The Unofficial Harry Potter Cookbook

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From the Writer

Treacle Pudding

Apparently, Harry loves something treacle. He’s all the time reaching for the treacle tart, and he appears to essentially just like the treacle pudding Mrs. Weasley ready for dessert the night time earlier than he left the Burrow for Hogwarts (see Harry Potter and the Chamber of Secrets and techniques, Chapter 5).

Treacle is like molasses and is made throughout sugar refining. Black treacle is like darkish molasses, and lightweight treacle can also be known as golden syrup, which could be present in some supermarkets and specialty meals shops. The sunshine selection is so good that in case you purchase it you would possibly end up sneaking spoonfuls from time to time.

1. Fill a big pot with water and place a shallow bowl the wrong way up contained in the pot. Convey the water to a boil. Butter and flour a 2½-quart spherical baking dish or glass bowl and its lid; put aside.

2. Whisk the flour, baking soda, baking powder, and salt collectively in a mixing bowl and put aside. In a big mixing bowl, beat the butter, sugar, and the ⅓ cup golden syrup or molasses, scraping down the perimeters of the bowl as wanted, till gentle and fluffy, about 5 minutes. Add the eggs one by one, mixing at medium pace till included, about 30 seconds after every. Add the lemon zest and juice and beat till included. Scrape down the perimeters and add the flour combination alternately with the milk, mixing on the bottom pace simply till included and starting and ending with the flour. Use a rubber spatula to scrape the perimeters and backside and fold the combination collectively.

3. Pour the ½ cup golden syrup or molasses into the underside of the baking dish or glass bowl. Scrape the batter into the dish and easy the highest with the rubber spatula. Cowl tightly with the lid and place it within the pot on prime of the overturned bowl, ensuring the water comes midway up the perimeters. Cowl the pot and simmer for 2½ hours. Examine from time to time to see if extra water must be added (don’t let the pot boil dry).

4. Take away the pudding from the pot. Take away the lid and invert the pudding onto a serving dish. Serve with warmed golden syrup.

Serves 8

Substances

2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
2 sticks butter, at room temperature
½ cup granulated sugar
⅓ cup golden syrup or gentle molasses
3 massive eggs, at room temperature
Grated zest and juice of 1 lemon
⅔ cup milk, at room temperature
½ cup golden syrup or gentle molasses, plus extra for serving

Writer ‏ : ‎ Adams Media; 8/19/10 version (September 18, 2010)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 1440503257
ISBN-13 ‏ : ‎ 978-1440503252
Studying age ‏ : ‎ 9 – 18 years
Grade degree ‏ : ‎ 4 – 6
Merchandise Weight ‏ : ‎ 1 kilos
Dimensions ‏ : ‎ 7 x 0.9 x 9.13 inches