b ay le af. B rin g to a b oil,
th e n r e duce th e h e at a nd s im mer fo r 1 h o ur. A dd th e
ca rro t, c e le ry , o nio n, s a lt , p ars le y, a nd d ill, a nd
sim mer a no th e r ½ h o ur. C ool to r o om te m pera tu re .
Use a fa t s e para to r o r c hill th e s to ck to r e m ove th e fa t

la ye r. M easure o ut 1 c up s to ck a nd s e t a sid e.
2 .
For th e filli n g , c o m bin e th e v e al, d ill, th ym e, o nio n,
and b la ck p epper in a m ix in g b ow l.
3 .
For th e d oug h, w his k th e flo ur a nd s a lt to geth e r in a
la rg e m ix in g b ow l. B rin g th e w ate r a nd v e geta ble
sho rte nin g to a b oil in a s m all s a uce -p an. M ake a w ell
in th e c e nte r o f th e flo ur a nd p our in th e w ate r-
sho rte nin g m ix tu re . S tir w ith a w ooden s p oon, th e n
kne ad fo r a fe w s e co nd s u ntil a c o he siv e d oug h
fo rm s.
4 .
Pre he at th e o ve n to 3 50°F . T o a sse m ble th e p ie s, r o ll
out ¾ o f th e d oug h 1 /8 -in ch th ic k. U se a 4 -in ch r o und
co okie c utte r to c ut o ut te n c ir c le s o f d oug h. ( T he
doug h c a n b e b rie fly k ne aded a nd r e ro lle d to c ut
more c ir c le s.) F it th e d oug h c ir c le s in to th e c up s o f a
muffin p an. D iv id e th e filli n g a m ong th e p ie s. R oll o ut
th e r e m ain in g d oug h ¼ -in ch th ic k. U se a 3 -in ch r o und
co okie c utte r to c ut o ut te n c ir c le s o f d oug h. U se a 1 -
in ch r o und c o okie c utte r to c ut o ut h o le s in th e
ce nte rs . B ru sh th e r im s o f th e p ie s w ith w ate r a nd
atta ch th e r in g s o f d oug h to th e to ps o f th e p ie s,
pre ssin g w ith y o ur fin g ers to s e al. B ru sh th e to ps w ith
th e b eate n e gg. F ill a ny e m pty m uffin c up s h a lf w ay
with w ate r b efo re p uttin g th e p an in th e o ve n. B ake fo r
45 m in ute s to 1 h o ur, u ntil p ie s a re g old en b ro w n.

5 .
While th e p ie s a re b akin g , m ake th e a sp ic . B oil th e
re se rv e d c up o f v e al s to ck a nd w his k in th e g ela tin
until d is so lv e d. R ehe at if n e ce ssa ry w he n th e p ie s a re
fin is he d b akin g . U sin g a fu nne l, s lo w ly p our th e s to ck
in to th e h o le s in th e p ie c ru sts w hile th e p ie s a re s till
ho t. Y ou s ho uld u se m ost o f th e s to ck. C ool th e p ie s
to r o om te m pera tu re a nd r e fr ig era te u ntil c o ld . S erv e
chille d.
M ake s 1 0 p ie s

T o s a ve th e tim e a nd te diu m o f m akin g a v e al s to ck fr o m
s cra tc h , y o u c a n s u bstitu te 1 c u p c a nned b eef b ro th .
A no th e r ra is e d p ie , th is o ne h a ils fr o m M elt o n M ow bra y in
L eic e ste r (p ro no unce d “le ste r”) in c e ntr a l E ng la nd . P ic kle d
w aln uts w ere s ta nd ard in o ld er re cip es b ut a re n o lo ng er
u se d in m odern r e cip es.
M elt o n M ow bra y P ork P ie s
P ork S to ck
3 p ounds p ork b ones
3 c u ps w ate r
1 te asp oon fr e sh s a ge

1 ta ble sp oon fr e sh th ym e
1 b ay le af
1 o nio n, q uarte re d
H ot- W ate r C ru st
2 c u ps a ll- p urp ose flo ur
2 p in ch es k o sh er s a lt
¼ c u p ( 4 ta ble sp oons) la rd o r v e geta ble s h orte nin g
¼ c u p w hole m ilk
¼ c u p w ate r F lo ur fo r d ustin g
P ork F illin g
2 p ounds p ork s h ould er, 2 /3 le an, 1 /3 fa t
6 s lic e s b aco n, d ic e d
1 te asp oon fr e sh s a ge, o r ½ te asp oon d rie d s a ge
1 a nch ovy fille t, m in ce d, o r 1 te asp oon o il fr o m c o nta in er
o f a nch ovy fille ts
½ te asp oon g ro und a lls p ic e

S alt a nd p epper to ta ste
1 e gg b eate n w ith 1 ta ble sp oon w ate r, fo r b ru sh in g th e
to ps o f th e p ie s
1 ta ble sp oon ( 1 e nve lo pe) u nfla vo re d g ela tin
E nglis h m usta rd , fo r s e rv in g
1 .
To m ake th e s to ck, c o m bin e a ll th e s to ck in g re die nts
in a h e avy s a uce pan. B rin g to a b oil. C ove r a nd
re duce to a s im mer fo r 1 h o ur. S tr a in th e s o li d s a nd
re tu rn th e li q uid to th e p an. B rin g to a b oil a nd r e duce
th e to ta l v o lu m e to 1 ¼ c up s. S et a sid e to c o ol.
2 .
To m ake th e p astr y , c o m bin e th e flo ur a nd s a lt in a
la rg e m ix in g b ow l. P la ce th e la rd o r v e geta ble
sho rte nin g in a s a uce pan a lo ng w ith th e m ilk a nd
wate r; s e t th e s a uce pan o ve r h ig h h e at u ntil th e fa t
melt s . B rin g to a b oil. S tir th e fa t a nd li q uid s to geth e r
and p our in to th e b ow l w ith th e flo ur. M ix w ell. T urn th e
doug h o ut o nto a flo urd uste d w ork s urfa ce . F orm th e
doug h in to a b all a nd d ust w ith flo ur. K ne ad fo r 5
min ute s. W ra p in p la stic w ra p a nd le t r e st fo r 3 0
min ute s.
3 .
For th e filli n g , d ic e th e p ork in to ¼ -in ch p ie ce s o r
pla ce c hunks o f p ork in to a fo od p ro ce sso r a nd p uls e
to c o ars e ly c ho p. P la ce th e p ork in a la rg e m ix in g

bow l w ith th e d ic e d b aco n, s a ge, m in ce d a ncho vy o r
ancho vy o il, a nd a lls p ic e . A dd ¼ c up o f th e s to ck a nd
mix w ell. T est th e s e aso nin g b y h e atin g a s m all
am ount o f w ate r in a s a uté p an to a b oil a nd c o ok a
sm all a m ount o f th e p ork m ix tu re ( 1 te asp oon) in it.
Taste th e filli n g a nd a dju st th e s a lt a nd p epper a s
desir e d.
4 .
To a sse m ble th e p ie s, p re he at th e o ve n to 4 00°F ,
th e n d ecid e o n th e s iz e o f fin is he d p ie s d esir e d. T his
re cip e c a n b e m ade in a m uffin p an, p opove r p an, o r
4-o unce c e ra m ic r a m ekin s. C ut o ff ¾ o f th e d oug h
and p la ce o n a flo ur-d uste d w ork s urfa ce . R oll it o ut
1/8 -in ch th ic k. T o m ake th e b otto m c ru st, c ut 4 -in ch
cir c le s fo r a m uffin o r p opove r p an a nd 4 ½ -in ch
cir c le s fo r th e r a m ekin s. P la ce th e d oug h c ir c le s in
th e c up s o r r a m ekin s a nd p re ss th e d oug h in to th e
botto m a nd s id es o f e ach.
5 .
Fill th e p astr y -li n e d m old s u p to th e r im . F old a ny
exc e ss d oug h fr o m th e s id es o nto th e to p o f th e filli n g .
Roll o ut th e r e m ain in g d oug h a nd c ut 3 -in ch c ir c le s to
fit in to th e to ps o f th e m uffin o r p opove r p an o r
ra m ekin s. P la ce th e to ps o nto th e filli n g a nd p re ss
dow n li g htly to s e al. C ut a s m all h o le in th e c e nte r o f
each to p. R ero ll a ny e xc e ss d oug h. U sin g s m all
pastr y c utte rs , c ut o ut s ha pes a nd d eco ra te th e to ps.
Bru sh th e to p o f e ach p ie w ith th e b eate n e gg. B ake
th e p ie s fo r 2 0 m in ute s. R educe th e h e at to 3 50°F

and b ake fo r 2 h o urs .
6 .
Rem ove th e p ie s fr o m th e o ve n, b ru sh w ith th e b eate n
egg a gain , a nd b ake fo r 1 0 m in ute s lo ng er. R em ove
and le t c o ol in th e p an.
7 .
Brin g th e r e duce d s to ck b ack to a b oil, r e m ove fr o m
th e h e at, a dd th e g ela tin , a nd s tir to d is so lv e . U sin g a
fu nne l, s p oon th e s to ck m ix tu re in to th e h o le in th e to p
of e ach p ie , d iv id in g th e s to ck e ve nly a m ong th e p ie s.
This is a s lo w p ro ce ss, a nd a ll o f th e li q uid s ho uld b e
use d. C hill o ve rn ig ht.
8 .
To s e rv e , r e m ove fr o m th e p an a nd s e rv e w ith g ood
Eng li s h m usta rd .
M ake s 8 p ie s

B eef a n d “ G uin ness” S te w f o r K id s
It d oesn't e xa ctly s a y th a t th e W easle ys a re Ir is h, b ut th e y
a re all re dhe aded, fr e ckle d, and fie ry . O f co urs e , w e
s ho uld n't s te re oty p e, b ut… yo u k no w . S o th e n ig ht H arry
a rriv e s a t G rim mauld P la ce , p erh a ps M rs . W easle y w ould
h a ve s e rv e d a c la ssic Ir is h s te w . T he re 's a g re at m om ent
w he n M rs . W easle y d is p la ys h e r to w erin g te m per a t F re d
a nd G eorg e, w ho in tr y in g to m agic e ve ry th in g to th e ta ble ,
n e arly s p ill th e s te w a nd s ta b S ir iu s (s e e
Harry P otte r a nd
th e G oble t o f F ir e
, C ha pte r 5 ).

A lt h o ug h it's b een th e fa vo rite a lc o ho li c d rin k o f Ir e la nd
s in ce th e 1 700s, w he n A rth ur G uin ne ss o pene d a b re w ery
in D ub li n , G uin ne ss h a s a no th e r u se . It s d ark c o lo r a nd
ro aste d b arle y fla vo r w ork r e ally w ell in s te w s.
T o m ake th e s te w fo r a dults , re pla ce th e C oca -C ola w ith
G uin ness. D o n ot u se E xtr a S to ut. A dd 2 ta ble sp oons
d ark or lig ht bro wn su gar alo ng with th e re st of th e
in gre die nts in S te p 3 .
2 ta ble sp oons v e geta ble o il, p lu s m ore a s n ece ssa ry
2 p ounds c h uck s te ak, tr im med a nd c u t in to ½ -in ch c u bes
1 o nio n, c h opped
2 ta ble sp oons a ll- p urp ose flo ur
1 1 4-o unce c a n c h ic ke n b ro th
½ c u p C oca -C ola
2 ta ble sp oons to m ato p aste
¼ c u p c h opped p ru nes
1 te asp oon g ro und s a ge
J u ic e o f 1 le m on

S alt a nd fr e sh ly g ro und b la ck p epper to ta ste
6 Y uko n G old p ota to es, p eele d a nd c u t in to ½ -in ch c u bes
2 c a rro ts , p eele d a nd c h opped
¼ c u p c h opped fr e sh p ars le y
1 .
Heat th e o il in a D utc h o ve n o r w id e p ot a nd a dd th e
meat in b atc he s, s e arin g o n b oth s id es o ve r h ig h h e at
4 to 5 m in ute s u ntil c ru sty b ro w n a nd tr a nsfe rrin g e ach
batc h to a la rg e p la te . A fte r th e la st b atc h o f m eat is
co oke d a nd r e m ove d fr o m th e p ot, a dd a no th e r 2
ta ble sp oons o f o il if n e ce ssa ry a nd th e o nio n. C ook
th e o nio n o ve r m ediu m -lo w h e at u ntil s o fte ne d,
scra pin g u p th e fo nd ( b ro w ne d b its ) fr o m th e b otto m
of th e p ot w ith a w ooden s p oon.
2 .
Add th e flo ur to th e p ot a nd s tir u ntil c o m bin e d. P our
in th e b ro th a nd C oca -C ola a nd c o ok o ve r m ediu m -
hig h h e at u ntil th ic ke ne d a nd b ub bli n g . A dd th e m eat
back to th e p ot a lo ng w ith th e a ccum ula te d ju ic e s a nd
th e to m ato p aste , c ho pped p ru ne s, s a ge, le m on
ju ic e , s a lt , a nd p epper. B rin g th e m ix tu re to a s im mer,
and s im mer fo r 1 ½ h o urs .
3 .
Add th e p ota to es, c a rro ts , a nd p ars le y a nd c o ntin ue
to s im mer fo r a no th e r h o ur, s tir rin g o cca sio na lly a nd
addin g m ore c hic ke n b ro th o r w ate r a s n e ce ssa ry to

ke ep th e s te w fr o m d ry in g o ut a nd b urn in g .
S erv e s 6 to 8

M ash ed P ars n ip s
P erc y g ot w ha t h e d ese rv e d w he n h e b arg ed in o n th e
W easle ys durin g C hris tm as din ne r and end ed up w ith
m ashe d p ars nip s a ll o ve r h is fa ce . W ith a ll o f th e r e st o f th e
d eli c io us fo od th a t is u sua lly o n th e C hris tm as ta ble , th e
W easle ys pro bably did n't m is s th e pars nip s (s e e
Harry
P otte r a nd th e H alf- B lo od P rin ce
, C ha pte rs 1 6 a nd 1 7).
R un o ut o f s ug ar w hile m akin g p lu m p ud din g ? N o p ro ble m ;
ju st b oil u p s o m e p ars nip s a nd a dd th e m to th e b atte r.
T ha t's w ha t w as d one in m edie va l tim es, w he n s ug ar w as
s ca rc e . P ars nip s h a ve a lw ays b een p opula r in E uro pe, b ut
n o t v e ry m uch s o in A m eric a . T his re cip e ju st m ig ht m ake
th e m a fa vo rite h e re .
1 ½ p ounds (a bout 1 0 m ediu m -s m all) p ars n ip s, p eele d
a nd c h opped
1 1 4-o unce c a n c h ic ke n b ro th
2 ta ble sp oons b utte r
¼ c u p m ilk P in ch o f n utm eg

S alt a nd fr e sh ly g ro und b la ck p epper to ta ste
In a m ediu m sa uce pan, b rin g th e p ars nip s a nd chic ke n
b ro th to a b oil. R educe h e at a nd s im mer u ntil te nd er, a bout
2 0 to 2 5 m in ute s. D ra in th e p ars nip s a nd a dd th e b utte r,
m ilk , n utm eg, s a lt , a nd p epper. M ash w ith a p ota to m ashe r.
S erv e s 4 to 6

C an ap és
H arry w ry ly o bse rv e s th a t V old em ort w on't g et kille d o ff
w hile Harry 's busy m akin g ca na pés and vo l- a u-v e nts
(a lt h o ug h th e y m ig ht m ake good m is sile s in co m edy
s ho w s). H e's fr u str a te d th a t M rs . W easle y is k e epin g h im
s o b usy w ith p re para tio ns fo r B ill a nd F le ur's w eddin g th a t
s he le ave s h im n o tim e fo r p la nnin g (s e e
Harry P otte r a nd
th e D eath ly H allo ws
, C ha pte r 6 ).
C anapé
is F re nch fo r “c o uch.” W ha t's th e c o nne ctio n? It
ta ke s a b it o f im agin a tio n, b ut h e re g oes: J ust li k e y o u s it
o n a c o uch, th e to ppin g s fo r th is e le gant a ppetiz e r s it o n a
p ie ce o f fr ie d o r to aste d b re ad.
Y ou ca n cu t th e ca napés in to diffe re nt sh apes to
re pre se nt d iffe re nt fillin gs. F or e xa m ple , y o u c a n c u t th e
S our C re am — A nch ovy C anapés in to sq uare s, th e
O liv e -C heese in to c ir c le s, a nd th e S m oke d S alm on in to
tr ia ngle s. Y ou c a n a ls o c o m e u p w ith y o ur o wn to ppin gs.

T he id eas a re e ndle ss.
C anapés
1 lo af g ood-q uality s a ndwic h b re ad
B utte r, fo r g re asin g th e s kille t
T he T oppin gs
S our C re am — A nch ovy T oppin g: s o ur c re am , a nch ovy
fille ts p acke d in o liv e o il, g ra pe to m ato es
O liv e -C heese T oppin g: m ayo nnais e , m ozza re lla c h eese
s lic e d in to ¼ -in ch -th ic k s lic e s, p itte d g re en o liv e s
S m oke d Salm on Toppin g: cre am ch eese , sm oke d
s a lm on, ch opped sca llio ns Tooth pic ks fo r hold in g th e
fillin gs in p la ce
1 .
To m ake th e c a na pés, u se a r o und 2 -in ch c o okie
cutte r to c ut c ir c le s o ut o f th e b re ad. H eat a s kille t
ove r m ediu m h e at. T ake a c o ld s tic k o f b utte r a nd r u b
th e tip o f it o ve r th e s urfa ce o f th e h o t s kille t. A dd a s
many p ie ce s o f b re ad a s fit in to th e s kille t. T oast o ve r
mediu m h e at o n e ach s id e u ntil g old en b ro w n, a fe w
min ute s p er s id e. R epeat th e b utte rin g b etw een
batc he s. M ake a s m any a s d esir e d.
2 .
For th e S our C re am — A ncho vy C ana pés, s p re ad

so ur c re am o n th e c a na pés. D ab th e fille ts w ith a
paper to w el, th e n c ut in th ir d s a nd la y o ve r th e s o ur
cre am , 1 fille t p er c a na pé. P ush a to oth p ic k th ro ug h a
gra pe to m ato a nd p re ss in to p la ce o n to p o f th e
ancho vy.
3 .
For th e O li v e -C he ese T oppin g , u se th e 2 -in ch c utte r
to c ut o ut c ir c le s o f c he ese . S pre ad m ayo nna is e o n
th e c a na pés. L ay th e c ir c le s o f c he ese o ve r th e
mayo nna is e . P ush a to oth p ic k th ro ug h a n o li v e a nd
pre ss in to p la ce o n to p o f th e c he ese .
4 .
For th e S m oke d S alm on T oppin g , s p re ad c re am
che ese o n th e c a na pés. L ay a p ie ce o f s m oke d
sa lm on o n to p, th e n s p rin kle w ith th e c ho pped
sca lli o ns.
M ake s a s m any a s d esir e d

V ol- a u -V en ts
M rs . W easle y is r e ally a n a m azin g c o ok. T o p re pare a ll th e
fo od fo r h e r s o n's w eddin g , e sp ecia lly s uch e le gant, c la ssy
s a vo rie s a s v o l- a u-v e nts , is ju st s im ply , w ell, im pre ssiv e , to
s a y th e le ast (s e e
Harry P otte r a nd th e D eath ly H allo ws
,
C ha pte r 6 ).
M arie A nto in e C arê m e, k no w n a s th e K in g o f C he fs a nd
th e Che f of Kin g s, in ve nte d th is beautifu l and ta sty

a ppetiz e r a ro und 1 800. It s F re nch n a m e m eans “fly in g o n
th e w in d .” Y o u c a n fill th e p astr y c a se s w ith w ha te ve r y o u
w ant; y o u a re li m ite d o nly b y y o ur im agin a tio n. T he filli n g s
h e re re quir e no co okin g , alt h o ug h tr a ditio na lly a filli n g
m ix e d w ith a v e lo uté (a s a uce th ic ke ne d w ith a ro ux, w hic h
is a p aste m ade o f flo ur a nd b utte r) is u se d.
P uff P astr y
P uff p astr y n e eds to b e m ade a t le ast a d ay in a dva nce , a s
it ta ke s s o lo ng to m ake . F orm in g th e p astr y c a se s is fu ssy
w ork , s o to s a ve tim e y o u c a n u se fr o ze n p uff p astr y s he lls .
J ust p re pare th e m a cco rd in g to th e p acka ge d ir e ctio ns.
B utte r B lo ck
3 s tic ks c o ld b utte r, c u t in to c h unks
½ te asp oon le m on ju ic e
½ c u p flo ur
D ough
3 c u ps flo ur
1 te asp oon s a lt
½ s tic k c o ld b utte r, d ic e d in to ¼ -in ch p ie ce s

1 c u p p lu s 2 ta ble sp oons c o ld w ate r
1 ½ te asp oons le m on ju ic e
S weet C re am — B lu eberry F illin g
8 o unce s c re am c h eese
½ c u p g ra nula te d s u gar
1 te asp oon p ure v a nilla e xtr a ct
1 c u p h eavy c re am
1 p in t b lu eberrie s, w ash ed a nd d ra in ed
1 ta ble sp oon c u rra nt je lly
T om ato -F eta F illin g
5 o unce s fe ta c h eese , d ic e d in to ¼ -in ch p ie ce s
1 c u p g ra pe to m ato es, s lic e d in h alf le ngth wis e
2 te asp oons o liv e o il
2 te asp oons b als a m ic v in egar
½ te asp oon d rie d b asil
P in ch s a lt

F re sh ly g ro und b la ck p epper to ta ste
S m oke d T urk e y-O liv e F illin g
1 c u p d ic e d s m oke d tu rk e y b re ast ( ¼ -in ch p ie ce s)
1 c u p s m all g re en o liv e s ( if la rg e, c h op th em )
1 ta ble sp oon m ayo nnais e
F re sh ly g ro und b la ck p epper
E nglis h m usta rd
1 .
For th e b utte r b lo ck, c o m bin e th e b utte r, le m on ju ic e ,
and flo ur, a nd m ix w ith y o ur fin g ers . K ne ad b rie fly u ntil
co m bin e d. F orm in to a s q ua re a nd p la ce b etw een
tw o s he ets o f p arc hm ent p aper. R oll o ut th e b utte r to
a 7 -in ch s q ua re . R efr ig era te u ntil r e ady to u se .
2 .
For th e d oug h, w his k to geth e r th e flo ur a nd s a lt . A dd
th e ½ s tic k b utte r a nd r u b it in w ith y o ur fin g ers u ntil
th e m ix tu re b eco m es m ealy . A dd th e w ate r a nd
le m on ju ic e a nd s tir to c o m bin e . K ne ad b rie fly u ntil a
ro ug h d oug h fo rm s. S ha pe th e d oug h in to a b all,
fla tte n s li g htly , a nd c ut a c ro ss h a lf w ay th ro ug h th e
doug h a lm ost to th e e dges w ith a s ha rp k nife . W ra p
in p la stic w ra p a nd r e fr ig era te fo r 1 h o ur.

3 .
Rem ove th e d oug h fr o m th e r e fr ig era to r a nd p la ce o n
a flo ur-d uste d s urfa ce . P ull th e e dges o f th e c ro ss
open fr o m th e c e nte r o f th e d oug h to c re ate a r o ug h
sq ua re . S prin kle flo ur o n to p a nd r o ll o ut th e d oug h to
an 1 1-in ch s q ua re . R em ove th e b utte r b lo ck fr o m th e
re fr ig era to r a nd p eel o ff th e p arc hm ent p aper. P la ce
th e b lo ck o nto th e s q ua re o f d oug h s o th a t th e c o rn e rs
poin t to th e c e nte r o f th e li n e s o f th e s q ua re ( it s ho uld
lo ok li k e a d ia m ond s ha pe). B rin g th e d oug h u p o ve r
th e b utte r a nd p in ch th e e dges to geth e r. R oll it o ut
in to a r e cta ng le ½ -in ch th ic k. F old th e r e cta ng le in to
th ir d s li k e a b usin e ss le tte r. W ra p in p la stic w ra p a nd
re fr ig era te fo r 1 h o ur. T his is c a lle d th e fir s t tu rn .
4 .
To m ake th e s e co nd tu rn , r e m ove th e d oug h fr o m th e
re fr ig era to r a nd la y it h o riz o nta lly o n a flo ur-d uste d
work s urfa ce . R oll it in to a r e cta ng le ½ -in ch th ic k.
Fold th e r e cta ng le in to th ir d s li k e a b usin e ss le tte r.
Wra p in p la stic w ra p a nd r e fr ig era te fo r 1 h o ur.
Repeat th e tu rn s 3 m ore tim es, r e stin g th e d oug h in
th e r e fr ig era to r fo r 1 h o ur b etw een e ach tu rn . T his
re cip e m ake s a bout 2 p ound s 1 0 o unce s o f p uff
pastr y ; y o u w ill n o t n e ed a ll o f it to m ake th e v o l- a u-
ve nts .
5 .
To m ake th e p astr y c a se s, li n e tw o b akin g s he ets
with p arc hm ent p aper. C ut o ff 2 /3 o f th e d oug h a nd
ro ll it o ut ½ -in ch th ic k o n a flo ure d s urfa ce . U se a 3 ½ -
in ch c utte r to c ut o ut tw elv e c ir c le s o f d oug h. U se a 3 -

in ch c utte r to c ut o ut c e nte rs , m akin g th in r in g s. S et
th e r in g s a sid e o n a s he et o f p arc hm ent p aper. R oll
out th e r e m ain in g c e nte rs o ne b y o ne v e ry th in ( y o u
will n e ed to flo ur th e w ork s urfa ce a nd th e to ps o f th e
pastr y c ir c le s a gain ). U se th e 3 ½ -in ch c utte rs to c ut
out n e w c ir c le s fr o m th e r o lle d-o ut c e nte rs . P ric k
ho le s in th e se c ir c le s w ith a fo rk a nd la y th e m o n th e
pre pare d b akin g s he ets , s ix c ir c le s to a s he et. B ru sh
th e e dges w ith w ate r a nd c a re fu lly a tta ch th e r in g s to
th e e dges to fo rm c a se s. R efr ig era te th e c a se s fo r 1
ho ur.
6 .
Pre he at th e o ve n to 4 00°F . R em ove o ne b akin g
she et fr o m th e r e fr ig era to r a nd li n e e ach c a se w ith
sm all p ie ce s o f a lu m in um fo il. F ill th e fo il w ith b eans
or p ie w eig hts . B ake fo r 1 0 m in ute s. R educe th e h e at
to 3 75°F a nd b ake a no th e r 2 0 m in ute s u ntil th e d oug h
is s e t. R em ove th e fo il a nd w eig hts a nd b ake a no th e r
3 to 5 m in ute s u ntil li g ht g old en b ro w n. R ais e th e h e at
to 4 00°F a nd r e peat w ith th e s e co nd s he et. C ool
co m ple te ly o n a w ir e r a ck b efo re filli n g .
7 .
To m ake th e S weet C re am — B lu e berry F illi n g , b eat
th e c re am c he ese , s ug ar, a nd v a nilla w ith a n e le ctr ic
mix e r u ntil s m ooth a nd flu ffy , a bout 4 m in ute s. In a
se para te b ow l, b eat th e h e avy c re am u ntil s tiff p eaks
fo rm . F old th e tw o m ix tu re s to geth e r u ntil s m ooth .
Div id e th e m ix tu re a m ong th e tw elv e v o l- a u-v e nts .
Top w ith a s m any b lu e berrie s a s fit. M elt th e je lly in

th e m ic ro w ave fo r a bout 2 0 s e co nd s a nd b ru sh th e
to ps o f th e b lu e berrie s w ith th e m elt e d je lly , u sin g a
pastr y b ru sh. R efr ig era te u ntil r e ady to s e rv e .
8 .
To m ake th e T om ato -F eta F illi n g , c o m bin e a ll th e
filli n g in g re die nts a nd fill th e c a se s.
9 .
To m ake th e S m oke d T urk e y — O li v e F illi n g ,
co m bin e a ll th e filli n g in g re die nts e xc e pt fo r th e
musta rd a nd fill th e c up s. A fte r th e c up s a re fille d,
driz zle th e m usta rd o n to p.
M ake s 1 2

Chap te r S ix
Bre akfa st B efo re C la ss
B re akfa st is n o t ju st a n im porta nt m eal fo r M ug gle s; it's
im porta nt fo r w iz a rd s to o — b ut it's e sp ecia lly im porta nt a t
H ogw arts b eca use th a t's w he n th e o w ls a rriv e to d eli v e r
le tte rs a nd p acka ges fr o m h o m e. T he flo od o f o w ls c a n b e
a b it m uch if yo u'r e re ce iv in g fa n m ail o r h a te m ail, li k e
H erm io ne a fte r she w as w ritte n up in a ne w sp aper b y
re porte r R ita S ke ete r in
Harry P otte r a nd th e G oble t o f F ir e
(C ha pte r 2 8) o r li k e H arry a fte r h e g ave h is fa te fu l in te rv ie w
in
Harry P otte r a nd th e O rd er o f th e P hoenix
( C ha pte r 2 6).
H ow m any d iffe re nt fo ods d o
yo u
e at fo r b re akfa st e ve ry
m orn -in g ? O ne o r tw o, m ayb e. A b ow l o f c e re al. A m uffin
a nd ho t cho co la te if yo u ha ve th e tim e. P anca ke s a nd
s a usa ges if so m eone lo ve s yo u ve ry m uch (o r it's a
h o li d ay). If yo u d on't c o m ple te ly s kip th is im porta nt m eal,
th e n h o w a bout a b re akfa st o f b aco n a nd e ggs, s a usa ges,
fr ie d bre ad, fr ie d to m ato es, fr ie d m ushro om s, kip pers ,
b la ck p ud din g , b ake d b eans, a nd to ast a nd m arm ala de?
O h, a nd d on't fo rg et th e p orrid ge w ith c re am a nd tr e acle .
W ha t a n e no rm ous a m ount o f fo od fo r b re akfa st. B ut th a t's
th e tr a ditio na l E ng li s h b re akfa st fo r y o u. In th e 1 700s th e
u p per c la sse s, a nd la te r a ls o th e V ic to ria n m id dle c la ss,
w ere s e rv e d a ll o f th a t a nd m ore . T his h e avy-d uty m eal is

a ls o ca lle d th e fu ll E ng li s h fr y -u p , b ut to day o ur co usin s
a cro ss th e o ce an e at m uch th e s a m e th in g s th a t w e d o:
p la in o ld c e re al o r a m uffin a nd c o ffe e in th e m orn in g . B ut
n o t to w orry — y o u d ie -h a rd H arry P otte r fa ns c a n s till fin d
th e tr a ditio na l fr y -u p a t s o m e B ritis h h o te ls a nd b ed-a nd -
b re akfa sts if y o u e ve r tr a ve l to E ng la nd .
In th e G re at H all, w e fin d a m ix of th e tr a ditio na l and
m odern . S om e m orn in g s fin d H arry e atin g h um dru m c e re al,
b ut oth e r m orn in g s he enjo ys to ast and m arm ala de,
p orrid ge w ith tr e acle , k ip pers , s a usa ges, o r fr ie d to m ato es.
T his c ha pte r d oes n o t in clu d e a re cip e fo r to ast, a lt h o ug h
V ic to ria n c o okb ooks d evo te d c ha pte rs to th e a rt o f m akin g
to ast p ro perly . T o day, w ith to aste rs a nd to aste r o ve ns, it's
p re tty s im ple if y o u ju st p ay a tte ntio n. If y o u d on't w ant to
m ake yo ur ow n m arm ala de, yo u ca n fin d th is fa vo rite
to ppin g fo r to ast n e xt to th e ja m s a nd je lli e s in y o ur lo ca l
s up erm ark e t. T re acle o r g old en s yru p c a n b e fo und a t a
s p ecia lt y fo od s to re a nd s o m e s up erm ark e ts , o r y o u c a n
s ub stitu te m aple s yru p , li g ht m ola sse s, o r c o rn s yru p .
H erb ed a n d S pic ed F rie d S au sag e
P attie s
N oth in g s a ys “W elc o m e h o m e to H ogw arts ” li k e s a usa ge.
Y o u'll fin d sa usa ges o n th e m enu th ro ug ho ut th e P otte r
b ooks — m ost n o ta bly a t th e w elc o m e fe ast th a t k ic ks o ff

th e n e w s cho ol y e ar (s e e
Harry P otte r a nd th e G oble t o f
F ir e
, C ha pte r 1 2). In th a t m em ora ble s ce ne , D um ble dore
s ta rts to a nno unce th e Triw iz a rd To urn a m ent — a nd is
ru d ely in te rru p te d b y th e b iz a rre -lo okin g P ro fe sso r M oody,
w ho b urs ts in to th e G re at H all a nd w ith o ut s o m uch a s a
h o w -d o-y o u-d o h e lp s h im se lf to a s a usa ge.
T he G re eks d id n't ju st ru n a ro und n a ke d th ro w in g d is ks a t
e ach oth e r, wearin g la ure l wre ath s. The y als o ate
s a usa ges, a s d escrib ed in a c o m edy b y G re ek p la yw rig ht
E pic ha rm us brilli a ntly title d…
The Sausa ge
. Fifte en
h und re d y e ars a go th e G re eks fig ure d o ut th a t y o u c a n u se
u p a nd a ls o p re se rv e a ll th e s cra ps o f m eats a nd u nw ante d
p arts o f th e a nim al b y m ix in g it w ith a lo t o f s a lt a nd tu rn in g
it in to sa usa ges. S ausa ges co m e in m any sha pes a nd
fo rm s, o ne o f w hic h is a fr e sh m ix tu re o f g ro und m eat w ith a
fille r s uch a s b re ad c ru m bs th a t is fo rm ed in to p attie s o r
s a usa ge s ha pes a nd fr ie d.
½ p ound g ro und v e al
½ p ound g ro und p ork o r b eef
1 c u p fr e sh b re ad c ru m bs
1 te asp oon g ra te d le m on z e st
1 te asp oon s a lt
¼ te asp oon g ro und n utm eg

1 te asp oon g ro und s a ge
1 /8 te asp oon d rie d m arjo ra m
1 /8 te asp oon g ro und th ym e
¼ te asp oon fr e sh ly g ro und b la ck p epper
2 e gg y o lk s
2 ta ble sp oons b utte r o r m arg arin e
1 .
Com bin e a ll th e in g re die nts e xc e pt fo r th e 2
ta ble sp oons b utte r o r m arg arin e in a la rg e m ix in g
bow l a nd m ix w ell.
2 .
Heat th e b utte r o r m arg arin e in a s kille t o n a m ediu m -
hig h fla m e. F orm th e m eat in to s a usa ge s ha pes a nd
fr y o n e ach s id e, tu rn in g o fte n, u ntil th e s a usa ges a re
well b ro w ne d.
3 .
Tra nsfe r th e s a usa ges to a p aper-to w el- li n e d p la te .
Repeat u ntil a ll th e m ix tu re is u se d u p .
S erv e s 6

F rie d T om ato es

T he m orn in g a fte r a h a rro w in g e nco unte r w ith th e d em ento r
o n th e H ogw arts E xp re ss, H arry re sto re s h is p eace a nd
g ood hum or w ith a li ttle he lp fr o m his fr ie nd s — and
s a usa ges and fr ie d to m ato es fo r bre akfa st (s e e
Harry
P otte r a nd th e P ris o ner o f A zk a ban
, C ha pte r 6 ).
D id y o u k no w th a t u ntil th e m id -1 700s th e B ritis h th o ug ht
to m ato es w ere p ois o no us? T he y w ere n't fa r o ff th e m ark ,
th o ug h. To m ato es are in d eed re la te d to th e deadly
n ig hts ha de, a nd th e s te m s a nd le ave s o f th e to m ato p la nt
d o c o nta in to xin s. S o w he n th e to m ato c a m e to E ng la nd in
th e la te 1 500s, it w as c ult iv a te d a s a n u nusua l p la nt to lo ok
a t. T ha nk g oodne ss, s o m eone fin a lly fig ure d o ut th a t w e
c a n e at th e m , a nd th e y b egan to a ppear in c o okb ooks in
th e 1 700s.
3 ta ble sp oons v e geta ble o il
2 m ediu m -s iz e re d rip e to m ato es, slic e d in to ¼ -in ch
s lic e s
F lo ur fo r d re dgin g
S alt a nd fr e sh ly g ro und b la ck p epper to ta ste
H ot b utte re d to ast, fo r s e rv in
1 .
Heat th e o il in a s kille t o n a m ediu m -h ig h fla m e.
2 .
Dre dge th e to m ato es in th e flo ur a nd fr y th e m o n b oth

sid es u ntil th e y a re g old en.
3 .
Tra nsfe r th e to m ato es to a p aper-to w el- li n e d p la te
and s p rin kle w ith th e s a lt a nd p epper. S erv e
im media te ly w ith h o t b utte re d to ast.
S erv e s 4

E nglis h F arm house S cra m ble d E ggs
a n d B aco n
G ild ero y L ockha rt c a n't s e em to s to p e m barra ssin g H arry ,
w he th e r it's b efo re th e sta rt o f te rm o r th e fir s t d ay o f
c la sse s, w he n e ggs a nd b aco n a re s e rv e d fo r b re akfa st in
th e G re at H all (s e e
Harry P otte r and th e C ham ber of
S ecre ts
, C ha pte r 6 ). P oor H arry , th e fo rc e d b re akfa st c he f
a t th e D urs -le ys ', a ls o s e rv e s b aco n a nd e ggs o n D ud le y's
b ir th d ay a fte r b ein g w arn e d he 'd b ette r no t b urn it (s e e
H arry P otte r a nd th e S orc e re r's S to ne
, C ha pte r 2 ).
W ho d oesn't e njo y e ggs w ith b aco n o n a w eeke nd m orn in g
w he n th e re 's a ctu a lly tim e to m ake it a nd e at it? F eel li k e
y o u'r e a t h o m e w ith H arry w ith th is c e ntu rie s-o ld b re akfa st
c la ssic . T hro w in fr ie d to m ato es w ith to ast a nd a b ow l o f
p orrid ge to p re te nd yo u'r e e atin g th e tr a ditio na l E ng li s h
b re akfa st, w hic h c o nta in s to o m uch fo od fo r n o rm al p eople
to e at e ve n o cca sio na lly .

2 s lic e s b aco n, d ic e d
2 la rg e e ggs
1 ta ble sp oon m ilk o r h eavy c re am
S alt a nd p epper to ta ste
1 o unce E nglis h C heddar c h eese , s h re dde
1 .
Heat a s kille t o ve r m ediu m -h ig h h e at. A dd th e d ic e d
baco n to th e p an. C ook, s tir rin g o cca sio na lly , u ntil it
re ache s d esir e d c ris p in e ss.
2 .
Bre ak th e e ggs in to a s m all b ow l a nd b eat w ith a fo rk
until c o m ple te ly c o m bin e d. A dd th e m ilk o r c re am a nd
stir to c o m bin e . A dd th e s a lt a nd p epper a nd s tir to
co m bin e . P our th e e gg m ix tu re o ve r th e c o oke d
baco n in th e p an, a nd a s s o on a s th e y b egin to s e t
(b eco m e c o oke d), s tir w ith a w ooden s p oon, m ovin g
th e m a ro und a nd o ve r u ntil c o m ple te ly c o oke d.
3 .
Spoon th e e ggs o nto a p la te a nd to p w ith th e
shre dded C he ddar c he ese .
M ake s 1 s e rv in g

S w eet O ra n ge M arm ala d e

M arm ala de s ho w s u p o fte n in th e H arry P otte r b ooks; it's
ju st th a t Britis h. In one bre akfa st sce ne , Herm io ne
d ete rm in e dly avo id s dis cussin g he r busy sche dule and
a sks fo r th e m arm ala de in re sp onse to R on's q ue stio ns
(s e e
Harry P otte r a nd th e P ris o ner o f A zk a ban
, C ha pte r
6 ).
H ow 's th is fo r a sw eet li ttle sto ry ? A S co ttis h m erc ha nt
b ro ug ht h is w ife a lo ad o f b itte r S eville o ra ng es, n o t v e ry
e dib le . In ste ad o f s a yin g , “W ha t d o y o u e xp ect m e to d o
w ith th e se ?” a s a n o rd in a ry h o use w ife m ig ht h a ve d one ,
s he m arc he d in to th e kitc he n to exp erim ent, and th us
o ra ng e m arm ala de w as b orn .
3 o ra nges
2 c u ps s u gar
2 c u ps w ate r
1 .
Pla ce th e o ra ng es in a m ediu m s a uce pan a nd c o ve r
with w ate r. B rin g to a b oil, th e n r e duce to a s im mer
and c o ok fo r 1 ½ h o urs . R em ove th e o ra ng es fr o m th e
pot to a c uttin g b oard . D is ca rd th e c o okin g w ate r a nd
rin se th e p ot.
2 .
Peel th e o ra ng es a nd s cra pe o ff th e p ith ( th e w hite
und ers id e o f th e p eel) , u sin g a m eta l s p oon. D is ca rd
th e p ith , a s it's b itte r. M in ce th e o ra ng e p eel a nd a dd

to th e c le an p ot. C ho p th e p eele d o ra ng es, d is ca rd
th e p its , a nd p ro ce ss in a b le nd er o r fo od p ro ce sso r
until s m ooth . P our th ro ug h a s ie ve , p re ssin g d ow n
with a r u b ber s p atu la to e xtr a ct a s m uch ju ic e a s
possib le . D is ca rd th e p ulp a nd a dd th e ju ic e to th e
pot, a lo ng w ith th e s ug ar a nd w ate r. ( A s th e m ix tu re
boils , it w ill e xp and li k e c ra zy, s o m ake s ure y o ur p ot
is la rg e e no ug h to h a nd le a t le ast d oub le w ha t y o u'r e
puttin g in .)
3 .
Cook th e m ix tu re o ve r m ediu m -h ig h h e at, s tir rin g
co nsta ntly , u ntil th e s ug ar is d is so lv e d a nd it b egin s to
bub ble . C li p a c a nd y th e rm om ete r to th e s id e o f th e
pot, a nd c o ntin ue c o okin g , s tir rin g c o nsta ntly , u ntil th e
mix tu re r e gis te rs 2 20°F o n th e c a nd y th e rm om ete r.
Rem ove fr o m th e h e at.
M ake s e nough to fill o ne 1 4-o unce ja r

If y o u d on't h ave a c a ndy th erm om ete r, y o u c a n d o th e
w rin kle te st: P ut a sm all am ount of m arm ala de on a
s a uce r a nd c o ol it in th e fr id ge. In th e m eantim e, tu rn o ff
th e fla m e. W hen it's co ol, p ush th e e dge in w ith yo ur
fin ger; if it wrin kle s, it's done. O th erw is e , re heat th e
m arm ala de, c o ok it fo r a fe w m ore m in ute s, a nd tr y a gain .
T hic k P orrid ge w it h C re am a n d T re acle
W ha t's m ore filli n g th a n a b ow l o f th ic k, s tic ky p orrid ge?

W ha t's m ore filli n g th a n a b ow l o f th ic k, s tic ky p orrid ge?
H arry lo ads u p o n th is w ho le so m e b ra in fo od w hile a skin g
R on a bout h is s che dule . R on w orrie s a bout P otio ns w ith th e
S ly th e rin s: w ill P ro fe sso r S na pe fa vo r th e S ly th e rin s as
ru m ore d? L ittle d oes h e k no w ! (S ee
Harry P otte r a nd th e
S orc e re r's S to ne
, C ha pte r 8 .) E ve n th e e vil a nd to ad-li k e
P ro fe sso r U m brid ge h a s s o m e p orrid ge — w hile g la rin g a t
th e te ache rs w ho d are to d is cuss in h e r p re se nce th e m ass
o utb re ak fr o m A zk a ban ( s e e
Harry P otte r a nd th e O rd er o f
th e P hoenix
, C ha pte r 2 5).
O fte n w he n w e he ar th e w ord “p orrid ge,” w e th in k of
“G old ilo cks a nd th e T hre e B ears ,” b ut it's a ctu a lly a re al
fo od th a t r e al p eople in th e U nite d K in g dom e at, e sp ecia lly
th e S co ts , w ho 'v e b een e atin g p orrid ge s in ce b efo re th e
a rriv a l o f th e A ng lo -S axo ns in th e fifth a nd s ix th c e ntu rie s.
4 c u ps w ate r
1 c u p s te el- c u t o ats
M ilk o r c re am , fo r s e rv in g
G old en s yru p, fo r s e rv in g
1 .
Brin g th e w ate r to a b oil in a m ediu m -s iz e s a uce pan.
Slo w ly p our in th e o ats w hile s tir rin g c o nsta ntly .
Sim mer o n a lo w fla m e, s tir rin g o cca sio na lly , fo r
about 3 0 m in ute s, u ntil a ll th e w ate r is a bso rb ed.

