Sir Nicholas’ Teacakes

Author: Rowling, J.K.
Book: Harry Potter and the Chamber of Secrets
Difficulty rating: Harry Potter
Deliciousness rating: Outstanding

Part of Sir Nicholas’ 524th Deathday Feast

Cakes, burned charcoal black, were heaped on salvers. (Book 2: UK 102, US 133)

“Cakes” is a vague word that’s open to interpretation. Since we had a gigantic sheet-cake on the menu already, we decided that we would make these cozy toasted teacakes.

Did it measure up?

Yes! Jenne loved them, which is a surprise, since she’s usually not a big fan of raisins. They would be a delightful breakfast or afternoon snack.

SIR NICHOLAS’ CAKES
From The English Kitchen’s recipe

Ingredients:

225g strong white bread flour
1/2 tsp salt
1 tsp fast-action dried yeast
15g soft light brown sugar
1/4 tsp freshly grated nutmeg
75g raisins (we used the raisin medley from Trader Joe’s)
40g melted butter
120ml whole milk, plus extra for brushing

Directions:

Sift the flour, salt, yeast, sugar and nutmeg into a large bowl.
Mix in the raisins and make a well in the middle.
Heat the milk and butter in a saucepan just until it’s warm to the touch.
Pour into the flour mixture and work together to make a soft dough.
Turn the dough out onto a lightly floured surface. Knead for about 5 minutes, until it’s smooth and elastic.
Shape the dough in a ball and put it in a lightly buttered bowl. Cover it with plastic wrap and leave it to rise until it’s double the size.
Put the dough back on the lightly floured surface and punch down.
Divide into 8 portions of equal size.
Shape each portion into a ball. Flatten slightly and arrange on a large nonstick baking sheet.
Cover lightly with a tea towel and leave to rise again for about 45 minutes until they’re double the size.
Preheat the oven to 400 F.
Brush the tops with some milk.
Bake for 15 minutes until risen and golden brown.
Transfer to a wire rack to cool.
To serve, split in half and toast. Serve immediately with lots of butter.