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Here are some of the past recipes that have appeared on the Floo Home Page. This archive was started by Josh Santilli a couple years ago when he maintained the Floo page (Thanks Josh!) but may be missing a few recipes from along the way. Please note that I have not tested nor sampled many of the early recipes myself, and have since come across new and improved versions of a few, and may replace an older one here and there.

When a recipe has been borrowed I've sought permission to reprint it here and credited the source. Please don't steal our recipes,  if you would like them for your website Send us an owl.

If you have a magical recipe, or a request for one, email me! I'll do my best to find the most authentic version possible. May all your potions earn you house points!

- Belinda Hobbs
Editor the Floo Network Home Page 

The Recipes Index:
Béchamel Sauce
Bouillabaisse
Butterbeer
Calming Euphoria
Christmas Eggnog
Christmas Plum Pudding
Chicken and Ham Pie
Gingerbread Newts
Jacket Potatoes
Hot Water Crust Pastry
Marvelous Muggle Love Potion
Mince Pies
Mincemeat
Mock Pumpkin Juice
Mrs. Weasley's Rock Cakes
Old-Fashioned English Custard Tart
Olde English Trifle
Peppermint Humbugs
Pumpkin Juice
Pumpkin Pasties
Rhubarb Crumble with custard
Rich Shortcrust Pastry
Scotch Pies
Shepherd's Pie
Spotted Dick
Steak and Kidney Pie
Stilton and Onion Soup
Sugar Mice
Syrup Scones
Treacle Fudge
Treacle Tart
Warwickshire Stew
Yorkshire Pudding

450gg (16oz) Mincemeat
340g (12oz) Rich Shortcrust Pastry
1 Egg White
Caster Sugar
Icing Sugar

Pre-heat the oven to 190°C: 375°F: Gas 5.
Thinly roll out half of the pastry and use to line small tartlet tins.
Fill with mincemeat to half to three quarters of the depth.
Thinly roll out the remaining pastry, cut into rounds as lids for the pies.
Dampen the edges of the lids and press edges lightly together to form a seal.
Brush with egg white and sprinkle with caster sugar and make a small slit in the top to allow steam to escape.
Bake for 20 minutes or until lightly golden brown.
Serve hot with cream or brandy butter or cool on a wire rack and serve cold, dusted with icing sugar.

225g (8oz) Flour
110g (4oz) Butter
25g (1oz) Caster Sugar
2 Egg Yolks
½ tsp Salt
1 tbsp Water

Sieve the flour, sugar and salt together into a bowl.
Cut the butter into 1.5cm (½ inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Mix the egg yolks and water together in a separate bowl.
Make a well in the middle of the mixture and stir in the egg yolks using a knife, until a soft but not sticky pastry is formed.
Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
Roll out to the required thickness.
At this stage the pastry may be frozen if required.
It should be baked in a preheated oven at between 190°C: 375°F: Gas 5 or 220°C: 425°F: Gas 7 depending on thickness and use.

Makes: 3.2kg (7lb)

675g (1½lb) Cooking Apples
450g (1lb) Seedless Raisins
450g (1lb) Sultanas
450g (1lb) Shredded Suet
450g (1lb) Soft Brown Sugar
350g (12oz) Currants
225g (8oz) Candied Peel
50g (2oz) Flaked Almonds
2 Lemons
4 tbsp Brandy or Rum
½ tsp Ground Mixed Spice

Peel and core the apples.
Coarsely mince the apples, raisins, sultanas, currants and candied peel.
Place into a bowl and add the chopped suet, sugar, almonds, mixed spice with the juice and grated rind of the lemons, mix thoroughly.
Cover with a cloth and leave in a cool dark place for 2 - 3 days, stirring the mixture 3 - 4 times a day.
Mix in the brandy or rum before potting, pot and seal as jam.

1 part apricot nectar
2 parts apple juice or cider
1 part ginger ale
pumpkin pie spice to taste (premixed or cinnamon, nutmeg, allspice)

This recipe can be mixed in any size batch, from a single serving to a pitcher to a full cauldron.
Chill all ingredients beforehand and mix together in serving container, adding ginger ale right before serving.
For best flavor, add the spice to the apple juice or cider and chill overnight (about a half teaspoon per half gallon).  This allows the flavor to infuse, and you can pour the juice off the top, leaving the sediment behind if preferred.
Ratio can be adjusted to taste, or according to the size containers on hand. A can of nectar, gallon of cider and bottle of ginger ale work perfect in a punch bowl. The apricot nectar provides a nice orange color and body to the punch.  (Found in the juice aisle at the grocery store). You might just believe it is pumpkin!