2 .
Serv e w ith th e m ilk o r c re am a nd g ene ro us a m ounts
of g old en s yru p . D on't m ix th e g old en s yru p in o r y o u
will lo se its u niq ue c a ra m el- li k e fla vo r.
S erv e s 4

C ris p y F rie d B aco n
H arry is to o w orrie d th a t th e d ra gon in h is fir s t T riw iz a rd
ta sk w ill fr y h is b aco n to b e te m pte d b y th e c ris p y fr ie d
b aco n s e rv e d th e m orn in g b efo re th e to urn a m ent. H e's to o
n e rv o us a nd , fr a nkly , te rrifie d to e at a t a ll, b ut he ta ke s
c o m fo rt in k no w in g h e w ould ra th e r fa ce a d ra gon th a n g o
b ack to th e D urs le ys ' (s e e
Harry P otte r a nd th e G oble t o f
F ir e
, C ha pte r 2 0).
T he B ritis h w ere m uch lu ckie r th a n th e ir c o nte m pora rie s in
o th e r c o untr ie s. In b ad tim es, th e y h a d m ore fo od to e at
th a n d id th e re st o f E uro pe. B aco n w as a va ila ble e ve n
w he n a d epre ssio n h it th e c o untr y s o m e 7 00 y e ars a go. B y
th e 1 800s th e lo w er cla sse s w ere e atin g b aco n a lm ost
e ve ry d ay fo r b re akfa st.
8 s lic e s o f b aco n
1 .
Heat a la rg e s kille t. A dd th e b aco n a nd fr y o n b oth
sid es u ntil it is c ris p .
2 .
Rem ove th e b aco n to a p aper-to w el- li n e d p la te .

Repeat u ntil a ll th e b aco n is u se d u p .
S erv e s 4

C heesy, C hiv y S cra m ble d E ggs
O n th e m orn in g o f a Q uid ditc h m atc h, C apta in O li v e r W ood
e xc ite dly d is he s o ut s cra m ble d e ggs to h is te am m em bers .
T he w eath e r is e xc e lle nt; w ha t c o uld p ossib ly g o w ro ng ? H e
d oesn't k no w y e t th a t th e m atc h w ill b e c a nce le d d ue to a
c o up le m ore m ys te rio us a tta cks (s e e
Harry P otte r a nd th e
C ham ber o f S ecre ts
, C ha pte r 1 4).
E ggs a re a tr u ly m ir a culo us fo od. T he y h a ve m any u se s,
fr o m s im ply b ein g c o oke d a nd e ate n ( fo r w hic h th e re a re a
m illi o n m eth o ds) to e nric hin g b re ads a nd c a ke s, a ctin g a s
a le ave ne r o r e m uls ifie r, th ic ke nin g s a uce s a nd c usta rd s…
th e li s t g oes o n a nd o n. A nd th a t's w ith o ut e ve n m entio nin g
w ha t y o u c a n d o w ith th e w hite s a nd y o lk s s e para te ly . B ut
fo r o ur p urp ose s he re , it's e no ug h th a t scra m ble d e ggs
m ake a d eli c io us a nd h e alt h fu l b re akfa st.
1 ta ble sp oon b utte r
6 e ggs
¼ c u p h eavy c re am
½ te asp oon s a lt

F re sh ly g ro und b la ck p epper
1 ta ble sp oon c h opped fr e sh c h iv e s
½ c u p s h re dded m ozza re lla c h eese
B utte re d to ast, fo r s e rv in g
T om ato es, fo r s e rv in g
1 .
Heat th e b utte r in a la rg e s kille t. W his k to geth e r th e
eggs, h e avy c re am , s a lt , p epper, a nd c hiv e s. W his k
in th e s hre dded c he ese . P our th e m ix tu re in to th e
skille t a nd c o ok o ve r m ediu m -lo w h e at, s tir rin g
co nsta ntly a nd g ently w ith a w ooden s p oon u ntil s e t.
2 .
To s e rv e , s p rin kle m ore c ho pped c hiv e s o n to p.
Serv e w ith b utte re d to ast a nd to m ato es.
S erv e s 3 to 4

C in nam on P ull- A part B re akfa st R olls
T o d efle ct q ue stio ns a bout w ha t G in ny w as a bout to te ll
H arry , P erc y ( m an, h e h a s a g uilt y c o nscie nce !) a sks fo r th e
b re akfa st r o lls . B ut G in ny w as a bout to te ll H arry s o m eth in g
m uch, much more im porta nt… good th in g Perc y
in te rru p te d, o r she w ould 'v e sp oile d th e p lo t (s e e
Harry

P otte r a nd th e C ham ber o f S ecre ts
, C ha pte r 1 6).
C in na m on r o lls , o r b uns, a re a c la ssic b re akfa st tr e at. M ost
p eople d on't k no w th is , b ut th e c in na m on y o u b uy is m ore
li k e ly p ow dere d c a ssia b ark , w hic h ta ste s li k e c in na m on
a nd is m ore p le ntifu l a nd th e re fo re c he aper. R eal c in na m on
is s a id to b e s up erio r, b ut w ho w ould k no w ?
D ough
¼ c u p w arm w ate r
1 ta ble sp oon ( 1 p acke t) a ctiv e d ry y e ast
1 ta ble sp oon g ra nula te d s u gar
2 /3 c u p w hole m ilk
½ s tic k ( 4 ta ble sp oons) b utte r
3 c u ps a ll- p urp ose flo ur
½ te asp oon s a lt
2 la rg e e ggs
1 /3 c u p g ra nula te d s u gar
C in nam on F illin g
1 ta ble sp oon b utte r, m elte d

¼ c u p p acke d d ark b ro wn s u gar
1 ta ble sp oon c in nam on
Ic in g
1 c u p c o nfe ctio ners ' s u gar, s ifte d
4 o unce s c re am c h eese , s o fte ned
1 ta ble sp oon h eavy c re am
½ te asp oon p ure v a nilla e xtr a ct
1 .
Com bin e th e w ate r, y e ast, a nd 1 ta ble sp oon s ug ar in
a m ix in g b ow l a nd s e t a sid e u ntil p uffy . H eat th e m ilk
and b utte r in a s m all s a uce pan o r th e m ic ro w ave u ntil
th e b utte r is m elt e d. S et a sid e. W his k to geth e r th e
flo ur, s a lt , a nd y e ast. S et a sid e. In a s e para te b ow l,
whis k to geth e r th e e ggs a nd s ug ar, th e n w his k in th e
milk -b utte r m ix tu re . A dd th e y e ast m ix tu re a nd e gg
mix tu re to th e flo ur m ix tu re a nd s tir to c o m bin e . ( If
makin g th is d oug h b y h a nd , fir s t w his k ½ c up o f th e
flo ur m ix tu re in to th e e gg m ix tu re u ntil s m ooth , th e n
add th e e gg m ix tu re to th e r e st o f th e flo ur m ix tu re .)
Kne ad th e d oug h in th e m ix in g b ow l o f a n e le ctr ic
mix e r fitte d w ith a d oug h h o ok o r b y h a nd e ith e r in th e
bow l o r o n a li g htly flo ure d s urfa ce u ntil th e d oug h is
sm ooth a nd e la stic , a bout 1 0 m in ute s. P la ce in a n

oile d b ow l, tu rn in g to c o at, a nd c o ve r w ith p la stic
wra p. S et a sid e in a w arm p la ce u ntil d oub le d in s iz e ,
1½ to 2 h o urs .
2 .
Gre ase a nd flo ur a 9 ″ × 1 3″ p an. T urn th e d oug h o ut
onto a li g htly flo ure d s urfa ce a nd r o ll in to a 1 6″ × 1 2″
re cta ng le . B ru sh th e ta ble sp oon o f m elt e d b utte r o ve r
th e d oug h. C om bin e th e b ro w n s ug ar a nd c in na m on
and s p re ad it o ve r th e d oug h u ntil w ith in ½ in ch o f th e
bord ers . R oll u p th e lo ng s id e. S li c e o ff th e m essy
end s.
3 .
The b est w ay to c ut th e r o ll is u sin g d enta l flo ss.
Sound s c ra zy, b ut a k nife e xe rts to o m uch p re ssure
and s q ua she s th e r o ll. F ir s t, s li d e a le ng th o f flo ss
und er th e r o ll u ntil y o u r e ach th e c e nte r. B rin g th e tw o
end s o ve r th e r o ll a nd c ro ss th e m , p ulli n g u ntil a n e at
cut h a s b een m ade. In th is m anne r, c ut th e tw o h a lv e s
in h a lf a gain , th e n e ach q ua rte r in to 3 s li c e s to m ake
12 r o lls in a ll. L ay th e r o lls in th e p re pare d p an a nd
le ave to r is e u ntil th e r o lls a re to uchin g e ach o th e r a nd
re ach th e r im , 1 ½ to 2 h o urs .
4 .
Adju st th e o ve n r a ck to th e m id dle p ositio n a nd
pre he at th e o ve n to 3 50°F . B ake th e r o lls fo r 2 0
min ute s u ntil g old en b ro w n, r o ta tin g th e p an h a lf w ay
th ro ug h b akin g . R em ove fr o m th e o ve n. C ool fo r 1 0
min ute s in th e p an, th e n in ve rt th e p an a nd r e in ve rt th e
ro lls o nto a s e rv in g p la tte r.

5 .
To m ake th e ic in g , b eat th e ic in g in g re die nts to geth e r
with a w ooden s p oon u ntil s m ooth . B e s ure to s ift th e
co nfe ctio ne rs ' s ug ar o r y o u w ill h a ve lu m ps. S pre ad
th e ic in g o ve r th e r o lls w hile th e y a re s till w arm , o r
pip e th e fr o stin g u sin g a # 3 r o und tip . E at
im media te ly . T he r o lls d o n o t k e ep w ell a nd s ho uld b e
eate n w ith in a fe w h o urs o f b ein g m ade.
M ake s 1 2 r o lls

If y o u w ant th e r o lls fo r b re akfa st, p re pare th e r o lls th e d ay
b efo re th ro ugh S te p 3 , b ut in ste ad o f s e ttin g th em to ris e ,
c o ve r th e ro lls w ith p la stic w ra p a nd a llo w th em to ris e in
th e r e fr ig era to r o ve rn ig ht, th en p op th em in th e o ve n in th e
m orn in g. Y ou c a n a ls o p re pare th e ic in g a head o f tim e
a nd k e ep it in th e r e fr ig era to r; ju st a llo w it to c o m e to r o om
te m pera tu re b efo re u sin g.
K ip pers
R on g ets re ally m ad a t H erm io ne fo r s tir rin g u p th e h o use -
e lv e s in th e H ogw arts kitc he ns. S he ju st d oesn't g et it:
H ouse -e lv e s li k e b ein g sla ve s. N ow he 's sure th e fo od
th e y'll s e nd u p fr o m th e k itc he ns w ill b e h o rrib le , b ut th e n e xt
m orn in g h e 's re li e ve d to s e e th a t th e k ip pers a re fin e (s e e
H arry P otte r a nd th e G oble t o f F ir e
, C ha pte r 2 8).
T o “k ip per” a fis h m eans to s p li t it, c le an it, a nd th e n c o ld -

s m oke it. K ip pers a re o fte n e ate n fo r b re akfa st w ith e ggs
a nd to ast. W ho le , c o ld -s m oke d k ip pers a re h a rd to fin d in
th e U nite d S ta te s. In th is c o untr y th e y a re s o ld a s k ip per
s na cks, s m all c hunks o r fille ts o f s m oke d, s a lt e d h e rrin g
th a t c a n b e e ate n s tr a ig ht o ut o f th e c o nta in e r. If y o u d on't
m in d s p end in g a lo t o n fo od, y o u c a n o rd er th is d eli c a cy
o nli n e fr o m c o m panie s b ase d in th e U nite d K in g dom .
4 k ip pers
B utte r, fo r s e rv in g
S alt a nd p epper to ta ste
1 .
Bro il o r g rill th e k ip pers fo r 5 m in ute s. R em ove th e m
fr o m th e o ve n o r g rill a nd b ru sh b utte r o ve r th e
kip pers . S prin kle w ith th e s a lt a nd p epper.
2 .
Serv e w ith to ast.
S erv e s 4

Chap te r S ev en
Lunch a n d D in ner in t h e D in in g H all
T he G re at H all is m agnific e nt. L ook u p a t th e c e ili n g — w ait
a m in ute , w he re
is
th e c e ili n g ? It 's th e re , b ut it's c ha rm ed to
lo ok li k e th e o utd oor h e ave ns, re fle ctin g th e w eath e r a nd
tim e o f d ay. Y o u ta ke yo ur s e at a t o ne o f th e fo ur lo ng
ta ble s, o ne fo r e ach H ouse , a nd if yo u g la nce u p a t th e
p odiu m , y o u w ill s e e a no th e r s m alle r ta ble , r e se rv e d fo r th e
s ta ff.
F anta stic fo od m agic a lly a ppears o n p la tte rs in fr o nt o f y o u,
a nd y o u d is h it o ut o nto y o ur g old en p la te . W he re d oes a ll
th is b ounty c o m e fr o m ? In th e k itc he ns d ir e ctly b elo w th e
G re at H all, fo ur lo ng ta ble s c o rre sp ond to th e ta ble s a bove .
T he h o use -e lv e s s e nd u p th e fo od b y m agic (s e e
Harry
P otte r a nd th e G oble t o f F ir e
, C ha pte r 2 1).
T he k itc he ns p ro vid e h e arty lu nche s a nd d in ne rs w ith s uch
m outh w ate rin g sp ecia ls as ste ak and kid ne y pie and
s he phe rd 's p ie . G re at d esse rts — s uch a s H arry 's fa vo rite ,
tr e acle ta rt — a cco m pany e ach m eal.
H arry p ro bably d id no t kno w th is , b ut in th e nin e te enth
c e ntu ry , m en w ere g ene ra lly to o b usy to e at lu nch; th e y a te
a b ig b re akfa st a nd a b ig d in ne r a nd n o th in g o r a s m all
s na ck in b etw een. Y o u w ere n't a re al m an if y o u a te lu nch

— th a t w as o nly fo r w om en a nd c hild re n. M en e ve ry w he re
s ho uld b e g ra te fu l th a t th is h a s c ha ng ed… a nd to day, a s
e ve ry o ne kno w s, lu nch is th e li g ht m eal e ate n b etw een
b re akfa st a nd d in ne r. In s o m e c o untr ie s, d in ne r is e ate n in
th e afte rn o on and th e n a li g ht sup per is eate n in th e
e ve nin g , b ut it se em s th a t a t H ogw arts b oth lu nch a nd
d in ne r w ere h e avy-d uty m eals . A ll th a t w and -w avin g a nd
m agic -m akin g m ust r e ally s tim ula te th e a ppetite .
T he R oast B eef o f O ld E ngla n d
R on h a s ju st d is co ve re d th a t le pre cha un g old is fa ke , a nd
h e ra nts a bout it a s he se rv e s him se lf ro ast b eef a nd
Y o rk shir e p ud din g . A s a lw ays , n o th in g s p oils h is a ppetite ,
a nd e ve n a s h e c o m pla in s a bout b ein g p oor, h e c o ntin ue s
to s ca rf d ow n p ota to es ( s e e
Harry P otte r a nd th e G oble t o f
F ir e
, C ha pte r 2 8).
T he Eng li s h deve lo ped a re puta tio n fo r exc e lle nce in
ro astin g b eef. R oast b eef is s o im porta nt to th e B rito ns th a t
th e y e ve n h a ve a s o ng a bout it c a lle d “T he R oast B eef o f
O ld E ng la nd ,” w hic h in tu rn in sp ir e d a fa m ous p ain tin g o f
s o m eone ho ld in g a hum ong ous chunk of ra w beef.
In te re stin g ly , th e U .S . m ili ta ry p la ys th is s o ng w he n ro ast
b eef is s e rv e d a t fo rm al d in ne rs .
1 4 - to 5 -p ound rib ro ast (o r s h ould er ro ast if y o u w ant a
le aner m eat)

3 ta ble sp oons k o sh er s a lt
1 ta ble sp oon fr e sh c o ars e ly g ro und b la ck p epper
1 .
Pre he at th e o ve n to 3 75°F . G re ase a r o astin g r a ck
and p la ce it in a r o astin g p an.
2 .
Rin se th e r o ast a nd p at it d ry w ith p aper to w els .
Gene ro usly s p rin kle th e r o ast w ith th e s a lt a nd b la ck
pepper. P la ce th e r o astin g p an in th e o ve n a nd c o ok
until th e th e rm om ete r r e gis te rs 1 20°F fo r r a re , a bout
1 h o ur a nd 2 0 m in ute s; 1 25°F fo r m ediu m r a re , a bout
1 h o ur a nd 3 0 m in ute s; 1 32°F fo r m ediu m , a bout 1
ho ur a nd 3 5 m in ute s; o r 1 45°F fo r w ell d one , a bout 1
ho ur a nd 4 5 m in ute s.
3 .
Rem ove th e r o ast fr o m th e o ve n a nd te nt a p ie ce o f
alu m in um fo il o ve r th e r o ast. L et th e r o ast r e st 1 5 to
20 m in ute s b efo re c a rv in g a nd s e rv in g . T he r e stin g
tim e is im porta nt, a s th e r o ast w ill c o ntin ue c o okin g
fo r a fe w m in ute s d ue to r e sid ua l h e at; th e r e stin g
tim e a ls o a llo w s th e ju ic e s to r e dis tr ib ute th e m se lv e s
th ro ug ho ut th e r o ast.
S erv e s 8

T o p re ve nt fo od-b orn e illn ess, it is r e co m mended to c o ok
ro ast b eef to a n in te rn al te m pera tu re o f a t le ast 1 45°F .

Y ork sh ir e P uddin g
R oast b eef a nd Y o rk shir e p ud din g g o to geth e r li k e p eas
a nd c a rro ts . T he y a re a lm ost a lw ays s e rv e d to geth e r, a nd
lu nch a fte r a n iffle r le sso n w ith H agrid is n o e xc e ptio n (s e e
H arry P otte r a nd th e G oble t o f F ir e
, C ha pte r 2 8).
T he re w as o nly s o m uch m eat to g o a ro und , s o h o w to
s e rv e le ss o f it b ut s till le ave th e d in ne r ta ble s a tis fie d?
T hrifty ho use w iv e s a lw ays se rv e d th e Yo rk shir e p ud din g
b efo re th e ro ast b eef a t th e tr a ditio na l S und ay d in ne r to
ta ke th e e dge o ff th e a ppetite . In th e o ld d ays , w he n th e y
c o oke d th e ro ast o n a s p it o ve r a n o pen fir e , th e y u se d to
p ut a p an u nd er th e ro ast to c a tc h th e d rip pin g s, a nd th e
b atte r w as p oure d in to th e h o t d rip pin g s. A s it b ake d, it
s o ake d u p th e ju ic e s th a t c o ntin ue d to d rip d ow n fr o m th e
m eat.
1 c u p a ll- p urp ose flo ur
½ te asp oon s a lt
2 la rg e e ggs
3 ta ble sp oons b utte r, m elte d
1 c u p w hole m ilk
2 ta ble sp oons v e geta ble o il

1 .
Whis k to geth e r th e flo ur a nd s a lt in a la rg e m ix in g
bow l. In a s e para te b ow l, w his k th e e ggs u ntil s m ooth ,
th e n w his k in th e b utte r, th e n th e m ilk . P our th e e gg
mix tu re in to th e flo ur m ix tu re a nd w his k u ntil s m ooth .
Refr ig era te fo r 3 0 m in ute s.
2 .
Pre he at th e o ve n to 4 50°F . P our th e v e geta ble o il in to
an 8 -in ch p an o r b akin g d is h a nd p ut it in th e o ve n
while it's p re he atin g . T he o il n e eds to b e h o t b efo re
yo u p our in th e b atte r.
3 .
Rem ove th e b atte r fr o m th e r e fr ig era to r. It m ay n e ed
to b e w his ke d a gain fo r a fe w s e co nd s. C are fu lly p our
th e b atte r in to th e h o t b akin g d is h. B ake fo r 1 0
min ute s. R educe th e h e at to 3 50°F a nd c o ntin ue
bakin g fo r a no th e r 1 0 m in ute s, u ntil it p uffs u p a ro und
th e e dges a nd th e e dges a re g old en. S erv e h o t o r
warm .
S erv e s 6

B re ad ed P ork C hops
A t th e Y ule b all, th e fe ast in th e G re at H all is a b it d iffe re nt
fr o m usua l. In ste ad o f fo od m agic a lly a ppearin g o n th e
ta ble , a m enu ha s been pla ce d ne xt to each se ttin g .
D um ble dore d em onstr a te s h o w th is w ork s b y s a yin g o ut
lo ud th e ite m h e w ants to e at, w hic h in h is c a se is p ork

c ho ps (s e e
Harry P otte r a nd th e G oble t o f F ir e
, C ha pte r
2 3).
If y o u w ere ju st a c o m mon m an li v in g in th e o ld d ays , y o u
m ay h a ve c ho se n p ig s to ra is e a s li v e sto ck. A lm ost e ve ry
p oor fa m ily o w ne d a p ig . P ig s d on't c o st a nyth in g to fe ed,
s in ce th e y e at g arb age a nd ca n fo ra ge fo r th e m se lv e s.
T he y a ls o p ro duce a lo t o f m eat, a nd e ve ry th in g b ut “th e
e ye s a nd th e s q ue ak,” a s th e y s a y, c a n b e u se d. ( T ry n o t to
th in k to o h a rd a bout th a t.)
4 6 -o unce p ork c h ops
S alt a nd fr e sh ly g ro und b la ck p epper to ta ste
1 c u p a ll- p urp ose flo ur
2 la rg e e ggs, w his ke d
2 c u ps s e aso ned b re ad c ru m bs
V egeta ble o il a s n eede
1 .
Rem ove th e p ork c ho ps fr o m th e p acka ge a nd p at
dry w ith p aper to w els . S prin kle w ith s a lt a nd p epper.
2 .
The b re adin g p ro ce ss h a s th re e s te ps. T he c o atin g
(b re adin g ) is a s e rie s o f la ye rs . B e s ure to c o at th e
fo od c o m ple te ly a t e ach s te p o f th e p ro ce ss. Y ou w ill
ne ed a b ow l o r la rg e p la stic b ag fo r th e flo ur; a b ow l

fo r th e e ggs; a nd a b ow l fo r th e b re ad c ru m bs.
3 .
Pla ce th e p ork c ho ps in th e b ow l o f flo ur a nd tu rn
th e m to c o at e ve nly ( o r p la ce th e p ork c ho ps in to th e
bag o f flo ur a nd to ss to c o at e ve nly ). R em ove th e
cho ps fr o m th e flo ur a nd p la ce in th e b ow l o f b eate n
eggs; tu rn to c o at c o m ple te ly . L ift o ut a nd le t th e
exc e ss e ggs d ra in b ack in to th e b ow l. P la ce th e e gg-
co ate d c ho ps in th e th ir d b ow l o f b re ad c ru m bs a nd
tu rn to c o at c o m ple te ly .
4 .
Fill a h e avy s kille t w ith e no ug h o il to r e ach a d epth o f
¼ in ch a nd h e at to 3 50°F . If y o u d on't h a ve a
th e rm om ete r to c he ck th e te m pera tu re , w atc h fo r th e
oil to b egin m ovin g ( d ancin g ) in th e p an. O nce th a t
ha ppens, s p rin kle a p in ch o f b re ad c ru m bs in to th e
oil. If th e y s iz zle , th e o il is r e ady. If th e o il is s m okin g , it
is to o h o t. If th a t h a ppens, r e m ove th e p an fr o m th e
he at a nd le t it c o ol u ntil th e s m okin g s to ps. T he n
re tu rn th e p an to th e h e at.
5 .
Care fu lly a dd th e b re aded c ho ps to th e o il a nd fr y th e
cho ps a bout 4 m in ute s p er s id e u ntil th e y a re
bro w ne d a nd th e in te rn a l te m pera tu re r e ache s 1 45°F .
Use a p air o f to ng s to tu rn th e c ho ps. D o n o t u se a
fo rk . If th e c ho ps a re p ie rc e d to o m any tim es, th e y w ill
beco m e d ry .
6 .
Rem ove th e c ho ps to a p aper-to w el- li n e d p la te to

dra in .
S erv e s 4

B ra is ed L am b C hops
H arry g lo om ily e ats h is la m b c ho ps a nd p ota to es. H e's ju st
b een ye lle d a t b y th e c a pta in o f th e Q uid ditc h te am fo r
g ettin g d ete ntio n fr o m P ro fe sso r U m brid ge — li k e it w as
h is fa ult — and he kno w s she 'll ne ve r le t him off fo r
Q uid ditc h tr y o uts . N ot to m entio n th e h ug e p ile o f h o m ew ork
w aitin g fo r him w he n he fin is he s his d ete ntio n w ith he r.
W ell, h e 'd b e a w ho le lo t g lo om ie r if h e k ne w w ha t h o rro rs
U m brid ge h a s in s to re fo r h im (s e e
Harry P otte r a nd th e
O rd er o f th e P hoenix
, C ha pte r 1 3).
“L am b” re fe rs to a b aby s he ep u p to a y e ar o ld . O nce it's
c e le bra te d a b ir th d ay, it b eco m es to ug h a nd g am y a nd is
c a lle d m utto n. B eca use la m b is ve ry fa tty , it's usua lly
c o oke d w ith a n a cid s uch a s w in e (w hic h c o nta in s ta nnic
a cid ) to c ut th e fa ttin e ss.
3 ta ble sp oons v e geta ble o il
4 s h ould er la m b c h ops
S alt
F re sh ly g ro und b la ck p epper

1 m ediu m o nio n, c h opped
1 ta ble sp oon a ll- p urp ose flo ur
1 c u p w hite w in e fo r a dults o r 1 c u p c a nned c h ic ke n b ro th
fo r c h ild re n
1 te asp oon d rie d r o se m ary le ave s
½ te asp oon g ro und s a ge
1 .
Heat 1 ta ble sp oon o f th e o il in a la rg e s kille t.
2 .
Rin se th e la m b c ho ps a nd p at th e m d ry . S prin kle
th e m o n b oth s id es w ith th e s a lt a nd p epper. S ear th e
la m b c ho ps o n b oth s id es o ve r h ig h h e at, a bout 3
min ute s p er s id e, a nd tr a nsfe r th e m to a la rg e p la te .
3 .
Wip e th e fa t g ently o ff th e s kille t s o a s to le ave th e
bro w ne d b its o n th e b otto m o f th e p an. H eat th e
re m ain in g 2 ta ble sp oons o f o il in th e s kille t. A dd th e
onio n a nd s a uté u ntil it is b ro w ne d. S prin kle th e flo ur
ove r th e o nio n, th e n s tir u ntil w ell b le nd ed. P our in th e
win e o r b ro th w hile s tir rin g . S tir in th e r o se m ary a nd
sa ge. C ook a nd s tir , s cra pin g u p th e fo nd ( th e
bro w ne d b its ), u ntil th e m ix tu re is th ic ke ne d a nd
bub bli n g .
4 .
Retu rn th e la m b c ho ps to th e s kille t. C ove r th e s kille t

and s im mer fo r 1 5 to 2 0 m in ute s, u ntil th e m eat is
te nd er. S erv e w ith th e p an s a uce , p assin g e xtr a
sa uce a t th e ta ble .
S erv e s 4

C la ssic R oast C hic ken
A t th e D urs le ys ', H arry h a s n e ve r b een a llo w ed to e at a s
m uch a s h e w ante d. S o a t h is fir s t- e ve r H ogw arts fe ast h is
e ye s m ust ha ve been poppin g out of his he ad with
a m aze m ent a t th e hug e va rie ty o f d is he s th a t sud denly
a ppeare d on th e ta ble in fr o nt of him , in clu d in g ro ast
c hic ke n (s e e
Harry Potte r and th e Sorc e re r's Sto ne
,
C ha pte r 7 ).
C hic ke n is th e m ost p opula r p oult r y in th e w orld . T his m ay
b e b eca use c o m pare d to c o w s, s he ep, a nd g oats , it c o sts
m uch le ss a nd is e asie r to ra is e , it c a n b e p re pare d in a
s ta ggerin g num ber o f d iffe re nt w ays , a nd ve ry li ttle o f it
g oes to w aste .
1 m ediu m o nio n, s lic e d in to ¼ -in ch -th ic k s lic e s
2 c e le ry r ib s, c u t in to 2 -in ch c h unks
2 c a rro ts , c u t in to 2 -in ch c h unks
4 g arlic c lo ve s, p eele d

1 3 -p ound r o astin g c h ic ke n
O liv e o il fo r b ru sh in g o n th e c h ic ke n
S alt a nd fr e sh ly g ro und b la ck p epper
1 c u p w ate r
1 .
Pre he at th e o ve n to 3 75°F . L ay th e o nio n s li c e s in a
ro astin g p an a nd s ca tte r th e c e le ry , c a rro ts , a nd
garli c c lo ve s o n to p.
2 .
Pat th e c hic ke n d ry . P la ce th e c hic ke n in th e r o astin g
pan, b re ast s id e u p , w in g s tu cke d u nd er. T he re is n o
ne ed to tr u ss th e c hic ke n. B ru sh th e o li v e o il o ve r th e
chic ke n a nd s p rin kle it w ith th e s a lt a nd p epper. P our
th e w ate r in to th e r o astin g p an.
3 .
Put th e p an in th e o ve n a nd r o ast fo r 5 0 m in ute s.
Rais e th e te m pera tu re to 4 50°F . R ota te th e p an a nd
co ntin ue r o astin g fo r 3 0 to 4 0 m in ute s, u ntil a n
in sta nt- re ad th e rm om ete r in se rte d in to th e th ig h
re gis te rs 1 70°F . R em ove th e c hic ke n fr o m th e o ve n
and le t it r e st fo r 2 0 m in ute s b efo re c a rv in g .
S erv e s 4

B oile d P ota to es w it h H erb V in aig re tte

O ne of th e asto und in g va rie ty of dis he s th a t m agic a lly
a ppear b efo re a n a sto nis he d H arry a t h is fir s t H ogw arts
fe ast is boile d pota to es (s e e
Harry Potte r and th e
S orc e re r's S to ne
, C ha pte r 7 ).
W he n y o u th in k “h is to ry o f th e p ota to ” (if y o u th in k “h is to ry ”
a t a ll) , y o u p ro bably th in k “Ir e la nd a nd th e p ota to fa m in e .”
B ut a ctu a lly th e Ir is h w ere n't s o k e en o n th e p ota to a t fir s t.
T he S panis h b ro ug ht th e p ota to b ack fr o m S outh A m eric a
in th e 1 500s a nd it to ok a v e ry lo ng tim e b efo re th e E ng li s h
a nd Ir is h s ta rte d e atin g it. T he y th o ug ht it w as p ois o no us,
b eca use , li k e th e to m ato , it belo ng s to th e nig hts ha de
fa m ily .
3 p ounds s m all n ew p ota to es
¼ c u p o liv e o il
2 ta ble sp oons ta rra gon vin egar (y o u ca n su bstitu te a
d iffe re nt v in egar, s u ch a s b als a m ic )
S alt to ta ste
F re sh ly g ro und b la ck p epper to ta ste
2 ta ble sp oons c h opped fr e sh d ill
1 .
Scru b th e p ota to es a nd p la ce in a p ot. F ill th e p ot w ith
wate r to c o ve r th e p ota to es. B rin g to a b oil, th e n

re duce th e h e at a nd s im mer u ntil th e p ota to es c a n b e
pie rc e d e asily w ith a fo rk , a bout 2 5 m in ute s.
2 .
Dra in th e p ota to es a nd tr a nsfe r to a la rg e m ix in g
bow l.
3 .
Add th e o il, v in e gar, s a lt , p epper, a nd d ill, a nd to ss to
co m bin e . S erv e w arm .
S erv e s 6

A tr a ditio nal vin aig re tte is made by whis kin g th e
in gre die nts to fo rm a te m pora ry e m uls io n (a p ro ce ss th at
s u sp ends th e o il in th e v in egar), b ut in th is r e cip e w e ta ke
th e e asy w ay o ut a nd ju st to ss a ll th e in gre die nts to geth er.
R oast P ota to es w it h G arlic a n d
R osem ary
R on s tu ffs h is m outh w ith s o m any ro ast p ota to es th a t n o
o ne c a n u nd ers ta nd a w ord h e 's s a yin g . W ha t c a n h e d o?
H e's h ung ry , a fte r a ll. It to ok a w hile fo r th e fe ast th a t k ic ks
o ff th e s cho ol y e ar to g et s ta rte d b eca use o f th e e xtr a -lo ng
s o rtin g , w he n th e ha t sa ng an extr a -lo ng so ng w arn in g
e ve ry o ne to s tic k to geth e r in th e tr o ub le d tim es a he ad ( s e e
H arry P otte r a nd th e O rd er o f th e P hoenix
, C ha pte r 1 1).
If y o u'v e b een re adin g th is b ook in o rd er, y o u k no w th a t it
to ok a lo ng tim e ( tw o c e ntu rie s, in fa ct) fr o m th e in tr o ductio n

to ok a lo ng tim e ( tw o c e ntu rie s, in fa ct) fr o m th e in tr o ductio n
o f th e p ota to in to E ng la nd to its b ein g e ate n. S om e p eople
k ne w p ota to es w ere s a fe to e at, b ut n o o ne b eli e ve d th e m .
S o th e y re so rte d to tr ic ks. O ne Benja m in Tho m pso n
re ali z e d th a t th e gove rn m ent co uld sa ve lo ts of m one y
fe edin g p ota to es to p oorh o use re sid ents . H e b oile d th e
p ota to es b ehin d c lo se d d oors u ntil th e y fe ll a part a nd n o
o ne c o uld te ll w ha t fo od it w as. O th e rw is e , n o o ne w ould
h a ve e ate n it. S ne aky, s ne aky… b ut th is w ay, th e r e sid ents
w ere w ell- fe d, th e g ove rn m ent s a ve d lo ads o f m one y, a nd
e ve ry o ne w as h a ppy.
6 re d p ota to es (a bout 2 p ounds), s cru bbed a nd c h opped
in to ½ -in ch c u bes
¼ c u p o liv e o il
1 te asp oon s a lt
1 te asp oon d rie d r o se m ary le ave s
2 c lo ve s g arlic , m in ce d
F re sh ly g ro und b la ck p epper
1 .
Pre he at th e o ve n to 4 00°F . C om bin e th e p ota to es
with th e o il, s a lt , r o se m ary , g arli c , a nd b la ck p epper,
ta kin g c a re to c o at th e p ota to es th o ro ug hly a nd
eve nly .
2 .
Spre ad th e p ota to es in a la rg e, s ha llo w r o astin g p an

or r im med b akin g s he et. R oast th e p ota to es fo r a bout
45 m in ute s, u ntil th e p ota to es a re s li g htly c ris p a ro und
th e e dges a nd s o ft in th e m id dle . H alf w ay th ro ug h
bakin g , r e m ove th e p an b rie fly to to ss th e p ota to es
again , th e n r e pla ce it in th e o ve n a nd c o ntin ue
bakin g .
S erv e s 4

F lu ffy M ash ed P ota to es
R on is s ta rv in g — a s u sua l — a t th e s ta rt- o f- te rm fe ast,
w he re th e Triw iz a rd To urn a m ent w ill b e a nno unce d. H e
lo ads u p o n m ashe d p ota to es, o bse rv e d b y a w is tfu l N early
H eadle ss N ic k (s e e
Harry P otte r a nd th e G oble t o f F ir e
,
C ha pte r 1 2).
T he re a re a z illi o n a nd o ne w ays to p re pare p ota to es, a nd it
s e em s a s th o ug h a t le ast h a lf o f th e m a re m entio ne d in th e
H arry P otte r b ooks. B ut th is is o ne o f th e b est w ays to e at
th e m . F or m ashin g , u se s ta rc hy p ota to es, s uch a s ru sse t.
W axy p ota to es li k e th e re d-s kin va rie ty d on't lo se th e ir
s ha pe a fte r a lo ng c o okin g tim e a nd a re b est re se rv e d fo r
ro astin g and ste w in g . The y don't m ake good m ashe d
p ota to es.
6 Id aho o r r u sse t p ota to es ( a bout 2 ½ p ounds), p eele d a nd
q uarte re d

1 s tic k ( 8 ta ble sp oons) b utte r
1 c u p w hole m ilk
2 te asp oons s a lt
F re sh ly g ro und b la ck p epper to ta st
1 .
Pla ce th e p ota to es in a p ot a nd c o ve r w ith w ate r.
Brin g to a b oil, th e n r e duce th e h e at a nd s im mer
about 2 5 m in ute s o r u ntil th e p ota to es b re ak a part
whe n p ie rc e d w ith a fo rk .
2 .
Dra in th e p ota to es. A dd th e b utte r, m ilk , s a lt , a nd
bla ck p epper. M ash w ith a p ota to m ashe r u ntil th e
pota to es a re li g ht a nd flu ffy .
S erv e s 4

Y ou c a n h ave a lo t o f fu n w ith m ash ed p ota to es. B oil 2
p eele d c lo ve s o f g arlic a lo ng w ith th e p ota to es a nd m ash
th em to geth er w ith th e p ota to es, a lo ng w ith a d ash o f
g arlic powder, fo r garlic ky m ash ed pota to es. A dd a
s a uté ed o nio n a nd 1 ta ble sp oon o nio n p owder fo r o nio n
m ash ed p ota to es. S prin kle s h re dded c h eese o n to p fo r
c h eesy m ash ed p ota to es. O r m ash in y o ur fa vo rite h erb s,
m in ce d. A nd s e rv e w ith lo ts o f g ra vy.
P ota to es B aked in T heir J ackets

H arry is a bout to ha ve his ve ry fir s t H allo w een fe ast a t
H ogw arts , c o m ple te w ith li v e b ats ( fo r s ho w , n o t fo r e atin g ),
w he n P ro fe sso r Q uir re ll b urs ts in to th e G re at H all to w arn
e ve ry o ne a bout a tr o ll, th ro w in g th e H all in to c ha os. H arry
d oesn't g et to fin is h th e b ake d p ota to h e h a d b een a bout to
h e lp h im se lf to , b ut h e h a s a dve ntu re s fa r m ore e xc itin g
th a n e atin g p ota to es (s e e
Harry P otte r a nd th e S orc e re r's
S to ne
, C ha pte r 1 0).
A no th e r in te re stin g fa ct a bout p ota to es: T he y u se d to b e
c a lle d “e arth apple ” in E ng li s h and G erm an (
Erd apfe l
).
T he y a re s till c a lle d “e arth a pple ” in F re nch (
pom mes d e
te rre ),
H ebre w (
ta puch ei a dam a
), D utc h (
aard appel
), a nd
o th e r la ng ua ges.
6 Id aho o r r u sse t p ota to es, s cru bbed
S alt a nd fr e sh ly g ro und b la ck p epper
B utte r, s o ur c re am , o r p la in y o gurt, fo r s e rv in g
1 .
Pre he at th e o ve n to 4 00°F . S li c e th e p ota to es in h a lf
le ng th w is e a nd s p re ad th e m , c ut- s id e u p , o n a b akin g
she et.
2 .
Bake th e p ota to es fo r 1 to 1 ½ h o urs , u ntil th e to ps a re
cru sty a nd g old en a nd th e p ota to es c a n b e e asily
pie rc e d w ith a fo rk . S easo n w ith s a lt a nd p epper to
ta ste a nd s e rv e w ith lo ts o f b utte r o r w ith s o ur c re am

or p la in y o gurt.
S erv e s 6

F or a h earty m eal o n its o wn, b ake th e p ota to es w hole ,
th en s p lit th em in h alf a nd s co op o ut th e in sid es. M ash
w ith tu na a nd m ayo nnais e — u sin g th e p ro portio ns o f
tu na a nd m ayo to p ota to th at y o u lik e — a nd re tu rn th e
m ix tu re to th e s h ells . If d esir e d, p op th em in to th e o ve n fo r
a fe w m in ute s to r e heat ju st u ntil h ot th ro ughout.
F re n ch F rie s
F rie d p ota to es, o ne o f th e th re e w ays p ota to es a re s e rv e d
a t H arry 's fir s t H ogw arts fe ast, a ppear m agic a lly o n th e
ta ble in fr o nt o f H arry , w ho ta ste s a ll th e fo ods e xc e pt th e
h um bug s (s e e
Harry P otte r and th e S orc e re r's S to ne
,
C ha pte r 7 ).
T o g et th e F re nch to s ta rt e atin g p ota to es — li k e o th e r
p eople , th e y to o were re lu cta nt — scie ntis t A nto in e -
A ug ustin P arm entie r g ot c re ativ e . H e g ave Q ue en M arie
A nto in e tte pota to blo sso m s to w ear and he pla nte d a
p ota to fie ld a nd h a d it h e avily g ua rd ed. H e fig ure d, rig htly ,
th a t th e lo ca ls w ould b e c urio us a bout th e v a lu a ble c ro p.
In d eed, th e y s nuck in a t n ig ht a nd s to le p ota to es, w hic h th e y
th e n p la nte d a nd a te , fin d in g th a t th e y w ere q uite g ood a fte r
a ll. S uch s htic k! B ut it w ork e d. S o g ra te fu l a re th e F re nch to

M onsie ur P arm entie r th a t to day a ny d is h w ith th e w ord
p arm entie r
in it m eans th e m ain in g re die nt is p ota to es.
6 la rg e Id aho p ota to es, p eele d
P eanut o il, fo r fr y in g ( s e e n ote )
S alt to ta ste
1 .
Cut a th in s li c e o ff th e e nd s a nd a ll fo ur s id es o f th e
pota to es, w hic h w ill tu rn th e p ota to es in to r e cta ng le s.
Sli c e th e p ota to es in to ¼ -in ch s li c e s a lo ng th e le ng th .
Turn th e fir s t s e t o f s li c e s o nto th e ir b ro ad s id e, a nd
th e n c ut le ng th w is e to fo rm ¼ -in ch s tic ks. R in se th e
pota to es in c o ld w ate r u ntil th e w ate r r u ns c le ar, th e n
dry w ith a to w el. K eep th e p ota to es w ra pped in a
to w el u ntil r e ady to fr y . ( Y ou c a n r e se rv e th e le fto ve r
sli c e s to m ake m ashe d p ota to es.)
2 .
Fill a m ediu m s a uce pan w ith e no ug h o il to c o m e 2
in che s u p th e s id es. C li p a c a nd y th e rm om ete r to th e
pot a nd h e at th e o il to 3 50°F . A dd th e p ota to es in
batc he s, b rin g in g th e te m pera tu re b ack u p to 3 50°F
in b etw een b atc he s. C ook e ach b atc h u ntil d ark e r
ye llo w , a bout 5 m in ute s. T ra nsfe r th e p ota to es to
paper to w els to d ra in . R ese rv e th e p ot o f o il fo r th e
ne xt s te p.
3 .
Befo re s e rv in g , r e he at th e p ot o f o il to 3 50°F . F ry th e

pota to es a gain in b atc he s u ntil c ris p a nd g old en,
about 2 m in ute s, b rin g in g th e te m pera tu re b ack u p to
350°F in b etw een b atc he s. T ra nsfe r to p aper to w els ,
sp rin kle w ith s a lt , a nd s e rv e .
S erv e s 4 to 6

P eanut o il is o ne o f th e b est o ils fo r d eep-fr y in g, a s it h as
a h ig h s m okin g p oin t a nd d eliv e rs b eautifu l c ris p in ess.
B ut it is h orrib ly e xp ensiv e , s o y o u c a n s u bstitu te c a nola
o r v e geta ble o il fo r th e p eanut o il.
B utte re d P eas
T he m ost fo od e ve r m entio ne d in o ne p la ce in th e H arry
P otte r books is at H arry 's fir s t H ogw arts fe ast. A bout
tw enty -fiv e d is he s a re n a m ed, in clu d in g p eas. W ho c a n e at
th a t m uch fo od in o ne m eal (s e e
Harry P otte r a nd th e
S orc e re r's S to ne
, C ha pte r 7 )?
T he R om ans in tr o duce d p eas to G re at B rita in , a nd a g ood
th in g to o, b eca use p eas b eca m e a n im porta nt s ta ple in th e
d ie t o f m edie va l p easa nts , w ho a te it in th e fo rm o f a
p otta ge ( a v e ry th ic k s o up ). If th e re is e ve r a v e geta ble y o u
w ant to s te al, p eas s ho uld b e th e o ne . T he ta ll, flo w erin g
p la nts c o uld s o e asily c o nce al a th ie f th a t m edie va l la w s
w ere e na cte d to p ro te ct th e m ( th e p eas, n o t th e th ie ve s).
1 p ound fr o ze n p eas

1 c u p w ate r
½ te asp oon s a lt
¼ te asp oon p epper
2 ta ble sp oons b utte r
1 ta ble sp oon g ra nula te d s u gar
1 .
Com bin e th e p eas a nd w ate r in a s m all p ot a nd b rin g
th e m to a b oil. R educe th e h e at a nd s im mer fo r a bout
5 m in ute s, u ntil th e p eas a re te nd er. D ra in th e p eas
and r e tu rn th e m to th e p ot.
2 .
Add th e s a lt , p epper, b utte r, a nd s ug ar. T oss u ntil th e
butte r m elt s a nd is w ell c o m bin e d.
S erv e s 6

F ro ze n p eas, h ard a s it is to b elie ve , h ave a n a dva nta ge
o ve r fr e sh . U nlik e m ost pro duce , peas begin to get
s ta rc h y a nd lo se fla vo r w ith in a fe w h ours o f b ein g p ic ke d,
s o b y th e tim e y o u b uy th em in th e s u per-m ark e t, th ey'r e
n ot th at g re at. B eca use fr o ze n p eas a re p ic ke d a nd fr o ze n
a t th e p eak o f th eir fr e sh ness, th ey a re b ette r fo r th is
re cip e.

