Hogwart's Halloween Feast: Treacle Tarts, Pumpkin Pasties & Butterbeer Cupcakes

"By the time Hallowe'en arrived, Harry was regretting his rash promise to go to the deathday party. The rest of the school was happily anticipating their Hallowe'en feast; the Great Hall had been decorated with the usual live bats, Rubeus Hagrid's vast pumpkins had been carved into lanterns large enough for three men to sit in, and there were rumours that Albus Dumbledore had booked a troupe of dancing skeletons for the entertainment."

Harry Potter and the Chamber of Secrets

There's no use hiding just how much I love Harry Potter. I've queued up at midnight for book editions to be released, had DVD marathons and visited the Leavesden Studios umpteen times. And if you're not a Harry Potter fan, chances are you won't be reading this and will never know how to make the best pumpkin pasties of your life.

But, guys, Harry Potter is for life, not just Halloween. 

So in order to preserve these recipes from the Hogwart's Halloween feast, Flick and I hopped on the Floo Network for supplies in Diagon Alley (via Flick's kitchen) and here they are...

In absence of Hagrid's pumpkins and a troupe of dancing skeletons, Flick did her best to keep me entertained with cups of tea, some singing and some regular dancing. She's multi-talented you know.

TREACLE TART

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"When everyone had eaten as much as they could, the remains of the food faded from the plates leaving them sparkling clean as before. A moment later the puddings appeared. Blocks of ice cream in every flavour you could think of, apple pies, treacle tarts, chocolate eclairs and jam doughnuts, trifle, strawberries, jelly, rice pudding...As Harry helped himself to a treacle tart, the talk turned to their families."

Harry Potter and the Philosopher's Stone

Treacle Tart
(recipe adapted from BBC Good Food, makes 4 individual tarts, or 1 medium tart)

115g plain flour

55g unsalted butter, chilled and cut into cubes

1 egg

45g breadcrumbs

225g golden syrup

pinch of ground ginger

zest of 1/2 a lemon and 1tbsp of lemon juice

1. Rub together the butter and flour in a large bowl until it resembles breadcrumbs.
2. Stir in the egg and knead on a lightly floured work surface until the dough is smooth.
3. Roll out to about the thickness of a pound coin and place into tart tins. Use a small ball of leftover dough to press into the edges of the tart tin. Prick the base with a fork and leave to cool in the fridge for 30 minutes.
4. Heat the oven to 190 degrees, cover the tarts with baking paper, fill with baking beans and bake blind for 10-15 minutes. The tart should be light and just starting to turn golden.
5. For the treacle filling, mix all ingredients together. Pour into the pastry tarts and bake for 20 minutes.

PUMPKIN PASTIES

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"Anything from the cart, dearies?"

Harry Potter and the Sorcerer's Stone 

Pumpkin Pasties
(makes 16)

390g pumpkin flesh, grated

200g gruyere, grated

1tbsp freshly chopped sage

1tbsp freshly chopped parsley

2 cloves garlic, grated

dash of cream

one pack of puff pastry

1 egg yolk, beaten

1. Heat the oven to 190 degrees. In a large mixing bowl, mix together the pumpkin flesh, 150g cheese, herbs, garlic, cream and generously season. Leave to one side.
2. On a lightly floured work surface, roll out the puff pastry to about the thickness of a pound coin. Use a round pastry cutter to cut each pasty. Pull out each of the pastry rounds so that they look more pumpkin shaped.
3. Lay half the pumpkins onto a baking sheet lined with baking paper, leaving a little room between each.
4. Spoon the pumpkin mix onto the middle of each pastry pumpkin leaving space round the edges to brush with beaten egg yolk.
5. Place the pumpkin tops on, score three lines from top to bottom of each of the pumpkins to help them take their shape. Place a pumpkin seed on top for the stalk.
6. Sprinkle on the remaining 50g of grated gruyere and bake in the oven until golden, 15-20 minutes.

BUTTERBEER & PUMPKIN CUPCAKES

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"Why don't we go and have a butterbeer in the Three Broomsticks, its a bit cold, isn't it?"

Harry Potter and the Goblet of Fire 

Butterbeer & pumpkin cupcakes
(makes a dozen)

Spiced pumpkin cupcakes:

225g pumpkin flesh, grated

1tbsp root ginger, peeled and grated

40ml buttermilk

2 eggs

1 tsp vanilla extract

200g unsalted butter, softened

210g caster sugar

250g plain flour

1tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1. Heat the oven to 180 degrees and line a cupcake tray with cupcake cases. In a stand mixer, or with a handheld whisk, mix together the pumpkin, ginger, buttermilk, eggs, vanilla, butter and sugar until combined.
2. In a separate bowl, whisk together the flour, baking powder, soda, salt and spices (no need to sift these).
3. Continue to slowly beat the pumpkin mix and add in the flour mix in stages, beating well after each addition. Scrape down the sides of the bowl to ensure everything is well mixed.
4. Divide between the cupcake cases and bake for 15 minutes, until golden and a skewer inserted comes out clean. Leave to cool on a wire rack whilst you make the buttercream.

Butterbeer buttercream:

140g salted butter, softened

280g icing sugar, sifted

splash of full fat milk or cream

1tsp vanilla bean paste (the stronger the better)

1tsp caramel flavouring (better still, butter flavouring if you can find it)

few drops of orange colouring

1. In a stand mixer or hand whisk, beat the butter and icing sugar slowly together until smooth. If needed, add a splash of milk or cream to loosen.
2. Continue to beat in the flavouring and colouring until fully incorporated.

Pipe the buttercream onto the cooled cupcakes and decorate with smashed pretzels, butterscotch and any other treats you fancy. A drizzle of caramel would be great too!


And if that's not quite enough for a feast, then check out some more ideas on my Pinterest board...

Follow Sophie Loves Food's board harry potter on Pinterest.

"Mischief managed."

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