1lb minced lamb (you can use beef, which makes it a cottage pie)
1 tsp oil
1 large onion
1 tin tomatoes, 400g
2 carrots, peeled and diced very small and neat
3/4 pint vegetable stock
1 bay leaf
salt, pepper, mixed dried herbs
tomato puree
4 biggish potatoes
knob of butter, dash of milk

Heat the oil in a large, heavy based pan. Fry the chopped onion til transparent, and then add the tinned tomatoes. Cook this vigorously until the tomato juice has evaporated and you're left with a thick tomatoey gravy. Now add the meat and the diced carrot. Fry until the meat is browned.
Once the meat is all browned, add: salt, pepper, dried herbs (a dash of each) and then the vegetable stock. Don't add all the stock at once, do it bit by bit mixing it in, until the meat is just covered. If a lot of water has come out of your meat you might not need all the stock. Now stir in a squirt of tomato puree (about a tablespoon) and then add a bayleaf, and allow the whole to simmer for about half an hour.The end result should be a moist, but not sloppy, minced meat mixture. Keep checking it to make sure the bottom isn't burning - add more liquid if so.
While the meat is simmering, peel chop and boil the potatoes. Once boiled, drain them and mash them with a knob of butter and a tablespoon or so of milk, and a bit of salt and pepper. The potatoes should be mashed (with a fork if you haven't got a masher) to a chunky, fluffy consistency, not creamed or whipped to a liquid.
Once the meat and potatoes are ready, put the meat mixture into a deep casserole and flatten the surface. Now drop the mashed potato on top of the meat spoonful by spoonful, and level out the top. Make little ridges all over the top of the potato with a fork, as this allows it to brown crispily. Put the pie into a hot oven (or under a grill) until the top goes brown.
Serve it up using a big serving spoon to cut down to get meat and potato in the same scoop. It will not be solid, but runny with gravy in the meat layer, so needs to be served from the casserole rather than turned out. This is a British staple that appears on most family tables quite regularly, and should be accompanied by hot greens such as broccoli or peas.
Some people sprinkle cheddar cheese on top before browning which is also nice, but don't overdo it!

450g (1lb) Lean Lamb or Mutton, cut finely or minced
800g (1lb 12oz) Hot Water Crust Pastry
1 tsp Worcestershire Sauce
1 small Onion or Shallot, minced
½ tsp Ground Nutmeg
4 tbsp Beef Stock
Salt and Pepper to taste

Pre-heat oven to 120°C: 250°F: Gas ½
Lightly grease the outer sides and bottom of four small jam jars and a baking sheet.
Reserve a quarter of the pastry for the lids (keep warm).
Divided the remaining pastry into four (keep warm).
Press one portion of the pastry into a circle, place over the up-turned jar, press evenly allowing it to reach about 3 inches up the side of the jar, it should be an even thickness of 1cm (½ inch).
Set aside to cool - repeat with the other jars.
Cut a double thickness of greaseproof paper the same depth as that of the pastry case and long enough to wrap around.
Wrap the paper around the case and secure with string.
Place the up-turned jar on to the baking sheet and gently remove the pastry case.
Mix all of the ingredients together, seasoning well.
Divide the meat mixture between the pastry cases.
Trim off excess pastry that is above the level that the meat reaches.
Press the remaining pastry into a round to form a lid for the pie.
Place on the lid, dampen the edges and crimp to seal.
Brush with beaten egg, to provide a glaze.
Cut a hole in the centre, to allow steam to escape.
Bake for 45 minutes or until lightly golden.

170g (6oz) Flour
170ml (6fl oz) Water
85g (3oz) Lard
Pinch Salt

Sift the flour and salt into a bowl, making a well in the centre
Place the water and lard into a saucepan, when the lard has melted bring to the boil.
Pour the mixture into the centre of the flour.
Working very quickly, mix with a wooden spoon.
Then knead with hands to produce a smooth dough.
This pastry must be used whilst still warm, otherwise it will become brittle and hard to mould.

