Happy Thursday, readers! I hope you’re getting more and more jazzed for the next Harry Potter film to be released. There is just over a month left. Personally, I’m hoping to have a Harry Potter movie marathon before this exciting first half of the last book-to-movie from the Potter series. Are you doing anything special to celebrate?
Now, I owe you a recipe. This week I am featuring Rock Cakes, which can be found in The Unofficial Harry Potter Cookbook by Dinah Bucholz. While I will be sharing the recipe here, I strongly encourage you to go out and buy your own copy of this book. It is packed full of delicious recipes, helpful tips, and interesting tidbits about the Harry Potter series. For more information about the book, please visit The Unofficial Harry Potter Cookbook website. You can also find information on the book’s Facebook page. Thank you again to Dinah for supporting this venture.
I made the recipe today after class (last minute – oops?) at my dad and step-mom’s house. I tend to make a lot of food here, as I pointed out in the Paddington Burger & Homemade Fudge recipes post. I’m going to start by saying that you’re going to love this recipe. There aren’t a lot of ingredients, and it’s much easier to make than the fudge from last week (though I’ve been assured it won’t take that long after more practice – perfect!). Let’s do this!
What the book says: “Rock cakes, standard with tea, look like but don’t taste like rocks, unless of course you leave them out for several days, which is probably what Hagrid did. Rock cakes have a short history and seem to have been invented by the Victorians.”
This delicious treat is featured in Harry Potter and the Sorcerer’s Stone (Chapter 8), Harry Potter and the Goblet of Fire (Chapter 3), and Harry Potter and the Half-Blood Prince (Chapter 11). Often in the series the trio (Harry, Ron & Hermione) are seen visiting their friend Hagrid at his hut on the Hogwarts grounds. Not only can his dog Fang be found there, but also Rock Cakes. Being half-giant, Hagrid is naturally able to work with food differently than the typical person. Rock Cakes for him are usually over-baked and left out much longer than acceptable. While this recipe will be made fresh (and hopefully be eaten fresh), it’s still a nice reminder of the bearded character who dearly loves strange creatures. ((Side note: The fact that Hagrid survived the series made me truly happy.))
2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 stick (8 tablespoons) cold butter, cut into chunks
1 large egg
1/3 cup whole milk
1 cup raisins
1. Preheat the oven to 350°F and grease and flour a large cookie sheet. Combine the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl. With your fingertips, rub the butter into the dry ingredients until the mixture reaches the consistency of wet sand. (Side note: I realize that butter on the fingers doesn’t sound like a lot of fun, but it was interesting. Don’t be afraid of butter!)
2. Beat the egg together with the milk and pour it into the flour-butter mixture. Fold it together using a spatula to form a stiff dough. Fold in the raisins. Drop dough by rounded tablespoonfuls 2 inches apart on the prepared cookie sheet.
3. Bake for 25 minutes or until the bottoms are golden, rotating the pan midway through baking.
Makes 12 Rock Cakes
I had to try one before I could let anyone else enjoy them.
Side note: Unless you let them bake too long and sit out for days like Hagrid, they may in fact be crumble cakes.
Honestly, I’m going to get into trouble really quickly with all of these delicious recipes. I was trying my hardest to eat healthy before this book came along, and now I’m finding myself craving British treats after just two weeks. I think I can have one day where I go all out, though. But again, another success with this recipe. After it crumbled, I put a wee bit of butter on it (more, I know!) and ate it with a spoon. My family isn’t home yet so I can’t give you their response, but my dad loves cinnamon raisin pastries, so I’m fairly positive he’ll be giving it a thumbs up.
That’s all I have for this recipe. I made it, it was easy, and it rocked (har har) my world. In other news, Dinah Bucholz, author of the book, was featured on Mugglenet for an interview. Check out the first half of the interview here. The second half will be made available next week.
Are you going to make this Rock Cakes recipe?
Can you dance like a Hippogriff?