G la ze d C arro ts
C arro ts a re y e t a no th e r o f th e m yria d d is he s s e rv e d a t th e
fe ast in th e G re at H all fo llo w in g H arry 's s o rtin g c e re m ony
in to G ry ffin d or H ouse (s e e
Harry P otte r a nd th e S orc e re r's
S to ne
, C ha pte r 7 ).
B ritis h fig hte r p ilo ts , in a n e ffo rt to k e ep ra dar te chno lo gy
fr o m th e G erm ans, cla im ed th a t th e ir sup er nig ht vis io n
c a m e fr o m e atin g a lo t o f c a rro ts . T he G erm ans a ctu a lly
b oug ht th e sto ry , ha rd th o ug h th a t m ay be to beli e ve .
C arro ts re ally d o im pro ve yo ur n ig ht vis io n, b ut yo u c a n't
u se th e m in ste ad o f ra dar. A nd y o u w ill s till h a ve to w ear
y o ur g la sse s.
6 m ediu m ca rro ts , p eele d a nd slic e d in to ¼ -in ch -th ic k
s lic e s o n th e b ia s
½ c u p w ate r
2 ta ble sp oons g old en s yru p o r m aple s yru p o r c o rn s yru p
¼ te asp oon s a lt
1 te asp oon g ro und c in nam on
1 .
Com bin e th e c a rro ts , w ate r, g old en s yru p o r m aple o r
co rn s yru p , s a lt , a nd c in na m on in a s kille t a nd b rin g to
a b oil, s tir rin g o cca sio na lly w ith a w ooden s p oon.

Reduce th e h e at a nd s im mer th e c a rro ts , u nco ve re d,
fo r a bout 5 m in ute s, u ntil th e c a rro ts a re s o m ew ha t
so fte ne d b ut n o t y e t te nd er.
2 .
Rais e th e h e at a nd b oil u ntil a ll th e li q uid e va pora te s.
As th e li q uid s ta rts to r e duce , b egin s tir rin g m ore
fr e que ntly . K eep c o okin g u ntil th e g la ze s ta rts to tu rn
bro w n, s tir rin g a nd s cra pin g th e b otto m o f th e p an.
Turn o ff th e h e at a nd s e rv e im media te ly .
S erv e s 4

C la ssic G ra v y
G ra vy is n o t re ally a fo od; it's s o m eth in g y o u p ut o n y o ur
fo od. It 's s e rv e d a t H arry 's fir s t H ogw arts fe ast a nd fir s t
H ogw arts C hris tm as d in ne r, p ro bably to p our o ve r a ll th e
m any p ota to d is he s (s e e
Harry P otte r a nd th e S orc e re r's
S to ne
, C ha pte rs 7 a nd 1 2).
It 's a m azin g h o w s o phis tic a te d B ritis h c o oks w ere in th e
1 200s and 1300s. The y m ade gra vy fr o m a puré e of
g ro und a lm ond s, b ro th , g in g er, a nd s ug ar, to b e p oure d
o ve r ra bbit, c hic ke n, e el, o r o ys te rs . T he e xp re ssio n “fit fo r
a k in g ” c e rta in ly h a d g re at s ig nific a nce in th o se d ays . T he
p easa nts d id n't g et to d in e o n th is k in d o f fa re , to b e s ure !
3 ta ble sp oons v e geta ble o il

3 ta ble sp oons a ll- p urp ose flo ur
2 c u ps c h ic ke n, tu rk e y, o r b eef s to ck
½ cu p ch ic ke n, tu rk e y, o r b eef d rip pin gs, a fte r fa t h as
b een s kim med o ff th e to p ( s e e n ote )
S alt to ta ste
1 .
Heat th e o il in a s m all s a uce pan. A dd th e flo ur a nd
stir u ntil th e flo ur tu rn s b ro w n a nd fo am s. S lo w ly p our
in th e s to ck, s tir rin g c o nsta ntly . A dd th e d rip pin g s.
2 .
Cook, s tir rin g o cca sio na lly , u ntil th e g ra vy is
th ic ke ne d a nd b ub bli n g .
3 .
Taste , a nd a dju st s a lt a cco rd in g ly .
M ake s a bout 2 ½ c u ps

T his g ra vy is n ot tr u ly c la ssic . T ech nic a lly , g ra vy c o nta in s
n o th ic k-e ners , s o th e fo llo win g re cip e is re ally a s a uce .
T his ty p e of th ic k sa uce , howeve r, is asso cia te d with
c la ssic g ra vy b y m any.
If d rip pin gs a re n ot a va ila ble , y o u c a n u se a ll s to ck.
E nglis h T om ato K etc h up

If k e tc hup is w orth m entio nin g a t H arry 's v e ry fir s t H ogw arts
b anq ue t, th e n it ca n't be a ty p ic a l bottle d va rie ty . The
h o use -e lv e s n o d oub t m ake th e ir o w n s ig na tu re k e tc hup ,
w hic h th e y s e nd u p to th e G re at H all a lo ng w ith th e re st o f
th e m eal (s e e
Harry P otte r and th e S orc e re r's S to ne
,
C ha pte r 7 ).
O rig in a lly ke tc hup in E ng la nd w as m ade w ith pic kle d
m ushro om s a nd n o to m ato es, a nd a lt h o ug h to m ato k e tc hup
is pre tty m uch th e only kin d th a t is m ade th e se days ,
k e tc hup re ally re fe rs to a ny c o nd im ent th a t is c o nce ntr a te d
a nd th a t c o nta in s a lo t o f s ug ar a nd vin e gar. It 's e asy to
m ake ho m em ade ke tc hup and it ta ste s gre at — but
ir o nic a lly it c o sts a lo t m ore to m ake it fr o m s cra tc h th a n to
b uy a b ottle .
2 p ounds ( a bout 4 la rg e) r ip e to m ato es, c u t in to q uarte rs
1 m ediu m o nio n, c u t in to c h unks
2 c lo ve s g arlic , c u t in to s m all c h unks
¼ c u p p acke d b ro wn s u gar
½ c u p w hite w in e v in egar o r d is tille d w hite v in egar
1 te asp oon s a lt
1 c u p w ate r

1 s tic k c in nam on
5 w hole c lo ve s
5 w hole a lls p ic e
5 p epperc o rn s
1 .
Pla ce a ll th e in g re die nts in a la rg e p ot. B rin g to a b oil,
th e n r e duce h e at to a s im mer a nd c o ok u ntil th e
to m ato es a re v e ry s o ft, a bout 3 0 m in ute s.
2 .
Rem ove th e p ot fr o m th e h e at. P our th e c o nte nts in to
a la rg e s ie ve s e t o ve r a la rg e b ow l a nd p ush it
th ro ug h w ith a r u b ber s p atu la u ntil a ll th e ju ic e is
extr a cte d. D is ca rd th e r e m ain in g p ulp , s kin , s e eds,
and s p ic e s.
3 .
Retu rn th e c o oke d to m ato m ix tu re to th e p ot a nd b oil,
unco ve re d, s tir rin g o cca sio na lly u ntil it is r e duce d a nd
ve ry th ic k, a bout 3 0 m in ute s.
M ake s ¾ c u p

S te ak a n d K id ney P uddin g
M alf o y h a s ju st b een a tta cke d b y B uckb eak th e h ip pogriff
— M alf o y's fa ult e ntir e ly , a s h e w asn't p ayin g a tte ntio n to
H agrid 's w arn in g n o t to in sult th e se s e nsitiv e a nim als . B ut

it's H agrid 's fir s t le sso n a s a te ache r, a nd H erm io ne is s o
w orrie d he m ig ht g et in to tr o ub le th a t she ca n't e at he r
s te ak and kid ne y pud din g (s e e
Harry P otte r and th e
P ris o ner o f A zk a ban
, C ha pte r 6 ).
T his n a tio na l B ritis h d is h fir s t a ppeare d in th e m id -1 800s.
T o fe el a uth e ntic , b rin g it to th e ta ble in th e b ow l it w as
c o oke d in , w ra pped in a c le an w hite n a pkin o r c lo th . S ue t
p ud din g s are uniq ue ly B ritis h, but butte r or m arg arin e ,
e asie r to fin d , yie ld s a cce pta ble re sult s . S erv e th is d is h
w ith b oile d ne w p ota to es a nd B ru sse ls sp ro uts o r w ith
m ashe d p ota to es a nd s te am ed p eas a nd c a rro ts fo r a v e ry
tr a ditio na l B ritis h m eal.
“S uet” C ru st
2 c u ps a ll- p urp ose flo ur
½ te asp oon s a lt
¼ te asp oon b la ck p epper
1 ½ s tic ks (1 2 ta ble sp oons) b utte r o r m arg arin e, c u t in to
s m all c h unks
½ c u p ic e w ate r
F illin g
1 p ound c h uck s te ak, c h opped in to ¼ -in ch p ie ce s

3 ta ble sp oons v e geta ble o il
1 m ediu m o nio n, fin ely c h opped
1 c lo ve g arlic , m in ce d
3 ta ble sp oons a ll- p urp ose flo ur
1 c u p c h ic ke n b ro th
3 ta ble sp oons to m ato p aste
½ te asp oon s a lt
¼ te asp oon fr e sh ly g ro und b la ck p epper
1 p ound la m b o r o x k id neys, c u t in to ¼ -in ch p ie ce s
1 .
For th e c ru st, w his k to geth e r th e flo ur, s a lt , a nd
pepper in a la rg e m ix in g b ow l. S ca tte r th e c hunks o f
butte r o r m arg arin e o ve r th e flo ur a nd r u b it in u sin g a
pastr y c utte r o r y o ur fin g ertip s. S prin kle th e ic e w ate r
ove r th e flo ur a nd fo ld it in w ith a s p atu la u ntil th e
doug h s tic ks to geth e r. If it's to o d ry , a dd ic e w ate r
one ta ble sp oon a t a tim e. R em ove 1 /3 o f th e d oug h
fo r th e li d a nd r e se rv e th e r e st fo r th e b ase . F orm
both p ie ce s o f d oug h in to d is ks, w ra p th e m in p la stic
wra p, a nd r e fr ig era te th e m w hile y o u p re pare th e
filli n g , a t le ast 3 0 m in ute s.

2 .
For th e filli n g , s e ar th e m eat in b atc he s o ve r h ig h h e at
in a la rg e s kille t o n b oth s id es u ntil d eeply b ro w ne d.
Do n o t o ve rc ro w d th e s kille t o r th e m eat w ill e xu d e
to o m uch li q uid a nd w ill n o t b ro w n w ell. S et th e m eat
asid e a nd w ip e o ut th e s kille t.
3 .
Add th e o il to th e s kille t a nd h e at it. A dd th e o nio ns
and s a uté o ve r m ediu m h e at u ntil th e o nio ns a re
gold en b ro w n. A dd th e g arli c a nd s a uté fo r ju st a fe w
se co nd s u ntil it's fr a gra nt.
4 .
Stir in th e m eat. S prin kle th e flo ur o ve r th e m eat a nd
mix w ell. S lo w ly s tir in th e b ro th , th e n th e to m ato
paste . T he m ix tu re w ill b e v e ry th ic k. A dd th e s a lt ,
pepper, a nd k id ne ys a nd c o ok, c o ve re d fo r 1 0
min ute s. U nco ve r, r a is e th e h e at, a nd b oil u ntil th e
mix tu re is e ve n th ic ke r, a bout 5 m in ute s. P our th e
filli n g o nto a r im med b akin g s he et a nd s p re ad it
aro und to c o ol it q uic kly . C ool th e filli n g to r o om
te m pera tu re .
5 .
To a sse m ble th e p ud din g , p la ce a s ha llo w b ow l
up sid e-d ow n in a la rg e p ot a nd fill th e p ot 1 /3 o f th e
way w ith w ate r. B rin g to a b oil. G re ase a nd flo ur a 2 -
qua rt b ow l w ith a tig ht- fittin g li d . O n a g ene ro usly
flo ure d s urfa ce , r o ll o ut th e la rg er d is k o f d oug h to a
14-in ch c ir c le . F old th e d oug h in q ua rte rs a nd u nfo ld it
in th e p re pare d b ow l, c a re fu lly e asin g th e d oug h in to
th e b ow l a nd le ttin g th e e dges h a ng o ve r th e r im . R oll

out th e s e co nd d is k to a n 8 -in ch c ir c le .
6 .
Scra pe th e filli n g in to th e p astr y -li n e d b ow l. C ove r th e
filli n g w ith th e s e co nd r o und o f d oug h. P re ss th e
edges to geth e r a nd fo ld th e m o ve r ( n o t u nd er). Y ou
sho uld h a ve a r im o f a t le ast ½ in ch to a llo w r o om fo r
th e d oug h to e xp and . S na p th e li d tig htly o nto th e b ow l
and c a re fu lly p la ce it in th e p ot. T he w ate r s ho uld
co m e h a lf w ay u p th e s id es. S im mer fo r 2 ½ h o urs ,
che ckin g th e w ate r le ve l o cca sio na lly a nd a ddin g
more w ate r a s n e ce ssa ry .
7 .
Use o ve n m itts to c a re fu lly li ft o ut th e b ow l. T o s e rv e ,
sim ply s co op o ut s e rv in g s w ith a la rg e s p oon.
S erv e s 6

If y o u c a n't fin d k id neys o r p re fe r n ot to u se th em , u se a
p ound o f s lic e d m ush ro om s in ste ad.
S te ak a n d K id ney P ie
R on, th e m an w ith th e in d estr u ctib le appetite , actu a lly
fo rg ets to e at h is s te ak a nd k id ne y p ie in h is a m aze m ent
th a t H arry , in ste ad of bein g punis he d fo r fly in g on a
b ro om stic k, is pla ce d on th e Q uid ditc h te am as th e
y o ung est S eeke r in a c e ntu ry (s e e
Harry P otte r a nd th e
S orc e re r's S to ne
, C ha pte r 9 ).

S te ak a nd kid ne y p ie is th e sa m e a s th e p ud din g , ju st
b ake d in a p ie c ru st, w hic h is a w ho le lo t e asie r.
P ie C ru st
2 ¼ c u ps a ll- p urp ose flo ur
1 te asp oon s a lt
9 ta ble sp oons ch ille d ve geta ble sh orte nin g, cu t in to
c h unks
8 ta ble sp oons ( 1 s tic k) c o ld b utte r, c u t in to c h unks
½ to ¾ c u p ic e w ate r
F illin g
U se th e sa m e in gre die nts a s th e fillin g fo r S te ak a nd
K id ney P uddin g 1 e gg, b eate n w ith 1 ta ble sp oon w ate r, fo r
b ru sh in g o ve r th e c ru st
1 .
To m ake th e c ru st, p la ce th e flo ur a nd s a lt in a
sta nd in g m ix e r o r fo od p ro ce sso r a nd s tir o r p uls e to
co m bin e . S ca tte r th e s ho rte nin g a nd b utte r o ve r th e
flo ur m ix tu re a nd s tir o r p uls e u ntil th e m ix tu re
re se m ble s c o ars e m eal.
2 .
Tra nsfe r th e m ix tu re to a b ow l. S prin kle ½ c up o f th e
ic e w ate r o ve r th e m ix tu re a nd fo ld it in w ith a s p atu la

until th e d oug h h o ld s to geth e r. A dd th e r e st o f th e
wate r 1 ta ble sp oon a t a tim e if th e d oug h is to o d ry
(b ette r to o m uch w ate r th a n to o li ttle ).
3 .
Div id e th e d oug h in h a lf , fo rm th e tw o h a lv e s in to
dis ks, w ra p th e m in p la stic w ra p, a nd r e fr ig era te fo r
at le ast 2 h o urs o r u p to 3 d ays b efo re u sin g .
4 .
To m ake th e filli n g , fo llo w th e in str u ctio ns fo r c o okin g
th e filli n g in th e S te ak a nd K id ne y P ud din g r e cip e.
5 .
To a sse m ble th e p ie , p re he at th e o ve n to 4 25°F .
Pla ce a b akin g s he et o n th e lo w est r a ck to c a tc h a ny
drip s. R em ove o ne d is k o f d oug h fr o m th e
re fr ig era to r a nd r o ll it o ut o n a g ene ro usly flo ure d
surfa ce to a 1 2-in ch c ir c le . F old th e c ir c le in to
qua rte rs a nd u nfo ld it in a 9 -in ch p ie p an, e asin g it in
gently .
6 .
Scra pe th e filli n g in to th e p astr y -li n e d p an a nd s m ooth
it to th e e dges. R oll o ut th e s e co nd d is k o f d oug h to a
12-in ch c ir c le . F old th e d oug h in q ua rte rs a nd u nfo ld it
ove r th e filli n g . T rim th e o ve rh a ng a bout ¾ in ch o ve r
th e r im o f th e p an. F old th e o ve rh a ng u nd er a nd c rim p
th e e dges to geth e r w ith a fo rk o r y o ur fin g ers . B ru sh
th e e gg o ve r th e to p o f th e p ie a nd th e n c ut fo ur s li ts
in th e to p fo r th e v e nts . Y ou c a n u se d oug h s cra ps to
cre ate le ave s o r o th e r s ha pes to d eco ra te th e p ie .
Atta ch th e d eco ra tio ns w ith a b it o f w ate r to c re ate a

“g lu e .”
7 .
Care fu lly p la ce th e p ie o n th e b akin g s he et a nd b ake
fo r 2 5 m in ute s, th e n r e duce th e h e at to 3 50°F a nd
bake u ntil g old en b ro w n, a no th e r 3 0 m in ute s. If th e
edges s ta rt to b urn , c o ve r th e m w ith s tr ip s o f
alu m in um fo il. A t th e e nd o f th e b akin g tim e, r e m ove
th e p ie fr o m th e o ve n a nd le t it s e t fo r 2 0 m in ute s
befo re c uttin g it to g iv e th e filli n g a c ha nce to fir m u p .
S erv e s 8

S hep herd 's P ie
T he d ay H arry is to s p end tim e in d ete ntio n w ith P ro fe sso r
L ockha rt (h e lp in g h im to a nsw er h is fa n m ail) , H arry e ats
h is she phe rd 's p ie w ith o ut m uch a ppetite , d re adin g his
u p co m in g d ete ntio n. If h e c o uld fo re te ll th e fu tu re , h e 'd h a ve
a lo t m ore o n h is m in d , b eca use d urin g h is d ete ntio n h e w ill
h e ar a te rrify in g , m urd ero us v o ic e in th e w alls th a t n o o ne
e ls e ca n he ar (s e e
Harry P otte r and th e C ham ber of
S ecre ts
, C ha pte r 7 ).
T he re 's n o th in g li k e a m in cin g m achin e to g rin d u p m eat fo r
y o u. V ic to ria n h o use w iv e s w ere d eli g hte d w ith th e in ve ntio n
o f th e m in cin g m achin e b eca use it he lp ed th e m m in ce
le fto ve r r o ast la m b fr o m S und ay to b e u se d d urin g th e w eek
in d is he s s uch a s s he phe rd 's p ie .

1 ½ p ounds g ro und la m b o r b eef
2 ta ble sp oons v e geta ble o il
1 m ediu m o nio n, fin ely c h opped
1 c lo ve g arlic , m in ce d
1 ta ble sp oon a ll- p urp ose flo ur
1 c u p c h ic ke n s to ck
2 ta ble sp oons to m ato p aste
1 c a rro t, p eele d a nd c h opped
½ te asp oon s a lt
F re sh ly g ro und b la ck p epper
3 la rg e Id aho p ota to es, p eele d a nd c u t in to q uarte rs
½ s tic k ( 4 ta ble sp oons) b utte r
½ c u p h alf- a nd-h alf o r w hole m ilk
1 ½ te asp oons s a lt
1 .
Pla ce a b akin g s he et o n th e lo w est o ve n r a ck to
ca tc h d rip s. P re he at th e o ve n to 3 50°F .

2 .
In a la rg e s kille t o r w id e s a uce pan, b ro w n th e m eat,
bre akin g u p th e c lu m ps w ith a w ooden s p oon, u ntil it
is c o m ple te ly b ro w ne d a nd c ru m bly . D ra in th e fa t o ff
th e m eat a nd tr a nsfe r to a p la te . W ip e o ut th e s kille t
with a p aper to w el. A dd th e o il. H eat th e o il a nd a dd
th e o nio ns. S auté th e o nio ns o ve r m ediu m h e at u ntil
th e y tu rn g old en b ro w n. A dd th e g arli c a nd s a uté a
fe w s e co nd s u ntil fr a gra nt. R etu rn th e m eat to th e
skille t; s tir to c o m bin e .
3 .
Sprin kle th e flo ur o ve r th e m eat m ix tu re a nd s tir it in .
Slo w ly p our in th e c hic ke n s to ck w hile s tir rin g . A dd
th e to m ato p aste , c ho pped c a rro ts , s a lt , a nd p epper;
ra is e th e h e at a nd b rin g to a s im mer. C ook u ntil th e
filli n g is th ic k a nd b ub bli n g a nd th e c a rro ts h a ve
so fte ne d, a bout 1 5 m in ute s.
4 .
Cove r th e p ota to es w ith w ate r in a s a uce pan a nd
brin g to a b oil. R educe th e h e at a nd s im mer u ntil th e
pota to es b re ak a part w he n p ie rc e d w ith a fo rk , a bout
25 m in ute s. D ra in th e p ota to es a nd r e tu rn th e m to th e
pot. A dd th e b utte r, h a lf - a nd -h a lf o r m ilk , a nd s a lt , a nd
mash e ve ry th in g to geth e r w ith a p ota to m ashe r.
5 .
Pour th e m eat m ix tu re in to a d eep 9 -in ch b akin g d is h.
Spoon th e m ashe d p ota to es o n to p. Y ou c a n m ake
peaks a nd s w ir ls w ith th e b ack o f a s p oon o r a
cro ssha tc h p atte rn w ith a fo rk . F or a fe stiv e lo ok, y o u
ca n p ip e o ut th e m ashe d p ota to es th ro ug h a p astr y

bag fitte d w ith a ¾ -in ch s ta r tip . B ake th e p ie u ntil it is
bub bli n g a ro und th e e dges a nd th e p ota to c ru st tu rn s
a d eeper y e llo w , a bout 4 5 m in ute s.
S erv e s 8

T ech nic a lly , sh epherd 's pie is m ade fr o m la m b, and
c o tta ge p ie fr o m b eef, b ut o fte n th e te rm “s h epherd 's p ie ”
is u se d fo r b oth . W hate ve r y o u c a ll it, y o u c a n't fa il to
p le ase w ith th is u ltim ate c o m fo rt fo od.
B an gers a n d M ash
O n th e e ve nin g th a t D um bld ore 's A rm y ( th e D .A .) is to m eet
fo r th e fir s t tim e, H arry e ats b ang ers a nd m ash fo r d in ne r,
re fe rre d to a s s a usa ges a nd m ash in th e A m eric a n v e rs io n
o f
Harry P otte r a nd th e O rd er o f th e P hoenix
( C ha pte r 1 8).
D urin g w artim e ra tio nin g , s a usa ges w ere s o w ate rlo gged
th a t th e y m ade e xp lo din g n o is e s w hile th e y fr ie d, e arn in g
th e B ritis h nic kna m e “b ang ers .” This dis h is deli c io us
s m oth e re d in onio n gra vy. Yo u ca n use good-q ua li ty
s a usa ges in ste ad o f h o m em ade s a usa ge p attie s.
B angers
½ p ound g ro und v e al
½ p ound g ro und p ork o r b eef

1 c u p fr e sh b re ad c ru m bs
1 te asp oon g ra te d le m on z e st
1 te asp oon s a lt
¼ te asp oon g ro und n utm eg
1 te asp oon g ro und s a ge
1 /8 te asp oon d rie d m arjo ra m
1 /8 te asp oon g ro und th ym e
¼ te asp oon fr e sh ly g ro und b la ck p epper
2 e gg y o lk s
2 ta ble sp oons b utte r o r m arg arin e
M ash ed P ota to es
6 p ota to es, p eele d a nd q uarte re d
2 te asp oons s a lt
4 ta ble sp oons ( ½ s tic k) b utte r
1 c u p w hole m ilk o r h alf- a nd-h alf
F re sh ly g ro und b la ck p epper to ta ste

F re sh ly g ro und b la ck p epper to ta ste
O nio n G ra vy
3 ta ble sp oons v e geta ble o il
1 m ediu m o nio n, fin ely c h opped
3 ta ble sp oons a ll- p urp ose flo ur
2 c u ps c h ic ke n b ro th
S alt to ta ste ( th is w ill n eed to b e a dju ste d a cco rd in g to th e
s a ltin ess o f th e b ro th )
1 .
For th e b ang ers , c o m bin e a ll th e in g re die nts e xc e pt
fo r th e 2 ta ble sp oons b utte r o r m arg arin e in a la rg e
mix in g b ow l a nd m ix w ell. H eat th e b utte r o r
marg arin e in a s kille t. F orm th e m eat in to s a usa ge
sha pes a nd fr y o n e ach s id e o ve r m ediu m -h ig h h e at,
tu rn in g o fte n, u ntil th e s a usa ges a re w ell b ro w ne d.
Tra nsfe r th e s a usa ges to a p aper-to w el- li n e d p la te .
Repeat u ntil a ll th e m ix tu re is u se d u p .
2 .
For th e m ashe d p ota to es, p la ce th e p ota to es in a p ot
and c o ve r w ith w ate r. B rin g to a b oil, th e n r e duce th e
he at a nd s im mer a bout 2 5 m in ute s o r u ntil th e
pota to es b re ak a part w he n p ie rc e d w ith a fo rk .
3 .
Dra in th e p ota to es. A dd th e s a lt , b utte r, m ilk o r h a lf -
and -h a lf , a nd b la ck p epper. M ash w ith a p ota to

mashe r u ntil th e p ota to es a re li g ht a nd flu ffy .
4 .
For th e o nio n g ra vy, h e at th e o il in a m ediu m
sa uce pan. A dd th e o nio ns a nd c o ok o ve r lo w h e at,
stir rin g o cca sio na lly , u ntil th e o nio ns a re g old en,
about 3 0 m in ute s. A dd th e flo ur a nd s tir u ntil s m ooth .
Add th e c hic ke n b ro th . C ook o ve r m ediu m h e at,
stir rin g c o nsta ntly , u ntil th ic k a nd b ub bli n g . T aste th e
gra vy a nd a dd s a lt , if n e ce ssa ry .
5 .
To s e rv e , p la ce 2 o r 3 s a usa ges o n a p la te . M ound 4 .
th e m ashe d p ota to es o n th e s id e, a nd s p oon
gene ro us a m ounts o f o nio n g ra vy o ve r th e w ho le lo t.
S erv e s 6

C hid din gly H otp ot
H erm io ne a nd R on a re in a fig ht… s o w ha t e ls e is n e w ?
R on m ade fu n o f H erm io ne in a le sso n w ith P ro fe sso r
M cG ona gall, a nd n o w s he 's s ittin g a lo ne a t th e G ry ffin d or
ta ble , n o t re ally e atin g h e r s te w . S he 's m ad, a nd it d oesn't
h e lp th a t he 's datin g Lave nd er and no t he r (s e e
Harry
P otte r a nd th e H alf- B lo od P rin ce
, C ha pte r 1 5).
T his ste w ha ils fr o m C hid din g ly in East Susse x, an
im porta nt Rom an m in in g to w n. The re 's pra ctic a lly no
in fo rm atio n o f h o w th is d is h e vo lv e d a nd h o w o li v e s c a m e
to b e a p art o f it. B ut it ta ste s g ood, a nd th a t's a ll th a t

m atte rs .
3 ta ble sp oons v e geta ble o il
1 p ound c h uck s te ak o r e ye r o ast, tr im med a nd c u t in to 1 -
in ch c u bes
F lo ur fo r d re dgin g
1 o nio n, c h opped
1 c e le ry r ib , c h opped
½ c u p c h opped g re en o liv e s
A bout 1 c u p c h ic ke n b ro th
2 ta ble sp oons ta rra gon v in egar
2 ta ble sp oons m alt v in egar
¼ te asp oon g ro und c lo ve s
S alt
F re sh ly g ro und b la ck p epper
3 la rg e r e d-s kin ned p ota to es, th in ly s lic e d
1 .
Pre he at th e o ve n to 3 50°F . H eat 1 ta ble sp oon o f th e
oil in a la rg e s kille t. D re dge th e m eat p ie ce s in th e

flo ur a nd c o ok in b atc he s o ve r m ediu m -h ig h h e at,
to ssin g th e m eat a s it c o oks, u ntil w ell- b ro w ne d.
Tra nsfe r to a la rg e p la te .
2 .
Heat th e r e m ain in g 2 ta ble sp oons o il a nd a dd th e
onio n a nd c e le ry . C ook o ve r m ediu m h e at, s cra pin g
up th e fo nd ( th e b ro w ne d b its o n th e b otto m ), u ntil
ve geta ble s a re s o fte ne d, a bout 5 m in ute s.
3 .
In a m ediu m -s iz e d eep r o und b akin g d is h, la ye r h a lf
th e c e le ry -o nio n m ix tu re , th e n h a lf th e o li v e s. S prin kle
with 1 ta ble sp oon o f e ach o f th e v in e gars , 1 /8
te asp oon o f th e c lo ve s, s a lt , a nd p epper. T he n la ye r
ove r th a t h a lf th e m eat. A rra ng e h a lf th e p ota to s li c e s
on to p. R epeat th is la ye rin g o nce . P our in c hic ke n
bro th to c o m e h a lf w ay u p th e s id es o f th e d is h.
Sprin kle th e to p la ye r o f p ota to es w ith m ore s a lt a nd
pepper. C ove r tig htly a nd c o ok fo r 2 ½ h o urs .
4 .
Rem ove th e c o ve r a nd c he ck th a t th e s te w is n o t to o
dry ; if it is , a dd s o m e m ore c hic ke n b ro th . B ake
unco ve re d a no th e r 3 0 m in ute s u ntil b ro w ne d o n to p.
S erv e s 4

S co tc h C ollo ps ( P an -S eare d S te ak w it h
O nio ns a n d M ush ro om s)

W ha t a w ay fo r H erm io ne to fin d o ut a bout th e h o use -e lv e s
a t H ogw arts — a t th e s ta rt- o f- te rm fe ast, w he n e ve ry o ne is
s ta rv in g . H arry h a s ju st fin is he d s w allo w in g h is s te ak w he n
N early H eadle ss N ic k ta lk s about th e tr o ub le P eeve s
c a use d in th e k itc he n w ith th e h o use -e lv e s. H erm io ne is
h ung ry , b ut s he fe els it's w ro ng to e at a ny m ore . H arry a nd
R on a re u na ffe cte d, o f c o urs e (s e e
Harry P otte r a nd th e
G oble t o f F ir e
, C ha pte r 1 2).
“C ollo ps” is a q ua in t w ord th a t m eans “s li c e s,” s p ecific a lly
s li c e s o f m eat. T he V ic to ria ns ha d ve ry str o ng fe eli n g s
a bout h o w th e ir c o llo ps s ho uld b e p re pare d. T he c o okb ook
G re at B ritis h C ookin g
b y Ja ne G arm ey re peats a sto ry
re la te d b y th e fa m ous V ic to ria n c o okb ook a uth o r Is a bella
B eeto n: a w om an w as a skin g a ro und a bout a c o ok s he
w as th in kin g to h ir e . W he n to ld a bout th e c o ok's h ig h m ora l
c ha ra cte r, s he s a id , “O h, d 'n [s ic ] h e r d ece ncy; c a n s he
m ake g ood c o llo ps? ”
2 ta ble sp oons v e geta ble o il
1 ½ p ounds s tr ip s te ak, c u t a gain st th e g ra in in to 1 /8 -in ch -
th ic k s lic e s
1 o nio n, s lic e d
1 1 0-o unce p acka ge m ush ro om s, s lic e d
S alt a nd fr e sh ly g ro und b la ck p epper to ta ste

1 .
Heat th e o il in a s kille t a nd b ro w n th e m eat o ve r h ig h
he at, a bout 1 to 2 m in ute s p er s id e, in b atc he s, ta kin g
ca re n o t to o ve rc ro w d th e p an. R em ove e ach b atc h o f
meat to a p la te . A dd th e o nio ns a nd m ushro om s to
th e p an a nd r e duce th e h e at to m ediu m -h ig h. C ook,
stir rin g o fte n a nd s cra pin g th e b otto m o f th e p an to
lo ose n th e fla vo rfu l fo nd ( b ro w ne d b its ), u ntil th e
onio ns a re b ro w n a nd th e m ushro om s a re s o ft.
2 .
Rem ove th e s kille t fr o m th e h e at a nd a dd b ack th e
meat, to ssin g to c o m bin e . S erv e a lo ng sid e b utte re d
egg n o odle s.
S erv e s 6

B ru ssels S pro uts w it h B éch am el S au ce
H erm io ne k no w s s he c a n't h e lp th e h o use -e lv e s b y s ta rv in g
h e rs e lf to d eath , b ut s he c a n g o to th e li b ra ry . T ha t's h e r
m antr a : w he n in d oub t, g o to th e li b ra ry . S he stu ffs he r
m outh a s fa st a s s he c a n w ith la m b c ho ps, p ota to es, a nd
s p ro uts s o s he c a n u se th e re m ain in g lu nch p erio d to re ad
u p o n e lf rig hts (s e e
Harry P otte r a nd th e G oble t o f F ir e
,
C ha pte r 1 3).
B ru sse ls s p ro uts h a ve a b ad ra p a s b ein g o ne o f th e le ast
d esir a ble v e ggie s o ut th e re . A g ood r e aso n m any d on't li k e
th is v e ggie is s im ply th a t th e y'v e o nly h a d it o ve rc o oke d. T o

g et scie ntific about it, ove rc o okin g re le ase s sulf u ric
c o m pound s th a t ta ste ju st, w ell, g ro ss. S o b e v e ry c a re fu l
n o t to b ra is e th e s p ro uts fo r lo ng er th a n 7 m in ute s.
1 p ound fr o ze n B ru sse ls s p ro uts (u se fr o ze n s p ro uts fo r
e asie r p re para tio n)
1 c u p w ate r
1 ta ble sp oon b utte r
1 ta ble sp oon a ll- p urp ose flo ur
1 c u p w hole m ilk
¼ te asp oon s a lt
1 /8 te asp oon g ro und n utm eg
F re sh ly g ro und b la ck p epper, to ta ste
1 .
Brin g th e s p ro uts a nd w ate r to a b oil in a m ediu m
sa uce pan. R educe h e at to a s im mer a nd c o ok
sp ro uts a bout 7 m in ute s, u ntil te nd er. D ra in th e
sp ro uts a nd tr a nsfe r to a s e rv in g d is h.
2 .
Heat th e b utte r in a s kille t u ntil fo am in g . A dd th e flo ur
and s tir to c o m bin e . P our in th e m ilk w hile s tir rin g .
Add th e s a lt , n utm eg, a nd p epper, a nd c o ntin ue to
co ok, s tir rin g c o nsta ntly , u ntil th ic k a nd b ub bli n g .

3 .
Pour th e s a uce o ve r th e s p ro uts . S erv e w arm .
S erv e s 6

T he sp ro uts ca n be sto re d with th e sa uce in th e
re fr ig era to r u p to 1 w eek b ut s h ould b e re heate d g ently
o ve r a lo w fla m e o r in th e m ic ro wave .
B ouilla b ais se
T o m ake th e fo re ig n s tu d ents fe el a t h o m e, th e d is he s o f
th e ir n a tiv e c uis in e s a ppear a lo ng w ith th e u sua l H ogw arts
fa re on th e G re at H all ta ble s at th e fe ast w elc o m in g
D urm str a ng a nd B eauxb ato ns (s e e
Harry P otte r a nd th e
G oble t o f F ir e
, C ha pte r 1 6).
If y o u'v e b een w ond erin g h o w in th e w orld to p ro no unce it,
y o ur s e arc h is o ve r. R eady? H ere g oes: b ool- y u h-B AYS S.
A ny d is h w ith a F re nch n a m e s o und s fa ncy, b ut th is s te w
o rig in a te d w ith s im ple fis he rm en. A v e ry lo gic a l s to ry : th e
fis he rm an c o m es h o m e w ith th e c a tc h h e h a sn't b een a ble
to s e ll, a n a sso rtm ent o f fis h a nd s he llf is h. T he w ife d um ps
it a ll in a p ot w ith v e ggie s a nd h e rb s, w in e a nd o li v e o il if
a va ila ble , and boils it up to se rv e w ith bre ad. S im ple
e no ug h — a lt h o ug h th e v a rie ty o f in g re die nts in th is re cip e
is a nyth in g b ut.
½ c u p o liv e o il

1 c u p c h opped o nio n
3 r ib s c e le ry , c h opped
2 c lo ve s g arlic , m in ce d
2 c u ps c la m ju ic e
¼ c u p fr e sh fla t- le af p ars le y, m in ce d
1 ½ c u ps c h opped to m ato es
2 te asp oons s a lt
1 te asp oon c h opped fr e sh th ym e
1 ta ble sp oon p aprik a
½ c u p d ry w hite w in e
P in ch o f s a ffr o n
¼ te asp oon c ru sh ed r e d p epper fla ke s
3 p ounds fir m w hite fis h lik e h alib ut, s e a b ass, o r s n apper,
c u t in to b ite -s iz e p ie ce s
1 p ound lo bste r m eat, c u t in to b ite siz e p ie ce s
1 p ound c ra bm eat

1 p ound s h rim p, s h elle d a nd d eve in ed
2 d oze n c la m s
1 b aguette p er s e rv in g
B utte r, fo r s e rv in g
1 .
In a la rg e s o up p ot, h e at th e o il o ve r m ediu m h e at.
Add th e o nio ns a nd c e le ry a nd c o ok, s tir rin g , u ntil
te nd er, a bout 3 m in ute s.
2 .
Add th e m in ce d g arli c , c la m ju ic e , p ars le y, to m ato es,
sa lt , th ym e, p aprik a , w in e , s a ffr o n, a nd r e d p epper
fla ke s. B rin g to a b oil, r e duce th e h e at to m ediu m -
lo w , a nd c o ve r th e p ot. S im mer fo r 3 0 m in ute s.
3 .
Brin g th e s o up to a b oil o ve r h ig h h e at. A dd a ll th e
se afo od, c o ve r a gain , a nd r e duce th e h e at to a
sim mer fo r 4 5 m in ute s.
4 .
Div id e th e s o up a m ong 6 b ow ls . S erv e w ith th e fr e sh
bre ad a nd b utte r.
S erv e s 6

N in e R ecip es f r o m t h e G oble t
T he fo llo w in g nin e re cip es a re b ase d o n a q uo te fr o m

H arry P otte r and th e G oble t of Fir e
: “T he pale blu e
B eauxb ato ns c a rria ge lo oke d li k e a la rg e, c hilly , fr o ste d
p um pkin … w hile th e D urm str a ng ship 's porth o le s w ere
g la ze d w ith ic e , th e rig gin g w hite w ith fr o st. T he h o use -
e lv e s d ow n in th e k itc he n w ere o utd oin g th e m se lv e s w ith a
s e rie s of ric h, warm in g ste w s and sa vo ry pud din g s”
(C ha pte r 2 3).
T he O xfo rd C om panio n to F ood
ta nta li z in g ly a sks a bout
T o ad in th e H ole , “H ow d id it g et its n a m e?” b ut d oesn't
a nsw er th e q ue stio n! W ik ip edia e xp la in s th a t m ayb e it's
b eca use th e s a usa ges p okin g o ut o f th e b atte r lo ok li k e
to ads p okin g th e ir h e ads o ut o f th e ir h o le s. T he y d on't , b ut
o h, w ell. S om eone h a d to o m uch im agin a tio n.
T oad in t h e H ole
1 c u p a ll- p urp ose flo ur
½ te asp oon s a lt
2 la rg e e ggs
3 ta ble sp oons b utte r, m elte d
1 c u p w hole m ilk
2 ta ble sp oons v e geta ble o il

1 p ound o f y o ur fa vo rite s a usa ges
1 .
To m ake th e b atte r, w his k to geth e r th e flo ur a nd s a lt .
In a s e para te b ow l, w his k th e e ggs u ntil s m ooth , th e n
whis k in th e b utte r, th e n th e m ilk . P our th e e gg m ix tu re
in to th e flo ur m ix tu re a nd w his k u ntil s m ooth .
Refr ig era te fo r 3 0 m in ute s.
2 .
Pre he at th e o ve n to 4 50°F . P our th e o il in to a
mediu m -s iz e r e cta ng ula r b akin g d is h a nd p ut in to th e
ove n to h e at. In th e m eantim e, b ro w n th e s a usa ges in
a s kille t o n b oth s id es. W he n th e o il in th e b akin g d is h
is h o t, c a re fu lly r e m ove th e p an fr o m th e o ve n. L ay th e
sa usa ges in th e p an. R em ove th e b atte r fr o m th e
re fr ig era to r, g iv e it o ne fin a l w his k, a nd p our it o ve r
th e s a usa ges. R etu rn th e p an to th e o ve n a nd b ake
fo r 1 0 m in ute s. R educe th e te m pera tu re to 3 50°F a nd
bake a no th e r 1 0 m in ute s, u ntil th e p ud din g is p uffe d
up a ro und th e e dges a nd th e e dges a re b ro w n.
S erv e s 4

T he p oin t o f th is p ud din g is s im ila r to Y o rk shir e p ud din g : to
ro und o ut th e m eal so le ss m eat co uld b e se rv e d. T he
tr a dem ark s o f th e D erb y ( p ro no unce d “ d arb y”) p ud din g a re
lo ts o f s a ge a nd o nio ns.
D erb y S av ory P uddin g

2 c u ps b re ad c ru m bs
1 cu p ro lle d o ats (o ld -fa sh io ned, n ot q uic k-c o okin g o r
in sta nt)
2 ½ c u ps w hole m ilk
3 la rg e e ggs
2 te asp oons s a lt
¼ te asp oon fr e sh ly g ro und b la ck p epper
2 te asp oons g ro und s a ge
2 o nio ns, fin ely c h opped
½ s tic k ( 4 ta ble sp oons) b utte r, m elte d
1 .
Pre he at th e o ve n to 3 50°F a nd g re ase a n 8 -in ch
sq ua re p an. C om bin e th e b re ad c ru m bs a nd o ats in a
la rg e m ix in g b ow l. P our th e m ilk o ve r it a nd le t it s ta nd
15 m in ute s u ntil a bso rb ed, s tir rin g o cca sio na lly ( it w ill
be h a rd to s tir , a s it w ill b e v e ry s tiff) .
2 .
Whis k to geth e r th e e ggs, s a lt , p epper, a nd s a ge. A dd
th e e gg m ix tu re to th e o ats m ix tu re a nd s tir to
co m bin e . A dd th e o nio ns a nd m ix w ell. A dd th e
melt e d b utte r a nd m ix u ntil th o ro ug hly c o m bin e d.