Ingredients
350g/12oz shortcrust pastry
135g/9tbsp golden syrup
125g/9tbsp fresh white breadcrumbs
grated rind and juice of 1 lemon
1 tsp ground ginger
egg wash (1 egg beaten with 1 tsp water)

Serves 4-6

Method
1. Roll out two thirds of the pastry and use to line a 25cm/10in pie plate
or flan tin.
2. Warm the syrup over a gentle heat and add the breadcrumbs, grated lemon
rind and 15g/1 tbsp of the juice, and the ginger. Pour into the pastry case.
3. Roll out the remaining pastry case and cut into strips; use these to
create a lattice design on the top of the tart.
4. Decorate the sides of the plate with a fork, being sure to press the ends
of the lattice well in. Brush the pastry with the egg wash and bake in the
oven at 190C/375F/Gas 5 for 25-30 minutes until the pastry is crisp and
golden.

This potion is a combination of Calming Draught and an Elixir to Induce Euphoria.* It was specially created for Muggles who are simultaneously delighted and despondent over the upcoming release of Harry Potter and the Deathly Hallows. Rumour has it that Muggles are keen to get their hands on the book yet sad about the story’s end. Apparently this behaviour has caused quite a few mishaps as people jumping up and down with excitement one moment suddenly fling themselves to the floor the next, weeping uncontrollably. If any Muggles in your life fit this description, give them a bit of this potion. It’ll help!

¼ teaspoon powdered moonstone

1 teaspoon dried peppermint leaves

2 tablespoons chopped ginger root

3.14159 ounces dark chocolate, melted

Jigger of rum (for underage Muggles, substitute butterbeer)

¼ pint Ben and Jerry’s Vermonty Python flavoured ice cream (Dublin Mudslide would be an appropriate substitution, but for Merlin’s sake don’t use Chunky Monkey!)


Mix all ingredients in a standard size two pewter cauldron. (If you are making the potion at the Muggle’s home, a small metal bowl will suffice.)

Stir twenty-one times at 7:07 (A.M. or P.M., whichever you prefer).

The recipient of the potion should sip slowly, humming “Hedwig’s Theme” between sips.

For most efficacious results, perform a Cheering Charm seven minutes, twenty-one seconds after administering potion.

*Since this is a new concoction, the Ministry of Magic does not guarantee results and assumes no responsibility for its use or misuse.

Ingredients
1/3 onion, chopped
1 clove of garlic, crushed
4 baby leeks, chopped
1 tbsp olive oil
25g(1oz) stilton
300ml (½ pint) vegetable stock
Bread for accompaniment

Method
1. Preheat large saucepan.
2. Heat olive oil.
3. Add garlic, onion and leeks and fry until soft.
5. Pour in stock. Bring to the boil then simmer for 10-12 minutes.
6. Add the stilton and stir until melted.
7. Place soup in food processor and blitz until smooth.
8. Ladle in two soup bowls and serve with sliced bread.

Ingredients
140ml/5fl oz of dark or Demerara rum such as Woods 100 (light will not work for this recipe)
5 large eggs, yolks only
1 large egg, white only
200ml/7fl oz single cream
584ml/1 pint 1fl oz whole milk
1 pinch nutmeg
4 tsp soft brown sugar
To garnish
cinnamon bark, cassia bark or cinnamon sticks

Method
1. Start by bringing the milk in a pan gently to boiling point while whisking occasionally to prevent burning.
2. While the milk is heating separate the eggs. Place the five yolks and one white into a blender.
3. As soon as the milk is almost boiling, remove from the heat and start the blender, pour the milk over the eggs while blending and blend for around 10 seconds then let to cool for one minute. This technique ensures that any possibility of food poisoning from the eggs is removed as the hot milk will sterilise the raw eggs.
4. Add the cream and nutmeg and blend for five seconds.
5. Add the four egg cups of rum and blend briefly to mix.
6. Serve in handled glasses or small teacups with a sprinkle of nutmeg and a cinnamon stick as garnish.

