Harry Potter Recipes

A collection of Harry Potter Recipes.

Old Fashioned English Treacle Tart
2 ounces fresh white bread crumbs
finely grated rind of 1 lemon
1 teaspoon lemon juice
5 ounces rich short crust pastry – see note
6 tablespoons Golden Syrup – see note

a) Golden Syrup, or treacle may be substituted for light molasses or
b) You may substitute the pastry by an unbaked pie crust from your
local bakery.
Put the syrup into a saucepan with the bread crumbs, lemon rind and juice and heat gently until just melted. Cool.
Roll out the dough and use to line an 8 in pie plate. Pour in the syrup mixture.
Roll out the dough trimmings and cut into long, narrow strips. Arrange them in a lattice pattern over the filling.
Bake in a moderately hot oven (400 ºF) for 25 to 30 min or until the pastry is slightly browned.
Serve hot or cold.

Hagrid’s Tasty Rock Toffee
Two sticks of butter
One cup of brown sugar
Saltine crackers
One bag semi-sweet chocolate chips
This is best done the day before the party to allow the toffee to harden overnight.

Line a 9x13 pan with saltine crackers.
Bring brown sugar and butter to a full boil.
Boil for five minutes.
Pour this over the saltines.
Bake for seven minutes at 400 ºF.
Remove from the oven and top with chocolate chips.
As the chips melt, spread across the top.
Cool and break into pieces.
Store in an air tight container.

Dragonheart Dip
2 14 oz. can of Artichoke Hearts, drained and mashed
2 cups mayonnaise
1 - 6 ox. Package Dry Italian salad Dressing
1/2 tsp. Garlic salt
Melba toast
Mix first four ingredients thoroughly and chill for 24 hours.
Serve with melba toast.

Licorice Wands
black licorice sticks, or colored fruit chew licorice-like sticks
white chocolate candy melts
Melt the white chocolate according to the instructions.
Take a licorice stick and dip it into the white chocolate to make a wand handle.
Set the hollow licorice stick over a wooden skewer so the chocolate handle hardens straight at room temperature.
These can be frozen, just thaw before serving.

Peppermint Toads
frog or toad chocolate candy mold
white chocolate candy melts
peppermint candy flavoring oil
(chocolate chips or other chocolate)
You can use food coloring to make the white candy melts any color you’d like, since green would be appropriate. Since I had so much brown chocolate already, I decided my Peppermint Toads would be white.
Melt the white chocolate according to the instructions.
Use a toothpick to add peppermint oil drop by drop until you have the desired taste. Be careful, since the peppermint oil is VERY strong!
Spoon the flavored chocolate mixture into the candy mold and let harden in the refrigerator.
When solid, pop out your toads and add the eyes with a small paintbrush and melted chocolate chips.
These can be frozen, just thaw before serving.

Cockroach Clusters
dark chocolate
dry chow mein noodles
Melt your chocolate until smooth.
Stir in noodles until the mixture is thick enough to hold together.
Spoon bite-sized clusters onto wax paper and let harden in the refrigerator.
If you want longer-lasting candy, melt 1 stick cooking paraffin per 12 oz of chocolate before adding the noodles.
These can be frozen, just thaw before serving.

Cauldron Cakes
Your favorite devils food cake recipe, made into cupcakes
black string licorice
Bake your cupcakes according to the instructions, without using paper cup liners.
Slice off the top of the crown of each cupcake so that when it is turned upside down, it sits flat. This gives you more of a cauldron shape than a cupcake shape.
Cut the black string licorice into small pieces and poke them into the cupcakes as cauldron handles.