Scra pe th e b atte r in to th e p re pare d p an a nd b ake fo r
1 h o ur u ntil th e to p is d ry a nd th e p ud din g fe els fir m .
Cool in th e p an fo r 1 5 m in ute s, th e n c ut in to 2 -in ch
sq ua re s. S erv e h o t o r c o ld .
M ake s 1 6 ( 2 -in ch ) s q uare s

“P ease p orrid ge h o t, p ease p orrid ge c o ld , p ease p orrid ge
in th e p ot n in e d ays o ld .” T his fa m ous n urs e ry rh ym e w as
in sp ir e d b y p ease p ud din g ( w hic h u se d to b e c a lle d p ease
p otta ge in th e M id dle A ges) o r p ease p orrid ge. T his is a
v e ry , v e ry o ld d is h, b ut it's s till e ate n to day, o fte n w ith b aco n
o r s a usa ges, a nd it's s urp ris in g ly g ood.
P ease P uddin g
2 ta ble sp oons v e geta ble o il
1 m ediu m o nio n, fin ely c h opped
3 c lo ve s g arlic , m in ce d
3 1 4-o unce c a ns c h ic ke n b ro th
1 p ound y e llo w o r g re en s p lit p eas, r in se d a nd d ra in ed
1 te asp oon s a lt
F re sh ly g ro und b la ck p epper

1 .
Heat th e o il in a la rg e s kille t o r p ot. A dd th e o nio n a nd
co ok o ve r m ediu m h e at u ntil b ro w ne d, s tir rin g
occa sio na lly , 1 0 to 1 5 m in ute s. A dd th e g arli c a nd
co ok u ntil fr a gra nt, a bout 1 5 s e co nd s. A dd th e
chic ke n b ro th , p eas, s a lt , a nd p epper a nd s im mer
ove r lo w h e at, c o ve re d, u ntil v e ry th ic k, a bout 1 ½
ho urs . O nce th e p ud din g b egin s to th ic ke n, s tir e ve ry
10 m in ute s to a vo id s co rc hin g . T aste a nd a dju st
se aso nin g s a cco rd in g ly .
2 .
Serv e h o t o r c o ld a s a n a cco m panim ent to b aco n o r
sa usa ges, o r if y o u p re fe r, r o ast b eef o r c hic ke n.
S erv e s 6

T ra ditio na l Ir is h s te w is e asy: la ye r o nio ns, c hunks o f la m b,
a nd c hunks o f p ota to in a p ot, a dd w ate r a nd s e aso nin g s,
a nd o ff y o u g o. It 's a ls o v e ry b la nd . F or a d eeper, ric he r
fla vo r, w e m odern c o oks p re fe r to s e ar th e m eat fir s t, b ro w n
th e o nio ns, a nd s im mer th e s te w in c hic ke n b ro th in ste ad o f
w ate r. T he r e sult s a re w orth th e b it o f e xtr a b oth e r.
Ir is h S te w
2 ta ble sp oons v e geta ble o il
3 p ounds la m b c h ops, tr im med o f fa t a nd g ris tle a nd c u t
in to 1 -in ch p ie ce s

in to 1 -in ch p ie ce s
1 m ediu m o nio n, c h opped
6 pota to es, about 2 pounds (Y uko n G old pre fe rre d),
p eele d a nd c u t in to 1 -in ch p ie ce s
2 c u ps c h ic ke n b ro th
S alt a nd fr e sh ly g ro und b la ck p epper to ta ste
½ te asp oon g ro und th ym e, o ptio nal
1 .
In a D utc h o ve n o r w id e p ot, h e at a te asp oon o f th e
oil. W ork in g in tw o o r th re e b atc he s, s e ar th e c ub es
of m eat in a s in g le la ye r o ve r m ediu m -h ig h h e at u ntil
well b ro w ne d, a bout 4 m in ute s p er s id e. T ra nsfe r th e
meat to a la rg e p la te a nd r e peat, w ip in g o ut th e p ot
and a ddin g a te asp oon o f o il b etw een e ach b atc h.
2 .
Wip e o ut th e p ot a nd h e at th e r e m ain in g ta ble sp oon
of o il. S auté th e o nio n o ve r m ediu m -lo w h e at u ntil li g ht
bro w n, s cra pin g u p th e fo nd ( b ro w ne d b its ) o n th e
botto m o f th e p ot w ith a w ooden s p oon, 1 0 to 1 5
min ute s.
3 .
Add th e m eat a nd a ccum ula te d ju ic e s to th e p ot,
alo ng w ith th e p ota to es a nd b ro th . A dd s a lt a nd
pepper to ta ste a nd th e th ym e, if u sin g . B rin g th e s te w
to a b oil, th e n r e duce th e h e at a nd s im mer fo r 2 to 2 ½
ho urs .

S erv e s 4 to 6

W e u se th e w ord “ h o dgepodge” to m ean a m ix o f o dds a nd
e nd s, so it kin d of m ake s se nse to ca ll a ste w a
h o dgepodge, a s th e y d id in th e M id dle A ges. T ha t te rm
s urv iv e s to day a s “h o tp ot,” a s te w c o ve re d b y a li d o f th in ly
s li c e d p ota to es. L anca shir e , w he re th e to w nsfo lk o fte n jo in
fo r c o m munity s up pers fe atu rin g th e h o tp ot, is m ost fa m ous
fo r th is d is h.
L an cash ir e H otp ot
2 ta ble sp oons v e geta ble o il
3 pounds neck of la m b ch ops, tr im med, rin se d, and
p atte d d ry
2 o nio ns, th in ly s lic e d a nd s e para te d in to r in gs
6 r e d-s kin ned p ota to es, p eele d a nd th in ly s lic e d
¼ te asp oon g ro und th ym e
S alt a nd fr e sh ly g ro und b la ck p epper
1 c u p c h ic ke n s to ck
1 .
Pre he at th e o ve n to 4 00°F . H eat th e o il in a D utc h

ove n o r w id e p ot. S ear th e la m b c ho ps o n e ach s id e
ove r h ig h h e at in b atc he s u ntil w ell b ro w ne d, a bout 3
min ute s p er s id e. R em ove fr o m th e p ot a nd s e t
asid e.
2 .
Add th e o nio ns a nd s tir c o nsta ntly o ve r h ig h h e at, u ntil
th e y a re li m p a nd p ale b ro w n. S et a sid e.
3 .
Spre ad h a lf th e o nio ns o ve r th e b otto m o f th e D utc h
ove n o r a v e ry d eep c a sse ro le d is h. L aye r h a lf th e
meat o ve r th e o nio ns. L aye r h a lf th e p ota to s li c e s
ove r th e m eat. S prin kle th e p ota to es w ith th e th ym e,
sa lt , a nd p epper.
4 .
Repeat th e la ye rin g p ro ce ss. S prin kle th e la st la ye r o f
pota to es w ith m ore s a lt a nd p epper. P our in th e
chic ke n s to ck. C ove r th e p ot o r c a sse ro le d is h. B ake
th e h o tp ot fo r 1 ½ h o urs . R em ove th e li d a nd b ake fo r
ano th e r 3 0 to 4 5 m in ute s, u ntil th e p ota to es tu rn
gold en b ro w n.
S erv e s 6

If y o u'r e n ot p artia l to la m b, y o u c a n u se b eef in ste ad. C ut
3 p ounds o f c h uck s te ak in to s ix p ie ce s a nd p ro ce ed w ith
th e r e cip e a s d ir e cte d.
B ro w n W in d so r Soup ha s a bad re puta tio n, whic h it
d ese rv e s. The tr a ditio na l m eth o d ca lls fo r puré ein g th e

s o up , m eat a nd ve geta ble s a nd a ll, a nd th e n a ddin g a
b unch o f h e rb s, in clu d in g to o m uch th ym e, a nd a rid ic ulo us
a m ount o f w in e . It 's h a rd ly fit fo r h um an c o nsum ptio n, a nd
it's h a rd to im agin e w hy th is s o up w as p opula r w ith Q ue en
V ic to ria . H ow eve r, th re e sim ple but im porta nt cha ng es
re sult in a s a tis fy in g , d eli c io us s o up yo u c a n s e rv e a s a
c o m ple te s up per, s in ce it h a s e ve ry th in g in o ne p ot. F ir s t,
a dd th e m eat b ack to th e s o up
afte r
p uré ein g th e r e st o f th e
s o up . S eco nd , o m it th e th ym e; it g iv e s th e s o up a ve ry
u np le asa nt fla vo r. A nd fin a lly , re duce th e w in e to a ve ry
s m all a m ount, w hic h is a ll th a t is n e eded to g iv e a b it o f
c o m ple xity . In fa ct, th e s o up is fin e w ith o ut it a s w ell.
B ro w n W in dso r S oup
3 ta ble sp oons v e geta ble o il
2 p ounds c h uck s te ak, tr im med a nd c u t in to ¼ -in ch d ic e
1 la rg e o nio n, fin ely c h opped
¼ c u p a ll- p urp ose flo ur
4 1 4-o unce c a ns c h ic ke n b ro th
S alt to ta ste
½ te asp oon d rie d m arjo ra m

½ te asp oon g ro und s a ge
½ te asp oon d rie d ta rra gon
2 r u sse t p ota to es, p eele d a nd d ic e d in to ¼ -in ch p ie ce s
4 c a rro ts , p eele d a nd d ic e d in to
¼ -in ch p ie ce s
3 c e le ry r ib s, c u t in to ¼ -in ch d ic e
F re sh ly g ro und b la ck p epper
1 .
Heat 1 ta ble sp oon o f th e o il in a D utc h o ve n o r w id e
pot a nd a dd th e m eat in b atc he s, s e arin g o n b oth
sid es o ve r h ig h h e at 4 to 5 m in ute s u ntil c ru sty b ro w n
and tr a nsfe rrin g e ach b atc h to a la rg e p la te . A dd th e
re m ain in g 2 ta ble sp oons o il to th e s kille t. A dd th e
cho pped o nio n a nd c o ok o ve r m ediu m -lo w h e at u ntil
so fte ne d, s cra pin g u p th e fo nd ( th e b ro w ne d b its )
fr o m th e b otto m o f th e p ot w ith a w ooden s p oon.
2 .
Add th e flo ur to th e p ot a nd s tir u ntil c o m bin e d. P our
in 2 c a ns o f th e c hic ke n b ro th a nd s tir u ntil w ell
co m bin e d. A dd th e r e st o f th e c hic ke n b ro th , th e s a lt ,
and th e m eat, a lo ng w ith its a ccum ula te d ju ic e s.
Cook o ve r m ediu m -h ig h h e at, s tir rin g o cca sio na lly ,
until th ic ke ne d a nd b ub bli n g . R educe th e h e at a nd
sim mer th e m eat fo r 1 ½ h o urs .

3 .
Rem ove th e m eat fr o m th e p ot w ith a s lo tte d s p oon
and c o ve r to k e ep it fr o m d ry in g o ut. S kim th e fa t o ff
th e to p o f th e s o up . A dd th e h e rb s, p ota to es, c a rro ts ,
ce le ry , a nd b la ck p epper. S im mer fo r 1 h o ur u ntil th e
ve geta ble s a re v e ry s o ft. P ro ce ss m ost o f th e s o up ,
le avin g s o m e c hunks. Y ou c a n d o th is in a fo od
pro ce sso r o r b le nd er in b atc he s, o r y o u c a n u se a n
im mers io n b le nd er a nd p ro ce ss th e s o up d ir e ctly in
th e p ot. R etu rn th e m eat to th e p ot. R ehe at if
ne ce ssa ry .
S erv e s 6 –8

T his is a rg ua bly o ne o f th e m ost d eli c io us so up s e ve r
c re ate d, b ut d on't fo llo w th e o rig in a l r e cip e fr o m th e 1 700s.
It c a lle d fo r b oili n g a c hic ke n w ith c e le ry a nd m arig old s.
E ve n th o ug h th e m arig old w ould p ro bably g iv e it a n ic e
c o lo r, it w ould n't s uit th e m odern p ala te .
S co tc h B ro th
3 ta ble sp oons v e geta ble o il
1 p ound c h uck e ye r o ast, c h uck s te ak, o r la m b, c u t in to ½ -
in ch c u bes
1 la rg e o nio n, fin ely c h opped

4 1 4-o unce c a ns c h ic ke n b ro th
½ c u p p earl b arle y
1 ta ble sp oon s a lt, o r m ore to ta ste
4 c a rro ts , c h opped in to ¼ -in ch d ic e
1 la rg e tu rn ip , c h opped in to ¼ -in ch d ic e
1 le ek, c h opped
3 c e le ry r ib s, c h opped in to ¼ -in ch d ic e
4 c lo ve s g arlic , m in ce d
F re sh ly g ro und b la ck p epper
1 c u p s h re dded g re en c a bbage
2 ta ble sp oons c h opped fr e sh p ars le y
1 .
Heat 1 ta ble sp oon o f th e o il in a D utc h o ve n o r w id e
pot a nd a dd th e m eat in b atc he s, s e arin g o n b oth
sid es o ve r h ig h h e at 4 to 5 m in ute s u ntil c ru sty b ro w n
and tr a nsfe rrin g e ach b atc h to a la rg e p la te . A dd th e
re m ain in g 2 ta ble sp oons o il to th e s kille t. A dd th e
cho pped o nio n a nd c o ok o ve r m ediu m -lo w h e at u ntil
so fte ne d, s cra pin g u p th e fo nd ( th e b ro w ne d b its )
fr o m th e b otto m o f th e p ot w ith a w ooden s p oon.

2 .
Add th e b ro th , b arle y, m eat w ith its a ccum ula te d
ju ic e s, a nd s a lt to th e p ot a nd s tir to c o m bin e . T he
barle y w ill a bso rb a lo t o f th e s a lt , s o it's a g ood id ea
to ta ste th e s o up a gain la te r a nd a dju st th e s a lt .
Sim mer fo r 1 ½ h o urs .
3 .
Add th e c a rro ts , tu rn ip , le ek, c e le ry , g arli c , a nd b la ck
pepper a nd s im mer a no th e r h o ur. T he n a dd th e
ca bbage a nd p ars le y a nd s im mer a no th e r 3 0
min ute s.
S erv e s 8

C ock fig htin g is a c ru e l a nd a bho rre nt s p ort, b ut li k e it o r
n o t, it d id ta ke p la ce in d ays o f o ld ( u nfo rtu na te ly a ls o to day
in s o m e p arts o f th e w orld ). A fte r a fig ht, th e S co ts to ok th e
d ead c o ck ( a no th e r w ord fo r r o oste r) a nd s e rv e d it u p to th e
s p orts lo ve rs in a s o up m ade w ith le eks, b arle y, a nd m ost
u nusua l, p ru ne s. T his v e rs io n in clu d es ric e b ut le ave s o ut
th e p ru ne s to c re ate a fu ll m eal in o ne d is h. If y o u w ant a
m ore a uth e ntic d is h, le ave o ut th e ric e a nd a dd 2 c up s
p itte d pru ne s to th e so up a ½ ho ur befo re it fin is he s
c o okin g .
C ock-a -L eekie
2 te asp oons p lu s 1 ta ble sp oon v e geta ble o il

6 c h ic ke n th ig hs, r in se d a nd p atte d d ry
1 m ediu m o nio n, c h opped
1 p ound le eks, w ash ed a nd c u t in to ½ -in ch p ie ce s
6 c u ps w ate r
½ c u p lo ng-g ra in w hite r ic e
S alt a nd fr e sh ly g ro und b la ck p epper
1 .
Heat 1 te asp oon o il in a w id e p ot. A dd 3 o f th e
chic ke n th ig hs, s kin -s id e d ow n, a nd c o ok o n b oth
sid es u ntil th e y a re g old en b ro w n, a bout 5 m in ute s
per s id e. T ra nsfe r to a la rg e p la te . P our o ut th e fa t,
wip e o ut th e p ot, a nd a dd a no th e r te asp oon o f o il.
Repeat fo r th e r e m ain in g 3 p ie ce s o f c hic ke n.
2 .
Pour o ut th e r e st o f th e fa t, w ip e o ut th e p ot, a nd h e at
th e r e m ain in g ta ble sp oon o il. A dd th e o nio ns a nd
co ok u ntil th e y a re tr a nslu ce nt, s cra pin g u p th e fo nd
(b ro w ne d b its ) fr o m th e b otto m o f th e p ot, a bout 5
min ute s. A dd th e le eks a nd c o ok, s tir rin g fr e que ntly ,
fo r a no th e r 5 m in ute s.
3 .
Add th e w ate r, r ic e , a nd c hic ke n. B rin g th e s o up to a
boil, th e n r e duce th e h e at a nd s im mer fo r a bout 1
ho ur, u ntil th e c hic ke n is te nd er. T he r ic e w ill b e
co m ple te ly s o ft a nd a lm ost m elt e d in to th e s o up .

4 .
Rem ove th e c hic ke n fr o m th e s o up . U sin g a w id e
sp oon s uch a s a s e rv in g s p oon, s kim th e fa t o ff th e
to p o f th e s o up . R em ove th e c hic ke n m eat fr o m th e
skin a nd b one s a nd c ho p in to b ite -s iz e p ie ce s; th e n
re tu rn it to th e s o up . S easo n th e s o up w ith th e s a lt
and p epper.
S erv e s 8

T he na m e sa ys it all. This so up w as one of Q ue en
V ic to ria 's fa vo rite s, a nd th is re cip e is d eriv e d fr o m o ne
u se d b y C ha rle s E lm é F ra nca te lli , chie f che f to Q ue en
V ic to ria fr o m 1 841 to 1 842.
Q ueen V ic to ria 's S oup
1 c u p w ate r
¼ c u p p earl b arle y
6 c u ps c h ic ke n s to ck
1 c u p h eavy c re am
S alt a nd w hite p epper to ta ste
1 .
Brin g th e w ate r to a b oil in a h e avy 2 -q ua rt s a uce pan
or s o up p ot. A dd th e b arle y a nd c o ok fo r 5 m in ute s.

Dra in th e b arle y a nd r in se w ith c o ld w ate r.
2 .
Wip e o ut th e p an. A dd th e c hic ke n s to ck a nd th e
dra in e d b arle y a nd b rin g to a b oil. R educe th e h e at to
a s im mer a nd c o ok fo r 1 h o ur a nd 1 5 m in ute s.
3 .
Tra nsfe r 2 /3 o f th e s o up to a la rg e b ow l, le avin g 1 /3 o f
th e s o up in th e p ot. In b atc he s, p uré e th e s o up
re m ove d to th e b ow l u ntil v e ry s m ooth , a nd th e n r e tu rn
it to th e p ot. A dd th e h e avy c re am , s tir to c o m bin e ,
and s e aso n w ith s a lt a nd w hite p epper to ta ste .
S erv e s 6

L ig htly S easo ned B ro ile d C hic ken
D ru m stic ks
H arry is h a ppy to b rin g S ir iu s c hic ke n le gs to e at — p oor
S ir iu s h a s b een s ub sis tin g o n ra ts w hile h id in g o ut — b ut
h e 's n o t h a ppy to s e e S ir iu s. H e's w orrie d S ir iu s w ill g et
c a ug ht b y th e M in is tr y , w hic h b eli e ve s S ir iu s is a v ic io us
m urd ere r ( s e e
Harry P otte r a nd th e G oble t o f F ir e
, C ha pte r
2 7).
D ru m stic ks a re a p opula r ta ke -a lo ng fo od b eca use th e y'r e
g ood c o ld a nd a re e asy to e at w ith yo ur fin g ers . T his is
a bout th e e asie st w ay to p re pare fla vo rfu l d ru m stic ks.
1 p ound d ru m stic ks

1 p ound d ru m stic ks
¼ c u p o liv e o il
½ te asp oon s a lt
¼ te asp oon fr e sh ly g ro und b la ck p epper
1 te asp oon d rie d r o se m ary
2 c lo ve s g arlic , m in ce d
1 .
Wash th e d ru m stic ks a nd p at th e m d ry .
2 .
Whis k to geth e r th e o il, s a lt , p epper, r o se m ary , a nd
garli c .
3 .
Coat th e d ru m stic ks w ith th e m ix tu re a nd la y th e m in a
9-in ch p an.
4 .
Bro il fo r 1 0 m in ute s o n e ach s id e, u ntil c ris p a nd
gold en.
S erv e s 3

C orn is h P astie s
N ot q ua ili n g u nd er h is m oth e r's s te rn lo ok a s h e e xp la in s
h o w h e b lu ffe d h is w ay th ro ug h h is H is to ry o f M agic e xa m ,
R on re ache s fo r a C orn is h p asty o n th e d ay H arry is to

p erfo rm th e fin a l ta sk in th e Triw iz a rd To urn a m ent (s e e
H arry P otte r a nd th e G oble t o f F ir e
, C ha pte r 3 1).
A ls o c a lle d “ tid dy o ggie s,” th e se p astie s w ere ta ke n b y th e
C orn w all tin m in e rs to w ork . T he m in e s w ere a s ca ry p la ce ,
fu ll o f e vil, hung ry sp ir its ca lle d “k no cke rs .” To a ppease
th e se te rrify in g b ein g s, th e m in e rs th re w th e ir c ru sts (n o w
fu ll o f a rs e nic fr o m th e ir fin g ers a nyw ay) d ow n th e m in e
s ha fts . T he p astie s w ere a m eal in o ne . L ite ra lly . S om e
w om en p ut v e geta ble s in o ne e nd , m eat in th e m id dle , a nd
fr u it in th e o th e r e nd . T he y a ls o s ta m ped th e ir h usb and 's
in itia ls in th e c o rn e r s o e ach m in e r c o uld fin d h is p asty o n
th e big ove n w he re th e pastie s w ere ke pt w arm until
lu nchtim e.
P asty D ough
2 ½ c u ps a ll- p urp ose flo ur
1 te asp oon s a lt
2 ½ s tic ks c o ld b utte r o r m arg arin e, c u t in to c h unks
½ to ¾ c u p ic e w ate r
F illin g
8 o unce s c h uck s te ak, fin ely c h opped ( n ot g ro und)
1 p ota to , fin ely d ic e d

1 c a rro t, fin ely d ic e d
1 s m all o nio n, fin ely c h opped
S alt to ta ste
F re sh ly g ro und b la ck p epper to ta ste
1 .
Pla ce th e flo ur a nd s a lt in th e b ow l o f a fo od
pro ce sso r a nd p uls e to c o m bin e . S ca tte r th e p ie ce s
of b utte r o r m arg arin e o ve r th e flo ur m ix tu re . P uls e
until th e m ix tu re r e se m ble s c o ars e y e llo w m eal
with o ut a ny w hite p ow dery b its r e m ain in g , a bout 2 0
puls e s. T ra nsfe r th e m ix tu re to a la rg e m ix in g b ow l.
Sprin kle ½ c up o f th e w ate r o ve r th e m ix tu re a nd to ss
with a r u b ber s p atu la u ntil th e d oug h s tic ks to geth e r.
Add m ore w ate r 1 ta ble sp oon a t a tim e if th e d oug h
is d ry ( b ette r to o w et th a n to o d ry ). D iv id e th e d oug h
in h a lf , fo rm in to d is ks, w ra p in p la stic w ra p, a nd c hill
at le ast 2 h o urs o r u p to 3 d ays .
2 .
Just b efo re y o u a re r e ady to r o ll o ut th e d oug h,
co m bin e th e s te ak, p ota to es, c a rro ts , o nio n, s a lt , a nd
pepper in a m ix in g b ow l.
3 .
Pre he at th e o ve n to 4 25°F . O n a flo ure d s urfa ce , r o ll
out e ach c ir c le o f d oug h 1 /8 in ch th ic k. U se a s a uce r
to c ut o ut 6 -in ch c ir c le s. P la ce a bout 1 /3 c up filli n g in
th e c e nte r o f e ach c ir c le . M ois te n th e e dges o f th e

cir c le s w ith w ate r. F old th e d oug h o ve r a nd c rim p th e
edges w ith a fo rk to s e al th e m . C ut s li ts in th e to p to
make v e nts .
4 .
Move th e p astie s to a n u ng re ase d c o okie s he et a nd
bake fo r 1 0 m in ute s. L ow er th e h e at to 3 75°F a nd
bake fo r 1 h o ur u ntil g old en b ro w n.
M ake s 8 p astie s

H ag gis
N atu ra lly R on is th e o ne to d is co ve r th a t fo od is s e rv e d a t
th e g ho stly d eath d ay p arty o f N early H eadle ss N ic k. B ut
th e th re e fr ie nd s q uic kly re ali z e th a t th is fo od is n o t fit fo r
h um ans. A m ong th e “d eli c a cie s” la id o ut fo r th e g ho sts to
v ie w is a r o tte n h a ggis c o ve re d w ith c ra w li n g m aggots ( s e e
H arry P otte r a nd th e C ham ber o f S ecre ts
, C ha pte r 8 ).
H aggis is th e n a tio na l d is h o f S co tla nd . M ost A m eric a ns
a re n o t u se d to th e c o nce pt o f e atin g th e o ffa l ( th e p arts th a t
“fa ll o ff” o r “o ff fa ll” th e a nim al d urin g b utc he rin g ), w hic h
h a ggis is m ade o f, s o y o u m ay fin d th is re cip e a b it, w ell,
re puls iv e . T he fo llo w in g re cip e ha s no t b een te ste d, so
p ro ce ed at yo ur peril (if yo u ca n eve n fin d all th e
in g re die nts ).
1 s h eep's h eart

1 s h eep's lu ng
1 s h eep's liv e r
2 c u ps c h opped s u et
1 c u p o atm eal
1 c u p c h ic ke n b ro th
1 o nio n, fin ely c h opped
1 te asp oon s a lt
½ te asp oon b la ck p epper
A rtific ia l c a sin gs
1 .
Brin g a la rg e p ot o f w ate r to a b oil. F in e ly c ho p th e
he art, lu ng , a nd li v e r.
2 .
Com bin e th e c ho pped o ffa l w ith th e s ue t, o atm eal,
bro th , o nio n, s a lt , a nd p epper, a nd m ix w ell. S tu ff th e
ca sin g s w ith th e m ix tu re , le avin g r o om fo r th e m ix tu re
to e xp and . T ie th e c a sin g s w ell w ith a b it o f k itc he n
tw in e s o w ate r c a n't g et in .
3 .
Add th e h a ggis to th e p ot a nd r e duce to a s im mer.
Sim mer fo r 3 h o urs , b ut k e ep a n e ye o n th e h a ggis . If
th e y lo ok li k e th e y'r e g oin g to b urs t, p ric k th e m w ith a

ne edle .
S erv e s 6

S au sag e R olls
T he G ry ffin d ors a re c e le bra tin g . H arry h a s ju st s ucce ssfu lly
c o m ple te d th e fir s t ta sk in th e T riw iz a rd T o urn a m ent, a nd
F re d a nd G eorg e h a ve s nuck fo od in to th e c o m mon ro om
fr o m th e k itc he ns fo r w ha t p ro m is e s to b e a g re at p arty . B ut
w he n H arry o pens th e g old en e gg a t th e urg in g o f his
c urio us fr ie nd s, N eville d ro ps h is s a usa ge r o lls in fr ig ht. H e
is s ure th e u ne arth ly w aili n g c o m in g fr o m th e e gg is th e
s o und o f s o m eone b ein g to rtu re d (s e e
Harry P otte r a nd
th e G oble t o f F ir e
, C ha pte r 2 1).
T he re 's no t m uch to b e sa id a bout th e sa usa ge ro ll, a
m odern in no va tio n. Y o u m ig ht fin d it a t p artie s o r fa st- fo od
p la ce s, b ut it g re atly r e se m ble s th e F re nch
ris so le
, w hic h is
a g ro und m eat m ix tu re b ake d in p uff p astr y .
A ppro xim ate ly 1 p ound s to re -b ought p re -ro lle d p uff p astr y
s h eets , th awed
S pic y b ro wn m usta rd , o ptio nal
1 p ound o f y o ur fa vo rite s a usa ges o r fr a nkfu rte rs
1 e gg b eate n w ith 1 ta ble sp oon w ate r

1 .
Pre he at th e o ve n to 4 25°F . G re ase a nd flo ur a c o okie
she et o r li n e it w ith p arc hm ent p aper.
2 .
Unro ll th e p uff p astr y s he ets a nd c ut o ut e ig ht to te n
4½ -in ch s q ua re s ( d epend in g o n h o w m any s a usa ges
yo u h a ve ). S pre ad th e m usta rd o n e ach s q ua re , if
usin g . P la ce a s a usa ge a t th e e dge o f e ach s q ua re
and r o ll th e p astr y a ro und e ach s a usa ge. If th e
sa usa ges a re lo ng er th a n th e s q ua re s, th e e nd s w ill
poke o ut; th is r a th e r a dds to th e a ppeal.
3 .
Lay th e r o lls o n th e c o okie s he et s e am -s id e d ow n
and b ru sh w ith th e b eate n e gg. C ut th re e s li ts o n to p
of e ach s a usa ge r o ll. B ake fo r 1 0 m in ute s, r o ta te th e
pan, th e n r e duce th e h e at to 3 75°F a nd b ake a no th e r
15 m in ute s u ntil p uffe d a nd g old en.
M ake s 8 –10 r o lls

F or th e fillin g, y o u c a n u se th e g ro und b eef m ix tu re fr o m
th e H erb ed a nd S pic e d F rie d S ausa ge P attie s (C hapte r
6 ) in ste ad o f u sin g s to re -b ought s a usa ges.
B la ck P uddin g
F le ur D ela co ur ta ke s R on's b re ath a w ay w he n s he a sks fo r
th e b ouilla bais se . H e te lls h e r it's v e ry g ood, b ut h a s to a sk
H erm io ne w ha t th a t “ b le ss-y o u” s tu ff is . N o th a nks, h e 'll s tic k

to b la ck p ud din g (s e e
Harry P otte r a nd th e G oble t o f F ir e
,
C ha pte r 1 6).
B la ck p ud din g , a ls o ca lle d b lo od sa usa ge, is m ade o f
b lo od m ix e d w ith a nim al fa t s uch a s s ue t a s w ell a s o ats ,
o nio n, sa lt , a nd se aso nin g s. T he m ix tu re is stu ffe d in to
c a sin g s a nd b oile d in w ate r. Yo u ca n't m ake yo ur o w n,
b eca use yo u ca n't le gally p urc ha se a nim al b lo od in th e
U nite d S ta te s, b ut a r e cip e fo r b la ck p ud din g fo llo w s. S in ce
y o u a re m ore li k e ly to b uy a p re m ade p ud din g , b e s ure to
s li c e th e sa usa ge th ic kly and re he at it gently , as it's
c ru m bly .
3 ½ c u ps b lo od ( p ig 's o r s h eep's )
1 ½ c u ps s h re dded s u et
1 c u p w hole m ilk
2 /3 c u p o atm eal
3 o nio ns, fin ely c h opped
1 ta ble sp oon s a lt
½ te asp oon c a ye nne p epper
1 te asp oon b asil
¼ te asp oon n utm eg

S ausa ge c a sin gs
1 .
Brin g a la rg e p ot o f w ate r to a b oil. M ix a ll th e
in g re die nts to geth e r in a la rg e m ix in g b ow l. S tu ff th e
ca sin g s w ith th e m ix tu re a nd d ro p th e m in to th e p ot.
Brin g it b ack to a b oil, th e n r e duce th e h e at a nd
sim mer g ently fo r 3 h o urs .
2 .
Rem ove th e s a usa ges fr o m th e p ot a nd c o ol. T o u se ,
sli c e th ic kly a nd fr y o n b oth s id es.
S erv e s 6

T he fo llo win g r e cip e is b ase d o n B la ck P uddin g fr o m T he
F oody.c o m .
T his re cip e h as n ot b een te ste d, s o p ro ce ed
a t y o ur o wn r is k! A ssu m in g y o u c a n g et h old o f th e b lo od,
o f c o urs e .
C hic ken a n d H am P ie
P ro fe sso r U m brid ge is s o e vil, s he m ust b e d efie d. R ig ht
u nd er h e r n o se , H arry s e cre tly tr a in s a g ro up o f fr ie nd s in
D efe nse A gain st th e D ark A rts , b ut h e re bels o penly b y
g iv in g a n in te rv ie w th a t w ill b e re ad b y th e w ho le s cho ol.
S eam us F in nig an g obble s u p a d eli c io us c hic ke n a nd h a m
p ie w hile li s te nin g to H arry ta lk a bout h is in te rv ie w w ith R ita
S ke ete r, and he w ill fin a lly be co nvin ce d H arry 's no t a
“n utte r” w he n h e re ads th e in te rv ie w in
The Q uib ble r
(s e e

H arry P otte r a nd th e O rd er o f th e P hoenix
, C ha pte r 2 6).
T he re are so m any w ond erfu l th in g s yo u ca n do w ith
c hic ke n, n o t le ast o f w hic h is to b ake it in to a p ie . T his
re cip e is e asy to p re pare a nd ta ste s d eli c io us.
C hic ken a n d H am P ie , V ers io n I, E asy
1 3 -p ound s to re -b ought r o tis se rie c h ic ke n
2 p ounds h am , in o ne p ie ce o r s te aks
3 c u ps p re pare d o r s to re -b ought c h ic ke n g ra vy
1 la rg e o nio n, c h opped
1 te asp oon d rie d th ym e
1 c u p fr o ze n p eas
1 b ox r e fr ig era te d p ie c ru st, 2 c ir c le s in a b ox
1 .
Rem ove th e m eat fr o m th e c hic ke n a nd d is ca rd th e
skin a nd b one s. C ut th e h a m in to ½ -in ch s tr ip s.
2 .
Pla ce th e c hic ke n g ra vy in a s a uce pan a nd a dd th e
cho pped o nio n a nd th ym e. B rin g to a s im mer a nd
co ok fo r 1 0 m in ute s.

3 .
Adju st th e o ve n r a ck to th e m id dle p ositio n a nd
pre he at th e o ve n to 3 75°F . P la ce th e p eas in a b ow l.
Usin g a s lo tte d s p oon, r e m ove th e c o oke d o nio ns
fr o m th e c hic ke n g ra vy a nd a dd th e m to th e p eas.
4 .
Pla ce o ne o f th e d oug h c ir c le s in to a n 8 - o r 9 -in ch
deep-d is h p ie p la te a nd p re ss it in to th e b otto m a nd
th e s id es. P la ce th e c hic ke n in th e p ie p an a nd to p
with th e p eas a nd c o oke d o nio ns. A dd th e h a m .
Pla ce th e o th e r d oug h c ir c le o n to p a nd c rim p th e
edges to s e al. C ut tw o o r th re e 1 -in ch s li ts in th e to p
cru st to fo rm v e nts . P la ce th e p ie o n a b akin g s he et
and p la ce in th e o ve n. B ake fo r 3 5 to 4 5 m in ute s u ntil
bro w n a nd b ub bly .
S erv e s 6

C hic ken a n d H am P ie , V ers io n II
1 3 -p ound c h ic ke n, c u t in to q uarte rs o r e ig hth s
2 p ounds h am , in o ne p ie ce o r s te aks
1 la rg e o nio n, c h opped
2 b ay le ave s
1 te asp oon d rie d th ym e

3 ta ble sp oons c o rn sta rc h
½ c u p c o ld w ate r
1 c u p fr o ze n p eas
1 b ox r e fr ig era te d p ie c ru st, 2 c ir c le s in a b ox
1 .
Pla ce th e c hic ke n in a h e avy p ot w ith th e h a m , o nio n,
bay le ave s, a nd th ym e. C ove r w ith w ate r, b rin g to a
boil, c o ve r, a nd r e duce to a s im mer. S im mer fo r 1 ½
ho urs .
2 .
Rem ove th e c hic ke n a nd h a m fr o m th e p ot. R em ove
th e b ay le ave s a nd d is ca rd . S tr a in th e li q uid a nd
re se rv e . T ra nsfe r th e c o oke d o nio ns to a s m all b ow l.
3 .
Whe n th e c hic ke n is c o ol e no ug h to h a nd le , r e m ove
th e m eat fr o m th e b one s a nd c ut in to b ite -s iz e p ie ce s.
Sli c e th e h a m in to ½ -in ch-th ic k s tr ip s.
4 .
You w ill n e ed 3 c up s o f th e c hic ke n b ro th . If y o u h a ve
to o m uch li q uid , r e tu rn it to th e p ot a nd b oil to r e duce
th e v o lu m e to 3 c up s. B rin g th e 3 c up s o f c hic ke n
bro th to a b oil a nd r e duce to a s im mer. D is so lv e th e
co rn sta rc h in th e c o ld w ate r a nd w his k in to th e h o t
chic ke n b ro th u ntil th ic ke ne d.
5 .
Adju st th e o ve n r a ck to th e m id dle p ositio n a nd
pre he at th e o ve n to 3 75°F . P la ce o ne o f th e d oug h

cir c le s in to a n 8 - o r 9 -in ch d eep-d is h p ie p la te a nd
pre ss in to th e b otto m a nd s id es. P la ce th e c hic ke n in
th e p ie p la te a nd to p w ith th e p eas a nd c o oke d
onio ns. A dd th e h a m . P la ce th e o th e r d oug h c ir c le o n
to p a nd c rim p th e e dges to s e al. C ut tw o o r th re e 1 -
in ch s li ts in th e to p c ru st to fo rm v e nts . P la ce th e p ie
on th e b akin g s he et a nd p la ce in th e o ve n. B ake fo r
35 to 4 5 m in ute s u ntil b ro w n a nd b ub bly .
S erv e s 6

Chap te r E ig ht
Desserts a n d S nacks a t S ch ool
T he B ritis h are a na tio n of sug ar fie nd s. (S o are th e
A m eric a ns, b ut th a t's a no th e r s to ry .) S o m uch s o th a t in
e arly tim es, w ith o ut d enta l c a re li k e w e h a ve to day, th e ir
te eth r o tte d a nd fe ll o ut. Y o u r e ally w ould n o t h a ve w ante d to
s e e th e m sm ile . The peasa nts , ir o nic a lly , ha d he alt h ie r
te eth b eca use s ug ar w as to o e xp ensiv e fo r th e m .
“P ud din g ” is th e E ng li s h w ord fo r d esse rt, a nd th e P ud din g
K in g w as G eorg e I. (“G eorg ey-P org ey p ud din g a nd p ie ”
re fe rs to h im .) H e in sis te d h e b e s e rv e d C hris tm as p ud din g
a lt h o ug h O li v e r C ro m well h a d b anne d it b eca use o ne , it
w as to o s in fu lly ric h (tr u e , e sp ecia lly if y o u'r e tr y in g to lo se
w eig ht) a nd tw o, it e cho ed p agan C elt ic c usto m s ( a ls o tr u e ,
th e fla m in g p ud din g re pre se nte d th e fir e s th e d ru id s a nd
C elt s li t a t th e w in te r s o ls tic e to s tr e ng th e n th e s un).
H ere a re s o m e o f th e q ua in tly n a m ed s w eets th e y a te :
Fru m enty , a p ud din g o f w he at k e rn e ls c o oke d in m ilk
and s w eete ne d ( it w as s e rv e d a t K in g H enry IV 's
weddin g fe ast — n o t th e H enry w ith th e s ix w iv e s;
th a t's H enry V III) .
Flu m mery , a n o atm eal d is h th a t e vo lv e d in to a

bla ncm ang e-ty p e o f je lly m ade w ith c re am o r g ro und
alm ond s.
Junke t, a s w eete ne d c urd c he ese .
N one o f th e se d is he s a ppear in th e H arry P otte r b ooks; it's
ju st a n in te re stin g b it o f in fo .
D esserts a n d S nacks a t S ch ool
co nt'd
O f c o urs e , th e B ritis h h a ve a ls o b een e atin g a pple p ie s a nd
c usta rd s fo r e ons. S o it's n o s urp ris e th a t th e d esse rts a t
H ogw arts fo llo w th e fin e E ng li s h tr a ditio n o f b ein g s w eet,
y u m my, a nd u nw ho le so m e. T he lu cky s tu d ents g et fa ncy
d esse rts o n g old en p la tte rs w ith e ach m eal. T he se r e cip es
a re fu n to m ake , e ve n m ore fu n to e at, a nd a re o ka y to h a ve
a s lo ng a s y o u s a ve th e m fo r s p ecia l o cca sio ns.
L em on D ro ps
W ith H arry , it's o fte n a c a se o f b ein g in th e w ro ng p la ce a t
th e w ro ng tim e, b ut w he n a no th e r s tu d ent is a tta cke d a nd
H arry is ye t again fo und at th e sce ne of th e crim e,
P ro fe sso r M cG ona gall d ecid es e no ug h is e no ug h: th is is
s o m eth in g fo r Pro -fe sso r D um ble dore to ha nd le . The
p assw ord to h is q ua rte rs is “ le m on d ro p”; n o s urp ris e th e re ,
a s h e c o nfe sse d to P ro fe sso r M cG ona gall th a t h e w as fo nd
o f th is M ug gle s w eet (s e e
Harry P otte r a nd th e C ham ber

o f S ecre ts
, C ha pte r 1 1).
L em on d ro ps, a s yo u m ig ht e xp ect, a re le m on-fla vo re d
c a nd ie s. T he y a re b asic a lly th e sa m e a s a cid d ro ps, a
m ore s o ur c a nd y, ju st p re pare d w ith le m on e xtr a ct in ste ad
o f c itr ic a cid . In E ng la nd th e re 's a p opula r s w eet c a lle d a
s he rb et le m on, w hic h is a le m on-fla vo re d s uckin g c a nd y
w ith she rb et pow der in th e ce nte r, but sp ecia li z e d
e quip m ent is n e eded to p ro duce it.
¼ c u p w ate r
1 c u p g ra nula te d s u gar
½ c u p lig ht c o rn s yru p
¼ te asp oon c re am o f ta rta r
1 te asp oon le m on e xtr a ct
1 .
Lin e tw o b akin g s he ets w ith p arc hm ent p aper a nd s e t
asid e. C om bin e th e w ate r, s ug ar, c o rn s yru p , a nd
cre am o f ta rta r in a s m all s a uce pan. C ook o ve r
mediu m h e at, s tir rin g c o nsta ntly , u ntil th e s ug ar is
dis so lv e d a nd th e m ix tu re b egin s to b ub ble . W ash
dow n th e s id es o f th e p an w ith a p astr y b ru sh d ip ped
in h o t w ate r if s ug ar c ry s ta ls h a ve fo rm ed o n th e
sid es. C li p a c a nd y th e rm om ete r to th e p an a nd
co ntin ue c o okin g o ve r m ediu m h e at, s tir rin g
occa sio na lly , u ntil th e m ix tu re r e ache s 3 00°F .

occa sio na lly , u ntil th e m ix tu re r e ache s 3 00°F .
2 .
Rem ove th e p an fr o m th e h e at. S tir in th e le m on
extr a ct. W he n th e b ub bli n g h a s s ub sid ed, u se a n
oile d te asp oon to d ro p te asp oonfu ls o f th e s ug ar
syru p o nto th e p re pare d s he ets .
3 .
To s to re th e c a nd ie s, w ra p th e m in s he ets o f
parc hm ent p aper, m akin g s ure th e c a nd ie s d on't
to uch, a s th e y w ill s tic k to e ach o th e r.
M ake s a bout 4 0 c a ndie s
P ep perm in t H um bugs
H arry d oesn't und ers ta nd w hy p epperm in t hum bug s a re
s e rv e d a lo ng w ith th e r o asts a nd c ho ps a nd p ota to es a t h is
fir s t H ogw arts fe ast. B ut it m ake s s e nse if y o u th in k a bout it.
M ayb e th e c a nd ie s w ere s up pose d to b e li k e a fte r-d in ne r
m in ts to fr e she n yo ur b re ath (s e e
Harry P otte r a nd th e
S orc e re r's S to ne
, C ha pte r 7 ).
S cro oge's fa m ous “B ah, hum bug !” exc la m atio n and
p epperm in t h um bug s a re u nre la te d, th o ug h s o m e p eople in
E ng la nd g iv e o ut h um bug s o n C hris tm as a s a jo ke . T he
o nly o th e r th in g y o u n e ed to k no w a bout a h um bug is th a t
it's a ty p e o f p ulle d c a nd y, li te ra lly p ulle d, a s y o u w ill s e e in
th e in str u ctio ns. T ra ditio na l h um bug s a re s tr ip ed w hite a nd
b la ck, b ut it's fo r h o m e c o oks to tin t th e c a nd y o ne c o lo r. If
y o u m ake th e c a nd y w ith a fr ie nd , d oub le th e r e cip e, d iv id e

y o u m ake th e c a nd y w ith a fr ie nd , d oub le th e r e cip e, d iv id e
th e ho t ca nd y, a nd tin t it tw o d iffe re nt co lo rs . W he n th e
c a nd y is s tiff e no ug h, y o u c a n tw is t a nd p ull th e tw o c o lo rs
to geth e r.
1 /3 c u p w ate r
1 c u p g ra nula te d s u gar
¼ te asp oon c re am o f ta rta r
¼ te asp oon p epperm in t e xtr a ct
F ew d ro ps g re en fo od c o lo rin g o r o th er d esir e d c o lo r
1 .
Spra y a n 8 -in ch p an w ith c o okin g s p ra y a nd s e t
asid e. In a m ediu m s a uce pan, c o m bin e th e w ate r,
sug ar, a nd c re am o f ta rta r a nd c o ok o ve r m ediu m -
hig h h e at, s tir rin g c o nsta ntly , u ntil th e s ug ar is
dis so lv e d a nd th e m ix tu re b egin s to b oil. If s ug ar
cry s ta ls fo rm o n th e s id es o f th e p an, w ash d ow n th e
sid es w ith a p astr y b ru sh d ip ped in h o t w ate r.
2 .
Cli p a c a nd y th e rm om ete r to th e s id e o f th e p ot.
Reduce th e h e at to m ediu m a nd c o ntin ue c o okin g ,
stir rin g o cca sio na lly , u ntil th e te m pera tu re r e ache s
260°F . R em ove th e p an fr o m th e h e at. A dd th e
pepperm in t e xtr a ct a nd fo od c o lo rin g a nd m ix w ell.
3 .
Pour th e s yru p in to th e p re pare d p an. L et th e s yru p
co ol fo r a fe w m in ute s. P ut o n a p air o f c le an h e avy

ru b ber g lo ve s a nd s p ra y th e g lo ve s w ith c o okin g
sp ra y. R ub y o ur h a nd s to geth e r to e ve nly d is tr ib ute
th e o il. If y o u c a n to le ra te th e h e at, y o u c a n s kip th e
glo ve s a nd ju st o il y o ur h a nd s.
4 .
Pic k u p th e h o t c a nd y a nd b egin p ulli n g it, tw is tin g
alo ng th e r o pe a s y o u p ull. T his w ill b e d iffic ult a t fir s t,
as th e c a nd y w ill b e a m ushy g lo b a nd w ill s e em to
ju st g lo op a nd d ro op. G ra dua lly it w ill s tiffe n a nd b e
easie r to p ull. F old th e r o pe in h a lf a nd th e n h a lf a gain
and tw is t a nd p ull a gain . R epeat a nd r e peat a nd
re peat. A s y o u p ull a nd tw is t, th e c a nd y w ill b egin to
lo ok m ore o paque a nd w ill ta ke o n a p earle sce nt
she en, v e ry p re tty to b eho ld . W he n th e c a nd y is to o
stiff to p ull, s nip th e r o pe a t ¾ -in ch in te rv a ls o nto a
she et o f p arc hm ent p aper. T he c a nd ie s w ill lo ok li k e
te eny-w eeny p illo w s. D o n o t le t th e h um bug s to uch
each o th e r; in ste ad w ra p e ach p ie ce in d iv id ua lly in
parc hm ent p aper o r p la stic w ra p to p re ve nt s tic kin g .
Sto re in a n a ir tig ht c o nta in e r. T he h um bug s w ill b egin
to r e cry s ta lli z e a fte r tw o o r th re e d ays .
M ake s a bout 2 0 ¾ -in ch p ie ce s
E at th ese c a ndie s w ith c a utio n. T hey c a n re ally c e m ent
y o ur te eth to geth er!
C la ssic a n d U niq ue Ic e C re am F la v ors

T he d esse rt c o urs e a t H arry 's fir s t H ogw arts fe ast is a k id 's
fa nta sy (o r a n a dult 's , if th e a dult h a s a s w eet to oth ). P ie s,
c a ke s, ta rts — a nd ic e c re am in e ve ry im agin a ble fla vo r —
it d oesn't g et b ette r th a n th a t. A s e para te c o okb ook w ould
b e n e eded to c o ve r th a t m any ic e c re am fla vo rs , s o th is
b ook in clu d es ju st a sm all sa m ple o f uniq ue o r p opula r
B ritis h fla vo rs (s e e
Harry P otte r a nd th e S orc e re r's S to ne
,
C ha pte r 7 ).
T he Euro peans use d va nilla to fla vo r cho co la te and
to bacco a t fir s t, b ut a s e ve ry o ne k no w s, it's u se d to day to
fla vo r lo ts o f o th e r th in g s. T he m ost b asic ic e c re am is
v a nilla , a nd it c a n b e u se d a s a b ase fo r o th e r fla vo rs . S ee
th e n o te fo r g re at v a ria tio ns, o r u se y o ur im agin a tio n a nd
c o m e u p w ith y o ur o w n fla vo rs .
C la ssic V an illa Ic e C re am
2 c u ps h eavy c re am
2 c u ps w hole m ilk
1 c u p g ra nula te d s u gar e xtr a c
5 la rg e e gg y o lk s
1 ta ble sp oon p ure v a nilla e xtr a c

1 .
Com bin e th e c re am , m ilk , a nd s ug ar in a m ediu m
sa uce pan a nd c o ok o ve r m ediu m h e at, s tir rin g
co nsta ntly , u ntil h o t b ut n o t b ub bli n g . T em per th e e gg
yo lk s b y s lo w ly p ourin g 1 c up o f th e h o t m ix tu re in to
th e e gg y o lk s w hile w his kin g c o nsta ntly . P our th e e gg
yo lk m ix tu re in to th e p ot w hile s tir rin g a nd c o ok u ntil
sli g htly th ic ke ne d a nd s te am in g , b ut n o t b ub bli n g .
Rem ove fr o m th e h e at.
2 .
Pour th e m ix tu re th ro ug h a s ie ve a nd s tir in th e v a nilla
extr a ct. C ove r th e s urfa ce d ir e ctly w ith p la stic w ra p to
pre ve nt a s kin fr o m fo rm in g , a nd c o ol to r o om
te m pera tu re . C hill u ntil v e ry c o ld , a bout 6 h o urs o r
ove rn ig ht. F re eze in a n ic e c re am m ake r a cco rd in g to
th e m anufa ctu re r's in str u ctio ns.
M ake s a bout 5 c u ps
T he fu n th in g a bout th is b asic re cip e is th at y o u c a n a dd
to it w hate ve r y o u w ant. T wo m in ute s b efo re it fin is h es
c h urn in g, th ro w in 1 cu p of ch oco la te ch ip s, ch opped
to ffe e bits , ch opped m ilk ch oco la te , ch opped to aste d
n uts , a c o m bin atio n o f n uts a nd c h oco la te , a nd s o o n.
Y ou c a n re pla ce th e v a nilla e xtr a ct w ith ½ te asp oon m in t
e xtr a ct a nd a dd 1 c u p c h oco la te c h ip s fo r m in t c h oco la te
c h ip ic e c re am , o r a dd 1 ta ble sp oon in sta nt c o ffe e to th e
p ot in ste p 1 fo r co ffe e ic e cre am . T he va ria tio ns a re
lim ite d o nly b y y o ur im agin atio n.