Ingredients
10 sticks of rhubarb
4 tbsp water
8 tbsp caster (white granulated) sugar
1 tsp powdered ginger
110g/4oz butter, softened
110g/4oz demerara (light brown) sugar
180-200g/6-7oz flour
For the custard
150ml/5fl oz whole milk
150ml/5fl oz double cream
1 vanilla pod, split lengthways and seeds scraped out
2 large egg yolks
2 tbsp caster (white granulated) sugar

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Cut the rhubarb into 7½cm/3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
3. Once cooked, remove from the oven, sprinkle over the ginger and mix well.
4. Fill an ovenproof dish about 4cm/1½in deep with the rhubarb.
5. Rub the butter into the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake in the oven for 10 minutes.
6. Remove and allow to cool slightly before serving.
7. To make the custard, put the milk, double cream and vanilla pod and seeds into a non-stick saucepan and heat until just boiling. Remove the vanilla pod and set aside.
8. Meanwhile, whisk together the egg yolks and caster sugar with an electric whisk until pale and fluffy. Pour the warm milk and cream mixture over the beaten eggs and sugar and whisk to combine. Pour the mixture into a clean saucepan and heat and whisk for a further 2 minutes or until the custard has thickened slightly. Remove from the heat and pour into a small jug.
9. To serve, pour the custard over the rhubarb crumble.

Pre-heat the oven to 140°C; 275°F: Gas 1
Cut the beef into cubes, lightly dust with seasoned flour.
Heat the oil in a frying pan to seal and lightly colour
Remove the meat and place in a casserole.
Add the stock or wine to the pan and heat gently, being sure to scrape the bottom of the pan.
Cut the potato and carrot into chunks, quarter the onion and mushrooms, crush the garlic.
Add all of the ingredients to the casserole
Cover and cook for five to six hours.

300ml (½ pint) Milk
1 Shallot
20g (¾oz) Butter
20g (¾oz) Flour
4 White Peppercorns
1 Mace Blade
1 Bouquet Garni
Salt, to taste

Place the milk, sliced shallot, mace, bouquet garni, and peppercorns into a small saucepan.
Heat gently (do not boil), allow to infuse for 5 minutes.
Strain the milk and reserve.
Melt the butter in a small saucepan.
Stir in the flour to produce a smooth paste, remove from the heat.
Gradually whisk in the strained milk, to ensure no lumps form.
Return to the heat, whisking constantly, until it boils and the sauce thickens.
Season with salt to taste.

Ingredients
3 red mullet, descaled
450g/1lb of monkfish fillet
1 x 900g/2lb sea bass, descaled
12 raw large tiger prawns
5 tbsp olive oil
2 onions, finely chopped
6 garlic cloves, finely chopped
2 leeks, finely chopped
1 bulb fennel, finely chopped (reserve the tops)
675g/1½lb tomatoes, chopped 
1 tsp of fennel seeds 
1 tsp tomato purée
1 small bunch freshly chopped flat leaf parsley
3 sprigs fresh thyme
2 bay leaves
2 strips orange peel 
500ml/1pt fish stock 
2L/3½pt bottle mineral water
1 tsp saffron stamens
5-10g/1-2tsp salt
2 tbsp pernod, or similar
36 mussels

Method
1. Remove the heads from the prawns, cut along the length of their backs with a sharp knife and remove the intestinal tract. Set aside. Cut the monkfish into 4cm/1½in chunks. Fillet the sea bass and red mullet, reserving the head and bones. Cut each fillet of sea bass into three pieces.
2. Heat the olive oil in a large pan and add the onion, garlic, leek, and fennel. Cook gently for 10 minutes or until the vegetables are soft, but not coloured. 
3. Stir in the tomatoes, fennel seeds, tomato purée, all the prawn shells and fish trimmings, the chopped parsley, thyme and bay leaves. Add the orange zest, fish stock and mineral water and finally the saffron. Bring to the boil and simmer gently, uncovered, for 30-40 minutes skimming the surface occasionally to remove any froth.
4. When the fish broth has reduced to about 1.7L/3½pt, remove from the heat and strain into a clean pan. Add the pernod, taste and season accordingly. Return to a simmer and add the monkfish, mussels, sea bass and red mullet. Bring back up to a simmer and add the prawns. Cook for a further 2 minutes or until the mussels have opened and the prawns have turned pink.

Ingredients:
For the pastry:
5 oz (150 g) plain flour
1 oz (25 g) softened lard
1½ oz (40 g) softened butter
a pinch of salt

For the filling:
3 large eggs, plus 2 large egg yolks, lightly beaten
1 pint (570 ml) single cream
2 oz (50 g) caster sugar
½ teaspoon vanilla extract
1½ whole nutmegs, freshly grated
1 level teaspoon softened butter

You will also need a tin (1½ inches/4 cm deep, with a 7 inch/18 cm base and 
a ½ inch/1 cm rim), lightly greased.

Sift the flour with the pinch of salt into a large bowl. Add the lard and 
butter and, using only your fingertips, lightly and gently rub the fat into 
the flour until it resembles breadcrumbs.

