The Unofficial Harry Potter Cookbook by Dinah Bucholz Read Free Book Online Page A

of the hot milk mixture into the egg yolks while whisking constantly. Pour the yolk mixture into the pot while whisking constantly. Continue whisking over medium-high heat until the mixture is hot but not bubbling. Pour the mixture through a sieve into another bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Cool to room temperature, transfer to an airtight container, and chill in the refrigerator until very cold, about 6 hours or overnight.
Remove the cold mixture from the refrigerator and freeze according to the manufacturer's instructions. Add the peanut butter to the canister and mix it in by hand with a rubber spatula or wooden spoon. Transfer to an airtight container and freeze until firm, about 6 hours or overnight. If the ice cream is hard, allow it to soften at room temperature for 10 to 15 minutes before serving.
    Makes about 5 cups
Crumpets
    Harry is a goner. He just blew up his Aunt Marge, used magic illegally, and ran away from home. He'll be expelled for sure. When he sees Minister Fudge at the Leaky Cauldron, he's terrified. But instead of chewing him out, Fudge cordially invites him in for tea and crumpets (see Harry Potter and the Prisoner of Azkaban , Chapter 3).
    1 cup all-purpose flour
    1 tablespoon granulated sugar
    1 teaspoon active dry yeast (½ packet)
    ¼ teaspoon salt
    1 cup whole milk
    ¼ stick (2 tablespoons) butter, melted
    What's more stereotypically British than tea with crumpets? Crumpets hail from as far back as the 1300s, though you can imagine they were nothing like the crumpets of today, with their holey tops filled with melting butter.
Grease 4 crumpet rings (or 4 round 3¾-inch cookie cutters) and a skillet or griddle. Whisk together the flour, sugar, yeast, and salt until combined. Add the milk and melted butter and whisk until smooth. Cover with plastic wrap and leave in a warm place until puffy and risen, about 1 to 1½ hours.
Stir down the mixture. Heat the greased skillet or griddle and put the crumpet rings inside. Using a measuring cup, pour 1/3 cup batter into each ring. Cook over low heat until the tops fill with holes, about 5 minutes. Carefully remove the crumpet rings (they will be very hot; use tongs or oven mitts) and flip the crumpets over (they should be pale on the bottom). Cook until the other side is pale brown, about 5 minutes more. Repeat until all the batter is used up.
To serve, toast the crumpets until golden brown and serve with butter and jam. The crumpets can be refrigerated and toasted when needed.
    Makes 8 crumpets
    Because the crumpets are toasted after cooking them, it's important not to let them get too brown. Instead of crumpet rings or cookie cutters, you can use lobster rings.
Chocolate Pudding
    Harry's having the time of his life, roaming Diagon Alley and buying and eating whatever he wants. And the fun heats up when he meets his best friends, Ron and Hermione. They all have dinner together with the Weasleys at the Leaky Cauldron, where toothless Tom outdoes himself serving a delicious meal topped off with a luxurious chocolate pudding (see Harry Potter and the Prisoner of Azkaban , Chapter 4).
    In England chocolate pudding can be either a steamed or baked pudding, similar to chocolate cake, or a soft milk pudding thickened with cornstarch, as in the United States. Puddings go all the way back to the Romans. The milk pudding we know of today — the only kind in this country — wasn't invented until the 1800s. Since chocolate pudding can mean either kind, a recipe for each is included.
Rich, Smooth Chocolate Milk Pudding
    ½ cup granulated sugar
    ¼ cup cornstarch
    2 tablespoons unsweetened cocoa powder, Dutch-process preferred
    Pinch salt
    2½ cups whole milk
    1 cup heavy cream
    6 ounces bittersweet chocolate, melted
    ¼ stick (2 tablespoons) butter
    1 teaspoon pure vanilla extract
Combine the sugar, cornstarch, cocoa powder, and salt in a small heavy-bottomed saucepan and whisk until combined. Add the milk and cream