Harry Potter and the Chamber of Secrets by J.K. Rowling & Treacle Pudding

“On their last evening, Mrs. Weasley conjured up a sumptuous dinner that included all of Harry’s favorite things, ending with a mouthwatering treacle pudding.” ~Harry Potter and the Chamber of Secrets by J.K. Rowling

 

Treacle Pudding

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 sticks butter, at room temperature

1/2 cup granulated sugar

1/3 cup golden syrup or light molasses

3 large eggs, at room temperature

Grated zest and juice of 1 lemon

2/3 cup milk, at room temperature

1/2 cup golden syrup or light molasses, plus more for serving

Directions:

  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 2 1/2-quart round baking dish or glass bowl and its lid; set aside.
  2. Whisk the flour, baking soda, baking powder, and slat together in a mixing bowl and set aside. In a large mixing bowl, beat the butter, sugar, and the 1/3 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 1/2 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 2 1/2 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.

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