Bookish Baking #6: Harry Potter Cauldron Cakes

My first was a Butterbeer recipe and my second was Night Circus Cinnamon Things. The third was Blue Cookies from PJO. Fourth was Treacle Tart . Last week was Treacle Pudding. Don’t worry, this will be the last Harry Potter recipe for a while.
PBGSIGHTS005

CAULDRON CAKES

INGREDIENTS
SPICE MIX (this is essentially pumpkin spice mix)
  • ½ tbsp ground cinnamon
  • 1¼ tsp ground allspice
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
THE RECIPE
  • 2 tsp of the spice mix
  • ½ tsp almond essence
  • ½ cup white sugar
  • 2 cups self-raising flour
  • ½ cup (115g) butter, room temperature
  • ½ cup milk
  • 1 egg, lightly beaten
  • 1¼ cup brown sugar
  • 1 tsp vanilla essence
  • icing sugar for dusting
Sauce
  • 1 cup brown sugar
  • 2 tablespoons cocoa powder
  • 1¼ cups boiling water
INSTRUCTIONS
  1. Preheat your oven to 175C/350F.
  2. Mix together the spice mix and place in a air tight container. You’ll only be using a bit of this mix for this recipe.
  3. Place in the food processor and blend, then repeat with the rest.
  4. By hand, mix the 1½ tsp of spice mix, 1 tsp vanilla essence and ½ tsp of almond essence.
  5. Set aside.
  6. In a mixer, beat the butter, then add in the sugar.
  7. Beat for a few minutes until creamy.
  8. Add in the flour, then the milk.
  9. Spoon into baking containers.
  10. To make the sauce, in a smaller bowl, mix together the brown sugar and cocoa so well combined.
  11. Spoon on top of the cake mixture.
  12. Pour the boiling water over the sauce powder and cake mixture and place in oven.
  13. Bake for 45 minutes.
  14. Dust with icing sugar and serve.

This recipe is adapted from many I’ve seen.

Below are some great Potter candy recipes from Food In Literature, which I love!

Other Recipes:

Acid Pops

Cockroach Clusters

Pepper Imps

Peppermint Humbugs

Every Flavor Beans

Pumpkin Pasties

Rock Cakes

Sherbert Lemon