P eople o fte n th in k o f te a ic e c re am a s u sin g g re en te a a nd
h a ili n g fr o m A sia , b ut th e tr u th is th a t tr a ditio na l B ritis h
c o okb ooks w ith a n ic e c re am s e ctio n in va ria bly in clu d e a
te a fla vo r.
T ea Ic e C re am
2 c u ps w hole m ilk
1 0 b ags b la ck te a
2 ta ble sp oons p ure in sta nt te a, u nsw eete ned
2 c u ps h eavy c re am
1 c u p g ra nula te d s u gar
5 la rg e e gg y o lk s
1 .
Heat th e m ilk in a m ediu m s a uce pan o ve r m ediu m
he at u ntil it's h o t b ut n o t b ub bli n g . R em ove fr o m th e
he at, a dd th e te a b ags a nd in sta nt te a, a nd s te ep fo r
10 m in ute s. R em ove th e te a b ags a nd d is ca rd . A dd
th e c re am a nd s ug ar a nd r e tu rn to th e h e at.
2 .
Cook o ve r m ediu m h e at, s tir rin g c o nsta ntly , u ntil h o t
but n o t b ub bli n g . T em per th e e gg y o lk s b y s lo w ly
pourin g 1 c up o f th e h o t m ix tu re in to th e e gg y o lk s
while w his kin g c o nsta ntly . P our th e e gg y o lk m ix tu re

in to th e p ot w hile s tir rin g a nd c o ok u ntil s li g htly
th ic ke ne d a nd s te am in g , b ut n o t b ub bli n g . R em ove
fr o m th e h e at.
3 .
Pour th e m ix tu re th ro ug h a s ie ve . C ove r th e s urfa ce
dir e ctly w ith p la stic w ra p to p re ve nt a s kin fr o m
fo rm in g , a nd c o ol to r o om te m pera tu re . C hill u ntil v e ry
co ld , a bout 6 h o urs o r o ve rn ig ht. F re eze in a n ic e
cre am m ake r a cco rd in g to th e m anufa ctu re r's
in str u ctio ns.
M ake s a bout 5 c u ps
C an't th in k w ha t to d o w ith th e b re ad th a t's g oin g s ta le o n
th e c o unte r? D on't th ro w it o ut — u se it in y o ur n e xt b atc h o f
ic e c re am in ste ad. It s o und s li k e a s tr a ng e c o m bin a tio n, b ut
B ritis h c o okb ooks h a ve b een g iv in g r e cip es fo r it s in ce th e
fir s t r e cip e a ppeare d in a c o okb ook in 1 772.
B ro w n B re ad Ic e C re am
A bout 4 s lic e s c in nam on b re ad
2 c u ps h eavy c re am
2 c u ps w hole m ilk
1 c u p p acke d d ark b ro wn s u gar

5 la rg e e gg y o lk s
¾ te asp oon r u m e xtr a ct
1 .
Pro ce ss th e b re ad in a fo od p ro ce sso r u ntil it tu rn s
in to c ru m bs. M easure o ut ½ c up , s p re ad it o n a
bakin g s he et, a nd to ast u ntil d ark b ro w n b ut n o t
burn e d. C ool to r o om te m pera tu re .
2 .
Com bin e th e c re am , m ilk , a nd b ro w n s ug ar in a
mediu m s a uce pan a nd c o ok o ve r m ediu m h e at,
stir rin g c o nsta ntly , u ntil h o t b ut n o t b ub bli n g . T em per
th e e gg y o lk s b y s lo w ly p ourin g 1 c up o f th e h o t
mix tu re in to th e e gg y o lk s w hile w his kin g c o nsta ntly .
3 .
Pour th e e gg y o lk m ix tu re in to th e p ot w hile s tir rin g
and c o ok u ntil s li g htly th ic ke ne d a nd s te am in g , b ut n o t
bub bli n g . R em ove fr o m th e h e at. P our th e m ix tu re
th ro ug h a s ie ve a nd s tir in th e r u m e xtr a ct. C ove r th e
surfa ce w ith p la stic w ra p to p re ve nt a s kin fr o m
fo rm in g , a nd c o ol to r o om te m pera tu re . C hill u ntil v e ry
co ld , a bout 6 h o urs o r o ve rn ig ht. F re eze in a n ic e
cre am m ake r a cco rd in g to th e m anufa ctu re r's
in str u ctio ns. A dd th e b re ad c ru m bs a nd c hurn a no th e r
2 m in ute s b efo re tr a nsfe rrin g to a n a ir tig ht c o nta in e r
and p la cin g in th e fr e eze r.
M ake s a bout 5 ½ c u ps

D o n ot u se w hole w heat b re ad fo r th is re cip e. It is b ro wn,
tr u e, b ut it im parts a n u nple asa nt g rittin ess to th e ic e
c re am .
A pple C ru m ble is a p opula r d esse rt, a nd if y o u s e rv e it w ith
ic e c re am a nyw ay, w hy n o t ju st c o m bin e th e tw o? T his is
o ne o f th e b est ic e c re am s y o u'll e ve r e at.
A pple C ru m ble Ic e C re am
A pple “ F illin g”
¼ s tic k ( 2 ta ble sp oons) b utte r
1 ta rt a pple , s u ch a s G ra nny S m ith , p eele d, c o re d, a nd
c h opped in to ¼ -in ch p ie ce s
1 s w eet a pple , s u ch a s G ala , p eele d, c o re d, a nd c h opped
in to ¼ -in ch p ie ce s
2 ta ble sp oons d ark b ro wn s u gar
¼ te asp oon c in nam on
C ru m ble “ T oppin g”
½ c u p a ll- p urp ose flo ur
2 ta ble sp oons d ark b ro wn s u gar

2 ta ble sp oons g ra nula te d s u gar
½ te asp oon c in nam on
½ te asp oon g ro und n utm eg
½ s tic k (4 ta ble sp oons) b utte r, c h ille d a nd c u t in to s m all
p ie ce s
Ic e C re am
1 fi c u ps h eavy c re am
1 fi c u ps w hole m ilk
2 /3 c u p g ra nula te d s u gar
3 la rg e e gg y o lk s
2 te asp oons p ure v a nilla e xtr a ct
1 .
For th e a pple s, h e at th e b utte r in a s kille t a nd a dd th e
apple s, b ro w n s ug ar, a nd c in na m on. C ook o ve r
mediu m -h ig h h e at, s tir rin g a nd s cra pin g c o nsta ntly ,
until th e a pple s a re s o fte ne d a nd c a ra m eli z e d, a bout
10 m in ute s. R em ove fr o m th e h e at, c o ol to r o om
te m pera tu re , a nd c hill u ntil c o ld .
2 .
For th e c ru m ble , p re he at th e o ve n to 3 50°F . W his k
to geth e r th e flo ur, s ug ars , c in na m on, a nd n utm eg.

Rub in th e b utte r w ith y o ur fin g ertip s u ntil th e m ix tu re
re se m ble s w et s a nd . S pre ad th e m ix tu re o n a b akin g
she et a nd b ake 1 5 to 2 0 m in ute s u ntil c ris p a nd
gold en. C ool to r o om te m pera tu re , th e n c hill u ntil c o ld ,
unco ve re d to k e ep it fr o m g ettin g s o ft.
3 .
For th e ic e c re am , c o m bin e th e c re am , m ilk , a nd
sug ar in a m ediu m s a uce pan a nd c o ok o ve r m ediu m
he at, s tir rin g c o nsta ntly , u ntil h o t b ut n o t b ub bli n g .
Tem per th e e gg y o lk s b y s lo w ly p ourin g ½ c up o f th e
ho t m ix tu re in to th e e gg y o lk s w hile w his kin g
co nsta ntly . P our th e e gg y o lk m ix tu re in to th e p ot
while s tir rin g a nd c o ok u ntil s li g htly th ic ke ne d a nd
ste am in g , b ut n o t b ub bli n g . R em ove fr o m th e h e at.
4 .
Pour th e m ix tu re th ro ug h a s ie ve a nd s tir in th e v a nilla
extr a ct. C ove r th e s urfa ce w ith p la stic w ra p to p re ve nt
a s kin fr o m fo rm in g , a nd c o ol to r o om te m pera tu re .
Chill u ntil v e ry c o ld , a bout 6 h o urs o r o ve rn ig ht.
Fre eze in a n ic e c re am m ake r a cco rd in g to th e
manufa ctu re r's in str u ctio ns. A dd th e a pple s a nd
cru m ble a nd c hurn a no th e r 2 m in ute s b efo re
tr a nsfe rrin g to a n a ir tig ht c o nta in e r a nd p la cin g in th e
fr e eze r.
M ake s a bout 6 c u ps
T his is a g re at w ay to u se u p y o ur m in ce m eat filli n g if y o u'r e
m akin g m in ce p ie s — a nd if y o u d on't w ant th e b oth e r o f

m akin g th e ic e c re am its e lf , ju st s o fte n a q ua rt o f s to re -
b oug ht v a nilla ic e c re am , fo ld in th e m in ce m eat filli n g , a nd
re fr e eze th e ic e c re am u ntil fir m .
M in cem eat Ic e C re am
1 ½ c u ps h eavy c re am
1 fi c u ps w hole m ilk
2 /3 c u p g ra nula te d s u gar
3 la rg e e gg y o lk s
2 te asp oons p ure v a nilla e xtr a ct
1 c u p m in ce m eat fillin g fr o m M in ce P ie s ( C hapte r 5 )
1 .
Com bin e th e c re am , m ilk , a nd s ug ar in a m ediu m
sa uce pan a nd c o ok o ve r m ediu m h e at, s tir rin g
co nsta ntly , u ntil h o t b ut n o t b ub bli n g . T em per th e e gg
yo lk s b y s lo w ly p ourin g ½ c up o f th e h o t m ix tu re in to
th e e gg y o lk s w hile w his kin g c o nsta ntly . P our th e e gg
yo lk m ix tu re in to th e p ot w hile s tir rin g a nd c o ok u ntil
sli g htly th ic ke ne d a nd s te am in g , b ut n o t b ub bli n g .
Rem ove fr o m th e h e at.
2 .
Pour th e m ix tu re th ro ug h a s ie ve a nd s tir in th e v a nilla
extr a ct. C ove r th e s urfa ce w ith p la stic w ra p to p re ve nt

a s kin fr o m fo rm in g , a nd c o ol to r o om te m pera tu re .
Chill u ntil v e ry c o ld , a bout 6 h o urs o r o ve rn ig ht.
Fre eze in a n ic e c re am m ake r a cco rd in g to th e
manufa ctu re r's in str u ctio ns. F old in th e m in ce m eat
filli n g w ith a r u b ber s p atu la b efo re tr a nsfe rrin g ic e
cre am to a n a ir tig ht c o nta in e r a nd p la cin g in th e
fr e eze r.
M ake s a bout 5 c u ps
T his is a s urp ris in g ly g ood re cip e. R ath e r th a n fo ld in g in a
c up of cru m ble d C hris tm as pud din g , as so m e re cip es
s ug gest, th is re cip e im ita te s th e fla vo rs of th e fa m ous
p ud din g b y in co rp ora tin g s o m e o f th e in g re die nts th a t g o
in to m akin g it.
C hris tm as P uddin g Ic e C re am
1 ½ c u ps h eavy c re am
1 fi c u ps w hole m ilk
¾ c u p p acke d d ark b ro wn s u gar
2 c in nam on s tic ks
A bout 1 0 w hole c lo ve s
A bout 1 0 w hole a lls p ic e

3 la rg e e gg y o lk s
¾ te asp oon r u m e xtr a ct
¼ c u p d ark r a is in s
¼ c u p g old en r a is in s
¼ c u p d rie d c u rra nts o r d rie d s w eete ned c ra nberrie s
½ c u p c h opped to aste d a lm onds
1 .
Com bin e th e c re am , m ilk , b ro w n s ug ar, c in na m on
stic ks, c lo ve s, a nd a lls p ic e in a m ediu m s a uce pan
and c o ok o ve r m ediu m h e at, s tir rin g c o nsta ntly , u ntil
ho t b ut n o t b ub bli n g . T em per th e e gg y o lk s b y s lo w ly
pourin g ½ c up o f th e h o t m ix tu re in to th e e gg y o lk s
while w his kin g c o nsta ntly . P our th e e gg y o lk m ix tu re
in to th e p ot w hile s tir rin g a nd c o ok u ntil s li g htly
th ic ke ne d a nd s te am in g , b ut n o t b ub bli n g . R em ove
fr o m th e h e at a nd s tir in th e r u m e xtr a ct.
2 .
Pour th e m ix tu re th ro ug h a s ie ve . C ove r th e s urfa ce
with p la stic w ra p to p re ve nt a s kin fr o m fo rm in g , a nd
co ol to r o om te m pera tu re . C hill u ntil v e ry c o ld , a bout 6
ho urs o r o ve rn ig ht.
3 .
Fre eze in a n ic e c re am m ake r a cco rd in g to th e
manufa ctu re r's in str u ctio ns. A dd th e d rie d fr u its a nd

th e a lm ond s a nd c hurn a no th e r 2 m in ute s b efo re
tr a nsfe rrin g to a n a ir tig ht c o nta in e r a nd p la cin g in th e
fr e eze r.
M ake s a bout 5 ½ c u ps
C hoco la te C usta rd T rif le w it h T offe e
C ru nch
W he ne ve r H agrid pats so m eone , th e re sult is usua lly
d ra m atic , m eanin g th e re cip ie nt g ets k no cke d d ow n. S o
w he n H agrid s ho w s h is a ppre cia tio n to H arry a nd R on fo r
g ettin g him out of A zk a ban, he pushe s th e m in to th e ir
p la te s of tr ifle (s e e
Harry P otte r and th e C ham ber of
S ecre ts
, C ha pte r 1 8).
A lt h o ug h th e c la ssic tr ifle s ho uld b e s o m e k in d o f c a ke o r
b is cuit p la ce d in th e b otto m o f a d is h, w ette d w ith w in e , a nd
th e n la ye re d o ve r w ith c usta rd o r fr u it a nd w hip ped c re am ,
tr ifle a ppears s o m any tim es in th e H arry P otte r b ooks th a t
a cho co la te va ria tio n is ca lle d fo r. A ny cho co ho li c w ill
a gre e!
1 re cip e C hoco la te C ake fr o m H arry 's Fir s t B ir th day
C ake , b ake d a nd c o ole d ( C hapte r 4 )
1 re cip e Choco la te Gla ze fr o m Choco la te Écla ir s ,
p re pare d w ith 1 te asp oon in sta nt c o ffe e

1 r e cip e C hoco la te P astr y C re am fr o m C hoco la te É cla ir s ,
p re pare d a nd c h ille d
1 c u p h eavy c re am
¼ c u p c o nfe ctio ners ' s u gar
1 te asp oon p ure v a nilla e xtr a ct
1 c u p to ffe e b its
1 .
Pla ce 1 c a ke la ye r in th e b otto m o f a r o und 9 -in ch
se rv in g d is h, p re fe ra bly c le ar g la ss, a bout 3 in che s
deep. E at th e o th e r c a ke la ye r a s y o u w ork .
2 .
Pour th e g la ze o ve r th e c a ke la ye r a nd s p re ad to th e
edges o f th e d is h. A llo w it to h a rd en ( y o u c a n
re fr ig era te it fo r a fe w m in ute s to s p eed it u p ), th e n
pour th e p astr y c re am o n to p o f th e g la ze a nd s p re ad
it to th e e dges. C ove r th e s urfa ce w ith p la stic w ra p
and r e fr ig era te u ntil c o ld , o r u p to 2 d ays .
3 .
Befo re s e rv in g , c o m bin e th e h e avy c re am , s ug ar, a nd
va nilla e xtr a ct in a la rg e m ix in g b ow l a nd b eat u ntil
stiff p eaks fo rm . R em ove th e p la stic w ra p a nd s p re ad
or p ip e th e w hip ped c re am o ve r th e c ho co la te p astr y
cre am . S prin kle th e to ffe e b its o n to p a nd s e rv e .
S erv e s 8 to 1 0

Y ou c a n s im plify th is r e cip e b y u sin g c h oco la te c a ke m ix
a nd in sta nt c h oco la te p uddin g. It w on't b e a s g ood, b ut it
w ill lo ok im pre ssiv e . A nd if y o u'r e s till a k id , o r a k id a t
h eart, y o u'l l e njo y it a nyw ay.
J am D oughnuts
T he who le ord eal is ove r. The m onste r behin d th e
m ys te rio us a tta cks h a s b een d estr o ye d — b y H arry P otte r,
o f c o urs e — a nd H arry 's g ood n a m e, a s w ell a s H agrid 's , is
re sto re d. T he fe ast fo llo w in g H arry 's re cup era tio n is o ne o f
th e b est he 's e ve r se en, a nd li fe ju st g ets b ette r w he n
P ro fe sso r D um ble dore a nno unce s, w hile R on e ats a ja m
d oug hnut, th a t Lockha rt is le avin g fo r good (s e e
Harry
P otte r a nd th e C ham ber o f S ecre ts
, C ha pte r 1 8).
D o o ily c a ke s s o und a ppetiz in g ? W ell, th a t's w ha t th e D utc h
s e ttle rs ca lle d th e m (
oelie ko eke n
) w he n th e y in tr o duce d
th e se li ttle fr ie d c a ke s in A m eric a . In E ng la nd , w he n m ost
p eople c e le bra te P anca ke D ay, th e r e sid ents o f th e to w n o f
B ald ock (a bout 3 0 m ile s n o rth o f L ond on) c e le bra te th e ir
o w n ve rs io n, ca lle d D oug hnut D ay. In E ng la nd th e m ost
p opula r ty p e o f d oug hnut h a s n o h o le a nd is fille d w ith ja m .
½ c u p w arm w ate r
4 ½ te asp oons ( 2 p acke ts ) d ry y e ast
1 ta ble sp oon g ra nula te d s u gar

1 s tic k ( 8 ta ble sp oons) b utte r
1 c u p w hole m ilk
2 la rg e e ggs
5 c u ps a ll- p urp ose flo ur
2 /3 c u p g ra nula te d s u gar
1 ½ te asp oons s a lt
4 c u ps p eanut o il ( s e e n ote )
R asp berry ja m , fo r fillin g (p astr y bag with m eta l tip
re quir e d)
C onfe ctio ner's s u gar, fo r d ustin g
1 .
Com bin e th e w ate r, y e ast, a nd 1 ta ble sp oon s ug ar in
a m ix in g b ow l a nd le t it s ta nd u ntil th e y e ast is
dis so lv e d a nd th e m ix tu re is p uffy . H eat th e b utte r a nd
milk in th e m ic ro w ave o r in a s m all s a uce pan o ve r lo w
he at u ntil th e b utte r is m elt e d. W his k th e e ggs in to th e
milk m ix tu re .
2 .
In th e b ow l o f a n e le ctr ic m ix e r, c o m bin e th e flo ur,
sug ar, a nd s a lt . W his k to geth e r th e m ilk a nd y e ast
mix tu re s a nd p our it in to th e flo ur m ix tu re . A tta ch th e

doug h h o ok a nd k ne ad th e d oug h o n th e s lo w est
sp eed fo r a bout 1 0 m in ute s; a fte r th e fir s t fe w m in ute s
th e d oug h s ho uld c le an th e s id es o f th e b ow l. If th e
doug h is v e ry s tic ky, a dd m ore flo ur ¼ c up a t a tim e.
Rem ove th e d oug h fr o m th e m ix e r a nd k ne ad it fo r 3 0
se co nd s o n a li g htly d uste d s urfa ce . Y ou c a n a ls o
kne ad th is d oug h b y h a nd , e ith e r in th e b ow l o r o n a
flo ure d s urfa ce . T ra nsfe r th e d oug h to a n o ile d b ow l,
tu rn in g to c o at th e d oug h o n a ll s id es. C ove r th e
doug h w ith p la stic w ra p a nd le ave it to r is e in a w arm ,
dra ft- fr e e p la ce , a bout 1 ½ to 2 h o urs , u ntil d oub le d in
siz e .
3 .
Rem ove th e d oug h fr o m th e b ow l a nd r o ll it o ut ½ -in ch
th ic k o n a flo ure d s urfa ce . C ut c ir c le s o f d oug h w ith a
3-in ch c utte r. C ut th e r e m ain in g s cra ps in to 3 -in ch
pie ce s. P la ce th e d oug h c ir c le s a nd s cra ps o n a
pie ce o f flo ure d p arc hm ent p aper a nd le ave th e m to
ris e fo r 1 ½ to 2 h o urs u ntil d oub le d in s iz e .
4 .
Lin e tw o o r th re e b akin g s he ets w ith fo ur la ye rs o f
paper to w els . C li p a c a nd y th e rm om ete r o nto a 4 -
qua rt p ot a nd p our in th e p eanut o il. H eat th e o il o ve r
a m ediu m fla m e u ntil th e th e rm om ete r r e gis te rs
350°F ( o r a p ie ce o f b re ad d ro pped in th e o il b ub ble s
in sta ntly b ut d oesn't tu rn d ark b ro w n r ig ht a w ay).
5 .
Care fu lly p la ce th re e o r fo ur d oug hnuts in to th e 4 . o il.
Fry u ntil g old en, a bout 1 to 1 ½ m in ute s p er s id e.

Brin g th e te m pera tu re b ack u p to 3 50°F b etw een
batc he s. T ra nsfe r th e d oug hnuts w ith a m eta l s lo tte d
sp atu la to th e p aper-to w el- li n e d b akin g s he ets .
Repeat u ntil a ll th e d oug hnuts a nd s cra ps a re fr ie d.
6 .
Sift th e c o nfe ctio ne rs ' s ug ar g ene ro usly o ve r th e
warm d oug hnuts . W he n th e d oug hnuts a re c o ol, fill a
pastr y b ag fitte d w ith a p la in m eta l tip w ith th e ja m .
Plu ng e th e tip in to th e b otto m o f e ach d oug hnut a nd
sq uir t in a s m all a m ount o f ja m .
M ake s a bout 1 ½ d oze n d oughnuts
If y o u p la n to m ake th ese d oughnuts o fte n, it is w orth while
to in ve st $ 5 in a fla vo r in je cto r, th e kin d w ith a sh arp
n eedle lik e s q uir te r. If y o u u se o ne o f th ese , p lu nge th e
n eedle tip th ro ugh th e sid e; it will le ave a bare ly
d ete cta ble h ole .
A pple P ie
H arry is fu rio us. H e ju st lo st his te m per w ith P ro fe sso r
U m brid ge, a nd w he n h e e nte rs th e G re at H all fo r d in ne r
e ve ry o ne 's ta lk in g a bout it. U na ble to e at, h e a ng rily a sks
w hy no one beli e ve s D um ble dore anym ore . A n equa lly
a ng ry b ut s ym path e tic H erm io ne fo rc e fu lly s ug gests th e y
le ave th e G re at H all, a nd a h ung ry R on s a dly le ave s h is
a pple p ie b ehin d (s e e
Harry P otte r a nd th e O rd er o f th e
P hoenix
, C ha pte r 1 3).

P hoenix
, C ha pte r 1 3).
A pple p ie 's a lw ays b een a fa vo rite d esse rt, s o m uch s o th a t
E li z a beth a n p la yw rig ht R obert G re ene co m pli m ente d th e
la die s b y c o m parin g th e ir b re ath to a pple p ie s. D on't tr y it
o n y o ur g ir lf r ie nd , th o ug h. If y o u te ll h e r, “T hy b re ath is li k e
th e s te am e o f a pple p ye s,” s he w ill r u n v e ry fa st in th e o th e r
d ir e ctio n.
P ie C ru st
2 ½ c u ps a ll- p urp ose flo ur
3 ta ble sp oons g ra nula te d s u gar
½ te asp oon s a lt
1 ¼ s tic ks ( 1 0 ta ble sp oons) c o ld b utte r, c u t in to c h unks
1 0 ta ble sp oons v e geta ble s h orte nin g, c h ille d a nd c u t in to
c h unks
½ c u p ic e w ate r
F illin g
8 G ra nny S m ith a pple s, p eele d, c o re d, a nd c h opped
J u ic e a nd g ra te d z e st o f 1 le m on
¾ c u p g ra nula te d s u gar

1 te asp oon g ro und c in nam on
¼ te asp oon g ro und n utm eg
1 e gg, lig htly b eate n, to b ru sh o ve r th e c ru st
S ugar, fo r s p rin klin g th e c ru st
1 .
For th e c ru st, p la ce th e flo ur, s ug ar, a nd s a lt in th e
bow l o f a fo od p ro ce sso r a nd p uls e to c o m bin e .
Sca tte r th e p ie ce s o f b utte r a nd s ho rte nin g o ve r th e
flo ur m ix tu re . P uls e u ntil th e m ix tu re r e se m ble s
co ars e y e llo w m eal w ith o ut a ny w hite p ow dery b its
re m ain in g , a bout 2 0 p uls e s. T ra nsfe r th e m ix tu re to a
la rg e m ix in g b ow l. S prin kle ½ c up w ate r o ve r th e
mix tu re a nd to ss w ith a r u b ber s p atu la u ntil th e d oug h
stic ks to geth e r. A dd m ore w ate r 1 ta ble sp oon a t a
tim e if th e d oug h is d ry ( b ette r to o w et th a n to o d ry ).
Div id e th e d oug h in h a lf , fo rm in to d is ks, w ra p in
pla stic w ra p, a nd c hill a t le ast 2 h o urs o r u p to 3 d ays .
2 .
To a sse m ble a nd b ake th e p ie , a dju st th e o ve n r a ck
to th e lo w est p ositio n a nd p la ce a b akin g s he et o n
th e r a ck. P re he at th e o ve n to 3 50°F .
3 .
Rem ove o ne o f th e d is ks o f d oug h fr o m th e
re fr ig era to r a nd r o ll it o ut o n a flo ure d s urfa ce to a n
11-in ch c ir c le . F old th e d oug h in to q ua rte rs , b ru shin g
off th e e xc e ss flo ur w ith a p astr y b ru sh a fte r e ach fo ld .

Unfo ld th e d oug h in sid e a 9 -in ch p ie p an. T rim th e
ove rh a ng to 1 in ch. P ut th e p an in th e r e fr ig era to r
while p re parin g th e filli n g .
4 .
Com bin e th e filli n g in g re die nts a nd p our th e m in to th e
pre pare d c ru st, m ound in g th e a pple s in th e c e nte r.
5 .
Rem ove th e s e co nd d is k o f d oug h fr o m th e
re fr ig era to r a nd r o ll it o ut o n a flo ure d s urfa ce to a 1 0-
in ch c ir c le . F old th e d oug h in to q ua rte rs a nd th e n
unfo ld it o nto th e p ie . T rim th e d oug h e ve n w ith th e
edges o f th e p an. F old th e o ve r-h a ng o ve r th e e dges
of th e to p c ru st a nd c rim p it to s e al th e e dges, e ith e r
by p re ssin g d ow n w ith th e tin e s o f a fo rk o r b y
pin chin g w ith y o ur fin g ers . If d esir e d, c ut o ut s ha pes
of le ave s fr o m th e s cra ps o f d oug h a nd a tta ch th e m
with a li ttle w ate r.
6 .
Bru sh th e b eate n e gg o ve r th e c ru st w ith a p astr y
bru sh. C ut s li ts in th e to p c ru st to fo rm a ir v e nts .
Sprin kle th e c ru st g ene ro usly w ith s ug ar. P la ce th e
pie in th e o ve n in th e m id dle o f th e b akin g s he et ( th e
bakin g s he et w ill c a tc h d rip s a nd p re ve nt s m okin g ).
Bake th e p ie fo r 1 ½ to 2 h o urs , o r u ntil th e c ru st is
gold en a nd th e ju ic e s a re b ub bli n g o ut.
S erv e s 8
A h elp fu l h in t to p re ve nt a s o ggy c ru st a nd s o upy fillin g:

p ut th e fillin g in gre die nts in to a p ot a nd b rin g to a s im mer.
S im mer fo r about 20 m in ute s until th e apple s are
s o fte ned and re le ase th eir ju ic e s. Dra in th e fillin g
th oro ughly a nd c o ol to ro om te m pera tu re b efo re u sin g.
Y ou m ay n eed to r e duce th e b akin g tim e b y ½ h our.
T re acle T art
R on and H erm io ne are qua rre li n g . A gain . H erm io ne is
fu rio us b eca use R on ca n't a polo giz e fo r in sult in g N early
H eadle ss N ic k — his m outh is stu ffe d to o fu ll o f fo od.
H arry 's n o t g ettin g in vo lv e d. H e'd ra th e r e njo y h is d in ne r,
fin is hin g o ff w ith h is fa vo rite d esse rt o f tr e acle ta rt (s e e
H arry P otte r a nd th e O rd er o f th e P hoenix
, C ha pte r 1 1).
T re acle ta rt is a fa vo rite d esse rt in E ng la nd — a nd is a ls o
H arry P otte r's . If yo u'r e a fa n o f p eca n p ie , c ha nce s a re
y o u'll lo ve th e sim ila r che w y te xtu re and ove r-th e -to p
s w eetn e ss o f tr e acle ta rt. F or a tr u ly d eca dent d esse rt,
s e rv e it w arm w ith a s co op o f v a nilla ic e c re am o n to p. It 's
a ls o d eli c io us w ith w arm c usta rd .
T art C ru st
2 ½ c u ps a ll- p urp ose flo ur
1 c u p c o nfe ctio ners ' s u gar
½ te asp oon s a lt

2 s tic ks c o ld b utte r, c u t in to c h unks
2 c o ld la rg e e gg y o lk s
1 /3 c u p c o ld h eavy c re am
1 te asp oon p ure v a nilla e xtr a ct
F illin g
1 c u p g old en s yru p o r lig ht m ola sse s o r c o rn s yru p
2 ¼ c u ps fr e sh b re ad c ru m bs
G ra te d z e st a nd ju ic e o f 1 le m on
1 e gg, b eate n w ith 1 ta ble sp oon w ate r, fo r b ru sh in g o ve r
th e c ru st
1 .
For th e c ru st, p la ce th e flo ur, c o nfe ctio ne rs ' s ug ar,
and s a lt in th e b ow l o f a fo od p ro ce sso r a nd p uls e to
co m bin e . S ca tte r th e p ie ce s o f b utte r o ve r th e flo ur
mix tu re . P uls e u ntil th e m ix tu re r e se m ble s c o ars e
ye llo w m eal w ith o ut a ny w hite p ow dery b its
re m ain in g , a bout 2 0 p uls e s. T ra nsfe r th e m ix tu re to a
la rg e m ix in g b ow l. B eat th e e gg y o lk s w ith th e c re am
and v a nilla a nd p our th e m in to th e flo ur-b utte r m ix tu re .
Toss w ith a s p atu la u ntil th e d oug h c lu m ps to geth e r. If
th e d oug h is d ry , a dd 1 m ore ta ble sp oon h e avy

cre am ( b ette r to o w et th a n to o d ry ). D iv id e th e d oug h
in h a lf , fo rm in to d is ks, w ra p in p la stic w ra p, a nd c hill
at le ast 2 h o urs o r u p to 3 d ays .
2 .
Just b efo re y o u a re r e ady to r o ll o ut th e d oug h,
pre pare th e filli n g . W arm th e g old en s yru p in a
sa uce pan u ntil it is r u nny, o r m ic ro w ave it fo r 1
min ute . C om bin e th e g old en s yru p , b re ad c ru m bs,
le m on z e st, a nd le m on ju ic e in a m ix in g b ow l a nd m ix
well.
3 .
Pre he at th e o ve n to 4 00°F . R em ove th e d oug h fr o m
th e r e fr ig era to r. O n a flo ure d s urfa ce , r o ll o ut th e
la rg er d is k to a n 1 1-in ch c ir c le . F old it in to q ua rte rs ,
bru sh o ff th e e xc e ss flo ur w ith a p astr y b ru sh a fte r
each fo ld , th e n u nfo ld it in to a 9 -in ch ta rt p an, e asin g
th e s id es g ently in to th e p an a nd p re ssin g th e d oug h
in to th e flu te d e dges. T rim th e d oug h e ve n w ith th e
rim . R oll o ut th e s e co nd d is k 1 /8 -in ch th ic k. C ut th e
doug h in lo ng s tr ip s fo r th e la ttic e to ppin g .
4 .
Scra pe th e filli n g in to th e p re pare d c ru st a nd s m ooth
th e to p w ith a r u b ber s p atu la . L ay h a lf th e s tr ip s o f
doug h o ve r th e filli n g in o ne d ir e ctio n a nd th e o th e r
ha lf in th e o pposite d ir e ctio n to fo rm a la ttic e . T rim th e
ove rh a ng . G ently b ru sh th e b eate n e gg o ve r th e
la ttic e .
5 .
Bake fo r 1 0 m in ute s, th e n r e duce th e te m pera tu re to

375°F a nd b ake a no th e r 2 5 m in ute s u ntil th e c ru st is
bro w ne d a nd th e filli n g p uffs u p in th e c e nte r. S erv e
warm w ith c usta rd o r w hip ped c re am .
S erv e s 8
T art d ough is h ard to r o ll o ut b eca use it is s tic ky a nd te ars
e asily . M ake s u re th e s u rfa ce y o u w ork o n is g enero usly
flo ure d. If th e d ough s tic ks, s im ply s cra pe it o ff, c lu m p it
b ack to geth er, a nd re ro ll it. If th e d ough b re aks o r te ars ,
d on't w orry . Y ou c a n e asily p atc h it in th e p an w ith e xtr a
p ie ce s o f d ough a nd a b it o f w ate r.
C hoco la te É cla ir s
T o s ho w h is g ra titu d e to D obby fo r th e g illy w eed th a t s a ve d
h im in th e s e co nd ta sk, H arry d esce nd s to th e H ogw arts
k itc he ns, w he re D obby w ork s, to g iv e h im a p air o f s o cks
(D obby's fa vo rite g ift) . In th e k itc he n, H erm io ne is d is g uste d
b y R on's g re ed. W hy h e 's a skin g fo r é cla ir s w he n h e 's ju st
h a d bre akfa st is beyo nd he r. B ut th e ho use -e lv e s are
d eli g hte d to p re se nt h im w ith a h ug e p la tte r-fu ll (s e e
Harry
P otte r a nd th e G oble t o f F ir e
, C ha pte r 2 8).
É cla ir
c o m es fr o m th e F re nch w ord fo r “li g htn in g ,” b ut h o w
it's re la te d to th is yu m my desse rt is anyb ody's gue ss.
P erh a ps it's b eca use it d is a ppears a s q uic kly a s li g htn in g .
C houx P astr y

1 c u p w ate r
½ s tic k ( 4 ta ble sp oons) b utte r
¼ te asp oon s a lt
1 ta ble sp oon g ra nula te d s u gar
1 c u p a ll- p urp ose flo ur
4 la rg e e ggs
P astr y b ag fo r fo rm in g é cla ir s
C hoco la te P astr y C re am
1 c u p w hole m ilk
½ c u p h eavy c re am o r w hole m ilk
1 ta ble sp oon c o rn sta rc h
1 ta ble sp oon u nsw eete ned c o co a p owder
½ c u p g ra nula te d s u gar
P in ch s a lt
3 la rg e e gg y o lk s

1 te asp oon p ure v a nilla e xtr a ct
2 o unce s b itte rs w eet c h oco la te , c h opped
2 ta ble sp oons b utte r O NLY if u sin g a ll m ilk C hoco la te
G la ze
½ c u p h eavy c re am
6 o unce s b itte rs w eet c h oco la te , c h opped
1 .
For th e c ho ux p astr y , c o m bin e th e w ate r, b utte r, s a lt ,
and s ug ar in a s m all s a uce pan a nd b rin g to a b oil.
Reduce th e h e at a nd a dd th e flo ur a ll a t o nce , m ix in g
quic kly w ith a w ooden s p oon u ntil th e m ix tu re p ulls
aw ay fr o m th e s id es o f th e p ot a nd fo rm s a b all
aro und th e s p oon. T ra nsfe r th e d oug h to th e b ow l o f a
sta nd m ix e r a nd a llo w it to c o ol s li g htly .
2 .
Add th e e ggs o ne a t a tim e, b eatin g a fte r e ach u ntil
co m bin e d, a nd s cra pin g d ow n th e s id es o f th e b ow l.
3 .
Pre he at th e o ve n to 4 25°F a nd g re ase a nd flo ur a
bakin g s he et. C ut a 1 ½ -in ch s li t a t th e e dge o f a
dis p osa ble p astr y b ag a nd fill it w ith th e c ho ux p aste .
Pip e 3 -in ch lo gs o nto th e b akin g s he et in tw o r o w s o f
six o r s e ve n e ach. B ake fo r 1 5 m in ute s, r o ta tin g th e
bakin g s he et h a lf w ay th ro ug h th e b akin g tim e.
Reduce th e h e at to 3 75°F a nd b ake a no th e r 2 0
min ute s, a gain r o ta tin g h a lf w ay th ro ug h th e b akin g

min ute s, a gain r o ta tin g h a lf w ay th ro ug h th e b akin g
tim e, u ntil th e é cla ir s a re p uffe d a nd g old en. It 's b ette r
to o ve rb ake th a n to u nd erb ake , a s th e é cla ir s w ill
co lla pse a nd b e im possib le to fill if th e y a re
und erb ake d. R em ove fr o m th e o ve n a nd c o ol to r o om
te m pera tu re . A fte r th e y a re c o ole d, th e s he lls c a n b e
se ale d in a n a ir tig ht c o nta in e r o r z ip per b ag a nd
fr o ze n fo r 2 m onth s. T he y s ho uld n o t b e u nw ra pped
until th e y a re c o m ple te ly d efr o ste d, o r th e y w ill tu rn
so ggy fr o m th e c o nd ensa tio n.
4 .
To m ake th e p astr y c re am , c o m bin e th e m ilk , h e avy
cre am if u sin g , c o rn sta rc h, c o co a p ow der, s ug ar, a nd
sa lt in a m ediu m s a uce pan a nd c o ok o ve r m ediu m -
hig h h e at, s tir rin g c o nsta ntly , u ntil h o t b ut n o t b ub bli n g .
Reduce th e h e at. S lo w ly p our ½ c up o f th e h o t m ix tu re
in to th e e gg y o lk s w hile w his kin g c o nsta ntly , th e n p our
th e e gg y o lk m ix tu re in to th e s a uce pan w hile s tir rin g
co nsta ntly . R etu rn th e h e at to m ediu m -h ig h a nd c o ok,
stir rin g c o nsta ntly , u ntil th e m ix tu re is th ic k a nd
bub bli n g . R em ove fr o m th e h e at.
5 .
Add th e v a nilla a nd c ho co la te ( a nd b utte r, if u sin g a ll
milk ). S tir to c o m bin e . P our th e m ix tu re th ro ug h a
sie ve , u sin g a r u b ber s p atu la to p ush it th ro ug h.
Cove r th e s urfa ce d ir e ctly w ith p la stic w ra p to p re ve nt
a s kin fr o m fo rm in g , a nd c o ol to r o om te m pera tu re .
Refr ig era te u ntil c o ld , o r u p to 2 d ays .
6 .
To m ake th e g la ze , c o m bin e th e c re am a nd

cho co la te in a m ic ro w ave -s a fe b ow l. M ic ro w ave o n
hig h fo r 2 m in ute s, s to ppin g th e m ic ro w ave a nd
stir rin g e ve ry 3 0 s e co nd s; th e n s tir u ntil s m ooth . C ool
until it is th ic k e no ug h to s p re ad.
7 .
To a sse m ble th e é cla ir s , s p li t th e m in h a lf w ith a k nife .
Fill th e b otto m h a lv e s w ith a bout 2 ta ble sp oons o f th e
pastr y c re am . R epla ce th e to p h a lv e s a nd s p re ad
with a bout 2 te asp oons o f th e g la ze . A llo w th e g la ze
to s e t. É cla ir s a re b est e ate n r ig ht a fte r th e g la ze h a s
se t. T he y c a n b e r e fr ig era te d fo r a fe w d ays , b ut th e y
will b e a b it s o ggy.
M ake s 1 2 to 1 4
C houx pastr y , or pâte à ch oux (p ro nounce d pott- a h-
S H OO), is a s tic ky d ough u se d to m ake c re am p uffs a nd
é cla ir s , am ong oth er bake d or fr ie d goods, su ch as
b eig nets . “C houx” co m es fr o m th e Fre nch word fo r
“c a bbage” and is so nam ed beca use it was use d in
F ra nce to m ake little c a ke s th at lo oke d lik e c a bbages.
B an an a F rit te rs w it h C ara m el S au ce
A s fa r a s w e k no w , n o o ne a ctu a lly e ats b ana na fr itte rs in
th e H arry P otte r b ooks; it's ju st th e p assw ord to g et th ro ug h
th e p ortr a it o f th e F at L ady to th e G ry ffin d or c o m mon r o om .
M ayb e th e F at L ady li k e d 'e m (s e e
Harry P otte r a nd th e
G oble t o f F ir e
, C ha pte r 2 5).