Sprinkle in about 1 tablespoon of cold water. Start to mix the pastry with a 
knife and then finish off with your hands, adding a few more drops of water, 
till you have a smooth dough that leaves the bowl clean. Then wrap the 
pastry in clear plastic wrap and put in the refrigerator for 30 minutes. 
Meanwhile, pre-heat the oven to gas mark 5, 375°F (190°C).

When 30 mins is up roll the pastry out into a circle on a surface lightly 
dusted with flour, making sure it is a circle the same size as your tin. Now 
transfer it to the tin slowly with the rolling pin and press it lightly and 
firmly around the base, sides and rim. Take a sharp knife and trim the 
overlapping pastry leaving a little overlapping at the edge to give it a 
crust. Brush the pastry with some of the beaten eggs. Prick the base of the 
tart with a fork, then place it on the baking sheet and bake on the centre 
shelf for 20 minutes, until the pastry is crisp and golden. Then remove it 
from the oven and reduce the temperature to gas mark 3, 325°F(170°C).

Next pour the cream to a saucepan and bring it up to a gentle simmer, then 
whisk the beaten eggs and sugar together in a large jug - but only gently as 
you don't want to make bubbles. Then pour the hot cream over the beaten 
eggs, add the vanilla extract and half the nutmeg and whisk briefly again.
Carefully pour the filling into the pastry case and scatter the rest of the 
nutmeg all over, then dot with the softened butter and bake in the oven for 
30-40 minutes, until the filling is golden brown, firm in the centre and 
slightly puffed up. Serve hot or cold.

Serves 4-6 

450g (1lb) Cooked Chicken 
300 ml (½ pint) Chicken stock 
110g (4oz) Cooked Ham 
225g (8oz) Puff Pastry 
160g (6oz) Carrots 
1 Onion 
150 ml (¼ pint) Milk 
150 ml (¼ pint) Single Cream 
110g (4oz) Frozen Peas 
25 g (1oz) Butter 
1 Egg 
3 tbsp Plain Flour 
25g (1oz) Parsley 
Ground Bay Leaves 
Salt & Black Pepper 

Peel and slice the carrots, cook in boiling water for 5-7 minutes, then drain. 
Melt the butter and cook the chopped onion until transparent. 
Dice the chicken and ham. 
Mix with the chicken, ham, carrots, onions and peas in an ovenproof pie dish. 
Add the flour gradually stirring in the chicken stock. 
Bring to the boil, stirring continuously and simmer until thickened. 
Stir in the milk, cream, parsley and a pinch of bay, season and heat without boiling for 2 minutes. 
Pour the sauce into the pie dish. 
Roll out the pastry on a floured surface, cut off a strip of pastry and place on the rim of the dish, moisten, then place the remaining pastry on top. 
Trim the edges and press to seal. 
Make a hole in the centre of the pastry to allow steam to escape. 
Brush with beaten egg. 
Bake at 190°C; 375°F: Gas 5 for 40 minutes, until the pastry is cooked.
Serve hot. 
As an alternative use button mushrooms instead of ham. 

This recipe reprinted with permission from The Foody UK & Ireland website.

1 Egg White 
450g (1lb) Icing Sugar 
Food Colouring 

Beat the egg white until frothy but not stiff. 
Sieve the icing, adding enough to produce a fairly stiff mixture. 
Add a few drops of the food colouring (flavourings can also be added at this stage if required).
Knead the mixture in to a firm paste and divide into 12 - 16 pieces. 
Roll into oval shapes with making one end pointed to form a nose, pinch up two small pieces to produce ears. 
Eyes can be formed using silver balls or currants, the tail can be made from string. 
Place the mice onto parchment or silicon paper, place in a warm place to dry for 24 hours. 
Store in an airtight container. 
 

This recipe reprinted with permission from The Foody UK & Ireland website.

285g (10oz) Self-Raising Flour 
150g (5oz) Shredded Suet 
150ml (¼ pint) Milk 
110-160g (4-6oz) Currants or Raisins 
85g (3oz) Castor Sugar 
1 Lemon, zest only, finely grated 
Pinch Salt 

Mix all of the dry ingredients, including the grated lemon zest, together thoroughly 
Add enough milk to produce a soft dough. 
Turn out onto a floured surface. 
Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter. 
Prepare either a tea towel lightly dusted with flour, or sheet of kitchen foil or a double thickness of greaseproof paper, brushed with melted butter. 
Wrap loosely but securely, leaving enough space for it to rise. 
Tie or seal the ends. 
Place in the steamer and cover tightly. 
Steam for 1½ to 2 hours.
Serve cut into thick slices with hot custard. 