Acid Pops
lollipops (Way-Sour Charms Blow Pops, Dum Dums, etc)
Pop Rocks (whatever flavor you choose)
Remove the lollipops from their original wrappers.
Open the Pop Rocks and pour them in a shallow bowl.
If your lollipops are not sticky enough on their own, dip them quickly in plain water.
Roll the lollipops in the Pop Rocks until they are completely covered.
Wrap them in plain wax paper squares.
The Pop Rocks immediately start losing their “pop” when in contact with the moisture in the lollipops, so assemble these as close in time to serving as possible for the best effect

Parchment Scrolls
1 sheet puff pastry, thawed
2 Tbsp commercial pesto
6 thin slices orange cheddar (or American) cheese
Spread the pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto layer.
Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet.
Roll the opposite end in to meet the first roll.
Chill until the scroll holds its shape for cutting. (completely frozen is too difficult to cut)
Cut the roll into half-inch thick slices with a bread knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 ºF for approximately 15 minutes or until golden brown.
(You can also call purchased tortilla wrap sliced appetizers “parchment scrolls” for an easier recipe.)

Herbology Fruit Platter
assorted fruit, more exotic the better!
Choose the fruit you like (tropical is excellent - the more unique the better - this is Herbology you know!) and that lend themselves to party-sized portions.
Arrange it all artistically on unique garnish, or have your house-elf arrange it for you.
Set up in your Herbology classroom amongst real and artificial plants and enjoy!

Herbology Crudites Platter
white mushrooms
button mushrooms
red, yellow and orange bell peppers
snap peas
Choose the vegetables you like and that lend themselves to party-sized portions.
Arrange it all artistically on unique garnish (this is Herbology you know!), or have your house-elf arrange it for you.
Set up in your Herbology classroom amongst real and artificial plants and enjoy!

Spotted {omitted}{omitted}{omitted}{omitted}
8 oz self-raising flour
1 pinch of salt
4 oz margarine
2 oz castor sugar (superfine granulated sugar)
4 oz to 6 oz sultanas (big raisins)
6 Tbsp water
Have ready a sheet of foil or a double thickness of grease proof paper brushed with melted margarine.
Make the pudding crust:
Sieve together the flour and the salt.
Rub in the margarine.
Add the sugar and sultanas.
Mix in the water to make a soft dough.
Turn out onto a floured board and form into a roll.
Wrap loosely but securely in the grease proof paper or foil.
Tie or seal the ends.
Place in the steamer and cover tightly.
Steam for 1.5 to 2 hours.
Serve with hot custard sauce or sprinkle with castor sugar.
Variation: Instead of placing in a steamer, put the mixture in a medium-sized (1.5 pint) pudding basin with a round of grease proof paper in the bottom and brush all round inside with melted margarine.
Smooth the top.
Cover with foil, or double grease proof paper brushed underneath with melted margarine
Steam for 1.5 to 2 hours.
Serve with hot Custard sauce or sprinkle with castor sugar.

Ton Tongue Toffee
2 cups sugar
8 tablespoons butter
1/2 teaspoon rum or vanilla flavoring
1 1/4 cups water
Place all ingredients in a heavy saucepan.
Stir over medium heat until sugar dissolves.
Without stirring, boil until mixture reaches 290 ºF on a candy thermometer.
Pour into a buttered, 9-by-12-inch pan.
Let cool until almost firm to the touch.
Mark into 2-inch squares with a sharp knife.
When cool, break into squares or shards.
Makes 1 1/4 pounds.

Toothflossing Stringmints
1 Egg White (buy ready pasteurised egg white from the shop, rather than just using raw eggs)
12 oz Icing Sugar (powdered sugar)
3 drops Peppermint Essence
Liquorice Laces
Whisk egg white until frothy.
Beat in sugar and essence.
Knead well.
Shape into spheres by rolling between palms.
Wrap in liquorice laces.
Cool in fridge.

Jelly Slugs
6 Tbsp sugar
2/3 cup cranberry juice cocktail
4 Tbsp light corn syrup
4 envelopes (4 Tbsp) unflavored gelatin
Red food coloring
Powdered sugar
Place sugar, juice and corn syrup in a saucepan.
Stir over medium-low heat until the sugar dissolves.
Sprinkle in gelatin and cook and stir until the gelatin is completely dissolved.
Stir in 2 or 3 drops of food coloring.
Pour mixture into a bread pan coated with vegetable oil spray.
Let stand at room temperature until very firm, about 2 hours.
Turn the pan over and remove the jelly. (If jelly sticks, set the bottom of the pan in hot water for a few minutes).
Place on a work surface sprinkled with powdered sugar.
With a sharp knife or a small cookie cutter, cut the jelly into worm shapes.
Place on a platter lined with waxed paper.
Store in a cool, dry place.
Do not refrigerate.
Makes about 1 pound.