G oble t o f F ir e
, C ha pte r 2 5).
T he R om ans u se d to m ake a ty p e o f fr itte r s im ila r to fu nne l
c a ke s; it's a m azin g h o w in s o m e w ays th e fo od w e e at h a s
c ha ng ed so li ttle . E ve n th is m edie va l re cip e fo r fr itte rs
( s p elle d
fr y to urs
) so und s fa m ili a r (e xc e pt fo r th e
p ars nip s):“ T a ke skyrw ate r [w ha te ve r th a t is ] and
p aste rn a ke s [p ars nip s] a nd a pple s a nd p arb oil th e m , m ake
a b atte r o f flo ur a nd e ggs, c a st th e re to a le a nd s a ffr o n a nd
s a lt , w et th e m in th e b atte r a nd fr y th e m in o il o r in g re ase ,
d o th e re to a lm ond m ilk a nd s e rv e it fo rth .”
C ara m el S auce
½ c u p g ra nula te d s u gar
2 ta ble sp oons w ate r
½ c u p h eavy c re am
1 ta ble sp oon b utte r
½ te asp oon p ure v a nilla e xtr a ct
B anana F ritte rs
½ c u p a ll- p urp ose flo ur
1 te asp oon b akin g p owder
P in ch s a lt

2 la rg e e ggs
2 ta ble sp oons g ra nula te d s u gar
2 ta ble sp oons b utte r, m elte d a nd c o ole d
2 ta ble sp oons w hole m ilk
O il fo r fr y in g
3 rip e b ut fir m b ananas, s lic e d a t a n a ngle in to ¼ -in ch
s lic e s
1 .
For th e c a ra m el s a uce , in a s m all s a uce pan, c o ok th e
sug ar a nd w ate r o ve r m ediu m h e at, s tir rin g
co nsta ntly , u ntil th e s ug ar d is so lv e s a nd th e m ix tu re
begin s to b ub ble . C ontin ue c o okin g o ve r m ediu m -
hig h h e at, s tir rin g o cca sio na lly , u ntil th e m ix tu re tu rn s
a d eep a m ber c o lo r.
2 .
Rem ove th e p an fr o m th e h e at a nd a dd th e c re am
and b utte r; th e m ix tu re w ill b ub ble u p v io le ntly . S tir
until it tu rn s b ack to li q uid ; if h a rd lu m ps o f th e
ca ra m eli z e d s ug ar r e m ain , s tir o ve r lo w h e at u ntil th e y
li q ue fy . A dd th e v a nilla a nd s tir to c o m bin e . K eep
warm u ntil r e ady to s e rv e .
3 .
Whis k to geth e r th e flo ur, b akin g p ow der, a nd s a lt in a
la rg e m ix in g b ow l. In a s e para te b ow l, w his k th e e ggs

with th e s ug ar u ntil c o m bin e d. A dd th e m elt e d b utte r
to th e e gg m ix tu re a nd w his k u ntil c o m bin e d. A dd th e
egg m ix tu re to th e flo ur m ix tu re a nd w his k u ntil
sm ooth . A dd th e m ilk a nd w his k u ntil s m ooth .
4 .
Fill a la rg e s kille t w ith e no ug h o il to c o m e ¼ -in ch u p
th e s id es. H eat th e o il u ntil it b egin s to s him mer.
Usin g a fo rk , c o at th e b ana na s li c e s in th e b atte r, li ft
th e s li c e s o ut, a nd p la ce th e m in th e h o t o il. F ry o n
both s id es u ntil g old en b ro w n, a bout 1 m in ute p er
sid e. R em ove fr o m th e p an to a p aper-to w el- li n e d
pla te to d ra in . R epeat u ntil a ll th e b ana na s li c e s a re
use d u p .
5 .
To s e rv e , p la ce 4 to 6 fr itte rs o n a d esse rt p la te a nd
driz zle w ith th e w arm c a ra m el s a uce . S erv e
im media te ly , a s th e fr itte rs d on't k e ep w ell a nd tu rn
so ggy q uic kly . A ls o , th e b ana na s w ill tu rn b la ck a nd
be in e dib le .
S erv e s 6
Y ou ca n skip th e sa uce or se rv e th e fr itte rs with a
c h oco la te s a uce in ste ad: H eat ½ c u p h eavy c re am a nd
p our it o ve r 4 o unce s c h opped b itte rs w eet c h oco la te . L et it
s ta nd a fe w m in ute s a nd th en s tir u ntil s m ooth . T he s a uce
w ill s tiffe n a s it c o ols ; y o u c a n re heat it g ently o ve r a lo w
fla m e o r in a m ic ro wave .

R ic e P uddin g
T he li s t o f d esse rts s e rv e d a t H arry 's fir s t H ogw arts fe ast
m ake s yo ur m outh w ate r. A m ong th e m any fo ods th a t
s ud denly a ppear o n th e ta ble is ric e p ud din g (s e e
Harry
P otte r a nd th e S orc e re r's S to ne
, C ha pte r 7 ).
R ic e p ud din g h a s tr a ve le d a ro und , b egin nin g a s a d esse rt
fo r th e v e ry ric h in m edie va l tim es a nd e nd in g u p a s th e
p la in -J a ne o f d esse rts to day. R ic e p ud din g is g ood, b ut
re ally is n't a nyth in g to m ake a fu ss a bout. It 's a n ic e e nd in g
to a n o rd in a ry w eeknig ht d in ne r, b ut is n o t re co m mend ed
a s d esse rt fo r a fo rm al a ffa ir .
½ c u p w hite r ic e ( s h ort g ra in p re fe rre d, b ut lo ng-g ra in a ls o
w ork s)
4 c u ps w hole m ilk
½ c u p g ra nula te d s u gar
¼ te asp oon s a lt
2 ta ble sp oons b utte r
2 te asp oons p ure v a nilla e xtr a ct
¼ te asp oon g ro und n utm eg
1 .
Pre he at th e o ve n to 3 00°F a nd g re ase a 2 -q ua rt

1 .
Pre he at th e o ve n to 3 00°F a nd g re ase a 2 -q ua rt
bakin g d is h. C om bin e th e r ic e , m ilk , s ug ar, a nd s a lt in
a la rg e s a uce pan a nd b rin g to a b oil. R educe th e
he at a nd s im mer fo r 1 5 m in ute s, s tir rin g o cca sio na lly .
2 .
Rem ove th e p an fr o m th e h e at a nd a dd th e b utte r,
va nilla , a nd n utm eg. S tir to c o m bin e . P our th e m ix tu re
in to th e b akin g d is h a nd b ake fo r 1 h o ur, s tir rin g e ve ry
20 m in ute s o r s o . B ake a no th e r 3 0 to 4 5 m in ute s u ntil
sp otty g old en b ro w n. S erv e w arm o r a t r o om
te m pera tu re w ith w hip ped c re am o r v a nilla ic e c re am
or ja m .
S erv e s 4 to 6
S potte d D ic k
H erm io ne re fu se s to e at a fte r d is co ve rin g th a t e nsla ve d
h o use -e lv e s c o oke d h e r fo od. R on h a s n o s uch q ua lm s a nd
n a ug htily tr ie s to te m pt h e r w ith s p otte d d ic k (s e e
Harry
P otte r a nd th e G oble t o f F ir e
, C ha pte r 1 2).
T his is o ne d is h th a t m ake s a lo t o f H arry P otte r fa ns
w ond er w ha t in th e w orld is th a t? It 's a n o ld -fa shio ne d
V ic to ria ne ra sue t p ud din g (s ue t b ein g th e ha rd fa t th a t
e nca se s b eef k id ne ys ). T he s to ry o f its n a m e is n o t v e ry
e xc itin g : It 's ca lle d “s p otte d” beca use it's sp otte d w ith
ra is in s a nd “d ic k” b eca use th a t's a V ic to ria n w ord th a t
m eans “ p ud din g .” D on't w orry a bout w he re to fin d s ue t: T his

re cip e u se s b utte r, w hic h m ake s a fin e s ub stitu te .
2 c u ps a ll- p urp ose flo ur
2 c u ps fr e sh b re ad c ru m bs ( s e e n ote )
1 c u p g ra nula te d s u gar
2 te asp oons b akin g p owder
1 te asp oon s a lt
2 te asp oons g ro und c in nam on
½ te asp oon g ro und n utm eg
¼ te asp oon g ro und c lo ve s
2 s tic ks c o ld b utte r, c u t in to p ie ce s
½ c u p d ark r a is in s
½ c u p g old en r a is in s
1 c u p d rie d c u rra nts o r c ra nberrie s
¾ c u p w hole m ilk
1 .
Fill a la rg e p ot w ith w ate r a nd p la ce a r a ck o r
ove rtu rn e d s ha llo w b ow l in th e p ot. B rin g to a s im mer.
Gre ase a 2 -q ua rt h e atp ro of b ow l w ith a tig ht- fittin g li d

and s e t it a sid e.
2 .
Whis k to geth e r th e flo ur, b re ad c ru m bs, s ug ar, b akin g
pow der, s a lt , a nd s p ic e s in a la rg e m ix in g b ow l. R ub
in th e b utte r u ntil th e m ix tu re r e se m ble s c o ars e m eal
with s o m e la rg er p ie ce s o f b utte r r e m ain in g . T oss in
th e r a is in s a nd c urra nts o r c ra nb errie s. P our in th e
milk a nd fo ld it in u ntil th e m ix tu re is u nifo rm ly
mois te ne d. T urn o ut th e m ix tu re in to th e p re pare d
dis h a nd p re ss th e to p d ow n w ith a s p atu la .
3 .
Cove r th e d is h w ith th e li d , m akin g s ure it is tig htly
se ale d. P la ce it in th e p ot; th e w ate r s ho uld c o m e
ha lf w ay u p th e s id es o f th e d is h. S te am fo r 3 h o urs .
Add w ate r to r e ple nis h a s n e ce ssa ry . R em ove th e
pud din g , r e m ove th e li d , a nd in ve rt it o nto a p la te .
Serv e w arm w ith w arm c usta rd .
S erv e s 8
T o m ake fr e sh b re ad c ru m bs, p ro ce ss 6 to 8 s lic e s fr e sh
b re ad in a fo od p ro ce sso r o r b le nder. T here is n o n eed to
re m ove th e c ru sts .
N o-B ake C hoco la te -B otto m P um pkin
T art
H arry , R on, a nd H erm io ne c a n h a rd ly w ait fo r th e p um pkin

ta rt to b e c le are d a w ay s o th e y c a n r u sh o ve r to H agrid a nd
c o ng ra tu la te h im o n h is n e w p ositio n a s C are o f M agic a l
C re atu re s te ache r. N ow th a t his na m e ha s fin a lly b een
c le are d, th a nks to o ur d auntle ss tr io , H agrid is a q ua li fie d
w iz a rd a nd c a n fu lf ill h is li fe lo ng d re am to te ach ( s e e
Harry
P otte r a nd th e P ris o ner o f A zk a ban
, C ha pte r 5 ).
M ost p eople a sso cia te p um pkin w ith p ie , b ut th e ta rt is a
c lo se r e la tiv e . T he o nly d iffe re nce is th a t ta rts a re s ha llo w er
th a n p ie s w ith s tr a ig ht ra th e r th a n fla re d s id es a nd u se a
ric he r d oug h th a n s ta nd ard p ie c ru sts .
T art D ough
1 c u p a ll- p urp ose flo ur
1 /8 te asp oon s a lt
3 ta ble sp oons g ra nula te d s u gar
¾ s tic k (6 ta ble sp oons) c o ld b utte r o r m arg arin e, c u t in to
p ie ce s
1 la rg e e gg y o lk
2 ta ble sp oons h eavy c re am
1 te asp oon v a nilla
C hoco la te B otto m

½ c u p h eavy c re am
4 o unce s b itte rs w eet c h oco la te , c h opped
P um pkin F illin g
1 ½ c u ps c a nned p um pkin , n ot p um pkin p ie fillin g
½ c u p g ra nula te d s u gar
½ te asp oon g ro und c in nam on
1 /8 te asp oon g ro und a lls p ic e
1 /8 te asp oon g ro und c lo ve s
1 /8 te asp oon g ro und n utm eg
½ c u p h eavy c re am
2 la rg e e ggs
1 ta ble sp oon c o rn sta rc h
1 ½ ounce s bitte rs w eet ch oco la te , m elte d, fo r driz zlin g,
o ptio nal
1 .
To m ake th e d oug h, p la ce th e flo ur, s a lt , a nd s ug ar in
th e b ow l o f a fo od p ro ce sso r a nd p uls e a fe w tim es to
co m bin e . S ca tte r th e b utte r p ie ce s o ve r th e flo ur a nd

puls e a bout 1 5 tim es u ntil th e m ix tu re r e se m ble s
co ars e y e llo w m eal. T ra nsfe r th e m ix tu re to a la rg e
mix in g b ow l.
2 .
Whis k to geth e r th e e gg y o lk , c re am , a nd v a nilla a nd
pour o ve r th e flo ur m ix tu re . T oss w ith a r u b ber s p atu la
until th e d oug h b egin s to s tic k to geth e r. K ne ad v e ry
brie fly to fo rm a c o he siv e m ass a nd fo rm in to a d is k.
Wra p in p la stic w ra p a nd r e fr ig era te 2 h o urs o r u p to
3 d ays .
3 .
Pre he at th e o ve n to 4 25°F . O n a g ene ro usly flo ure d
surfa ce , r o ll o ut th e d is k ( m ake s ure y o u flo ur th e to p
of th e d is k a s w ell) to a n 1 1-in ch c ir c le . T art d oug h is
ha rd to r o ll o ut, b ut th is is a v e ry fo rg iv in g d oug h,
esp ecia lly if y o u u se m arg arin e in p la ce o f th e b utte r.
Sim ply g ath e r u p th e to rn d oug h, r e -flo ur th e w ork
surfa ce , b rie fly k ne ad th e d oug h in to a b all, a nd r o ll it
out a gain . F it th e d oug h in to a 9 -in ch ta rt p an. If th e
doug h b re aks, y o u c a n p atc h it b y g lu in g e xtr a s cra ps
with a b it o f w ate r. P ric k th e b otto m o f th e s he ll w ith a
fo rk , li n e w ith a lu m in um fo il, a nd fill w ith b eans o r p ie
weig hts . B ake fo r 2 0 m in ute s o r u ntil th e d oug h is d ry
and s e t. R em ove th e fo il a nd w eig hts , r e duce th e h e at
to 3 50°F , a nd b ake a no th e r 7 to 1 0 m in ute s u ntil th e
cru st is g old en b ro w n. R em ove fr o m th e o ve n to c o ol.
4 .
To m ake th e c ho co la te b otto m , p la ce th e c re am a nd
cho co la te in a m ic ro w ave -s a fe b ow l a nd m ic ro w ave

on h ig h fo r 2 m in ute s, s to ppin g to s tir e ve ry 3 0
se co nd s. S tir u ntil s m ooth a nd p our in to th e b otto m o f
th e ta rt s he ll. C ool u ntil s e t.
5 .
To m ake th e filli n g , c o m bin e th e p um pkin , s ug ar, 4 .
cin na m on, a lls p ic e , c lo ve s, n utm eg, a nd h e avy c re am
in a m ediu m s a uce pan a nd c o ok, s tir rin g fr e que ntly ,
until h o t b ut n o t b ub bli n g . W his k th e e ggs w ith th e
co rn sta rc h a nd a dd to th e p an. C ontin ue c o okin g ,
stir rin g c o nsta ntly , u ntil th ic ke ne d a nd b ub bli n g .
Rem ove fr o m th e h e at. C ool to r o om te m pera tu re .
6 .
Pour th e c o ole d filli n g in to th e ta rt s he ll a nd s m ooth
th e to p w ith a r u b ber s p atu la . If d esir e d, d riz zle
melt e d c ho co la te o n to p. R efr ig era te u ntil fir m .
S erv e s 8
C re am y, D re am y C hoco la te G ate au
T he b est fo ods a re a lw ays s e rv e d a t th e H ogw arts fe asts ,
e sp ecia lly th e s ta rt- o f- te rm fe asts , a nd th e o ne in H arry 's
s ix th y e ar a t H ogw arts is n o e xc e ptio n. W hile H arry g oes
fo r h is u sua l tr e acle ta rt, R on re ache s fo r th e c ho co la te
g ate au (s e e
Harry P otte r and th e H alf- B lo od P rin ce
,
C ha pte r 8 ).
G ate au
is th e F re nch w ord fo r “c a ke ,” but th e re is a
d iffe re nce . M ost B rito ns d on't kno w th is , b ut in E ng la nd

“g ate au” re fe rs to a c a ke in w hic h th e filli n g is th e m ain
p oin t, a nd th e c a ke is ju st a s tr u ctu re to s up port it. T he c a ke
la ye rs w ould b e s o m e s o rt o f u nre m ark a ble s p ong e c a ke .
T o m ake a n e sp ecia lly d eca dent g ate au, th is re cip e u se s
ric h c ho co la te la ye rs
plu s
a ric h filli n g , s o y o u g et th e b est
o f b oth w orld s.
1 re cip e R ic h C hoco la te C ake , b ake d, c o ole d, a nd s p lit
in to 3 la ye rs ( re cip e fo llo ws)
1 r e cip e C hoco la te P astr y C re am fr o m C hoco la te É cla ir s ,
p re pare d a nd c o ole d
1 re cip e Choco la te Gla ze fr o m Choco la te Écla ir s ,
p re pare d a nd c o ole d u ntil th ic k e nough to s p re ad
C hoco la te W hip ped C re am
1 c u p h eavy c re am
¼ c u p c o nfe ctio ners ' s u gar
1 te asp oon v a nilla e xtr a ct
2 o unce s b itte rs w eet c h oco la te , m elte d
½ c h opped, to aste d p eca ns, fo r to ppin g
1 .
Com bin e th e h e avy c re am , s ug ar, a nd v a nilla in a
la rg e m ix in g b ow l a nd b eat u ntil s tiff p eaks fo rm .

Whis k ¼ o f th e w hip ped c re am in to th e m elt e d
cho co la te to li g hte n it, th e n fo ld th e r e st o f th e
whip ped c re am in to th e m elt e d c ho co la te .
2 .
To a sse m ble th e g ate au, p la ce 1 c a ke la ye r o n a
ca rd board r o und o r p la tte r. S pre ad ½ o f th e
cho co la te w hip ped c re am o ve r th e c a ke la ye r, th e n ½
of th e c ho co la te p astr y c re am o ve r th e w hip ped
cre am . R epeat w ith a no th e r c a ke la ye r. T op w ith th e
la st c a ke la ye r. S pre ad th e g la ze o ve r th e to p la ye r
and s p rin kle th e c ho pped p eca ns o n to p.
R ic h C hoco la te C ake
1 c u p b oilin g w ate r
¾ c u p u nsw eete ned c o co a p owder
1 ½ te asp oons in sta nt c o ffe e
1 ¼ c u ps a ll- p urp ose flo ur
1 ½ te asp oons b akin g p owder
½ te asp oon s a lt
1 ½ s tic ks ( 1 2 ta ble sp oons) b utte r, a t r o om te m pera tu re
1 ½ c u ps g ra nula te d s u gar

½ c u p p acke d d ark b ro wn s u gar
3 la rg e e ggs, a t r o om te m pera tu re
1 ½ te asp oons p ure v a nilla e xtr a ct
1 .
Pre he at th e o ve n to 3 50°F . G re ase a nd flo ur a 9 -in ch
ro und c a ke p an a nd li n e th e b otto m w ith p arc hm ent
paper.
2 .
Whis k to geth e r th e b oili n g w ate r, c o co a p ow der, a nd
in sta nt c o ffe e in a s m all b ow l u ntil s m ooth ; s e t a sid e.
In a s e para te b ow l, w his k to geth e r th e flo ur, b akin g
pow der, a nd s a lt , a nd s e t a sid e.
3 .
Usin g a n e le ctr ic m ix e r, b eat th e b utte r, g ra nula te d
sug ar, a nd b ro w n s ug ar u ntil li g ht a nd flu ffy , s cra pin g
dow n th e s id es o f th e b ow l a s n e eded, a bout 5
min ute s. A dd th e e ggs 1 a t a tim e, b eatin g a fte r e ach
until in co rp ora te d a nd s cra pin g d ow n th e s id es a s
ne eded. A dd th e v a nilla e xtr a ct a nd b eat u ntil
co m bin e d. A dd th e h o t c o co a m ix tu re a nd b eat u ntil
co m bin e d, s cra pin g d ow n th e s id es a s n e eded.
4 .
Add th e flo ur m ix tu re a nd s tir o n th e s lo w est s p eed
until c o m bin e d. F in is h b y s cra pin g th e b otto m o f th e
bow l w ith a s p atu la a nd fo ld in g a ll th e b atte r to geth e r.
Pour th e b atte r in to th e p re pare d p an a nd b ake fo r
about 4 5 m in ute s, u ntil th e c a ke s fe el fir m a nd a

to oth p ic k in se rte d in th e c e nte r c o m es o ut w ith a fe w
cru m bs a tta che d. B e c a re fu l, a s th is c a ke s
ove rb ake s e asily . C ool th e c a ke in th e p an fo r 1 0
min ute s, th e n in ve rt o nto a w ir e r a ck a nd c o ol
co m ple te ly .
S erv e s 1 6
T he e asie st w ay to s p lit th e c a ke is to p la ce it o n a c a ke
tu rn er if y o u h ave o ne. M ark th e c a ke in to th ir d s e ith er b y
e ye ballin g it o r b y p la cin g to oth pic ks w here y o u w is h to
c u t. B egin s lic in g a t th e m ark , u sin g a la rg e n on-s e rra te d
k n ife s u ch a s a c h ef 's k n ife a nd tu rn in g th e c a ke a s y o u
s lic e it. C are fu lly lift o ff e ach c a ke la ye r a nd p la ce it o n a
p ie ce o f p la stic w ra p o r p arc h m ent p aper.
C usta rd T art
P ro fe sso r S na pe w ould d early lo ve to s e e H arry e xp elle d
a fte r c ra shin g M r. W easle y's fly in g c a r in to th e W ho m pin g
W illo w . B ut th a t p unis hm ent, D um ble dore re m in d s h im , is
fo r Pro fe sso r M cG ona gall to decid e. How to dis tr a ct
S na pe, th e n? D um b-le dore ta ke s him by th e arm and
m entio ns a c usta rd ta rt b ein g s e rv e d a t th e fe ast b efo re
s w eepin g h im a w ay ( s e e
Harry P otte r a nd th e C ham ber o f
S ecre ts
, C ha pte r 5 ).
T he m ost im porta nt u se fo r c usta rd p ie s a nd ta rts in th e
e arly 1 900s w as fo r th ro w in g in to p eople 's fa ce s in s ile nt

e arly 1 900s w as fo r th ro w in g in to p eople 's fa ce s in s ile nt
m ovie s. T his w as c o nsid ere d fo r s o m e re aso n e xtr e m ely
fu nny. Custa rd is ve ry , ve ry , ve ry deli c io us, and th e
m edie va ls li k e d it s o m uch th a t th e y m ix e d a nyth in g a nd
e ve ry th in g in to it, fr o m fr u it a nd b re ad c ru m bs to g ro und
m eat a nd s a ge. F or o ur p urp ose s, h o w eve r, a p la in c usta rd
w ill s uffic e , th a nk y o u v e ry m uch.
T art C ru st
1 ¼ c u ps a ll- p urp ose flo ur
¼ c u p g ra nula te d s u gar
¼ te asp oon s a lt
1 s tic k ( 8 ta ble sp oons) c o ld b utte r, c u t in to s m all p ie ce s
1 la rg e e gg y o lk
2 ta ble sp oons h eavy c re am
1 te asp oon p ure v a nilla e xtr a ct
C usta rd
1 c u p w hole m ilk
½ c u p h eavy c re am
3 la rg e e gg y o lk s

¼ c u p g ra nula te d s u gar
2 te asp oons c o rn sta rc h
1 ta ble sp oon b utte r
1 te asp oon p ure v a nilla e xtr a ct
1 .
For th e c ru st, p la ce th e flo ur, s ug ar, a nd s a lt in th e
bow l o f a fo od p ro ce sso r a nd p uls e to c o m bin e .
Sca tte r th e p ie ce s o f b utte r o ve r th e flo ur m ix tu re .
Puls e u ntil th e m ix tu re r e se m ble s c o ars e y e llo w m eal
with o ut a ny w hite p ow dery b its r e m ain in g , a bout 1 5
puls e s. T ra nsfe r th e m ix tu re to a la rg e m ix in g b ow l.
Beat th e e gg y o lk w ith th e c re am a nd v a nilla a nd p our
it in to th e flo ur-b utte r m ix tu re . T oss w ith a s p atu la u ntil
th e d oug h c lu m ps to geth e r. If th e d oug h is d ry a dd 1
more ta ble sp oon h e avy c re am ( b ette r to o w et th a n
to o d ry ). F orm in to a d is k, w ra p in p la stic w ra p, a nd
chill a t le ast 2 h o urs o r u p to 3 d ays .
2 .
Pre he at th e o ve n to 4 25°F . R em ove th e d oug h fr o m
th e r e fr ig era to r a nd r o ll it o ut o n a flo ure d s urfa ce to
an 1 1-in ch c ir c le . ( If it is to o s tiff fo r r o lli n g o ut, le t it
fir s t r e st o n th e c o unte r fo r 1 0 m in ute s.) F old it in to
qua rte rs , b ru shin g o ff e xc e ss flo ur w ith a p astr y b ru sh
afte r e ach fo ld , a nd th e n u nfo ld it in to a 9 -in ch ta rt p an
with r e m ova ble b otto m . E ase th e s id es g ently in to th e
pan a nd p re ss th e d oug h g ently a gain st th e s id es.

Use th e r o lli n g p in to r o ll th e o ve rh a ng o ff o f th e p an.
3 .
Fre eze th e ta rt s he ll fo r 1 0 m in ute s. L in e th e p an w ith
alu m in um fo il a nd fill w ith p ie w eig hts . B ake u ntil th e
doug h is d ry a nd s e t, a bout 2 0 m in ute s. R em ove th e
fo il a nd p ie w eig hts , r e duce th e h e at to 3 50°F , a nd
co ntin ue b akin g u ntil th e c ru st is g old en, a no th e r 8
min ute s.
4 .
Pre pare th e c usta rd w hile th e c ru st is b akin g . H eat
th e m ilk a nd c re am in a s m all s a uce pan u ntil h o t b ut
no t s im merin g ( d o n o t b oil) . In th e m eantim e, w his k
th e y o lk s, s ug ar, a nd c o rn sta rc h u ntil s m ooth . T em per
th e y o lk m ix tu re b y s lo w ly p ourin g in ½ c up o f th e h o t
milk m ix tu re w hile w his kin g v ig oro usly . P our th e y o lk
mix tu re in to th e s a uce pan a nd c o ntin ue to c o ok o ve r
mediu m -h ig h h e at, s tir rin g c o nsta ntly , u ntil th e
wooden s p oon s cra pes u p th ic ke ne d b its o f c usta rd .
Do n o t le t th e m ix tu re s im mer o r b oil. R em ove fr o m
th e h e at a nd s tir in th e b utte r a nd v a nilla .
5 .
Rais e th e o ve n te m pera tu re to 3 75°F . P our th e h o t
filli n g in to th e h o t c ru st a nd b ake u ntil th e c usta rd p uffs
up a nd is s till ji g gly w he n y o u m ove th e p an, a bout 1 5
min ute s. R em ove th e ta rt fr o m th e o ve n a nd s e t o n a
wir e r a ck to c o ol. T he c usta rd w ill s e t u p a s it c o ols .
Cool c o m ple te ly b efo re s e rv in g .
S erv e s 8

B la n cm an ge
R on w ould li k e to g et a no th e r lo ok a t th e s tu nnin g F re nch
v e ela g ir l w ho h a d a ske d fo r th e b ouilla bais se . H e m ove s
th e b la ncm ang e, a F re nch d is h, in fu ll vie w o f h e r ta ble ,
h o pin g to te m pt h e r to c o m e o ve r a nd g et s o m e, b ut s he
p ays n o a tte ntio n. N ic e tr y , th o ug h (s e e
Harry P otte r a nd
th e G oble t o f F ir e
, C ha pte r 1 6).
N ow d oes a m old ed d is h o f c hic ke n m ix e d w ith g ro und
a lm ond s, ric e , a nd sug ar so und ? T his o rig in a l m edie va l
d is h o f
bla nc m anger
(w hite fo od) a ppeale d to th e n o bili ty .
T he m ore m odern ve rs io n is m ade o f m ilk fla vo re d w ith
g ro und a lm ond s a nd th ic ke ne d w ith g ela tin , a nd it's so
ru b bery th a t y o u c a n b ounce it o ff y o ur w alls , a lt h o ug h y o ur
m om m ig ht n o t a ppre cia te it if y o u tr y th a t. B ut th e re is n o
a cco untin g fo r ta ste .
3 c u ps w hole m ilk , d iv id ed
2 e nve lo pes u nfla vo re d g ela tin
1 c u p h eavy c re am
½ c u p g ra nula te d s u gar
1 c u p g ro und a lm onds
¼ te asp oon a lm ond e xtr a ct

S tr a wberry S auce
1 p in t s tr a wberrie s
2 ta ble sp oons g ra nula te d s u gar
1 .
Gre ase 8 ta rtle t m old s o r a m uffin p an a nd s e t a sid e.
Put ½ c up o f th e m ilk in a b ow l a nd s p rin kle g ela tin
ove r it. S et a sid e.
2 .
Heat th e r e m ain in g m ilk a nd th e c re am , s ug ar, a nd
alm ond s in a s m all s a uce pan u ntil h o t b ut n o t
sim merin g . P our th e m ix tu re th ro ug h a s ie ve a nd
dis ca rd th e a lm ond s. S tir in th e g ela tin -m ilk m ix tu re
until g ela tin is d is so lv e d ( if n e ce ssa ry , p la ce o ve r
mediu m h e at a nd s tir u ntil g ela tin is d is so lv e d; d o n o t
sim mer o r le t b oil) . S tir in th e a lm ond e xtr a ct.
3 .
Fill th e m old s to th e v e ry to p a nd r e fr ig era te u ntil fir m ,
about 2 h o urs . P la ce a p la te o ve r th e m old a nd in ve rt
to u nm old . If y o u'r e h a vin g tr o ub le u nm old in g , w ra p a
ho t to w el a ro und th e m old fo r a fe w s e co nd s. S erv e
with S tr a w berry S auce .
4 .
To m ake th e S tr a w berry S auce , p la ce th e
str a w berrie s a nd s ug ar in a b le nd er o r fo od
pro ce sso r a nd p uls e u ntil c o m ple te ly b le nd ed.
S erv e s 8

J am T arts
A t th e G ry ffin d or p arty c e le bra tin g H arry 's v ic to ry in th e fir s t
ta sk, H erm io ne w is e ly p asse s o n th e ja m ta rts F re d o ffe rs
h e r. It 's no t a good id ea to acce pt anyth in g fr o m th e
m is chie f- lo vin g W easle y tw in s, as Neville fin d s out a
m om ent la te r (s e e
Harry P otte r a nd th e G oble t o f F ir e
,
C ha pte r 2 1).
T he re are se ve ra l th e orie s about ho w th e w ord “ja m ”
e vo lv e d, but th e th e ory fr o m th e 1736
Dic tio nariu m
B rita nnic u m
is th e sw eete st: it co m es fr o m th e F re nch
j'a im e,
w hic h m eans “I lo ve .” O nce sug ar w as che ap
e no ug h fo r ja m to b e a ffo rd able , it b eca m e a sta ple in
E ng la nd , fin d in g its w ay in to ta rts a nd o nto to ast. J a m ta rts
a re e asy to m ake , a nd k id s lo ve th e m .
T art C ru st
2 c u ps a ll- p urp ose flo ur
1 /3 c u p g ra nula te d s u gar
½ te asp oon s a lt
2 s tic ks c o ld b utte r o r m arg arin e, c u t in to c h unks
1 c o ld la rg e e gg y o lk

1 te asp oon p ure v a nilla e xtr a ct
3 ta ble sp oons ic e w ate r
F illin g
½ c u p a ny fla vo r ja m
1 .
For th e c ru st, p la ce th e flo ur, s ug ar, a nd s a lt in th e
bow l o f a fo od p ro ce sso r a nd p uls e to c o m bin e .
Sca tte r th e p ie ce s o f b utte r o r m arg arin e o ve r th e
flo ur m ix tu re . P uls e u ntil th e m ix tu re r e se m ble s
co ars e y e llo w m eal w ith o ut a ny w hite p ow dery b its
re m ain in g , a bout 2 0 p uls e s. T ra nsfe r th e m ix tu re to a
la rg e m ix in g b ow l. B eat th e e gg y o lk w ith th e v a nilla
and w ate r a nd p our it in to th e flo ur-b utte r m ix tu re .
Toss w ith a s p atu la u ntil th e d oug h c lu m ps to geth e r. If
th e d oug h is d ry a dd 1 m ore ta ble sp oon w ate r ( b ette r
to o w et th a n to o d ry ). F orm in to a d is k, w ra p in p la stic
wra p, a nd c hill a t le ast 2 h o urs o r u p to 3 d ays .
2 .
Pre he at th e o ve n to 4 25°F . R oll o ut th e d oug h 1 /8 -
in ch th ic k. S ta m p o ut c ir c le s o f d oug h w ith a 4 -in ch
ro und c utte r. F it th e c ir c le s o f d oug h in to ta rtle t p ans
and a rra ng e th e p ans o n a b akin g s he et, o r u se a
muffin p an.
3 .
Pla ce 1 ta ble sp oon o f ja m in e ach ta rt. T he ja m
sho uld ju st c o ve r th e b otto m o f th e ta rt. If y o u p ut in

to o m uch, th e ja m w ill b ub ble o ve r, a nd y o u w ill n e ve r
be a ble to g et th e ta rts o ut in o ne p ie ce .
4 .
Deco ra te th e ta rts w ith c uto uts fr o m th e le fto ve r
doug h o r m ake c ro sse s w ith tw o s tr ip s o f d oug h.
Bake th e ta rts fo r 2 0 to 2 5 m in ute s, u ntil g old en. C ool
co m ple te ly b efo re r e m ovin g th e ta rts fr o m th e p ans.
M ake s 8 ta rts
C usta rd C re am s
B e v e ry c a re fu l o f a nyth in g th e W easle y tw in s o ffe r y o u to
e at. N eville ha s ju st e ate n a custa rd cre am , se em in g ly
h a rm le ss a nd p ro bably q uite ta sty , b ut it tu rn s h im in to a
c a na ry (s e e
Harry P otte r a nd th e G oble t o f F ir e
, C ha pte r
2 1).
If y o u'v e b een w ond erin g w ha t in th e w orld c usta rd c re am s
a re , th e m ys te ry h a s b een s o lv e d. T he y a re n o th in g m ore
th a n sa nd w ic h co okie s, ty p ic a lly fla vo re d with custa rd
p ow der, w hic h is s im ila r to v a nilla p ud din g m ix .
C ookie D ough
2 ¼ c u ps a ll- p urp ose flo ur
½ c u p v a nilla p uddin g m ix ( 1 p acke t, n ot in sta nt)

1 ½ te asp oons b akin g p owder
¼ te asp oon s a lt
1 s tic k ( 8 ta ble sp oons) b utte r, a t r o om te m pera tu re
1 c u p c o nfe ctio ners ' s u gar
1 la rg e e gg, a t r o om te m pera tu re
1 te asp oon p ure v a nilla e xtr a ct
¼ c u p w hole m ilk , a t r o om te m pera tu re
F illin g
1 ¼ c u ps c o nfe ctio ners ' s u gar
¼ s tic k ( 2 ta ble sp oons) b utte r, a t r o om te m pera tu re
½ te asp oon pure va nilla extr a ct Bowl of su gar, fo r
fla tte nin g c o okie s
1 .
Set th e o ve n r a cks to th e u p per a nd lo w er p ositio ns,
pre he at th e o ve n to 3 50°F , a nd li n e tw o c o okie
she ets w ith p arc hm ent p aper. W his k to geth e r th e
flo ur, v a nilla p ud din g m ix , b akin g p ow der, a nd s a lt in
a m ix in g b ow l a nd s e t a sid e.
2 .
In a s e para te b ow l, c re am th e b utte r a nd

co nfe ctio ne rs ' s ug ar w ith a n e le ctr ic m ix e r u ntil li g ht
and flu ffy , s cra pin g d ow n th e s id es o f th e b ow l a s
ne eded, a bout 5 m in ute s. A dd th e e gg a nd v a nilla
and b eat u ntil c o m bin e d. A dd th e flo ur m ix tu re a nd
stir u ntil th e m ix tu re is c ru m bly . A dd th e m ilk a nd s tir
until th e m ix tu re fo rm s a d oug h. B re ak o ff s m all
pie ce s, r o ll in to b alls ( a bout 1 in ch), a nd p la ce th e m
on th e c o okie s he ets 1 ½ in che s a part.
3 .
Oil th e b otto m o f a g la ss a nd d ip it in to th e b ow l o f
sug ar to c o at. P re ss th e g la ss d ow n o n th e b alls o f
doug h, d ip pin g it in th e s ug ar b etw een e ach c o okie .
Bake fo r 1 6 m in ute s, u ntil th e c o okie s a re ju st
begin nin g to b ro w n a b it a t th e e dges, r o ta tin g th e
co okie s he ets a nd s w itc hin g s he lv e s h a lf w ay th ro ug h
bakin g . C ool o n th e c o okie s he ets fo r 5 m in ute s, th e n
tr a nsfe r to a w ir e r a ck to c o ol c o m ple te ly .
4 .
Beat th e filli n g in g re die nts to geth e r u ntil c re am y. If th e
mix tu re is to o d ry , a dd m ilk 1 ta ble sp oon a t a tim e
until it b eco m es s p re adable . S and w ic h th e c o ole d
co okie s w ith a bout 1 te asp oon o f th e filli n g .
M ake s 2 d oze n
C hew y G in ger B is cu it s
O oh, H arry is in s uch tr o ub le . H e lo se s h is te m per w ith
P ro fe sso r U m brid ge, a nd w ith a lo t o f fa nfa re a nd d ra m a,

P ro fe sso r U m brid ge, a nd w ith a lo t o f fa nfa re a nd d ra m a,
s he s e nd s h im to P ro fe sso r M cG ona gall. H arry e nte rs h e r
o ffic e e xp ectin g to b e s co ld ed a nd p unis he d, b ut to h is
s urp ris e s he o ffe rs h im a n e w t- s ha ped g in g er c o okie (s e e
H arry P otte r a nd th e O rd er o f th e P hoenix
, C ha pte r 1 2).
T he O xfo rd C om panio n to F ood
describ es
eve ry c o okie v a rie ty u nd er th e e ntr y “c o okie s.”
But g in g er b is cuits a re s o im porta nt, th e y m erit
an e ntr y a ll to th e m se lv e s — n o t e ve n c ho co la te
chip c o okie s a re g ra nte d th a t h o no r. A s in th is
re cip e, th e bis cuits are ty p ic a lly m ade w ith
tr e acle a nd b ro w n sug ar. A ls o ca lle d g in g er
nuts , th e y a re re la te d to g in g erb re ad, w hic h in
medie va l tim es w as m old ed in to fa ncy s ha pes,
ca lle d “ fa ir in g s,” a nd s o ld a t fa ir s .
3 c u ps a ll- p urp ose flo ur
½ te asp oon b akin g s o da
¼ te asp oon s a lt
1 ta ble sp oon g ro und g in ger
2 s tic ks b utte r, a t r o om te m pera tu re
½ c u p p acke d d ark b ro wn s u gar
½ c u p g ra nula te d s u gar

1 la rg e e gg
1 la rg e e gg w hite
¾ c u p g old en s yru p o r lig ht c o rn s yru p
½ c u p s u gar fo r r o llin g th e c o okie s
1 .
Set th e o ve n r a cks to th e u p per a nd lo w er m id dle
positio ns, p re he at th e o ve n to 3 75°F , a nd li n e tw o
co okie s he ets w ith p arc hm ent p aper. In a la rg e
mix in g b ow l, w his k to geth e r th e flo ur, b akin g s o da,
sa lt , a nd g in g er.
2 .
In a s e para te b ow l, b eat th e b utte r a nd th e s ug ars
with a n e le ctr ic m ix e r u ntil li g ht a nd flu ffy , s cra pin g
dow n th e s id es o f th e b ow l a s n e ce ssa ry , a bout 5
min ute s. A dd th e e gg, e gg w hite , a nd g old en s yru p
and b eat u ntil c o m bin e d. A dd th e flo ur m ix tu re a nd
stir o n th e lo w est s p eed u ntil c o m bin e d. S cra pe th e
botto m w ith a r u b ber s p atu la to m ake s ure it is fu lly
co m bin e d.
3 .
Sco op o ut b alls o f d oug h w ith a c o okie s co op o r
ta ble sp oon. F orm in to 1 ½ -in ch b alls a nd r o ll in th e
sug ar. P la ce th e b alls 2 in che s a part o n th e p re pare d
co okie s he ets . B ake fo r 1 0 m in ute s, r o ta tin g th e p ans
and s w itc hin g s he lv e s h a lf w ay th ro ug h b akin g . S li d e
th e p arc hm ent p aper o nto w ir e r a cks to c o ol; d o n o t

re m ove th e c o okie s in d iv id ua lly u ntil th e y c o ol.
Repeat u ntil a ll th e d oug h is u se d u p .
M ake s 3 ½ d oze n c o okie s
B e v e ry c a re fu l n ot to o ve rb ake th ese c o okie s o r th ey w ill
b e h ard in ste ad o f s o ft a nd c h ewy. T he c o okie s w ill b e
v e ry s o ft w hen y o u ta ke th em o ut o f th e o ve n; th ey w ill s e t
u p a s th ey c o ol.
M erin gues
Y o u c a n a lm ost s e e th e fr o nt- p age h e adli n e : K IL LE D B Y A
M ERIN G UE. N eville re co unts a t th e fir s t H ogw arts fe ast
h o w h is u ncle d ro pped h im o ut o f th e w in d ow w he n h is w ife
o ffe re d h im a m erin g ue . M erin g ue s a re g ood, b ut c o m e o n,
th e y'r e n o t th a t g ood. L uckily , N eville 's m agic a bili tie s — h is
fa m ily w as so re li e ve d b eca use th e y th o ug ht he w as a
S quib — s a ve d h im fr o m c ra shin g to h is d eath (s e e
Harry
P otte r a nd th e S orc e re r's S to ne
, C ha pte r 7 ).
s a ve y o u e ve r w ond ere d h o w p eople d is co ve re d th a t if y o u
b eat e gg w hite s w ith a w his k, th e y tu rn in to fo am ? In th e
1 500s, th e E uro peans dis co ve re d th a t ha ppene d w he n
th e y b eat e gg w hite s w ith w his ks m ade o f tw ig s. T he y a te it
ra w , w ith c re am , b ut a c e ntu ry la te r w ere a lr e ady m akin g
m erin g ue c o okie s.
2 la rg e e gg w hite s, a t r o om te m pera tu re

1 /8 te asp oon s a lt
1 /8 te asp oon c re am o f ta rta r
½ te asp oon p ure v a nilla e xtr a ct
½ c u p g ra nula te d s u gar
1 .
Pre he at th e o ve n to 2 25°F a nd li n e tw o b akin g s he ets
with p arc hm ent p aper. P la ce th e e gg w hite s, s a lt ,
cre am o f ta rta r, a nd v a nilla in a la rg e m ix in g b ow l a nd
beat u ntil s o ft m ound s b egin to fo rm . G ra dua lly a dd
th e s ug ar a nd b eat u ntil s tiff b ut s till g lo ssy. If th e
merin g ue m ix tu re is d ry a nd c o tto ny o r h a s a c urd le d
lo ok, it's o ve rb eate n, a nd y o u'll h a ve to s ta rt o ve r.
2 .
Fill a p astr y b ag fitte d w ith a p la in o r s ta r tip a nd p ip e
1-in ch k is se s o r r o se tte s ½ in ch a part o n th e c o okie
she ets . F or a m ore r u stic lo ok, p lo p d ow n
te asp oonfu ls in ste ad o f p ip in g . B ake fo r 1 h o ur,
ro ta tin g th e p ans a nd s w itc hin g s he lv e s h a lf w ay
th ro ug h b akin g . L eave th e m erin g ue s in th e o ve n
ano th e r h o ur to d ry o ut. D is ca rd a ny le fto ve r m erin g ue
mix tu re ; it w ill n o t k e ep u ntil th e fir s t b atc h is d one .
M ake s a bout 8 0 m erin gues

Chap te r N in e
Holid ay F are
D ra co M alf o y ta unts H arry P otte r a bout h a vin g n o p ro per
fa m ily to r e tu rn to fo r th e C hris tm as h o li d ays , b ut H arry is n't
b oth e re d a t a ll. H e c a n't th in k o f a p la ce h e 'd ra th e r s ta y
th a n H ogw arts . H e's p erfe ctly h a ppy to b e a nyw he re b ut
w ith th e Durs le ys , who re gard him as th e most
e m barra ssin g th in g th a t h a s e ve r h a ppene d to th e m . A nd
n o th in g b eats th e d eco ra tio ns in th e G re at H all, w he re fir
tr e es are co ve re d w ith eve rla stin g sno w and re al, li v e
fa ir ie s fli t a m ong th e b ra nche s. A ls o , th e D urs le ys w ould
n e ve r p ro vid e a g lo rio us fe ast fo r C hris tm as d in ne r s uch a s
th e o ne s p ro duce d b y th e H ogw arts h o use -e lv e s.
H arry e njo ys th e o th e r h o li d ays a s w ell. H allo w een is fu n,
w ith re al b ats s w oopin g a ro und th e G re at H all, a nd s o is
E aste r, w he n h e g ets E aste r e ggs fr o m M rs . W easle y fille d
w ith h o m em ade to ffe e.
E nglis h M uffin s
It 's s o m uch fu n to r o ast fo od o ve r a fir e , it h a rd ly m atte rs if
it's s'm ore s or Eng li s h m uffin s. D urin g th e C hris tm as
h o li d ays H arry a nd R on s it in fr o nt o f th e fir e pla ce in th e
c o zy G ry ffin d or co m mon ro om ro astin g eve ry th in g fr o m

m ars h-m allo w s to muffin s (s e e
Harry Potte r and th e
S orc e re r's S to ne
, C ha pte r 1 2).
O h, d o yo u k no w th e m uffin m an? In V ic to ria n tim es yo u
c o uld c o unt o n fin d in g h im a t te atim e rin g in g h is b ell a nd
s e lli n g E ng li s h m uffin s, w hic h d id n't lo ok li k e th e b lu e berry
o r cho co la te chip m uffin s w e'r e use d to ha vin g as a
b re akfa st tr e at. T he h a rd -w ork in g W els h in ve nte d th is fo od
o ve r a th o usa nd y e ars a go, b ut it d id n't b eco m e a fa d w ith
th e le is ure ly u p per c la sse s u ntil th e 1 800s. T he “p ru p uh”
w ay to e at th is y e aste d b re ad is to b re ak it o pen w ith th e
tin e s o f a fo rk to r e ve al th e r o ug h te xtu re in sid e. T he n to ast
it a nd s la th e r it w ith b utte r a nd ja m .
½ c u p w hole m ilk
½ s tic k ( 4 ta ble sp oons) b utte r
1 c u p w arm w ate r
1 ta ble sp oon ( 1 p acke t) a ctiv e d ry y e ast
1 ta ble sp oon g ra nula te d s u gar
4 c u ps a ll- p urp ose flo ur
1 te a s p oon s a lt
1 .
Heat th e m ilk a nd b utte r in a s m all s a uce pan o ve r lo w
he at u ntil th e b utte r is m elt e d. S et it a sid e to c o ol.