This recipe reprinted with permission from The Foody UK & Ireland website.

450g (1 lb) Soft Brown Sugar 
450g (1 lb) Currants 
225g (8oz) Shredded Suet 
225g (8oz) Breadcrumbs 
225g (8oz) Sultanas 
225g (8oz) Raisins 
285ml (10 fl oz) Stout 
110g (4oz) Self Raising Flour 
110g (4oz)Glace Cherries 
55g (2oz) Candied Peel 
55g (2oz) almonds, chopped 
4 Eggs medium size 
1 Apple 
1 Lemon (grated rind) 
1 Orange (grated rind) 
4 tbsp Rum or Brandy 
1 tsp Mixed Spice 
½ tsp Nutmeg 
¼ tsp Cinnamon 

Place the suet, flour, breadcrumbs, spices and sugar in bowl and mix thoroughly. 
Add the dried fruit, peel and almonds and mix thoroughly. 
Mix in the peeled, cored and chopped apple and grated orange and lemon rinds. 
In a separate bowl, beat eggs, mix in rum and stout. 
Add this mixture to the dry ingredients - stir, very thoroughly 
(Traditionally a wish is made whilst stirring). 
Pudding should have a "dropping" consistency (if not add a little more stout if needed). 
Leave overnight to allow the dried fruit to plump. 
The following day grease the basins and tightly pack the mixture in them filling to the top. 
Cover each basin with a square of greaseproof paper and a square of cloth or muslin. 
Tie with string then tie the corners of the cloth together on top. 
Steam puddings for 8 hours, ensuring that the water does not evaporate, topping up with boiling water as needed. 
When cooked, allow to cool, remove paper and cloths and replace with a fresh. 
Store in a cool, dry place. 
Steam for 2 hours and serve with warmed flaming brandy or rum poured over. 

This recipe reprinted with permission from The Foody UK & Ireland website.

1/8 tsp rosemary

2 tsp black tea leaves

3 fresh mint leaves

6 lemon leaves (dried leaves are acceptable)

Pinch of fresh bergamot leaf (you may substitute 1/8 tsp. Earl Gray tea)

3 c fresh water 

Put the kettle on, luv.  When it whistles, pour the water into a lovely teapot.  Wearing thick gloves,* add ingredients in order given.  Steep for 4½ minutes on a night with a new moon in November of any year whose last digit is an odd number.  Whilst the tea is brewing, stir the contents every 36 seconds in a clockwise motion, adding a counter-clockwise stir after the sixth stir.  Between stirs, softly sing your favorite Savage Garden song.  After the brewing period is over, pour through a fine tea strainer.  Although this potion is best when used immediately, it may be stored in a dark, cool place for up to seven days.  (After that time, the potion will become so bitter that your beloved will spit it out upon first taste.)

Serve potion to the object of your desire with his or her favorite treat (for reasons unknown, M&Ms with peanuts frequently work wonders).  Continue to refill the teacup of your intended until his/her eyes glaze over and he/she calls you snookums. 

The use of ‘snookums’ is a side effect of this potion.  If your favorite pet name is ‘sugar,’ put 1/32 tsp of sugar in the teapot prior to serving.  The only other option is ‘honey’; simply squeeze a plastic honey bear container for 1/32 of a second.  (Honey from any other source will not work.)  Disclaimer/Warning: do not infer that substitution of any other ingredient will produce a corresponding change in the term of endearment, particularly if your desire is to be called ‘baby.’ 

*CAUTION: Wearing gloves when brewing the potion is not merely a suggestion!  If the potion touches your skin, you will be subject to the Narcissus Metamorphosis effect, and you will no longer care about attracting anyone. 

Individual results may vary.

Recipe submitted by reader Weirdsis.  The Floo Network assumes no responsibility for any actions resulting from the brewing or use of this potion.