Bat Wings
chicken wings
BBQ sauce
Place chicken wings in Bar-B-Que sauce and bake in 350 ºF oven for about 45 minutes.

Violet Pudding
1 cup water
2 cups granulated sugar
4 cups violets (washed, drained, stemmed)
2 cartons whipping cream
2-3 containers whipped cream
Combine water and sugar; stir until sugar has dissolved completely, then add violets.
Place on medium heat and let simmer until syrup becomes 234 ºF on a candy thermometer.
Stir gently with wooden spoon; remove from heat and continue stirring until syrup begins to crystallize and become slightly coarse.
Drain in colander, shake off excess sugar and place on wax paper.
When cool enough, pack violets into clean jars.
Whip cream until stiff and slightly firm OR spoon/spray whipped cream into a pan or bowl.
Place flowers on the cream in desired decoration.

Snape’s Fizzing Jelly Slugs
4 packets quick-set jelly (knox gelatin)
1 litre sparkling lemonade
1 packet Rowntree’s Bursting Bugs (I’d guess gummy worms would work, Yankees)
You will also need a clear plastic bowl (25 cl) per guest
Make up two of the jellies according to the packet instructions, using lemonade instead of water for stage two.
Fill the bowls 1/3 full, then leave until set.
Position two or three bugs in each bowl.
Make up the other two jellies, again using lemonade.
Allow to cool for a couple of minutes and then pour over the first layer and bugs.
Allow to cool for an hour, and then decorate with an additional bug on the top.

Rock Cakes
2 cups self-rising flour, or plain flour sifted with 2 tsp baking powder
Pinch of salt (optional)
1/2 cup butter or margarine
1/2 cup fine granulated sugar
1 cup mixed dried fruit (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 Tbsp milk
Juice of 1/2 small orange
Preheat oven to 425 ºF.
Lightly grease baking tray.
Sift flour and salt together.
Using pastry blender, cut margarine or butter into the flour.
Add sugar, dried fruit and orange rind.
Stir in egg.
Add milk and just enough juice to make a stiff, sticky consistency that will stand in peaks when stirred with a knife.
Put walnut-sized heaps of mixture on baking tray.
Allow them to keep a rough, rocky shape.
Do not flatten or smooth them.
Bake for about 10 to 12 minutes or until golden and firm.
Cool completely on rack for flavor to develop.

Betty Crocker® Magic Potion Punch
1/2 cup chocolate flavored syrup
2 cups milk
2 cans cola or lemon-lime soda pop (room temperature)
Whipped topping, if desired
Stir together chocolate syrup and milk in 4 cup microwavable measure until well blended.
Microwave uncovered on High 3-4 minutes or until hot.
Divide heated mixture among 8 paper “hot” cups or mugs.
Slowly poor about 3 ounces (1/3 cup) soda pop into each cup.
Top with whipped topping.

Chilled Butterbeer
8 oz ginger ale or cream soda (seems to work better!)
2-3 tablespoons of butterscotch syrup
Mix in a tall glass and serve over ice.

Dragon Snot
green sherbet frozen dessert
Sprite soda
This is more appealing in a witch’s cauldron if you have one.
Simply mix green sherbet and sprite together.

Snape’s Red Potion
Fruit (or Hawaiian) Punch
Dry Ice
Combine the fruit punch with any other ingredients you desire (sherbet, sprite, and fruit juices all make nice additions).
Add dry ice for a spooky, misty effect.

Magic Wands
purchased breadsticks or large pretzel rods
Just open the package, arrange in a glass or vase, and tell your guests to cast a couple spells before eating them!

Dragon Eggs
hard boiled eggs
food coloring
You can color hardboiled eggs and say they are Dragon Eggs!
If you crack the shells a bit before coloring, you will end up with colored crack lines on the hard boiled egg for an even stranger look.

