Wednesday, June 27, 2012

Harry Potter Day

On this random day in the beginning of summer some girlfriends of mine and I decided it was a good day to have a Harry potter marathon and make some things from The Unofficial Harry Potter Cookbook.

We made:

Molly's Meatballs with Onion Sauce (pg 83)


012 013 015 016

Roasted Potatoes (and veggies) with Garlic and Rosemary (pg 124)

010 014

Dinner is Served!


For my contribution I made Petunia's Pudding or English Strawberry Trifle (pg 12 - 13)


Yellow Loaf Cake:
  • 1 & 1/2 cups all-purpose flour 
  • 1 & 1/2 teaspoons baking powder 
  • 1/4 teaspoon salt 
  • 8 tablespoons butter, at room temperature
  • 1 cup granulated sugar 
  • 2 large eggs, room temperature 
  • 1 & 1/2 teaspoons vanilla 
  • 1/2 cup whole milk, room temperature  

  • 1 & 1/2 cups whole milk
  • 1/2 cup heavy cream 
  • 1/2 cup granulated sugar, divided 
  • 1/4 cup cornstarch 
  • 1/4 teaspoon salt 
  • 4 large egg yolks 
  • 1 teaspoon vanilla

  • 1 yellow loaf cake, sliced into 1/2-inch-thick slices 
  • 1/2 cup strawberry jam
  • custard
  • 1 pound fresh strawberries, washed, patted dry, and sliced into 1/8-inch-thick slices 
  • Whipped cream
  • 1 tablespoon toasted sliced almonds (which I forgot all about!)


Yellow Loaf Cake:
  • Preheat oven to 350 degrees
  • Grease and flour an 8 & 1/2 x 4 & 1/2- inch loaf pan
  • Whisk together the flour, baking powder, and salt 
  • Set aside 
  • Using an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes 
  • Add the eggs one at a time, beating after each to combine, about 30 seconds.
  • Add the vanilla and beat until combined 
  • Add the flour and milk alternately, on slowest speed until combined 
  • Scrape batter into prepared pan
  • Bake until toothpick inserted in the center comes out clean (about 1 hour) 
  • Remove from oven 
  • Let cool in pan
  • Combine the milk, heavy cream, 1/4 cup sugar, cornstarch, and salt in small saucepan.
  • In a medium bowl, whisk the yolks with the remaining 1/4 cup sugar until smooth.
  • Heat the milk mixture over medium-high heat, stirring constantly, until it is hot but not bubbling.
  • Reduce heat to low.
  • Pour 1 cup of hot mixture into the egg yolk mixture while whisking quickly to temper the egg yolks.
  • Pour the egg yolk mixture slowly back into the saucepan while stirring constantly.
  • Return to medium-high heat, stirring constantly, until mixture thickens and begins to boil.
  • Remove the pan from the heat and add the vanilla.
  • Cover with plastic wrap and refrigerate until cold
  • Place the cake slices on a cutting board.
  • Trim off the crusts 
  • Spread half the slices with jam and top with the remaining slices 
  • Cut the sandwiches onto 2-inch squares
  • Layer the sandwiches on the bottom of a round glass serving dish 
  • 'Cut the remaining sandwiches into small pieces to fill any empty spaces 
  • Spread the custard over the cake layer
  • Line the serving dish around the perimeter with strawberry slices 
  • Then pile the remaining sliced strawberries in the center
  • Cover with plastic wrap and refrigerate for 6 hours (of course we couldn't wait that long, I think ours got refrigerated for about and hour?)
  • Prepare whipped cream before serving 
  • Remove plastic wrap and spread the whipped cream on top of the trifle
  • The is where you would decoratively add the almonds, but since I forgot them I add more strawberries on top.

The verdict:

A Unanimous Yum.  We all wanted seconds.


  1. Wow sounds like a very fun event! Did anyone dress up for it? =D


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