Ingredients List:

225g/ 8oz plain flour
3.75ml/ ¾ tsp cream of tartar
2.5ml/ ½ tsp bicarbonate soda
2.5ml/ ½ tsp ground mixed spice
50g/ 2oz butter 
15ml/ 1 tbsp  Caster Sugar
50g/ 2oz sultanas
15ml/ 1 tbsp Lyle’s Golden Syrup
approx 150ml/ ¼ pint milk
1 (size 3) egg, beaten to glaze

 Instructions:

1. Sift the flour, cream of tartar, bicarbonate of soda and mixed spice together in a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the Tate & Lyle Caster Sugar and sultanas. Mix the Lyle’s Golden Syrup with the milk and stir into the mixture to give a soft dough.
3. Turn out onto a floured surface and knead very lightly until smooth, then roll out and cut into rounds using a 6.5 cm/2.5 inch round fluted cutter.
4. Place on a lightly floured baking tray, brush the tops with beaten egg and bake in a preheated oven at 230ºC/450ºF/Gas 8 for 8-10 minutes until golden brown and well risen. Transfer to a wire rack to cool. Dredge with  Icing Sugar and serve scones split and buttered.

Ingredients:

8oz or 2 cups self-raising flour
1/2 tsp salt
4oz or 1 stick of butter
3oz sugar (1/3 cup plus a tbsp)
1 tsp vanilla extract
1 1/2 oz currants or sultanas  (scant 1/3 cup golden raisins)
1 tbsp candied peel
1 egg
2 tbsp milk
caster sugar for dredging (superfine sugar)

Directions:

1. Put the flour and salt in a mixing bowl and rub in the butter lightly with the fingers until the mix looks like breadcrumbs.
2. Stir in the sugar and dried fruits.
3. Beat the egg with the milk and vanilla, then pour it into the flour and fruit mixture, and mix it up to make a stiff dough.
4. Butter two baking sheets, and drop on tablespoons of the mixture.
5.Roughen the dough lumps with a fork, and dredge with a little castor sugar. (should be enough mix to make 15 - 20 small cakes)
6. Bake in a hot oven, 425F or 220C, for 12-15 minutes, until firm and pale golden. Cool them on a wire rack.

NOTE: They should be crumbly in texture. If they are hard and inedible, like Hagrid's, you mixed the dough for too long or baked them in the oven too long.

Many Thanks go to Madame Puddifoot for sending us such a wonderful Recipe!

Ingredients:

85g/3oz light muscovado sugar
2 tbsp golden syrup
1 tbsp black treacle
1 tsp ground ginger
1 tsp ground cinnamon
pinch of ground allspice
pinch of ground nutmeg
95g/3½oz butter, cut into cubes
½ tsp bicarbonate of soda
225g/8oz plain flour
milk if necessary
newt-shaped cutters /knife
ready-made icing tubes (optional)

Method:

1. Grease several baking sheets. Preheat the oven to 180C/350F/Gas 4. In a large pan, gently heat the sugar, syrup, treacle, spices and a tablespoon of water. Stir well and bring to boiling point.
2. Remove the pan from the heat and add the butter and bicarbonate of soda. 
Stir in the flour until you have a manageable dough. Add a dash of milk if it seems too stiff, or a little more flour if too wet. Remove the dough from the pan, wrap in foil and leave to cool for about an hour.
3. Roll out the dough on a floured board to about 3mm/1/8 in. thick. Cut out newt shapes with cutters or a knife (if this is hard, try making a template out of card first); transfer to the baking sheets, leaving room for spreading. Cook for ten minutes until firm. Leave for about a minute, then transfer to a rack to cool.
4. You can decorate the newts with icing if you wish.

Ingredients:

1 cup butter
1 cup brown sugar
1/2 cup powdered sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
2 cups vanilla ice-cream
rum (or for a non alcoholic drink imitation rum extract)
Apple cider

Method:

1. Mix butter, brown sugar, powder sugar, nutmeg, and cinnamon. 
2. Beat in the ice-cream and freeze 
3.To serve fill a mug about 1/4 full with the mix and 1 tablespoon of rum, or rum extract then pour the cider over it and presto! You've got Butterbeer!

Ingredients:

Filling:
1 cup canned, pureed pumpkin
½ cup light brown sugar
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon ginger
dash nutmeg

Pastry: 
Beat one egg in a small bowl and set aside. Preheat oven to 375º F,  Thaw dough

Method:

1. Combine the filling ingredients in a mixing bowl and stir well. 
2. Roll out one sheet until thin 1/16th inch and cut into 4 large circles. 
3. Using half the beaten egg, brush around the edges of each pastry circle (with a pastry brush). 
4. Spoon equal amounts of pumpkin mixture into centers of circles. 
5. Fold circles in half to cover mixture and seal by crimping the edges. 
6. Brush tops so pasties with remaining beaten egg. 
7. Place on an ungreased cookie sheet.
8. Bake for 25 - 30 minutes in the center of the oven until golden and then cool

NOTE: These are delicious warm or cold.