Snape’s Stuffed Toadstools
2 lb. Large Mushrooms
2 cloves garlic finely diced
1/4 cup butter
8 oz. bulk pork sausage
1/2 cup unseasoned breadcrumbs
1/2 cup parmesan cheese
1/4 cup fresh parsley (finely chopped)
Remove stems from mushrooms, reserve caps.
Finely chop stems and saute’ in butter with garlic until both are golden.
Add sausage and saute’ until brown.
Stir in bread crumbs, cheese and parsley.
Stuff each cap with mixture.
Place in broiling pan that has been lightly sprayed with non-stick spray.
Broil 3-5 minutes until mushrooms are bubbly and brown.

Dragon Dung Fertilizer
1/2 Pound Gummy worms (buy at the candy store)
1 - 20 oz. package of Oreo cookies (crush cookies in food processor)
1/4 cup butter (softened)
1 cup powdered sugar
2 pkgs. vanilla pudding
3 1/2 cups milk (use whole milk)
1 - 12 oz. pkg. frozen whipped topping (like Kool-Whip)
Add cream cheese, butter and powdered sugar together and put aside.
Mix pudding mix with milk, then blend in with cream cheese mixture.
Fold in whipped topping.
Layer “dirt”, worms and creamy mixture over and over making sure top layer of cake is dirt. (reserve a few worms to stick out of the top of the cake)
The mixture must stay in the fridge for 6 hours before serving.
When I’ve made this in the past I serve it in a large ceramic cauldron. I’ve also seen it served in a large clay pot that has been lined with plastic wrap.

Troll Bites
1 pound hot sausage - browned
2 cups Biscuit Mix
1 cup grated cheddar cheese (mild)
Mix together all ingredients, roll into balls, and bake at 350 ºF oven until brown.
These freeze really well - you can make them a week in advance and place them into a freezer bag. Then just thaw and reheat

Krum’s Frankfurter Gruntz
16 ounces frozen pound cake, thawed

2 cups milk
1/2 tsp salt
2 (3 ounces) packages vanilla pudding mix
3/4 cup sugar
3/4 lb sweet butter

3/4 cup slivered almonds
1/4 cup butter

  1. Slice pound cake into 1/2 inch horizontal layers.

  2. Set aside.

  3. FILLING: Combine pudding mix, milk and salt and cook until thickened.

  4. Cover and refrigerate for 1/2 hour.

  5. Cream butter and sugar until fluffy.

  6. Stir into cooled pudding.

  7. ALMONDS: In a skillet melt 1/4 cup butter.

  8. Add almonds and cook until golden brown.

  9. Cool.

  10. Grind until consistency of corn meal.


  12. Cover cake layers with pudding.

  13. Frost top and sides of cake with pudding.

  14. Top with ground almonds.

  15. Store cake covered in refrigerator.

8 kiwi fruits, peeled
juice of 1 and 1/2 limes
4 oz raspberry drinking yogurt
8 oz lemonade
12 oz cream soda

  1. Place the kiwis and lime juice in a blender or food processor and puree until liquified.
  2. Push the mixture through a sieve.
  3. Add the drinking yogurt mix.
  4. Gradually mix in the lemonade.
  5. Pour in the cream soda, mix and serve!

Hagrid’s Barbeque Surprise
1 (3 lbs) box frozen meatballs (or can make your own)
2 cups barbecue sauce (I use Miss Diana)
1 1/2 cups maple syrup
2 cups pineapples (I used fresh but can substitute canned)
1 green pepper (cut up)
2 garlic cloves (cut each into 4 pieces)

  1. Mix together barbeque sauce and maple syrup.
  2. Add pineapple, green pepper and garlic.
  3. Pour half the sauce into crockpot.
  4. Add the meatballs
  5. Cover with remaining sauce.
  6. Cook for 6 hrs on low setting.

