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Harry Potter recipes from Hilary Eberhardt
Yorkshire Pudding
100g (4 oz) plain flour
pinch of salt
1 egg
250 ml (1/2 pint) milk or milk and water
50g (2 oz) lard or fat
Mix flour and salt in a basin, make a hollow in the centre and drop in egg.
Stir with a wooden spoon and add liquid gradually, until all the flour is worked in.
Beat well and add remaining liquid.
Leave to stand for 30 - 60 minutes.
Preheat oven to 230°C, 450°F, gas mark 8.
Melt the fat in shallow dripping tin or small tins (put the tin in the hot oven for about 5 minutes).
Pour all the batter into a large tin or half fill small tins.
Bake in preheated oven for about 30 minutes for a large pudding, 20 minutes for smaller ones.
In Yorkshire we serve them before the meal with beef gravy and Yorkshire salad (shredded lettuce in a dressing of malt vinegar, sugar and water). Otherwise serve them with your dinner.
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Treacle Tart
150 g /6 oz) shortcrust pastry (or a frozen pie shell, defrosted)
100 g /4 oz golden syrup
25 g /1 oz white breadcrumbs
juice and grated rind of 1/2 lemon
Preheat oven to 200°C, 400°F, gas mark 6
Roll out the pastry and line an 18-20 cm (7 - 8 inch) ovenproof plate.
Warm syrup and mix with breadcrumbs, lemon juice and rind.
Pour onto pastry and decorate top with pastry trimmings
Bake in moderate oven for about 30 minutes.
Serve with custard sauce (vanilla sauce or thinned pudding)
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Rock cakes
200g/8 oz self-raising flour
pinch of salt
100g/4oz margarine
100g/4oz sugar
75g/3 oz currants
25g/1 oz mixed peel
1 egg
milk to mix
Preheat oven to 200°C, 400°F, gas mark 6.
Mix the flour and salt, rub in the margarine.
Stir in the sugar, currants and peel.
Mix to a stiff dough with the egg and milk.
Place in rough heaps on a greased baking tray.
Bake for 15-20 minutes.
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Spotted Dick
50g m/2 oz margarine
50g/2 oz caster sugar
100g/4 oz self-raising flour
1 egg
15ml/1 tbsp milk
50g/2 oz currants
Cream margarine and sugar, beat in egg.
Fold in flour and milk.
Mix in currants.
Place the mixture in a greased 500ml/1 pint pudding basin.
Cover with greaseproof paper or foil and steam for 1 1/2 hours.
Serve with custard sauce.
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Chocolate gateau (basic recipe)
100g/4 oz margarine
100g/4 oz caster sugar
75g/3 oz self-raising flour
25g/1 oz cocoa powder
2 eggs
Preheat oven to 180°C, 350°F, gas mark 4.
Sieve flour and cocoa powder togther.
Cream margarine and sugar until light and fluffy.
Beat in eggs one at a time, adding a little flour with each.
Fold in flour and cocoa powder mixture.
Place mixture into greased 18cm (7 inch) cake tin or 2 x 18cm (7 inch) sandwich tins.
Bake for 20-25 minutes if baked in two tins, or 40-45 minutes in one tin.
When cool, fill and coat with chocolate butter icing. Can decorate with chocolate buttons or chocolate flakes.
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