Bake some 'Harry Potter' treats

On a recent trip to The Wizarding World of Harry Potter in Orlando, Fla., my two daughters were as delighted to sample pumpkin juice as they were to ride the Flight of the Hippogriff.

Any self-respecting Potter fan can rattle off a long list of memorable drinks, snacks and meals that mark important moments in J.K. Rowling's books. From Harry's solitary dinner of cold canned soup in his room under the stairs at the Dursleys' house to the cauldron cakes and chocolate frogs on the Hogwarts Express tea trolley and the roast beef and Yorkshire pudding delivered by magic to the table at the Great Hall, food helps tell the story of the orphaned boy who becomes a hero among wizards.

To Americans unfamiliar with British food, traditional recipes for bubble and squeak or plum pudding can seem almost too literary or bizarre to be real. Here are some Potter foods deconstructed:

BANGERS AND MASH British food doesn't get more traditional than this dish consisting of sausages, mashed potatoes and onion gravy. The story goes that during wartime rationing, sausages were so waterlogged that they made exploding noises while they fried, earning the nickname "bangers." Harry fortifies himself with bangers and mash before gathering Dumbledore's Army for the first time.

BUTTER BEER The drink of choice of young wizards, is a Rowling invention, perhaps inspired by medieval recipes for buttered beere, a combination of beer, sugar, eggs, butter and spices.

KNICKERBOCKER GLORY My children almost fell out of their seats when they saw this fancifully named dessert on an actual menu in London a few years ago. Made by layering ice cream, jam and custard in parfait glasses, it's been delighting British children since the 1930s.

PUMPKIN JUICE Wizards drink pumpkin juice the way muggles (mere mortals in Potter-speak) drink orange juice. It is generally unavailable in the muggle world, although it is available on every corner at The Wizarding World of Harry Potter.

ROCK CAKES A cross between a scone and a cookie, these not-too-sweet pastries became a popular teatime treat in the Victorian era. Harry's friend Hagrid is notorious for over-baking his rock cakes until they are as hard as rocks.

TREACLE TART Harry's favorite dessert, made with a short crust pastry and filled with golden syrup, is normally served hot or warm with a scoop of clotted cream or a scoop of vanilla ice cream.  

RECIPES

To prepare a Potter-inspired feast, pick up a copy of "The Unofficial Harry Potter Cookbook" (Adams Media, $19.95). Passionate Potter-phile (and mother of four) Dina Bucholz has pulled together a wide selection of traditional British favorites mentioned in the Potter books along with her own interpretations of the dishes invented by J.K. Rowling that give flavor to the wizard world.

Crumpets

Bucholz's recipe for crumpets, which are a cross between pancakes and English muffins, is simple and scrumptious. Harry and his best friend Ron like to grill them in the Common Room fireplace, but you can pop them in the toaster with good results.

1 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon instant yeast (1 / 2 packet)

1 / 4 teaspoon salt

1 cup whole milk

1 / 4 stick (2 tablespoons) melted butter

1. Grease 4 crumpet rings, or 4 (4-inch) round cookie cutters, and a skillet or griddle. Whisk together the flour, sugar, yeast and salt until combined. Add the milk and melted butter and whisk until smooth. Cover with plastic wrap and leave in a warm place until puffy and risen, about 1 to 1 1 / 2 hours.

2. Stir down the mixture. Heat the greased skillet or griddle and put the crumpet rings inside. Using a measuring cup, pour 1 / 3 cup batter into each ring. Cook over low heat until the tops fill with holes, about 5 minutes. Carefully remove the crumpet rings (they will be very hot; use tongs or oven mitts) and flip the crumpets over (they should be pale on the bottom). Cook until the other sides are pale brown, about 5 minutes more. Repeat until all the batter is used up.

3. To serve, toast crumpets until golden brown and serve with butter and jam. The crumpets can be refrigerated and toasted when needed. Makes 4 to 6 crumpets.

Rock Cakes

Hagrid's rock cakes live up to their name, but Bucholz's recipe produces tender treats.

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 degrees 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.

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 18 to 20 minutes or until the bottoms are golden, rotating the pan midway through baking. Makes 16 to 18 cakes.