Dobby’s Delight
1 cup shortening
9 tablespoons cocoa or 3 ounces unsweetened chocolate
2 cups sugar
4 eggs
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
11 ounces cream cheese, softened
2 cups confectioners’ sugar
1 (12 ounces) carton frozen whipped topping, thawed,divided
2 cups cold milk
1 (3.9 ounces) package instant chocolate pudding mix
1/2 cup chopped pecans, optional

  1. Melt shortening and chocolate or cocoa in microwave and transfer to mixing bowl.
  2. Blend in sugar, eggs and vanilla.
  3. Add flour, salt and baking powder.
  4. Pour into a 9x13 pan, with bottom only greased.
  5. Bake at 350 degrees for about 30 minutes.
  6. Cool completely.
  7. In a mixing bowl, beat cream cheese and confectioners’ sugar till smooth and light.
  8. Fold in 2 cups of whipped topping.
  9. Spread over brownies.
  10. In another bowl, combine milk and pudding mix.
  11. Whisk till smooth and thickening.
  12. Refrigerate 5 minutes, then spread over cream cheese layer.
  13. Top with remaining whipped topping.
  14. Sprinkle with pecans if desired.
  15. Keep refrigerated.

Phoenix Nest Cookies

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1 (8 ounce) package cream cheese
  • 1 cup white sugar
  • 3/4 teaspoon vanilla extract
  • 2 cups flaked coconut
  • 2 drops red food coloring
  • 2 drops yellow food coloring
  • 1 cup chocolate coated peanuts
    Preheat oven to 325 degrees F (165 degrees C).
    Grease cookie sheets.
    Sift together the flour, baking powder and salt, set aside.
    In a medium bowl, cream together the butter, cream cheese, and sugar until smooth.
    Stir in the vanilla, then gradually beat in the dry ingredients. Divide the coconut into three separate containers.
    Color one portion red, one yellow, and leave one plain.
    Toss the colored coconut together with the plain.
    Roll cookie dough into walnut sized balls, roll the balls in the coconut mixture, then place them 2 inches apart onto the prepared cookie sheet.
    Press 1 candy into the center of each cookie.
    Bake for 12 minutes in the preheated oven, then remove from the oven and press 2 more candies into the center of each cookie.
    Return to the oven to continue baking for another 4 to 5 minutes, until golden brown.
    Cool cookies on the baking sheet for a few minutes before removing to a wire rack to cool completely.

Dragon Blood Punch

  • 2 quarts apple juice
  • 2 quarts cranberry juice
  • 2 liter bottle ginger ale
  • new rubber glove
  • red food coloring
  • 1 pound coffee can
  • water
    To make hand:
    Fill a new rubber glove with water. Make sure the glove does not have powder inside. Tie at the wrist with string and freeze one or two days. Carefully cut glove away to unmold. Don’t worry if you lose a finger when unmolding, this only adds to the ghoulish effect.

To make Punch:
Mix apple juice, cranberry juice, and ginger ale, If you would like to change the size of the recipe, use an equal amount of each juice and the ginger ale. Refrigerate to chill thoroughly.

When ready to serve, place half the mixture in the punch bowl. Insert hand ice mold in the center. Fill bowl with remaining punch.
For added effect, place a few drops of red food coloring on the tips of the fingers just before serving.

Makes 1 1/2 gallons of punch.

Wizarding Waffles
Frozen Waffles
Reese’s Pieces
Chocolate Syrup
Whip Cream
Toast your frozen Waffle. When it is done decorate it with fruits and candies as your favorite Harry Potter character. This is great for breakfast after an overnight HP party

Sorting Hat Cake
This recipe contains several specialized pans and other ingredients. Ingredients and materials are listed below.
Sorting Hat Cake How To

Pan sizes: 10”, 8” or 9”, 6”, 4”, 3” Rounds.

Recipes: Pound Cake (enough to fill all the pans) or 2 to 3 Boxed Cake mix with Pudding in the mix. Chocolate Butter Cream Frosting recipe doubled or 3 cans of store bought Frosting.

