(PDF) The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory--More Than 150 Magical Recipes for Wizards and Non-Wizards Alike (Unofficial Cookbook) Android

(PDF) The Unofficial Harry Potter Cookbook: From Cauldron
Cakes to Knickerbocker Glory--More Than 150 Magical
Recipes for Wizards and Non-Wizards Alike (Unofficial
Cookbook) Android

(PDF) The Unofficial Harry Potter Cookbook: From Cauldron Cakes to
Knickerbocker Glory--More Than 150 Magical Recipes for Wizards and Non-
Wizards Alike (Unofficial Cookbook) Android
Description :
Treacle Pudding Apparently, Harry loves anything treacle. He’s always
reaching for the treacle tart, and he seems to really like the treacle pudding
Mrs. Weasley prepared for dessert the night before he left the Burrow for
Hogwarts (see Harry Potter and the Chamber of Secrets, Chapter 5). Treacle
is like molasses and is made during sugar refining. Black treacle is like dark
molasses, and light treacle is also called golden syrup, which can be found in
some supermarkets and specialty food stores. The light variety is so good that
if you buy it you might find yourself sneaking spoonfuls every now and then. 1.
Fill a large pot with water and place a shallow bowl upside down inside the pot.
Bring the water to a boil. Butter and flour a 2½-quart round baking dish or
glass bowl and its lid set aside. 2. Whisk the flour, baking soda, baking
powder, and salt together in a mixing bowl and set aside. In a large mixing
bowl, beat the butter, sugar, and the ? cup golden syrup or molasses, scraping
down the sides of the bowl as needed, until light and fluffy, about 5 minutes.
Add the eggs one at a time, mixing at medium speed until incorporated, about
30 seconds after each. Add the lemon zest and juice and beat until
incorporated. Scrape down the sides and add the flour mixture alternately with
the milk, mixing on the lowest speed just until incorporated and beginning and
ending with the flour. Use a rubber spatula to scrape the sides and bottom and
fold the mixture together. 3. Pour the ½ cup golden syrup or molasses into the
bottom of the baking dish or glass bowl. Scrape the batter into the dish and
smooth the top with the rubber spatula. Cover tightly with the lid and place it in
the pot on top of the overturned bowl, making sure the water comes halfway
up the sides. Cover the pot and simmer for 2½ hours. Check every so often to
see if more water needs to be added (don’t let the pot boil dry). 4. Remove the
pudding from the pot. Remove the lid and invert the pudding onto a serving
dish. Serve with warmed golden syrup. Serves 8 Ingredients 2½ cups allpurpose
flour 1 teaspoon baking soda 1 teaspoon baking powder ¼ teaspoon
salt 2 sticks butter, at room temperature ½ cup granulated sugar ? cup golden
syrup or light molasses 3 large eggs, at room temperature Grated zest and
juice of 1 lemon ? cup milk, at room temperature ½ cup golden syrup or light
molasses, plus more for serving Read more