Com bin e th e w ate r, y e ast, a nd s ug ar in a s m all b ow l
and le t it s ta nd u ntil th e y e ast d is so lv e s a nd th e
mix tu re p uffs u p .
2 .
Measure th e flo ur a nd s a lt in to a la rg e m ix in g b ow l.
Add th e m ilk a nd y e ast m ix tu re s a nd s tir to c o m bin e .
Kne ad th e d oug h u ntil it c le ans th e s id es o f th e b ow l
and is s m ooth a nd e la stic , a bout 1 0 m in ute s. T ra nsfe r
th e d oug h to a n o ile d b ow l, tu rn in g to c o at th e d oug h
on a ll s id es. C ove r it w ith p la stic w ra p a nd s e t it in a
warm p la ce u ntil th e d oug h d oub le s in b ulk , a bout 1 ½
to 2 h o urs .
3 .
On a li g htly flo ure d s urfa ce , r o ll o ut th e d oug h ½ -in ch
th ic k. S ta m p o ut c ir c le s w ith a 3 -in ch c o okie c utte r o r
th e r im o f a g la ss. L ig htly s p ra y a la rg e s kille t w ith
co okin g s p ra y. C ook th e m uffin s o ve r m ediu m -lo w
he at fo r 1 0 to 1 5 m in ute s o n e ach s id e, o r u ntil li g ht
bro w n o n e ach s id e.
4 .
Serv e im media te ly w hile h o t o r b re ak th e m o pen a fte r
th e y c o ol a nd to ast th e m .
M ake s a bout 1 ½ d oze n m uffin s
P um pkin D elig hts
O n H arry 's fir s t H allo w een a t H ogw arts , h e a w ake s to th e
“s m ell of bakin g pum pkin ,” w hic h co uld m ean anyth in g .

T he re fo re , in clu d ed a re tw o re cip es, o ne fo r p um pkin p ie
a nd th e o th e r fo r p um pkin b re ad. E ith e r o ne is a d eli c io us
w ay to s p end yo ur H allo w een (s e e
Harry P otte r a nd th e
S orc e re r's S to ne
, C ha pte r 1 0).
T he pla ce : P ly m outh , M assa chuse tts ; th e tim e perio d:
T ha nksg iv in g 1 621; th e s ce ne : a fe ast o f ro ast tu rk e y w ith
c ra nb erry s a uce a nd p um pkin p ie e njo ye d b y w hite s e ttle rs
a nd N ativ e A m eric a ns ali k e . If th a t's ho w yo u'v e been
im agin in g th e fir s t T ha nksg iv in g , s o rry to ru in yo ur p re tty
p ic tu re . T he e arli e st p um pkin “ p ie s” th e s e ttle rs w ould h a ve
e ate n would ha ve been pum pkin co oke d with oth e r
in g re die nts in th e h o llo w ed-o ut s he ll. P um pkin p ie a ppears
m uch la te r in A m eric a , a lt h o ug h, s urp ris in g ly , F re nch a nd
E ng li s h c o okb ooks fr o m th e 1 600s c o nta in re cip es fo r th is
b elo ve d p ie .
P um pkin P ie
P ie C ru st
1 ¼ c u ps a ll- p urp ose flo ur
2 ta ble sp oons g ra nula te d s u gar
¼ te asp oon s a lt
1 s tic k ( 8 ta ble sp oons) c o ld b utte r, c u t in to s m all p ie ce s

4 –6 ta ble sp oons ic e w ate r
F illin g
2 c u ps c a nned p um pkin , n ot p um pkin p ie fillin g
1 c u p g ra nula te d s u gar
1 c u p h eavy c re am
1 te asp oon g ro und c in nam on
¼ te asp oon g ro und n utm eg
1 /8 te asp oon g ro und c lo ve s
1 /8 te asp oon g ro und a lls p ic e
¼ te asp oon s a lt
3 la rg e e ggs
1 .
For th e c ru st, p la ce th e flo ur, s ug ar, a nd s a lt in th e
bow l o f a fo od p ro ce sso r a nd p uls e to c o m bin e .
Sca tte r th e p ie ce s o f b utte r o ve r th e flo ur m ix tu re .
Puls e u ntil th e m ix tu re r e se m ble s c o ars e y e llo w m eal
with o ut a ny w hite p ow dery b its r e m ain in g , a bout 1 5
puls e s. T ra nsfe r th e m ix tu re to a la rg e m ix in g b ow l.
Sprin kle 4 ta ble sp oons w ate r o ve r th e m ix tu re a nd
to ss w ith a r u b ber s p atu la u ntil th e d oug h s tic ks

to geth e r. A dd m ore w ate r 1 ta ble sp oon a t a tim e if
th e d oug h is d ry ( b ette r to o w et th a n to o d ry ). F orm
th e d oug h in to a d is k, w ra p in p la stic w ra p, a nd c hill
at le ast 2 h o urs o r u p to 3 d ays .
2 .
Pre he at th e o ve n to 4 25°F . R em ove th e d oug h fr o m
th e r e fr ig era to r a nd r o ll it o ut o n a flo ure d s urfa ce to a
12-in ch c ir c le . F old th e d oug h in to q ua rte rs , b ru shin g
off e xc e ss flo ur w ith a p astr y b ru sh a fte r e ach fo ld ,
and u nfo ld it in a 9 -in ch p ie p an, e asin g th e s id es
dow n in to th e p an. T rim th e o ve rh a ng to w ith in 1 in ch
of th e r im w ith a s ha rp k nife o r k itc he n s cis so rs . F old
th e o ve rh a ng u nd er a nd c rim p w ith a fo rk o r y o ur
fin g ers . F re eze fo r 2 0 m in ute s.
3 .
Rem ove th e p ie s he ll fr o m th e fr e eze r, li n e w ith
alu m in um fo il, fill w ith p ie w eig hts , a nd b ake fo r 2 5
min ute s u ntil th e d oug h is d ry a nd s e t. R em ove th e fo il
and w eig hts , r e duce th e te m pera tu re to 3 75°F , a nd
co ntin ue to b ake a no th e r 1 0 m in ute s, u ntil th e s he ll
begin s to b ro w n. P re pare th e filli n g d urin g th e se 1 0
min ute s.
4 .
To p re pare th e filli n g , c o m bin e th e p um pkin , s ug ar,
he avy c re am , s p ic e s, a nd s a lt in a s m all s a uce pan
and c o ok o ve r m ediu m h e at, s tir rin g c o nsta ntly , u ntil
ho t to th e to uch. W his k in th e e ggs o ne a t a tim e a nd
co ntin ue to c o ok, s tir rin g c o nsta ntly , u ntil th e filli n g is
ve ry h o t b ut n o t s im merin g . D o n o t le t it b oil. If th e p ie

she ll is n't r e ady b y th e tim e th e filli n g is d one , r e m ove
th e filli n g fr o m th e h e at.
5 .
Pour th e filli n g in to th e c ru st ( if th e c ru st is s till 4 . in th e
ove n, it's e asie r to r e m ove th e p an fr o m th e o ve n th a n
to tr y to p our th e filli n g in to th e c ru st w hile th e p an is
on th e o ve n r a ck) a nd c o ntin ue to b ake u ntil it p uffs u p
aro und th e e dges a nd d oesn't lo ok w et, a bout 3 0
min ute s. T he filli n g w ill b e ji g gly w he n y o u r e m ove it
fr o m th e o ve n; it w ill s e t u p a s it c o ols . S erv e a t r o om
te m pera tu re w ith w hip ped c re am .
S erv e s 8
Y ou c a n m ake th e c ru st a d ay in a dva nce , a nd a ls o fr e eze
it fo r u p to 2 m onth s if it is w ell w ra pped in p la stic .
P um pkin b re ad is a ty p e o f q uic k b re ad. A ny b ake d g oods
m ade w ith c he m ic a l le ave ne rs s uch a s b akin g p ow der a re
c a lle d q uic k b re ads, s o e ve n p anca ke s a re a ty p e o f q uic k
b re ad.
P um pkin B re ad
1 ½ c u ps a ll- p urp ose flo ur
¼ te asp oon s a lt
1 te asp oon b akin g p owder

1 te asp oon c in nam on
¼ te asp oon g ro und n utm eg
1 /8 te asp oon g ro und c lo ve s
1 s tic k ( 8 ta ble sp oons) b utte r, a t r o om te m pera tu re
1 c u p g ra nula te d s u gar
2 la rg e e ggs, a t r o om te m pera tu re
¾ c u p c a nned p um pkin , n ot p um pkin p ie fillin g
1 /3 c u p w hole m ilk
C onfe ctio ners ' s u gar, fo r d ustin g
1 .
Pre he at th e o ve n to 3 50°F . G re ase a nd flo ur a n 8 ½ ″
× 4 ½ ″ lo af p an. W his k to geth e r th e flo ur, s a lt , b akin g
pow der, c in na m on, n utm eg, a nd c lo ve s a nd s e t
asid e.
2 .
In a s e para te b ow l, b eat th e b utte r a nd s ug ar w ith a n
ele ctr ic m ix e r u ntil li g ht a nd flu ffy , s cra pin g d ow n th e
sid es o f th e b ow l a s n e eded, a bout 4 m in ute s. A dd
th e e ggs o ne a t a tim e, b eatin g a fte r e ach u ntil
in co rp ora te d. A dd th e p um pkin a nd b eat u ntil
co m bin e d. A dd th e m ilk a nd a gain b eat u ntil

co m bin e d. A dd th e flo ur m ix tu re a nd m ix o n th e
lo w est s p eed u ntil c o m bin e d. S cra pe a nd fo ld w ith a
ru b ber s p atu la to fin is h.
3 .
Scra pe th e b atte r in to th e p re pare d p an a nd b ake fo r
1 h o ur, r o ta tin g h a lf w ay th ro ug h b akin g , u ntil th e to p is
gold en a nd th e lo af is w ell r is e n a nd fe els fir m w he n
pre sse d li g htly in th e c e nte r. R em ove fr o m th e o ve n
and c o ol in th e p an. T o s e rv e , r e m ove th e lo af fr o m
th e p an, d ust w ith c o nfe ctio ne rs ' s ug ar, a nd c ut in to
th ic k s li c e s.
M ake s 1 lo af
C la ssic R oast T urk ey
A t h is fir s t C hris tm as d in ne r a t H ogw arts , H arry h a s n e ve r
s e en s o m any ro ast tu rk e ys — a h und re d o f th e m , s e rv e d
w ith g ra vy a nd c ra nb erry s a uce (s e e
Harry P otte r a nd th e
S orc e re r's S to ne
, C ha pte r 1 2).
P eaco cks a nd s w ans a ppeare d r e gula rly o n th e r o ya l ta ble
in m erry o ld E ng la nd . T he y lo oke d im pre ssiv e , b ut ta ste d
a w fu l b eca use o f th e ir to ug h, s tr in g y m eat. T ha t's w hy, w he n
th e tu rk e y w as in tr o duce d to E uro pe in th e 1 500s, it q uic kly
re pla ce d th e p eaco cks a nd s w ans. K in g H enry V III (th a t's
th e o ne w ith th e s ix w iv e s) w as th e fir s t to e at tu rk e y a s p art
o f th e C hris tm as fe ast.

3 o nio ns, p eele d a nd c u t in to q uarte rs
1 h ead o f g arlic , s e para te d in to c lo ve s a nd p eele d
6 c a rro ts , p eele d a nd c u t in to 2 -in ch c h unks
6 c e le ry r ib s, c u t in to 2 -in ch c h unks
S eve ra l s p rig s th ym e
1 c u p w ate r
1 tu rk e y, 1 2–14 p ounds, g ib le ts a nd n eck re m ove d (c a n
b e u se d to m ake tu rk e y s to ck fo r g ra vy)
O liv e o il o r m elte d b utte r o r m arg arin e
S alt a nd p epper
1 .
Pre he at th e o ve n to 4 00°F . S ca tte r th e o nio ns, g arli c ,
ca rro ts , c e le ry , a nd th ym e in th e b otto m o f a la rg e
ro astin g p an. P our in th e w ate r. If y o u h a ve a r o astin g
ra ck, g re ase it a nd p la ce it in th e r o astin g p an.
2 .
Rin se th e tu rk e y a nd p at it d ry w ith p aper to w els .
Pla ce it o n to p o f th e v e geta ble s in th e r o astin g p an
bre ast- s id e d ow n, o r o n th e r a ck, if u sin g . B ru sh th e
back w ith th e o li v e o il o r m elt e d b utte r a nd s p rin kle it
with th e s a lt a nd p epper.

3 .
Roast th e tu rk e y fo r 4 5 m in ute s. U sin g o ve n m itts o r
to w els , fli p th e tu rk e y b re ast- s id e u p . P at th e b re ast
dry ; th e n b ru sh m ore o il o r b utte r o ve r th e b re ast a nd
sp rin kle w ith s a lt a nd p epper. R oast fo r a no th e r 1 to
1½ h o urs , u ntil th e th ic ke st p art o f th e th ig h r e gis te rs
170°F o n a m eat th e rm om ete r. T ra nsfe r th e tu rk e y to
a c a rv in g b oard a nd le t it r e st 2 0 to 3 0 m in ute s b efo re
ca rv in g .
S erv e s 1 0–12
T o m ake tu rk e y s to ck fo r g ra vy, p la ce th e tu rk e y g ib le ts
a nd n eck in a sm all sa uce pan a lo ng w ith 1 ca rro t, 1
c e le ry , ½ o nio n c u t in to c h unks, 1 p eele d g arlic c lo ve , a nd
a fe w s p rig s o f d ill. C ove r w ith w ate r a nd b rin g to a b oil,
th en s im mer fo r 1 h our. S tr a in th e s to ck th ro ugh a s ie ve
a nd u se a fa t s e para to r to r e m ove th e fa t.
H om em ad e M ars h m allo w s
H arry a nd R on to aste d m ars hm allo w s, b ut th e y d id n't m ake
th e m . H ow eve r, d on't p ut it p ast th e k itc he n h o use -e lv e s,
w ho a re e xc e lle nt c o oks, to m ake b atc he s o f th is s p ong y
c o nfe ctio n in th e H ogw arts k itc he ns a nd s e nd th e m u p to
b e ava ila ble as sna cks (s e e
Harry Potte r and th e
S orc e re r's S to ne
, C ha pte r 1 2).
M ars hm allo w s u se d to b e m ade fr o m th e m ars h m allo w
p la nt. T he r o ots h a ve a n e xtr a ct th a t's m ucila gin o us, a w ord

p la nt. T he r o ots h a ve a n e xtr a ct th a t's m ucila gin o us, a w ord
th a t s o und s li k e w ha t it m eans. T o day w e u se g ela tin (o r
c o m merc ia lly , g um a ra bic ), b ut th e n a m e h a s s tu ck. O ve r
4 ,0 00 ye ars a go th e E gyp tia ns a ls o d eve lo ped a tr e at
m ade fr o m th e m allo w p la nt, w hic h g re w in th e m ars he s o f
E gyp t.
½ c u p c o nfe ctio ners ' s u gar, d iv id ed, p lu s m ore a s n eeded
1 c u p w ate r, d iv id ed
3 ta ble sp oons ( 3 e nve lo pes) u nfla vo re d g ela tin
2 c u ps g ra nula te d s u gar
1 ¼ c u ps lig ht c o rn s yru p
¼ te asp oon s a lt
1 ta ble sp oon p ure v a nilla e xtr a ct
1 .
Spra y a 9 ″ × 1 3″ p an w ith c o okin g s p ra y a nd li n e w ith
parc hm ent p aper to c o m e u p th e tw o n a rro w e nd s fo r
easy r e m ova l. T hic kly c o at th e p arc hm ent p aper w ith
¼ c up o f th e c o nfe ctio ne rs ' s ug ar, u sin g a s ie ve to
dust th e s ug ar o ve r th e p aper.
2 .
Pla ce ½ c up o f th e w ate r a nd th e g ela tin in a la rg e
mix in g b ow l to s o fte n. C om bin e th e s ug ar, c o rn s yru p ,
sa lt , a nd th e r e m ain in g ½ c up w ate r in a m ediu m
sa uce pan. B rin g to a b oil, s tir rin g c o nsta ntly . If s ug ar

cry s ta ls fo rm o n th e s id es o f th e p an, w ash d ow n th e
sid es w ith a p astr y b ru sh d ip ped in h o t w ate r. C li p a
ca nd y th e rm om ete r to th e s a uce pan a nd c o ok o ve r
mediu m -h ig h h e at, s tir rin g o cca sio na lly , to 2 38°F .
3 .
With th e m ix e r o n lo w s p eed, s lo w ly p our h a lf th e
sug ar s yru p in to th e s o fte ne d g ela tin . In cre ase th e
sp eed to m ediu m a nd s lo w ly p our in th e r e st o f th e
syru p . In cre ase th e s p eed to h ig h a nd b eat 1 0 to 1 5
min ute s u ntil th ic k a nd c re am y. B eat in th e v a nilla .
4 .
Scra pe th e b atte r in to th e p re pare d p an a nd s p re ad it
to th e e dges. S m ooth th e to p w ith a r u b ber s p atu la .
The m ix tu re w ill b e s tic ky a nd h a rd to s p re ad, b ut d o
th e b est y o u c a n. T hic kly c o at th e to p w ith th e
re m ain in g ¼ c up c o nfe ctio ne rs ' s ug ar, u sin g a s ie ve
to d ust th e s ug ar o ve r th e to p. L eave th e p an to s e t
and d ry o ut, u nco ve re d, o ve rn ig ht.
5 .
To c ut th e m ars hm allo w s, p ull o ut th e m ars h-m allo w
she et b y th e o ve rh a ng in g p arc hm ent a nd p la ce it o n a
cuttin g b oard . U sin g a c he f 's k nife o r a la rg e, n o n-
se rra te d k nife , p re ss d ow n w ith o ne m otio n to m ake a
sin g le c ut th ro ug h th e c e nte r. It 's g oin g to b e s tic ky.
Make 8 e ve n c uts a lo ng th e le ng th a nd th e n a lo ng th e
wid th to fo rm r e cta ng le s. D ip th e c ut s id es in to th e
co nfe ctio ne rs ' s ug ar to p re ve nt s tic kin g .
M ake s 6 4 p ie ce s

T o s to re th e m ars h m allo ws, la y th em in a s in gle la ye r in
a n a ir tig ht c o nta in er, c o ve rin g e ach la ye r w ith p la stic w ra p
o r p arc h m ent p aper. T he n ic e th in g a bout h om em ade
m ars h m allo ws is th at y o u c a n fla vo r th em a ny w ay y o u
w ant. T ry re pla cin g th e v a nilla w ith 1 te asp oon a lm ond
e xtr a ct o r ½ te asp oon m in t e xtr a ct. Y ou c a n a ls o a dd a
fe w d ro ps o f fo od c o lo rin g to tin t it to a ny s h ade. F or a
re ally d elic io us tr e at, yo u ca n to ast sh re dded co co nut,
g rin d it in th e fo od p ro ce sso r, a nd u se it in p la ce o f th e
c o nfe ctio ners ' s u gar, o r y o u c a n u se g ro und to aste d n uts .
E asie st C ra n berry S au ce
A lo ng w ith th e o ne h und re d ro ast tu rk e ys , c ra nb erry s a uce
is s e rv e d a t H arry 's fir s t C hris tm as d in ne r a t H ogw arts ( s e e
H arry P otte r a nd th e S orc e re r's S to ne
, C ha pte r 1 2).
F enw ort, m ars hw ort, m oss b errie s … th e y s o und li k e th e y
b elo ng in a w itc h's b re w , b ut in fa ct, th o se a re a ll m edie va l
w ord s fo r cra nb errie s. W he n cra nb errie s a re fr e sh, th e y
b ounce , s o in th e o ld en d ays p eople s o rte d c ra nb errie s b y
ro lli n g th e m dow n th e sta ir s : w ha te ve r bounce d to th e
b otto m got so ld ; wha te ve r sta ye d on th e sta ir s was
d is ca rd ed.
1 1 2-o unce p acka ge o f c ra nberrie s, fr e sh o r fr o ze n
1 c u p w ate r

1 c u p g ra nula te d s u gar G enero us p in ch s a lt
1 .
Com bin e th e c ra nb errie s, w ate r, s ug ar, a nd s a lt in a
sm all s a uce -p an. B rin g to a b oil.
2 .
Reduce th e h e at a nd s im mer u ntil th e c ra nb errie s
burs t o pen, a bout 1 0 m in ute s.
3 .
Cool th e s a uce c o m ple te ly b efo re r e fr ig era tin g .
M ake s a bout 2 c u ps
C hris tm as P uddin g f o r K id s
A nxie ty a bout d rin kin g th e ille gal P oly ju ic e P otio n d oes n o t
in te rfe re w ith H arry a nd R on's a ppetite s. T he y h a ve th re e
h e lp in g s o f C hris tm as p ud din g b efo re H erm io ne hustle s
th e m a w ay to p lu ck h a ir o ff th e h e ads o f th e tw o th ug s th a t
th e p otio n w ill c ha ng e th e m in to (s e e
Harry P otte r a nd th e
C ham ber o f S ecre ts
, C ha pte r 1 2).
In m edie va l tim es, th e R om an C ath o li c C hurc h d ecre ed th a t
C hris tm as p ud din g s ho uld c o nta in th ir te en in g re die nts to
s ym boli z e C hris t a nd h is tw elv e a postle s a nd th a t e ve ry o ne
in th e fa m ily s ho uld g et a tu rn to s tir it fr o m e ast to w est to
re pre se nt th e Magis ' jo urn e y. Tra ditio na l Chris tm as
p ud din g is m ade w ith b ra nd y, b ut th is r e cip e le ave s it o ut.
1 ½ c u ps a ll- p urp ose flo ur

1 c u p fr e sh b re ad c ru m bs
1 c u p p acke d d ark b ro wn s u gar
1 ½ te asp oons g ro und c in nam on
1 te asp oon g ro und g in ger
½ te asp oon g ro und n utm eg
½ te asp oon g ro und c lo ve s
½ te asp oon s a lt
2 s tic ks c o ld b utte r, c u t in to p ie ce s
1 c u p d rie d c u rra nts o r c ra nberrie s
1 c u p d ark r a is in s
1 c u p g old en r a is in s
4 la rg e e ggs
¼ c u p m arm ala de
G ra te d z e st a nd ju ic e o f 1 o ra nge
G ra te d z e st a nd ju ic e o f 1 le m on

¾ c u p a pple ju ic e
1 .
Fill a la rg e, w id e p ot h a lf w ay w ith w ate r, p la ce a n
ove rtu rn e d s ha llo w b ow l in th e p ot, a nd b rin g to a
sim mer. G re ase a nd flo ur a 2 ½ -q ua rt b ow l w ith a
tig ht- fittin g li d a nd s e t a sid e.
2 .
Whis k to geth e r th e flo ur, b re ad c ru m bs, b ro w n s ug ar,
sp ic e s, a nd s a lt in a la rg e m ix in g b ow l. S ca tte r th e
pie ce s o f b utte r o ve r th e flo ur m ix tu re a nd r u b it in w ith
yo ur fin g ers u ntil it r e ache s th e c o nsis te ncy o f w et
sa nd . A dd th e c urra nts o r c ra nb errie s, d ark r a is in s,
and g old en r a is in s, a nd to ss to c o m bin e .
3 .
In a s e para te b ow l b eat th e e ggs, m arm ala de, g ra te d
ze st a nd ju ic e o f o ra ng e a nd le m on, a nd a pple ju ic e
until w ell c o m bin e d. P our th e e gg m ix tu re in to th e flo ur
mix tu re a nd s tir to c o m bin e . P our th e b atte r in to th e
pre pare d b ow l a nd s na p th e li d tig htly in p la ce . P la ce
th e p ud din g in th e p ot, m akin g s ure th e w ate r c o m es
ha lf w ay u p th e s id es. C ove r th e p ot a nd s te am fo r 6
ho urs , a ddin g w ate r to th e p ot a s n e ce ssa ry .
4 .
Rem ove th e p ud din g fr o m th e p ot a nd a llo w it to c o ol.
Unm old th e p ud din g o nto a s e rv in g p la tte r a nd s e rv e
warm w ith c usta rd o r c re am .
S erv e s 8

T o fla m bé th e p uddin g, a s in th e H arry P otte r b ooks,
d riz zle b ra ndy o ve r it a nd ig nite w ith a lo ng m atc h .
C hris tm as C ake f o r G ro w nups
O n H arry 's fir s t C hris tm as at H ogw arts , he atte nd s th e
b ig gest C hris tm as d in ne r h e 's e ve r s e en, fo llo w ed b y a li g ht
s up per o f s a nd w ic he s a nd te a c a ke s, s uch a s C hris tm as
c a ke (s e e
Harry P otte r a nd th e S orc e re r's S to ne
, C ha pte r
1 2).
T his ric h fr u itc a ke , a ls o c a lle d p lu m c a ke (in th e M id dle
A ges “p lu m ” re fe rre d to d rie d fr u it, a nd th is usa ge ha s
s urv iv e d to day in such fo ods as plu m ca ke or plu m
p ud din g ), is ve ry p opula r a t C hris tm as. T he tr a ditio n to
c o ve r it w ith m arz ip an a nd th e n r o ya l ic in g s ta rte d in th e la te
1 700s. R oya l ic in g is m ade w ith u nco oke d e gg w hite s, s o if
y o u'r e c o nce rn e d a bout fo od-b orn e illn e ss, h o ld o ff o n th e
ic in g .
C ake
½ c u p d ark r a is in s
½ c u p g old en r a is in s
½ c u p d rie d c u rra nts o r c ra nberrie s
½ c u p c h opped d rie d d ate s

½ c u p c h opped d rie d a pric o ts
1 c u p b ra ndy
3 c u ps a ll- p urp ose flo ur
½ c u p g ro und w aln uts
1 te asp oon b akin g p owder
½ te asp oon s a lt
2 te asp oons g ro und c in nam on
½ te asp oon g ro und n utm eg
¼ te asp oon g ro und c lo ve s
¼ te asp oon g ro und a lls p ic e
1 ½ s tic ks ( 1 2 ta ble sp oons) b utte r, a t r o om te m pera tu re
1 ½ c u ps p acke d d ark b ro wn s u gar
4 la rg e e ggs, a t r o om te m pera tu re
G ra te d z e st a nd ju ic e o f 1 le m on
G ra te d z e st a nd ju ic e o f 1 lim e
G ra te d z e st a nd ju ic e o f 2 o ra nges

½ c u p m arm ala de
1 c u p c h opped w aln uts
¼ c u p b ra ndy, to fin is h
½ c u p c u rra nt je lly , m elte d
2 p ounds m arz ip an
R oya l Ic in g ( re cip e fo llo ws)
R oya l Ic in g
3 la rg e e gg w hite s
¼ te asp oon c re am o f ta rta r
5 c u ps c o nfe ctio ners ' s u gar, s ifte d
2 te asp oons p ure v a nilla e xtr a ct
1 .
For th e c a ke , p la ce th e d rie d fr u it in a b ow l a nd p our
th e b ra nd y o ve r it. L et it s o ak o ve rn ig ht. D ra in th e
fr u it, r e se rv in g th e b ra nd y.
2 .
Pre he at th e o ve n to 2 75°F . G re ase a nd flo ur a 9 -in ch
sp rin g fo rm p an a nd li n e th e b otto m a nd s id es w ith
parc hm ent p aper. T he s id es w ill b e a b it tr ic ky, b ut
yo u c a n d o it. W his k to geth e r th e flo ur, g ro und

yo u c a n d o it. W his k to geth e r th e flo ur, g ro und
waln uts , b akin g p ow der, s a lt , a nd s p ic e s in a la rg e
mix in g b ow l.
3 .
Beat th e b utte r a nd s ug ar in a s e para te b ow l u sin g a n
ele ctr ic m ix e r u ntil li g ht a nd flu ffy , s cra pin g d ow n th e
sid es o f th e b ow l a s n e eded, a bout 4 m in ute s. A dd
th e e ggs o ne a t a tim e, b eatin g a fte r e ach u ntil
in co rp ora te d. A dd th e z e st a nd ju ic e o f th e le m on,
li m e, a nd o ra ng es a lo ng w ith th e m arm ala de a nd
re se rv e d b ra nd y a nd b eat u ntil c o m bin e d. D on't w orry
if th e m ix tu re lo oks c urd le d.
4 .
Add th e flo ur m ix tu re a nd m ix o n th e lo w est s p eed
until c o m bin e d. A dd th e s o ake d d rie d fr u its a nd
cho pped w aln uts a nd m ix u ntil c o m bin e d. S cra pe a nd
fo ld w ith a r u b ber s p atu la to fin is h.
5 .
Scra pe th e b atte r in to th e p re pare d p an a nd b ake fo r
2½ h o urs . A to oth p ic k in se rte d in th e c e nte r s ho uld
co m e o ut c le an. C ool c o m ple te ly in th e p an.
6 .
Rele ase th e la tc h o n th e s p rin g fo rm p an to r e m ove
th e c a ke . In ve rt th e c a ke a nd r e m ove th e b otto m .
Poke h o le s in th e b otto m o f th e c a ke w ith a s ke w er
and s p oon th e ¼ c up b ra nd y o ve r th e b otto m . W ra p
th e c a ke w ell in p la stic w ra p a nd s to re u p sid e d ow n.
The c a ke w ill s ta y fr e sh fo r s e ve ra l m onth s. If y o u w ant
th e c a ke to k e ep fo r lo ng er ( o r e ve n y e ars — n o
kid din g ), th e n o nce a m onth u nw ra p th e c a ke a nd

sp oon ¼ c up b ra nd y o ve r th e b otto m . R ew ra p it w ell
and s to re it u p sid e d ow n.
7 .
Whe n y o u a re r e ady to a sse m ble th e c a ke , p la ce it
rig ht- s id e u p o n a c a rd board r o und o r p la tte r. B ru sh
th e to p a nd s id es o f th e c a ke w ith th e m elt e d je lly .
Roll o ut th e m arz ip an o n a w ork s urfa ce d uste d w ith
co nfe ctio ne rs ' s ug ar to a 1 4-in ch c ir c le . D ra pe th e
marz ip an o ve r th e c a ke , p re ss it in p la ce , a nd tr im o ff
th e b otto m w ith a s ha rp k nife . E at th e tr im min g s w hile
yo u w ork .
8 .
To m ake th e R oya l Ic in g , b eat th e e gg w hite s w ith th e
cre am o f ta rta r u ntil s o ft m ound s fo rm . R educe th e
sp eed to m ediu m a nd g ra dua lly a dd th e
co nfe ctio ne rs ' s ug ar. A dd th e v a nilla a nd b eat o n h ig h
sp eed u ntil s tiff. U se a n ic in g s p atu la to th ic kly c o ve r
th e to p a nd s id es o f c a ke . M ake p eaks a nd s w ir ls
with th e ic in g s p atu la o r th e b ack o f a te asp oon. A llo w
th e ic in g to s e t b efo re s e rv in g ; it w ill h a rd en. D o n o t
re fr ig era te th e c a ke — th e c o nd ensa tio n w ill r u in th e
Roya l Ic in g . O nce th e c a ke h a s s e t, e ve n a fte r it h a s
been c ut, it c a n b e s to re d a t r o om te m pera tu re
wra pped in p la stic w ra p.
S erv e s 1 6 h ungry p eople fo r te a o r 3 2 s tu ffe d p eople fo r
d esse rt
M ost re cip es fo r fr u itc a ke s a dvis e m atu rin g th e c a ke s fo r

a fe w m onth s to a llo w th e fla vo rs to rip en. T his ca ke ,
h oweve r, a ls o ta ste s d elic io us fr e sh . T o m ake th is c a ke
fo r k id s, re pla ce th e b ra ndy w ith a pple ju ic e a nd s e rv e
w ith in 2 4 h ours , o r w ra p w ell in p la stic w ra p a nd fr e eze ,
u nfr o ste d. D efr o st befo re co atin g it with m arz ip an and
ic in g.
C hris tm as T rif le
D esp ite eatin g fo ur he lp in g s of tr ifle at C hris tm as te a,
C ra bbe and G oyle ha ve no pro ble m poli s hin g off th e
c ho co la te c a ke s H erm io ne h a d s e t u p a s a tr a p ( s e e
Harry
P otte r a nd th e C ham ber o f S ecre ts
, C ha pte r 1 2).
C hris tm as tr ifle is a n a tu ra l o utg ro w th o f C hris tm as c a ke o r
p ud din g . T a ke s o m e o f th e le fto ve r s li c e s fr o m C hris tm as
d in ne r, th ro w 'e m in a bow l, to p 'e m w ith custa rd and
w hip ped c re am , a nd v o ilà ! Y o u h a ve s o m eth in g fa bulo us to
s e rv e fo r C hris tm as te a.
1 ½ c u ps w hole m ilk
2 ta ble sp oons c o rn sta rc h
1 /3 c u p p acke d d ark b ro wn s u gar P in ch s a lt
3 la rg e e gg y o lk s
¼ s tic k ( 2 ta ble sp oons) b utte r

¼ te asp oon ru m extr a ct or ½ te asp oon pure va nilla
e xtr a ct
L efto ve r s lic e s o f C hris tm as p uddin g o r C hris tm as c a ke
¼ c u p m arm ala de
1 c u p h eavy c re am
¼ c u p c o nfe ctio ners ' s u gar
1 te asp oon p ure v a nilla e xtr a ct
G ro und n utm eg o r c in nam on, fo r d ustin g
1 .
Com bin e th e m ilk , c o rn sta rc h, b ro w n s ug ar, a nd s a lt
in a m ediu m s a uce pan a nd s tir to d is so lv e th e
co rn sta rc h. C ook o ve r m ediu m -h ig h h e at, s tir rin g
co nsta ntly , u ntil h o t b ut n o t b ub bli n g . P our ½ c up o f
th e h o t m ix tu re in to th e e gg y o lk s w hile w his kin g
co nsta ntly , th e n p our th e m ix tu re in to th e s a uce pan
while s tir rin g . C ontin ue to c o ok, s tir rin g c o nsta ntly ,
until th e m ix tu re is th ic k a nd b ub bli n g . R em ove fr o m
th e h e at a nd a dd th e b utte r a nd r u m o r v a nilla e xtr a ct.
Stir to c o m bin e , th e n p our th ro ug h a s ie ve , u sin g a
ru b ber s p atu la to p ush th e m ix tu re th ro ug h. C ove r th e
surfa ce d ir e ctly w ith p la stic w ra p to p re ve nt a s kin
fr o m fo rm in g , a nd c o ol to r o om te m pera tu re .
Refr ig era te u ntil c o ld o r u p to 3 d ays .

2 .
Cru m ble a fe w s li c e s o f th e C hris tm as c a ke o r
pud din g in to th e b otto m o f a 9 -in ch s e rv in g d is h,
pre fe ra bly c le ar g la ss, th a t is 2 ½ to 3 in che s d eep.
The c ru m ble d c a ke o r p ud din g s ho uld c o m e a bout
1½ in che s u p th e s id es. S pre ad th e m arm ala de a s
well a s y o u c a n o ve r th e c a ke o r p ud din g ; it w ill b e
stic ky. T he n s p re ad th e b ro w n s ug ar c usta rd o ve r th e
marm ala de, c o ve r w ith p la stic w ra p, a nd r e fr ig era te
until r e ady to s e rv e o r u p to 3 d ays .
3 .
Befo re s e rv in g , c o m bin e th e h e avy c re am , s ug ar, a nd
va nilla in a b ow l a nd b eat u ntil s tiff p eaks fo rm .
Spre ad o r p ip e th e w hip ped c re am o ve r th e tr ifle a nd
dust w ith g ro und n utm eg o r c in na m on.
S erv e s 8 to 1 0
S te w ed T rip e a n d O nio ns
P ro fe sso r T re la w ne y w as c ry s ta l- b all g azin g a nd s he s a w
h e rs e lf jo in in g th e C hris tm as fe ast. Im agin e th a t! S o h e re
s he is a t th e ta ble , a nd P ro fe sso r M cG ona gall, th o ug h s he
h a s li ttle p atie nce fo r th e o ld fr a ud , o ffe rs h e r s o m e tr ip e
(s e e
Harry P otte r a nd th e P ris o ner o f A zk a ban
, C ha pte r
1 1).
L ik e H aggis (C ha pte r 7 ) a nd B la ck P ud din g (C ha pte r 7 ),
tr ip e is n't fo r e ve ry o ne . T he h o ne yc o m b v a rie ty s p ecifie d in

th is re cip e is th e s e co nd s to m ach c o m partm ent (th e re a re
fo ur o f th e m ) o f th e a nim al. If y o u'r e b ra ve e no ug h, g iv e th is
re cip e a tr y .
1 ½ pounds dre sse d honeyco m b tr ip e (b eef, goat, or
s h eep)
3 c u ps s lic e d y e llo w o nio ns
2 c u ps w hole m ilk
1 p in ch g ro und n utm eg
½ te asp oon d rie d th ym e
1 b ay le af
2 ta ble sp oons b utte r
2 ta ble sp oons flo ur
¼ c u p m in ce d fr e sh fla t- le af p ars le y
1 .
Pla ce th e tr ip e in a la rg e p ot a nd c o ve r w ith c o ld
wate r. B rin g to a b oil, r e m ove , d ra in , a nd r in se w ith
co ld w ate r. C ut th e tr ip e in to b ite -s iz e p ie ce s a nd
re tu rn to th e p ot a lo ng w ith th e o nio ns, m ilk , n utm eg,
th ym e, a nd b ay le af. B rin g to a b oil, c o ve r, r e duce to
a s im mer, a nd s im mer fo r 2 h o urs .

2 .
Str a in th e tr ip e a nd r e se rv e th e li q uid . Y ou s ho uld
ha ve 2 c up s o f li q uid ; if n e ce ssa ry , a dd e no ug h m ilk
to m ake 2 c up s.
3 .
Wip e th e p ot. M elt th e b utte r in th e p ot o ve r m ediu m -
hig h h e at. A dd th e tr ip e a nd s tir to c o at. A dd th e flo ur
and s tir to c o at. A dd th e r e se rv e d li q uid a nd c o ntin ue
stir rin g u ntil th e m ix tu re c o m es to a b oil. R educe th e
he at a nd s im mer fo r 1 5 m in ute s.
4 .
Tra nsfe r to a b ow l a nd g arn is h w ith p ars le y.
S erv e s 4
E ggnog f o r K id s
A t H arry 's s e co nd C hris tm as a t H ogw arts , H agrid is g re atly
h e lp ed b y th e e ggno g. W ith e ve ry c up h e c o nsum es, h e 's
a ble to s in g c a ro ls p ro gre ssiv e ly lo ud er (s e e
Harry P otte r
a nd th e C ham ber o f S ecre ts
, C ha pte r 1 2).
N oggin
n o w m eans “h e ad,” b ut th a t h a s n o th in g to d o w ith
e ggno g, e xc e pt m ayb e th a t th e a lc o ho l in th e a dult v e rs io n
g oes str a ig ht to yo ur he ad. R ath e r, th e w ord “e ggno g”
c o m es fr o m th e a rc ha ic d efin itio n o f “n o ggin ,” w hic h is
“m ug .” It 's easy to se e, th e n, ho w “e ggs in a no ggin ”
e vo lv e d in to “ e ggno g.”
6 la rg e e ggs

¾ c u p g ra nula te d s u gar
3 ½ c u ps w hole m ilk
2 c u ps h eavy c re am , d iv id ed
2 te asp oons p ure v a nilla e xtr a ct, d iv id ed
1 /3 c u p c o nfe ctio ners ' s u gar
G ro und n utm eg fo r s e rv in g
1 .
Whis k th e e ggs w ith th e g ra nula te d s ug ar in a
mediu m s a uce -p an u ntil fr o th y. W his k in th e m ilk a nd
1 c up o f th e h e avy c re am a nd c o ok o ve r m ediu m -h ig h
he at, w his kin g c o nsta ntly , u ntil th e m ix tu re r e ache s
160°F o r is v e ry h o t b ut n o t b ub bli n g . R em ove fr o m
th e h e at a nd s tir in 1 te asp oon o f th e v a nilla . P our
th ro ug h a s ie ve . C ove r th e s urfa ce d ir e ctly w ith p la stic
wra p to p re ve nt a s kin fr o m fo rm in g , a nd c o ol to r o om
te m pera tu re . R efr ig era te u ntil c o ld .
2 .
Beat th e r e m ain in g c up o f h e avy c re am w ith th e
re m ain in g te asp oon o f v a nilla a nd th e c o nfe ctio ne rs '
sug ar u ntil s tiff p eaks fo rm . P our th e c hille d e ggno g
in to m ug s o r g la sse s. T op w ith a d ollo p o f w hip ped
cre am a nd s p rin kle w ith th e n utm eg.
S erv e s 6

G oula sh
A t th e Y ule b all, d in e rs g et to c ho ose th e ir fo od fr o m m enus,
w hic h in clu d e fo re ig n fo ods to a cco m modate th e vis ito rs
fr o m Durm str a ng and Beaux-b ato ns. Harry cho ose s
g oula sh, a H ung aria n d is h. P erh a ps h e w as c urio us … o r
m ayb e A unt P etu nia m ade a d eli c io us g oula sh a ll th e tim e
a nd h e ju st lo ve d it (s e e
Harry P otte r a nd th e G oble t o f
F ir e
, C ha pte r 2 3).
D id y o u k no w th a t in H ung aria n,
goula sh
m eans “c o w boy,”
o r “c o w boy's s o up ,” a nd th e d is h th a t w e c a ll g oula sh is
c a lle d
paprik a sh
in Hung aria n? W he n th e Hung aria ns
d is co ve re d p aprik a in th e 1 820s th e y lo ve d it s o m uch th a t
th e y p re tty m uch s to pped u sin g o th e r s p ic e s, a nd v is ito rs to
th a t c o untr y lo ve d H ung aria n g oula sh s o m uch th e y a dded it
to th e ir c uis in e s a s w ell.
3 ta ble sp oons v e geta ble o il ( d iv id ed u se )
2 p ounds c h uck r o ast, tr im med a nd c u t in to 1 -in ch p ie ce s
1 o nio n, fin ely c h opped
2 r ib s c e le ry , fin ely c h opped
3 ta ble sp oons a ll- p urp ose flo ur
2 1 4-o unce c a ns c h ic ke n b ro th

2 1 4-o unce c a ns c h ic ke n b ro th
1 1 0-o unce p acka ge m ush ro om s, c h opped
3 ta ble sp oons p aprik a
3 ta ble sp oons to m ato p aste
1 s w eet r e d p epper, s e eded a nd c h opped
½ c u p s o ur c re am
E gg n oodle s, fo r s e rv in g
1 .
Heat 1 ta ble sp oon o f th e o il in a D utc h o ve n o r w id e
pot. S ear th e m eat in b atc he s o ve r h ig h h e at o n b oth
sid es u ntil c ru sty b ro w n, a bout 4 m in ute s p er s id e.
Tra nsfe r th e b atc he s to a la rg e p la te . H eat th e
re m ain in g 2 ta ble sp oons o il a nd a dd th e o nio ns a nd
ce le ry , c o okin g o ve r m ediu m -h ig h h e at u ntil s o fte ne d,
scra pin g u p th e fo nd ( b ro w ne d b its ), a bout 5 m in ute s.
Add th e flo ur a nd to ss to c o m bin e . P our in th e
chic ke n b ro th w hile s tir rin g c o nsta ntly . C ook, s tir rin g
co nsta ntly , u ntil th ic ke ne d a nd b ub bli n g .
2 .
Add th e m ushro om s, p aprik a , to m ato p aste , a nd th e
bro w ne d m eat a lo ng w ith its a ccum ula te d ju ic e s.
Brin g th e s te w to a s im mer a nd c o ntin ue to s im mer
fo r 1 ½ h o urs . A dd th e r e d p epper a nd c o ok a no th e r
½ h o ur. R em ove fr o m th e h e at.

