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Pour the ½ cup golden syrup or molasses into the bottom of the baking dish or glass bowl. Scrape the batter into the dish and smooth the top with the rubber spatula. Cover tightly with the lid and place it in the pot on top of the overturned bowl, making sure the water comes halfway up the sides. Cover the pot and simmer for 2½ hours. Check every so often to see if more water needs to be added (don't let the pot boil dry).

Remove the pudding from the pot. Remove the lid and invert the pudding onto a serving dish. Serve with warmed golden syrup.

Serves 8

Hot Chocolate

After Harry's been spirited away in Mr. Weasley's Ford Anglia to the Burrow, he enjoys the rest of summer vacation with Ron. On the last night before start of term, he digs into a fabulous dinner prepared by fabulous cook Mrs. Weasley, finishing off with dessert and hot chocolate (see Harry Potter and the Chamber of Secrets, Chapter 5).

Before Coenraad van Houten was born, people enjoyed hot chocolate with pools of grease floating on top. But then along came the Dutch chemist, who figured out how to press out the cocoa butter from the cocoa beans in the early 1800s. Plus, he invented Dutch cocoa, which is leaps and bounds better than natural cocoa. We modern folk owe him a big debt of gratitude: every city should have a statue of this man, and every village and hamlet should have a Coenraad van Houten Street.

½ cup water

¼ cup granulated sugar

2 tablespoons unsweetened cocoa powder

2 teaspoons instant coffee

2 ounces chopped bittersweet chocolate

2 cups whole milk

½ teaspoon pure vanilla extract

Whipped cream, optional, for serving

Unsweetened cocoa powder, optional, for serving

Combine the water, sugar, cocoa powder, and coffee in a small saucepan and cook over medium-high heat, whisking constantly, until the mixture is hot and bubbling. Remove from the heat and whisk in the chopped chocolate until smooth. Return to the heat and add the milk, cooking and stirring until just heated through (do not boil). Remove from the heat and stir in the vanilla.

Pour the hot chocolate immediately into four teacups. You can top the hot chocolate with a dollop of whipped cream and a dusting of cocoa powder.

Serves 4

This hot chocolate is very rich. For a lighter version, put 1 heaping teaspoon cocoa powder, 3 to 4 heaping teaspoons granulated sugar, 1 teaspoon instant coffee, and a few drops of vanilla extract into a large mug. Pour in a little boiling water and stir until dissolved. Add more boiling water to come ¾ of the way up the mug. Stir well, then add milk or cream to fill the rest of the mug. Try adding a few mini-marshmallows to the cup before drinking. You can use a stick of cinnamon as a stirrer to add a bit of cinnamon flavor. For smooth creaminess, replace the dark chocolate with white chocolate.

Any-Nut Nut Brittle

In his third year at Hogwarts, Mrs. Weasley sends Harry lots of yummy treats, including nut brittle. But Harry barely notices these mouth watering items when he sees the Firebolt sent to him by a mysterious well-wisher (see Harry Potter and the Prisoner of Azkaban, Chapter 11).

Nut brittle is one of the most delicious candies ever, and it's far too easy to crunch up a whole pound before you know it. It's been made for centuries, and with good reason. It's easy to make; you just need to watch the temperature carefully.

1 cup granulated sugar

½ cup golden syrup or light corn syrup

¼ cup water

¼ teaspoon salt

¼ stick (2 tablespoons) butter

1½ cups chopped raw nuts (almonds, pecans, peanuts, or any nut you like)

½ teaspoon pure vanilla extract

½ teaspoon baking soda

Grease a rimmed baking sheet and line it with parchment paper. Clip a candy thermometer to a saucepan that is at least 4 quarts. Place the sugar, golden syrup or corn syrup, water, and salt in the saucepan and cook over medium-high heat, stirring constantly, until the temperature reaches 280°F.

Add the butter and nuts and continue cooking, stirring constantly, until the mixture reaches 300°F. Remove the