Serves 6-8.

Ingredients: 

Trifle sponges - 4
Cherry jam - 4 tbsp
Ratafia biscuits – 15
Sherry - 4 tbsp
Bananas - 2 peeled and sliced
Lemon, zest and juice
Cherries - 225 g (8 oz) stoned
Milk - 450 ml (* pint)
Eggs- 3
Caster sugar - 50 g (2 oz)
Double cream - 150 ml (* pint), whipped
Glace cherries - to decorate
Nuts - 25 g (1 oz), chopped, toasted, to decorate.
 

Method:

1. Cut the trifle sponges in half and spread with jam, then sandwich together. Arrange in the base of a glass serving dish. 
2. Cover with ratafias and sprinkle with sherry. Coat the bananas in lemon juice. Arrange the bananas and cherries on top of the ratafias. 
3. Heat the milk until almost boiling. In a large bowl, whisk together the eggs, lemon zest and sugar until pale, then pour on the hot milk, stirring continuously. 
4. Return to the saucepan and heat gently, stirring continuously, until the custard thickens enough to coat the back of a wooden spoon. Do not allow to boil. This takes about 20 minutes. Set aside to cool. 
5. Pour the custard over the trifle and leave until cold. Pipe the cream on top of the trifle and decorate with glace cherries and nuts.

Ingredients:

1/2 c light cream or evaporated milk
3/4 c firmly packed dark brown sugar
1/4 tsp salt
4 oz unsweetened chocolate
2 T unsalted butter
1/3 c molasses (not blackstrap)

Method:

1. In a bowl, mix together the cream, sugar an salt.
2. In a heavy saucepan, melt the chocolate with the butter.
3. Remove from the heat and stir in the molasses.
4. Add the chocolate mixture to the cream mixture.
5. Pour into a buttered 8x8 square pan.
6. Let cool.
7. Cut into squares and serve

Serves 4-6.

Ingredients:

Lard - a little, melted
Plain flour - 110 g (4 oz)
Egg – 1
Milk - 300 ml. 

Method: 

1. Pre-heat oven to 220C / 425F / Gas 7.
2. Put a little lard in 12 individual Yorkshire pudding tins (or deep bun tins) or a single large tin and leave in the oven until the fat is very hot. 
3. Place the flour in a bowl, then make a well in the centre and break in the egg. Add half the milk and, using a wooden spoon, gradually work in the flour. Beat the mixture until it is smooth then add the remaining milk. Beat until well mixed and the surface is covered with tiny bubbles. 
4. Pour the batter into the tins and bake for 10 to 15 minutes for individual puddings; 30 to 40 minutes, if using a large tin, until risen and golden brown.

Ingredients: 

Suet Crust Pastry: 
8oZ (1c.) self-raising flour 
½ tsp salt 
4oz(1/4c.) shredded suet 
approx. 150 ml water. 
Pie Dish about 900 ml capacity. 

Filling:
450 gm (1lb) stewing steak, trimmed and cubed. 
175gm (6oz) beef kidney, cored and chopped 
Salt and freshly ground pepper. 
1 Tbsp flour. 
1 large onion – chopped. 
4-5 Tbsp water 
Oxo or Bovril cube.(Optional) 

Method: 

1. Line the basin with 2/3 of the pastry –reserving the remainder. 
2. Toss the steak and kidney in the seasoned flour. 
3. Layer into the basin with the onion. Add water (and Oxo/Bovril if desired) 
4. Moisten the edges of the pastry with water & cover with the lid made from the reserved pastry. 
5. Cover with a double thickness of waxed paper OR a single layer of aluminium foil. Pleat once to allow the pudding to rise. 
6. Secure the foil or paper with string (Tied around the top of the bowl) Use extra string to make a handle for ease of removal. 
7. Place the pudding in a steamer over a pan of hot water, -  OR place on a metal trivet in a large saucepan OR a slow cooker. 
8. Add boiling water to come halfway up the bowl. 
9. Steam steadily for 31/2 to 4 Hrs. 
10. Remove from steamer and serve 

Many Thanks go to Avril for sending us such a wonderful Recipe!