3 .
Whis k th e s o ur c re am w ith a ½ c up o f th e c o okin g
li q uid , th e n s tir it in to th e g oula sh. S erv e th e g oula sh
ove r b utte re d e gg n o odle s.
S erv e s 8

Chatp er T en
Tre ats in t h e V illa g e
A h, H ogsm eade! T he o nly e ntir e ly w iz a rd in g v illa ge in a ll o f
G re at B rita in a nd th e hig hli g ht o f th e ye ar fo r th ir d -y e ar
s tu d ents a t H ogw arts … b ut it's a p ro ble m fo r o ur h e ro . Y o u
n e ed a p erm is sio n s li p s ig ne d b y a p are nt o r g ua rd ia n in
o rd er to b e a llo w ed in to H ogsm eade, a nd U ncle V ern o n is
n e ve r g oin g to s ig n it.
H arry th in ks h e s o lv e d h is p ro ble m b y s tr ik in g a d eal w ith
h is u ncle , b ut th e n h e lo se s h is te m per in a re ally b ad w ay
a nd h a s to fle e. S cra tc h th a t. S o h e a sks th e M in is te r o f
M agic , C orn e li u s F ud ge, to s ig n h is p erm is sio n s li p , b ut th e
M in is te r w on't d o it, e ith e r. H e tr ie s to e xp la in th e s itu a tio n
to Pro fe sso r McG ona gall, but she 's ve ry str ic t: no
p erm is sio n s li p , n o H ogsm eade. S o it's a ve ry d eje cte d
H arry w ho he ads to th e G ry ffin d or co m mon ro om w hile
e ve ry o ne e ls e le ave s fo r H ogsm eade.
L ik e m any m is fo rtu ne s in li fe , th is tu rn s o ut to b e a b le ssin g
in d is g uis e . F re d a nd G eorg e, in a r a re s ho w o f g ene ro sity
a nd sym path y, giv e H arry one of th e ir m ost pre cio us
p osse ssio ns, th e M ara ud er's M ap, w hic h w ill s ho w H arry a
s e cre t way in to Hogsm eade. The m ap pla ys a ve ry
im porta nt ro le many, many tim es th ro ug ho ut Harry 's
a dve ntu re s, rig ht up until his fin a l co nfr o nta tio n with

V old em ort.
T re ats in t h e V illa g e
co nt'd
H arry g ets th e m ap a nd h e g ets to v is it H ogsm eade, a nd is
it e ve r w orth it to b re ak th e ru le s to c o m e s e e th is p la ce .
T he re 's n o th in g li k e H one yd uke s in th e M ug gle w orld . N ot
o nly d oes it s e ll fin e c o nfe ctio ns li k e to ffe es a nd c ho co la te s
a nd fu d ges, b ut it a ls o c a rrie s a li n e o f m agic a l s w eets .
U nfo rtu na te ly , th is c o okb ook c a nno t re pli c a te th e m agic o f
H one yd uke s. The B onb ons don't exp lo de, th e S he rb et
P ouche s d on't c a use y o u to le vita te , th e A cid D ro ps w ill n o t
b urn a ho le in yo ur to ng ue , and th e S ug ar M ic e w on't
s q ue ak in yo ur sto m ach. But don't be dis a ppoin te d,
b eca use th e s w eets th a t fo llo w ta ste m agic a lly g ood. A nd
th e c ho co la te s re ally w ill p ro te ct y o u fr o m d esp air s ho uld
y o u b e vis ite d b y a d em ento r (s e e
Harry P otte r a nd th e
P ris o ner o f A zk a ban
).
A cid D ro ps
R on re m in is ce s a bout A cid P ops, re m em berin g h o w th e
o ne F re d g ave h im w he n h e w as li ttle b urn e d a h o le in h is
to ng ue . H e w ond ers if h e s ho uld tr y g ettin g F re d b ack b y
b uyin g h im a C ockro ach C lu ste r a nd te lli n g h im it's p eanuts
(s e e
Harry P otte r a nd th e P ris o ner o f A zk a ban
, C ha pte r
1 0).

A cid d ro ps, sho rt fo r “a cid ula te d d ro ps,” a re a p opula r
c a nd y in E ng la nd . T he a cid is a dded to m ake th e c a nd y
s o ur. Yo u ca n m ake th e m in to p ops b y stic kin g lo lli p op
s tic ks in to th e d ro ps w hile th e y'r e s till h o t o r p ourin g th e m
in to o ile d h e atp ro of lo lli p op m old s. B e c a re fu l n o t to u se
c ho co la te m old s, b eca use th e y w ill m elt w he n y o u p our in
th e h o t c a nd y.
¼ c u p w ate r
1 c u p g ra nula te d s u gar
½ c u p lig ht c o rn s yru p
¼ te asp oon c re am o f ta rta r
1 te asp oon c itr ic a cid ( s e e n ote )
1 .
Lin e tw o b akin g s he ets w ith p arc hm ent p aper a nd s e t
asid e. C om bin e th e w ate r, s ug ar, c o rn s yru p , a nd
cre am o f ta rta r in a s m all s a uce pan. C ook o ve r
mediu m h e at, s tir rin g c o nsta ntly , u ntil th e s ug ar is
dis so lv e d a nd th e m ix tu re b egin s to b ub ble . W ash
dow n th e s id es o f th e p an w ith a p astr y b ru sh d ip ped
in h o t w ate r if s ug ar c ry s ta ls h a ve fo rm ed o n th e
sid es. C li p a c a nd y th e rm om ete r to th e p an a nd
co ntin ue c o okin g o ve r m ediu m h e at, s tir rin g
occa sio na lly , u ntil th e m ix tu re r e ache s 3 00°F .
2 .
Rem ove th e p an fr o m th e h e at. S prin kle th e c itr ic a cid

ove r th e s ug ar s yru p a nd s tir to c o m bin e . W he n th e
bub bli n g h a s s ub sid ed, u se a n o ile d te asp oon to
dro p te asp oonfu ls o f th e s ug ar s yru p o nto th e
pre pare d s he ets 2 in che s a part to a llo w r o om fo r
sp re adin g .
3 .
To s to re c a nd ie s, w ra p th e m in s he ets o f p arc hm ent
paper, m akin g s ure th e c a nd ie s d on't to uch, a s th e y
will s tic k to geth e r.
M ake s a bout 4 0 c a ndie s
C itr ic a cid is a va ila ble in fa ir ly s m all q uantitie s o n th e
In te rn et.
H oneyd ukes T re ats
H arry s ne aks in to H one yd uke s th ro ug h th e c e lla r, a nd b oy,
w ha t a s w eets ho p! T he m outh w ate rin g c a nd ie s th a t li n e th e
s he lv e s a re a s w eets -lo ve r's fa nta sy. T he fo llo w in g re cip es
re pre se nt th e n o ug at, c o co nut ic e , s ug ar m ic e , p epperm in t
c re am s, s he rb et b alls , c ho co la te s, a nd b onb ons th a t H arry
s a w (s e e
Harry P otte r and th e P ris o ner of A zk a ban
,
C ha pte r 1 0).
“N oug at” co m es fr o m th e L atin w ord
nux
, w hic h m eans
“n ut.” T he m ost fa m ous ty p e o f no ug at, th e so ft, che w y,
w hite k in d w ith n uts , is s o m etim es c a lle d M onté li m ar, a fte r
th e F re nch to w n w he re it o rig in a te d.

T his re cip e is fo r m ore e xp erie nce d c o oks. It 's b ette r to
h a ve so m e exp erie nce with boili n g sug ar in oth e r
a ppli c a tio ns befo re atte m ptin g th is re cip e. A s w ith all
re cip es th a t c a ll fo r b oili n g s ug ar, th is r e cip e s ho uld n o t b e
m ade b y c hild re n. A ls o , y o u w ill n e ed a s ta nd m ix e r w ith a
5 -q ua rt b ow l a nd w his k a tta chm ent to m ake th is r e cip e.
N ougat
R ic e o r w afe r p aper, fo r lin in g th e p an a nd th e to p o f th e
n ougat ( y o u c a n o rd er it o nlin e)
2 c u ps g ra nula te d s u gar
¾ c u p lig ht c o rn s yru p
¼ c u p h oney
1 c u p w ate r
4 la rg e e gg w hite s, a t r o om te m pera tu re
¼ te asp oon s a lt
¼ te asp oon c re am o f ta rta r
1 ta ble sp oon p ure v a nilla e xtr a ct

1 c u p w hole to aste d p is ta ch io n uts
1 c u p to aste d b la nch ed s liv e re d a lm onds
1 .
Spra y a 9 ″ × 1 3″ p an w ith c o okin g s p ra y a nd li n e it
with th e r ic e o r w afe r p aper. Y ou m ay n e ed to c ut th e
paper to fit o r u se tw o s he ets . C om bin e th e s ug ar,
co rn s yru p , h o ne y, a nd w ate r in a m ediu m s a uce pan.
Pla ce th e e gg w hite s, s a lt , a nd c re am o f ta rta r in th e
5-q ua rt b ow l o f a s ta nd in g m ix e r fitte d w ith th e w his k
atta chm ent a nd b egin b eatin g o n m ediu m s p eed.
Pla ce th e s a uce pan o n th e h e at a nd c o ok, s tir rin g
co nsta ntly , u ntil th e m ix tu re is d is so lv e d. B rin g th e
mix tu re to a b oil, w ash d ow n th e s id es o f th e p ot w ith
a p astr y b ru sh d ip ped in h o t w ate r if n e ce ssa ry , a nd
cli p o n a c a nd y th e rm om ete r.
2 .
Here 's th e fir s t tr ic ky p art. T ry to tim e th e e gg w hite s
re achin g s o ft m ound s a nd th e s ug ar s yru p r e achin g
240°F a t th e s a m e tim e. W he n th is h a ppens,
in cre ase th e m ix e r s p eed to m ediu m -h ig h. D ip a 1 -
cup h e atp ro of m easurin g c up in to th e s ug ar s yru p ,
and th e n, w ith th e m ix e r s till r u nnin g , p our th e s yru p
slo w ly in to th e e gg w hite s a gain st th e s id e o f th e b ow l
(if y o u p our th e s ug ar s yru p in to th e c e nte r o f th e
mix e r b ow l, th e m ix tu re w ill fly a gain st th e s id es a nd
ha rd en in ste ad o f in co rp ora tin g in to th e e gg w hite s).
Beat th e e gg w hite s u ntil th e y a re s tiff a nd g lo ssy
while c o ntin uin g to c o ok th e r e m ain in g s ug ar s yru p ,

stir rin g to p re ve nt s co rc hin g .
3 .
Here 's th e s e co nd tr ic ky p art. T ry to tim e th e e gg
white s r e achin g th e s tiff, g lo ssy s ta ge w ith th e s ug ar
syru p r e achin g 3 00°F . A s s o on a s th a t te m pera tu re is
re ache d, tu rn th e m ix e r to m ediu m -h ig h a nd s lo w ly
pour in th e s ug ar s yru p a gain st th e s id e o f th e b ow l.
Add th e v a nilla a nd b eat u ntil c o m bin e d. A dd th e n uts
and fo ld in b y h a nd . Im media te ly p our th e m ix tu re in to
th e p re pare d p an. It s e ts u p q uic kly , s o th e h o tte r it is ,
th e e asie r it w ill b e to s p re ad it in th e p an. S m ooth th e
to p w ith a r u b ber s p atu la a nd p re ss d ow n r ic e o r
wafe r p aper o ve r th e to p.
4 .
Let th e m ix tu re c o ol a nd s e t o ve rn ig ht. U se a s e rra te d
knife to c ut 8 s e ctio ns a lo ng th e w id th a nd 8 s e ctio ns
alo ng th e le ng th to m ake 6 4 r e cta ng le s. T he n o ug at is
ha rd to c ut a nd r e m ove fr o m th e p an a nd w on't lo ok
as n e at a nd p ro fe ssio na l a s th e o ne a t H one yd uke s,
but it ta ste s a bso lu te ly s tu p end ous. C ove r th e p an
tig htly w ith p la stic w ra p a nd s to re a t r o om
te m pera tu re fo r u p to 3 w eeks.
M ake s 6 4 p ie ce s
E ve n th ough it's d iffic u lt to fin d w afe r p aper, it's re ally th e
o nly th in g th at w ork s. N ougat is v e ry s o ft a nd s tic ky; u nlik e
m ars h m allo ws, it abso rb s co rn -s ta rc h or co nfe ctio ners '
s u gar, s o if y o u u se d th ose it w ould s till s tic k to th e p an,

a nd y o u w ould h ave to u se c o pio us a m ounts o f g re ase to
a llo w y o u to re m ove th e n ougat. D oin g th at, o f c o urs e ,
w ould r u in th e c a ndy.
C oco nut ic e is n o t ic e a t a ll, th o ug h it is m ade w ith c o co nut,
s o it's no t a co m ple te m is no m er. This ca nd y re ally is
c o co nut fu d ge. In A m eric a it's ca lle d co co nut ca nd y or
c o co nut p ra li n e . T he tr a ditio na l w ay to m ake th is is to p our
h a lf th e m ix tu re in to th e p an, th e n tin t th e r e st p in k a nd p our
th a t o n to p. It lo oks r e al p re tty w he n y o u s li c e it.
C oco nut Ic e
2 c u ps g ra nula te d s u gar
2 c u ps w hole m ilk
2 ta ble sp oons g old en s yru p o r lig ht c o rn s yru p
¼ s tic k ( 2 ta ble sp oons) b utte r
¼ c u p h eavy c re am
¼ te asp oon s a lt
1 te asp oon p ure v a nilla e xtr a ct
1 c u p g ro und d esic ca te d c o co nut (s h re dded s w eete ned
c o co nut m ay b e s u bstitu te d)

F ew d ro ps r e d fo od c o lo rin g
1 .
Gre ase a n 8 -in ch s q ua re p an. L in e it w ith p arc hm ent
paper, a llo w in g th e p aper to c o m e u p tw o o f th e
sid es. T his w ill m ake it e asy to r e m ove th e fu d ge a nd
sli c e it.
2 .
Com bin e th e s ug ar, m ilk , g old en s yru p o r c o rn s yru p ,
butte r, h e avy c re am , a nd s a lt in a la rg e s a uce pan.
(A s y o u c o ok, th e m ix tu re w ill e xp and li k e c ra zy, s o b e
sure th e p ot is la rg e e no ug h. A 4 -q ua rt p ot is a g ood
siz e , b ut y o u'll s till n e ed to w atc h it.) C ook o ve r
mediu m h e at, s tir rin g c o nsta ntly , u ntil th e b utte r is
melt e d a nd th e in g re die nts a re c o m bin e d. W ash
dow n th e s id es o f th e p an w ith a p astr y b ru sh d ip ped
in h o t w ate r to g et r id o f s ug ar c ry s ta ls . J ust a fe w
cry s ta ls o n th e s id es c a n c a use th e fu d ge to
re cry s ta lli z e .
3 .
Cli p a c a nd y th e rm om ete r to th e s id e o f th e p ot a nd
co ntin ue c o okin g , s tir rin g fr e que ntly , u ntil th e m ix tu re
re ache s 2 38°F . T his w ho le p ro ce ss m ay ta ke m ore
th a n 3 0 m in ute s, s o b e p atie nt. D on't w orry if it lo oks
curd le d; it w ill s m ooth o ut a s it th ic ke ns d urin g th e
beatin g p ro ce ss.
4 .
Rem ove th e p an fr o m th e h e at a nd w ait u ntil th e
mix tu re c o ols to 1 25°F . R em ove th e th e rm om ete r,
add th e v a nilla a nd c o co nut, a nd b eat o r s tir

vig oro usly w ith a w ooden s p oon u ntil th e m ix tu re
lo se s its g lo ss a nd is v e ry th ic k, a bout 1 0 to 1 5
min ute s. Y ou m ig ht w ant to e nli s t a fr ie nd to h e lp w ith
th e b eatin g — y o u c a n ta ke tu rn s. S cra pe h a lf th e
mix tu re in to th e p re pare d p an a nd s m ooth th e to p. If
ne ce ssa ry , y o u c a n u se a p ie ce o f p la stic w ra p a nd
th e p alm o f y o ur h a nd to d o th is . A dd th e fo od
co lo rin g to th e r e m ain in g h a lf a nd m ix u ntil th e c o lo r is
eve nly d is tr ib ute d. S pre ad it o ve r th e fir s t la ye r. If th is
se em s to o c o m pli c a te d, tin t th e w ho le lo t p in k in ste ad
of m akin g la ye rs , o r d on't a dd th e c o lo r a t a ll.
5 .
Cool c o m ple te ly b efo re c uttin g in to 1 -in ch s q ua re s ( 8
cuts in o ne d ir e ctio n a nd 8 c uts in th e o th e r). S to re in
an a ir tig ht c o nta in e r. T he fu d ge k e eps fo r s e ve ra l
weeks.
M ake s 6 4 p ie ce s
If th e m ix tu re g ets to o h ot, th e fu dge w ill s e iz e u p in to a
h ard , g ra in y c lu m p w hen y o u tr y to s tir it. If it d oesn 't g et
h ot e nough, th e fu dge w ill n ot th ic ke n a nd w ill re m ain a
g lo opy g lu m p. Y ou c a n th en tr y to s a ve it b y p uttin g it
b ack in th e p ot w ith s o m e w ate r (d on't w orry ; th e w ate r w ill
e va pora te ) a nd r e heatin g it to th e c o rre ct te m pera tu re .
M akin g li ttle a nim als s uch a s m ic e o r p ig s o ut o f a n e asy-
to -m ake fo nd ant is a p opula r a ctiv ity fo r B ritis h k id s. (R eal
fo nd ant is a m uch b ig ger d eal to m ake .)

S ugar M ic e
¾ s tic k ( 6 ta ble sp oons) b utte r, a t r o om te m pera tu re
¼ c u p lig ht c o rn s yru p
½ te asp oon p ure v a nilla e xtr a ct
3 c u ps c o nfe ctio ners ' s u gar, s ifte d
1 .
Com bin e th e b utte r, c o rn s yru p , a nd v a nilla a nd b eat
until th o ro ug hly c o m bin e d. A dd th e c o nfe ctio ne rs '
sug ar s lo w ly o n th e s lo w est s p eed u ntil it fo rm s a
doug h-li k e c o nsis te ncy. A dd m ore c o nfe ctio ne rs '
sug ar, 1 ta ble sp oon a t a tim e, if th e m ix tu re is s tic ky.
Wra p th e fo nd ant in p la stic w ra p a nd r e fr ig era te u ntil
re ady to u se . It w ill k e ep fo r s e ve ra l m onth s in th e
re fr ig era to r.
2 .
To m ake th e s ug ar m ic e , p in ch o ff a s m all p ie ce o f
fo nd ant a nd r o ll in to a ½ -in ch b all. R oll th e b all in to a n
ova l a nd p in ch o ne e nd fo r th e n o se a nd tw o e nd s to
make p oin te d e ars . Y ou c a n m ake tw o in d enta tio ns
fo r e ye s w ith a to oth p ic k. P in ch o ff a no th e r p ie ce o f
doug h to fo rm a 1 ½ -in ch b all a nd s ha pe in to a n o va l
fo r th e b ody. A tta ch th e b ody to th e h e ad. Y ou c a n
stic k a p ie ce o f li c o ric e in to th e b ack fo r th e ta il. If th e
fo nd ant g ets to o s o ft to w ork w ith , p ut it b ack in th e

re fr ig era to r to fir m u p a gain .
3 .
Repeat u ntil a ll th e fo nd ant is u se d u p . L in e u p th e
mic e o n p arc hm ent p aper a nd le ave o ut o ve rn ig ht to
dry .
M ake s a bout 2 0 S ugar M ic e
P epperm in t cre am s are pie ce s of pepperm in t- fla vo re d
fo nd ant c o ate d w ith c ho co la te . F ond ant w as in ve nte d in th e
m id -1 800s, a nd th is is p ro bably o ne o f its m ost p opula r
u se s. F or e asy p epperm in t c re am s th a t k id s c a n m ake a nd
th a t a ls o ta ste d eli c io us, s e e th e n o te th a t fo llo w s.
P ep perm in t C re am s
3 c u ps g ra nula te d s u gar
¼ te asp oon c re am o f ta rta r
1 c u p w ate r
¼ te asp oon p epperm in t e xtr a ct
1 0 o unce s b itte rs w eet c h oco la te , c h opped
1 .
Pla ce th e s ug ar, c re am o f ta rta r, a nd w ate r in a
mediu m s a uce pan a nd c li p a c a nd y th e rm om ete r to
th e s id e o f th e s a uce pan. C ook o ve r m ediu m h e at

with o ut s tir rin g u ntil th e m ix tu re r e ache s 2 40°F . P our
th e h o t s yru p o nto a r im med b akin g s he et a nd c o ol to
125°F .
2 .
Use a r u b ber s p atu la to s cra pe a nd fo ld th e fo nd ant
until it tu rn s w hite , th ic k, a nd c ru m bly , a bout 1 0
min ute s. K ne ad u ntil s m ooth , a fe w s e co nd s. W ra p in
pla stic w ra p a nd le t it r e st o ve rn ig ht.
3 .
Warm th e fo nd ant in th e m ic ro w ave , s tir rin g e ve ry 3 0
se co nd s fo r a bout 2 m in ute s, u ntil li q uid y. S tir in th e
pepperm in t e xtr a ct a nd c o ve r th e s urfa ce w ith p la stic
wra p. C ool th e m ix tu re u ntil lu ke w arm .
4 .
Use o ile d h a nd s to r o ll p ie ce s o f fo nd ant in to 1 ½ -in ch
balls , o ili n g h a nd s b etw een r o lli n g a s n e eded. K eep
th e fo nd ant c o ve re d w ith th e p la stic w ra p a s y o u
work , a s it d rie s o ut q uic kly . P la ce th e b alls o n a
she et o f p arc hm ent p aper a nd le ave r o om fo r
sp re adin g — th e y w ill fla tte n a s th e y c o ol fu rth e r. S et
asid e th e c re am c e nte rs fo r a fe w h o urs to h a rd en.
5 .
Melt th e c ho co la te . U sin g tw o fo rk s, o r y o ur h a nd s if
yo u d on't m in d g ettin g th e m d ir ty , d ip th e c re am
ce nte rs in to th e c ho co la te , tu rn to c o at, li ft o ut, a nd le t
th e e xc e ss c ho co la te d rip b ack in to th e b ow l. S et th e
ca nd ie s b ack o nto th e p arc hm ent p aper to h a rd en.
Once th e c ho co la te is s e t, s to re th e p epperm in t
cre am s in a s in g le la ye r b etw een s he ets o f

parc hm ent in a n a ir tig ht c o nta in e r a t r o om
te m pera tu re fo r s e ve ra l d ays .
M ake s a bout 2 p ounds ( 3 0 p ie ce s)
F or easie r pepperm in t cre am s, use th e easy fo ndant
re cip e fr o m th e Sugar M ic e re cip e, su bstitu tin g ¼
te asp oon pepperm in t extr a ct fo r th e va nilla . F orm th e
fo ndant in to 1 ½ -in ch b alls a nd fla tte n th em b efo re p la cin g
th em o n th e p arc h -m ent. Y ou c a n d ip th e c re am s in th e
m elte d ch oco la te rig ht away ra th er th an le ttin g th em
h ard en fir s t.
L evita tin g s he rb et b alls ! W ow , th a t w ould b e s o m e tr e at. In
E ng la nd , b alls m ade o f ric e p aper a re fille d w ith a s he rb et
p ow der (a s w eet p ow der th a t fiz ze s in y o ur m outh ). In th e
H arry P otte r b ooks, th e fiz z is s tr o ng e no ug h to li ft y o u o ff o f
th e g ro und . U nfo rtu na te ly , w he n yo u m ake th e m a t h o m e
y o u'll h a ve to im agin e y o u'r e le vita tin g .
F iz zy S herb et P ouch es
½ c u p g ra nula te d s u gar
½ te asp oon c itr ic a cid ( s e e n ote )
1 ½ te asp oons b akin g p owder
R ic e o r w afe r p aper, c u t in to 2 d oze n 2 -in ch s q uare s, fo r

m akin g th e p ouch es
1 .
Com bin e th e s ug ar, c itr ic a cid , a nd b akin g p ow der in
th e b ow l o f a fo od p ro ce sso r. P ro ce ss u ntil c o m bin e d
and th e s ug ar fo rm s fin e r g ra in s, a bout 1 m in ute .
2 .
Set o ut 1 2 o f th e r ic e o r w afe r p aper s q ua re s. P la ce
a s m all a m ount ( a bout 1 /8 te asp oon) o f th e s ug ar
mix tu re in to th e m id dle o f e ach s q ua re . M ois te n th e
re m ain in g s q ua re s a ro und th e e dges w ith w ate r
(d on't g et th e m to o w et, o r th e y w ill d is in te gra te ) a nd
ca re fu lly a tta ch th e m to th e s q ua re s th a t a re to pped
with th e s ug ar. P in ch th e e dges to s e al a nd la y th e m
out o n a s he et o f p arc hm ent p aper to d ry . R ese rv e
th e r e m ain in g p ow der fo r a no th e r u se , s uch a s fo r
dip pin g lo lli p ops. O r c ut o ut m ore s q ua re s a nd m ake
more p ouche s — y o u c a n m ake u p to 2 00 o f th e m
with th is a m ount o f s ug ar m ix tu re .
M ake s 1 d oze n p ouch es
C itr ic a cid is a va ila ble in fa ir ly s m all q uantitie s o n th e
In te rn et.
T o re pre se nt th e cho co la te s at H one yd uke s, tw o basic
tr u ffle re cip es a re p ro vid ed. F or m ost p eople , th e b la ck
tr u ffle , a ty p e o f m ushro om , is to o e xp ensiv e a nd r a re to e at
— it h a s b een a d eli c a cy s in ce R om an tim es. S o, to w ard
th e e nd o f th e 1 800s, th e c ho co la te tr u ffle w as in ve nte d.

T he c la ssic m eth o d fo r m akin g tr u ffle s in clu d es r o lli n g th e m
in c o co a p ow der s o th e y r e se m ble fr e shly d ug tr u ffle s. T he y
lo ok v e ry p re tty , b ut n o t e ve ry o ne li k e s th e b itte r ta ste o f th e
c o co a p ow der, w hic h is w hy it's a n o ptio na l in g re die nt.
D ark C hoco la te T ru ffle s
1 2 o unce s b itte rs w eet c h oco la te , c h opped
¾ c u p h eavy c re am
1 0 o unce s b itte rs w eet c h oco la te , m elte d
U nsw eete ned c o co a p owder fo r d ustin g, o ptio nal
1 .
Pla ce th e c ho pped c ho co la te a nd h e avy c re am in a
mic ro w ave -s a fe b ow l a nd m ic ro w ave fo r 2 m in ute s,
sto ppin g to s tir e ve ry 3 0 s e co nd s, u ntil m elt e d a nd
sm ooth .
2 .
Cool th e c ho co la te m ix tu re a t r o om te m pera tu re u ntil
it s tiffe ns. P in ch o ff p ie ce s a nd r o ll th e m in to 1 ½ -in ch
balls . L ay th e b alls o n a p ie ce o f p arc hm ent p aper.
This is m essy w ork ; y o u m ay w ant to s to p a nd r in se
yo ur h a nd s fr o m tim e to tim e, a s th e m elt e d c ho co la te
on y o ur p alm s w ill m ake it d iffic ult to r o ll th e b alls .
3 .
Make s ure th e b alls a re v e ry s tiff b efo re d ip pin g th e m .
You c a n p la ce th e b alls in th e r e fr ig era to r to s p eed

th in g s u p . U sin g tw o fo rk s, li ft th e b alls o ne a t a tim e,
dip in to th e m elt e d c ho co la te , r o ll to c o at, li ft o ut, a nd
allo w th e e xc e ss c ho co la te to d rip b ack in to th e b ow l
befo re la yin g th e b alls b ack o n th e p arc hm ent.
4 .
Whe n th e c ho co la te c o atin g h a s s e t, p eel th e b alls o ff
th e p arc hm ent p aper a nd r o ll th e m in th e c o co a
pow der, if u sin g . S to re in a n a ir tig ht c o nta in e r. T o
sp eed th in g s u p , y o u c a n p ut th e c o ate d tr u ffle s in th e
re fr ig era to r fo r 1 0 m in ute s, b ut n o lo ng er th a n th a t.
The c o nd ensa tio n c a n r u in th e c ho co la te .
M ake s 2 d oze n tr u ffle s
W hite c ho co la te is n o t re ally c ho co la te . It 's m ade o f m ilk
s o li d s, sug ar, a nd fla vo rin g s, b ut it d oes co nta in co co a
b utte r (th e fa t p re sse d o ut o f th e c ho co la te m ass d urin g
p ro ce ssin g ), w hic h a llo w s it to u se th e n a m e “ c ho co la te .”
W hit e C hoco la te T ru ffle s
1 4 o unce s w hite c h oco la te , c h opped
½ c u p h eavy c re am
1 0 o unce s w hite c h oco la te , m elte d
1 .
Pla ce th e c ho pped w hite c ho co la te a nd h e avy c re am

in a m ic ro w ave -s a fe b ow l a nd m ic ro w ave fo r 2
min ute s, s to ppin g to s tir e ve ry 3 0 s e co nd s, u ntil
melt e d a nd s m ooth . D o n o t o ve rh e at th e m ix tu re .
2 .
Cool th e m ix tu re a t r o om te m pera tu re u ntil it s tiffe ns.
Pin ch o ff 1 . p ie ce s a nd r o ll th e m in to 1 ½ -in ch b alls .
Lay th e b alls o n a p ie ce o f p arc hm ent p aper. T his is
messy w ork ; y o u m ay w ant to s to p a nd r in se y o ur
ha nd s fr o m tim e to tim e, a s th e m elt e d c a nd y o n y o ur
palm s w ill m ake it d iffic ult to r o ll th e b alls .
3 .
Make s ure th e b alls a re v e ry s tiff b efo re d ip pin g th e m .
You c a n p la ce th e b alls in th e r e fr ig era to r to s p eed
th in g s u p . U sin g tw o fo rk s, li ft th e b alls o ne a t a tim e,
dip in to th e m elt e d w hite c ho co la te , r o ll to c o at, li ft
out, a nd a llo w th e e xc e ss c o atin g to d rip b ack in to th e
bow l b efo re la yin g th e b alls b ack o n th e p arc hm ent.
Allo w th e c o atin g to s e t b efo re s e rv in g . T o s p eed
th in g s u p , y o u c a n p ut th e tr u ffle s in th e r e fr ig era to r fo r
10 m in ute s, b ut n o lo ng er th a n th a t. T he c o nd ensa tio n
ca n r u in th e m . S to re in a n a ir tig ht c o nta in e r.
M ake s 2 d oze n tr u ffle s
W hen m eltin g th e white ch oco la te fo r th e co atin g, be
c a re fu l n ot to o ve rh eat th e c h oco la te o r it w ill b e ru in ed.
C hop th e w hite c h oco la te a nd m ic ro wave it fo r 2 m in ute s,
s to ppin g to s tir e ve ry 3 0 s e co nds. If it fe els v e ry w arm , b ut
y o u c a n s till s e e p ie ce s o f c h oco la te , ju st k e ep s tir rin g. It

m ay ta ke a g ood fe w m in ute s.
T he se s o phis tic a te d c a nd ie s, s o ft a nd m elt - in -y o ur-m outh ,
a re fo r a dult s to m ake , a s sug ar b oili n g is p art o f th e
p ro ce ss. P erfe ct fo r g ifts , if yo u ca n re sis t e atin g th e m
b efo re y o u p ack th e m .
D ate -W aln ut-C oco nut B onbons f o r
G ro w nups t o M ake
2 c u ps w hole m ilk
1 c u p g ra nula te d s u gar
1 c u p p acke d d ark b ro wn s u gar
2 ta ble sp oons g old en s yru p o r lig ht c o rn s yru p
¼ te asp oon s a lt
1 te asp oon p ure v a nilla e xtr a ct
½ c u p c h opped d ate s
½ c u p fin ely c h opped to aste d w aln uts
½ cu p g ro und d esic ca te d co co nut (y o u ca n su bstitu te
s h re dded c o co nut a fte r g rin din g it in a fo od p ro ce sso r)

1 .
Com bin e th e m ilk , s ug ars , g old en s yru p o r c o rn
syru p , a nd s a lt in a la rg e s a uce pan. ( A s y o u c o ok, th e
mix tu re w ill e xp and li k e c ra zy, s o b e s ure th e p ot is
la rg e e no ug h. A 4 -q ua rt p ot is a g ood s iz e , b ut y o u'll
still n e ed to w atc h it.) C ook o ve r m ediu m h e at, s tir rin g
co nsta ntly , u ntil th e s ug ar is d is so lv e d a nd th e m ix tu re
begin s to b ub ble . W ash d ow n th e s id es o f th e p an
with a p astr y b ru sh d ip ped in h o t w ate r to g et r id o f
sug ar c ry s ta ls . J ust a fe w c ry s ta ls o n th e s id es c a n
ca use th e c a nd y to r e cry s ta lli z e .
2 .
Cli p a c a nd y th e rm om ete r to th e s id e o f th e p ot a nd
co ntin ue c o okin g , s tir rin g fr e que ntly , u ntil th e m ix tu re
re ache s 2 42°F . T his w ho le p ro ce ss m ay ta ke m ore
th a n 3 0 m in ute s, s o b e p atie nt. D on't w orry if it lo oks
curd le d; it w ill s m ooth o ut a s it th ic ke ns d urin g th e
beatin g p ro ce ss.
3 .
Rem ove th e p an fr o m th e h e at a nd a dd th e v a nilla ,
date s, a nd w aln uts . B eat o r s tir v ig oro usly w ith a
wooden s p oon u ntil th e m ix tu re lo se s its g lo ss a nd is
ve ry th ic k, a bout 2 0 m in ute s.
4 .
Pre ss a p ie ce o f p la stic w ra p d ir e ctly o n th e s urfa ce
to p re ve nt a d ry c ru st fr o m fo rm in g , a nd le t th e m ix tu re
co ol u ntil it is s tiff e no ug h to fo rm in to b alls . P la ce th e
co co nut in to a b ow l. P in ch o ff p ie ce s o f th e m ix tu re
and r o ll th e m in to 1 - to 1 ½ -in ch b alls a nd r o ll th e m in
th e c o co nut. T he b alls w ill b e v e ry s tic ky a nd s o ft, s o

th e y m ay fla tte n a b it w he n y o u s e t th e m d ow n. D on't
worry a bout g ettin g th e m p erfe ct. S to re in a n a ir tig ht
co nta in e r. T he b onb ons w ill k e ep fo r s e ve ra l w eeks a t
ro om te m pera tu re .
M ake s a bout 3 0 b onbons
B onb on
is a F re nch w ord th at lite ra lly m eans “g oodie s”
(b on
means “g ood”) . In th e o ld d ays, g entle m en w ould
p re se nt th eir la die s w ith fa ncy b oxe s fille d w ith b onbons.
Y ou c a n p la ce th e b onbons in tin y fo il h old ers a nd p ut
th em in fa ncy b oxe s to g iv e a way a s g ifts , to o.
If y o u h ave a ny b onbons le ft o ve r th e n ext d ay, w hic h is
u nlik e ly , y o u c a n s to re th em in a n a ir tig ht c o nta in er a t
c o ol r o om te m pera tu re fo r w eeks.
T he se a re c a lle d “ 1 -2 -3 ” b eca use y o u'll b e d one b efo re y o u
fin is h c o untin g to th re e. A ls o , th e y a re s o ir re sis tib le th a t
th e y'll b e g one in th e s a m e a m ount o f tim e.
1 -2 -3 C hoco la te P ean ut B utte r C ru nch
B onbons f o r K id s
1 ½ c u ps c o nfe ctio ners ' s u gar
1 ½ c u ps c re am y p eanut b utte r

1 te asp oon p ure v a nilla e xtr a ct
1 c u p c ris p r ic e c e re al
1 0 o unce s m ilk c h oco la te , m elte d, fo r c o atin g
1 .
Com bin e th e c o nfe ctio ne rs ' s ug ar, p eanut b utte r, a nd
va nilla in th e la rg e b ow l o f a n e le ctr ic m ix e r. M ix o n
lo w s p eed u ntil th e m ix tu re b egin s to c o m e to geth e r.
Beat o n h ig h s p eed u ntil it r e ache s a d oug h-li k e
co nsis te ncy, w ith n o c ru m bs. If it's to o s tic ky, a dd a b it
more c o nfe ctio ne rs ' s ug ar; if it's to o d ry , a dd m ilk , 1
ta ble sp oon a t a tim e. ( It 's b ette r to a vo id a ddin g th e
milk , a s th e r ic e c e re al w ill b egin to lo se its c ru nch
afte r s e ve ra l h o urs d ue to th e a dded m ois tu re .) A dd
th e r ic e c e re al a nd m ix u ntil c o m bin e d.
2 .
Form th e m ix tu re in to 1 ½ -in ch b alls a nd li n e th e m u p
on p arc hm ent p aper. U sin g tw o fo rk s, d ip th e b alls
one a t a tim e in to th e m elt e d c ho co la te , tu rn to c o at,
and th e n li ft o ut, a llo w in g th e e xc e ss c ho co la te to d rip
back in to th e b ow l. P la ce th e c o ate d c a nd ie s b ack
onto th e p arc hm ent p aper. T ry to w ait u ntil th e
cho co la te h a s s e t b efo re y o u e at th e m . T o s p eed
th in g s u p , y o u c a n p ut th e b onb ons in th e r e fr ig era to r
fo r 1 0 m in ute s, b ut n o lo ng er th a n th a t. T he
co nd ensa tio n c a n r u in th e c ho co la te .
M ake s a bout 3 0 b onbons

W hen m eltin g th e m ilk ch oco la te fo r th e co atin g, be
c a re fu l n ot to o ve rh eat th e c h oco la te o r it w ill b e ru in ed.
C hop th e ch oco la te and m ic ro wave it fo r 2 m in ute s,
s to ppin g to s tir e ve ry 3 0 s e co nds. If it fe els v e ry w arm , b ut
y o u c a n s till s e e p ie ce s o f c h oco la te , ju st k e ep s tir rin g. It
m ay ta ke a g ood fe w m in ute s.

Sourc es
A uth o r's no te : W hile I use d th e so urc e s belo w fo r m y
re se arc h, a ny e rro rs in h is to ric a l fa ct a re m y o w n.
B ooks
A m eric a 's Te st Kitc he n.
The A m eric a 's Test Kitc h en
F am ily C ookb ook
. B ro ok-li n e , 2 31 M A: A m eric a 's Te st
K itc he n, 2 006.
A re sty , E sth e r B .
The D ele cta ble P ast
. N ew Y o rk : S im on
a nd S chuste r, 1 964.
A yto , J o hn
. A n A –Z o f F ood a nd D rin k
. O xfo rd : O xfo rd
U niv e rs ity P re ss, 2 002.
B ro om fie ld , And re a.
Food and Cookin g in Vic to ria n
E ngla nd: A H is to ry
. W estp ort, C T: P ra eger P ub li s he rs ,
2 007.
D avid so n, A la n.
The O xfo rd C om panio n to F ood
. O xfo rd ;
N ew Y ork : O xfo rd U niv e rs ity P re ss, 2 006.
D ay, Marth a .
Com ple te Bakin g
. Lond on: Anne ss
P ub li s hin g L td ., 1 999.
F rib erg , B o.
The P ro fe ssio nal P astr y C hef
, 4 th e d. N ew

Y ork : J o hn W ile y a nd S ons, In c., 2 002.
G arm ey, J a ne .
Gre at B ritis h C ookin g: A W ell- K ept S ecre t
.
N ew Y ork : H arp er-C olli n s P ub li s he rs , 1 992.
J o ne s, D avid .
Candy M akin g fo r D um mie s
. H oboke n, N J:
W ile y P ub li s hin g , In c., 2 005.
R ow li n g , J . K .
Harry P otte r a nd th e C ham ber o f S ecre ts
.
N ew Y ork : A rth ur A .
L evin e B ooks, 1 999.
R ow li n g , J . K .
Harry P otte r a nd th e D eath ly H allo ws
. N ew
Y ork : A rth ur A .
L evin e B ooks, 2 007.
R ow li n g , J. K .
Harry P otte r a nd th e G oble t o f F ir e
. N ew
Y ork : A rth ur A . L evin e B ooks, 2 000.
R ow li n g , J. K .
Harry P otte r a nd th e H alf- B lo od P rin ce
.
N ew Y ork : A rth ur A . L evin e B ooks, 2 005.
R ow li n g , J . K .
Harry P otte r a nd th e O rd er o f th e P hoenix
.
N ew Y ork : A rth ur A . L evin e B ooks, 2 003.
R ow li n g , J . K .
Harry P otte r a nd th e P ris o ner o f A zk a ban
.
N ew Y ork : A rth ur A . L evin e B ooks, 1 999.

R ow li n g , J . K .
Harry P otte r a nd th e S orc e re r's S to ne
. N ew
Y ork : A rth ur A . L evin e B ooks, 1 998.
S pence r, C oli n .
Britis h F ood: A n E xtr a ord in ary T housa nd
Y ears o f H is to ry
. N ew Y o rk : C olu m bia U niv e rs ity P re ss,
2 002.
T urn e r, Bria n.
Bria n T urn er's F avo urite B ritis h R ecip es
.
L ond on: H eadli n e B ook P ub li s hin g , 2 005.
W ald en, H ila ir e .
Tra ditio nal B ritis h C ookin g: T he B est o f
B ritis h Cookin g: A Defin itiv e Colle ctio n
. Lond on:
S outh w ate r, 2 004.
W eb sit e s
w ww.a sf.c a /a bout_ sa lm on.p hp?ty p e=cu ltu ra l
w ww.b akin gfo rb rita in .b lo gsp ot.c o m
w ww.b bc.c o .u k/fo od/r e cip es
w ww.b oddin gto nsb errie s.c o .u k
w ww.b rita nnia .c o m /c o okin g/r e cip es
w ww.b ro wfa rm .c o .u k
w ww.c a rro tm use um .c o .u k/h is to ry .h tm l

w ww.c la ssb ra in .c o m
w ww.c o okits im ply .c o m
w ww.c o oksillu str a te d.c o m
w ww.c o rn ell.e du
w ww.d enbyd ale .c o m
w ww.fly in gsw an.c o m .a u/n ougat.h tm l- h is to ry
w ww.fo odre fe re nce .c o m
w ww.fo odtim elin e.o rg
w ww.g re atb ritis h kitc h en.c o .u k
w ww.g re ench ro nic le .c o m
w ww.in depth in fo .c o m /c a rro ts /h is to ry .h tm
w ww.ir is h -g enealo gy-to olk it.c o m /Ir is h -s te w-re cip e.h tm l
w ww.n dwheat.c o m w ww.p bm .c o m /~ lin dahl/fo c/8 cu ry 1 1.tx t
h ttp ://s a m ura ik n itte r.b lo gsp ot.c o m /s e arc h ?
q =bru sse ls + sp ro uts
w ww.th eco oksg uid e.c o m

w ww.th efo ody.c o m
w ww.u ktv .c o .u k/fo od
w ww.u rb anext.illin ois .e du
w ww.v id eoju g.c o m /ta g/p ie -re cip es
w ww.w ebm d.c o m /d ie t
w ww.w hats co okin gam eric a .n et
w ww.w ik ip edia .c o m

About t h e A uth or
D in a h B ucho lz 's fa vo rite p astim e is p ro ducin g fin e d esse rts
a nd s ha rin g th e m w ith h e r fa m ily a nd n e ig hb ors , w ho ta ke it
in tu rn s to b e e xa sp era te d a nd a ppre cia tiv e . M rs . B ucho lz
h a s a d egre e in E ng li s h a nd e ve n ta ug ht E ng li s h fo r a b rie f
p erio d, b ut te achin g w as ju st n o t h e r th in g . S he p re fe rs to
c o ok a nd w rite .
M rs . B ucho lz li v e s in P hila delp hia w ith h e r h usb and a nd
fo ur child re n. Yo u ca n vis it he r website at
w ww.u noffic ia lh arry p otte rc o okb ook.c o m
to fin d out m ore
a nd to v ie w p ho to s o f th e fo ods fe atu re d in th is b ook.
X