Also: Chocolate Rolled Fondant 5lbs, White Rolled Fondant 2oz, Piping Gel, 16” round Cake Board, 10” and 6” cake circles. Coco Powder, Lollipop Sticks, Fanci-Foil, Dowel Rod, Toothpicks, Pasta Machine, Rolling Pin, Fondant Cutter/Embosser, Pastry Brush or New Large Blusher Brush,

In advance, cover a 16” cake board with Fanci-Foil. Dust a clean dry surface with Coco powder, and kneed chocolate fondant until workable. Roll out to 18” round by ¼” thick, to cover the cake board with an inch overhang all around. Lifting and moving as you roll. If necessary add more Coco powder to the surface to prevent sticking. Lift the fondant onto the 16” board gently. Cut a 10” circle out of the center of the circle. To secure to the board, brush piping gel under the inside edge of the fondant. Fold under the overhang to make the brim of the hat. The rougher the better, remember this is an old hat. Place crumpled paper towels under the outside edge of the brim to give it shape.

Use the Fondant Cutter/Embosser (with the ridged wheel) to mark a 6” slit on the front of the brim. Use a toothpick to make small holes ½ “on ether side of the slit. Roll out a very thin rope of fondant (1/8” wide or smaller), and cut into 1 ¼“ long pieces. Use the toothpick to push the ends of the rope into the holes across the slit. These are the stitches. Using the pastry brush or a new large blusher brush, dust the brim with Coco powder. Let this dry in a cool dry place away from sunlight for at least 24 hours.

Bake cakes according to recipe or directions and cool cakes. Place 10” cake on 10” cake circle, and frost the top. Cover with the 8-9” cake and frost the top. Place 6” cake on 6” cake circle and frost the top. Cover with 4” cake and frost the top. Prepare cakes for stacked construction by inserting wooden dowels or lollipop stick into the 10” and 8”-9” cake and cutting them off flush. Place the 6” and 4” cake on top of the 10” and 8-9” cake. Place 3” cake on top of 4” cake and frost the top. Sharpen one end of the Dowel Rod, and insert down through the center of all the cakes and cake circles to secure leaving about 2” of the dowel sticking out above the cake. Take a 2oz. size ball of chocolate fondant and roll in the palm of your hand, pressing on one side of the ball to form a cone. Bend the end of the cone over and attach to the end of the dowel rod on the top of the cake to form the tip of the hat. (See Picture) Trim cakes into a cone shape, reserving some of the trimmings. Use the trimmings to create the nose, mouth and eye brows. Secure these with Lollipop Sticks. Frost the entire outside of the cake now, making sure to keep it as smooth as possible.

Dust a clean dry surface with Coco powder, and kneed chocolate fondant until soft and workable. Roll out in a triangle shape large enough at the bottom to go around the 10” cake, and as tall as the cake is plus 2 in. Lifting and moving as you roll. Add more Coco powder if necessary. Gently lift fondant over rolling pin or lift with support of both hands, taking care not to tear. Position the fondant on cake with the seam on the back of the cake. Be sure you cover the tip of the hat as well. Pinch together any tears with your fingers. Gently smooth out any air bubbles with your hands and press the fondant into the eyes and around the nose and mouth with the heal of your hand or fingers tips. Press the seam at the back together with your fingers. Trim off extra from around the bottom with a knife or pizza cutter. Work out any air bubbles or pop them with a pin and smooth out the area. Place the covered cake in the center of the brim covered cake board.

To make the hat band use a pasta machine to roll out a thin strip of chocolate fondant long enough to go around the base of the cake. Cut the strip 1 ½ “. wide using a pizza cutter or the Fondant Cutter/Embosser. Brush the base of the cake with a small amount of water and place the strip around the cake at the bottom to cover the seam between the cake and brim.

Mix 2 oz. white fondant with 2 oz. chocolate fondant to make a lighter brown and roll it out thin. Cut “Patches” out using a pizza cutter or the Fondant Cutter/Embosser. Brush the back of the patches with water and place over seam in back of the hat. Using the Fondant Cutter/Embosser (ridged wheel) out line the patches to make “stitch marks” and secure them to the hat. Dust with powdered sugar to high light the stitch marks.

To make the hat straps, roll out 2 thin strips of chocolate fondant 2” wide, and as long as you want. Cut one end of each in a zigzag fashion. Place the strait end under the edge of the brim of the hat, and let the zigzag end hang out and down. You will need to put the cake up on a pedestal or cake stand to let them hang down.

Dust the entire cake and brim with Coco powder to make it look like old suede.

Serves 20 -25.