Aunt Petunia’s Pudding | Harry Potter and the Chamber of Secrets

Hello part two of my Harry Potter series of bakes! As I mentioned in my Harry Potter Birthday Cake recipe, I am baking a treat inspired by each Hazza P film. In the natural order of things, this second recipe celebrates the second instalment of the franchise: Harry Potter and the Chamber of Secrets. My interpretation on Aunt Petunia’s meringue pudding in Harry Potter and the Chamber of Secrets will quench any sweet craving. Just make sure yours doesn’t start floating.

About the film:

Released in 2002, Harry Potter and the Chamber of Secrets continues on the saga of Harry and his friends in their second year at Hogwarts. However, before Harry can even get to school for the academic year, magical forces are at work to keep him from returning home to Hogwarts altogether. Magical forces being a house elf by the name of Dobby.

Dobby is in the know of some plans to bring darkness and evil back into Hogwarts. Plans that put Harry’s life in jeopardy. So, he does whatever he can to prevent Harry from going back to Hogwarts. When that doesn’t work, Dobby continues his attempts while Harry navigates his way through his second year.

All the while, darkness is creeping around Hogwarts, terrorising the school. Harry, Hermione and Ron find themselves at the core of it. They work to solve the mysteries and eradicate the dark magic that is desperately trying to regain power.

In Harry Potter and the Chamber of Secrets, we are introduced to new characters – Jason Issacs as Lucius Malfoy, Kenneth Branagh as Gilderoy Lockhart and Shirley Henderson as Moaning Myrtle to name a few – as well as new spells and magical objects. 

Anyone else wish they had a flying car? Same.

Christopher Columbus returned to the director’s helm for this sequel, bringing the same sense of wonder, magic and wholesomeness as he did for Harry Potter and the Philosopher’s Stone

What I love most about this second instalment is the clear growth in the friendship between the golden trio. They have clearly bonded and it really shows. More so in Ron’s protectiveness over Hermione at this age. Especially when Draco Malfoy has something to say. 

I also, like most Potterheads, LOVE Dobby. What a pure, pure soul. Even now, watching Dobby in Harry Potter and the Chamber of Secrets makes me sob because of events that occur later in the franchise. Enough said.

No copyright infringement intended.

About the bake:

There were a few ideas I had bouncing around in my brain when it came to this film, but I really like the idea of baking food that actually features in the films. As with my recipe for Hagrid’s homemade birthday cake, this bake is inspired by a dessert that directly features in this Hazza P instalment. 

At the very beginning, we see Aunt Petunia’s pudding in Harry Potter and the Chamber of Secrets. Uncle Vernon is preparing for a very important dinner with his boss and his boss’s wife that the Dursley’s are hosting. Whilst last minute details are being attended to, Petunia is adding the finishing touches to her homemade dessert. 

It appears to be a stack of meringue discs, with green and purple piped work in between, topped with glacé cherries. That is, until Dobby levitates the dessert and drops it on the head of Uncle Vernon’s boss’s wife, much to Harry’s dismay.

I copied the piping work as close to the pudding in Harry Potter as possible.

For some reason, my purple whipped cream looks more blue in the photos, but then I did have to take them quite late in the day. Be sure to add the food colouring a little at a time  – it will develop! I recommend oil based food colouring to make sure it mixes with the cream evenly. 

As meringue tends to be light, you can get away with piping only a few whipped cream swirls under each layer. Just enough to support them. Then the rest can be used to decorate the outside parts of each layer to make it look just like the pudding in Harry Potter and the Chamber of Secrets. Top it with the glacé cherries and there you have it. 

To give even more of a steady structure, I used an entire punnet of strawberries, placed upside down, to help support each layer. This worked really well and tasted wonderful. After washing the fruit, make sure you dry it off. Any extra moisture can make the meringue softer and thus, harder to build a structure with.

Making meringue from scratch can be a little daunting, especially when you know it can be over-whipped and thus, lost. But if you take your time and trust the process, you’ll end up with a delicious meringue, with a crispy outer and a fluffy inner. Lovely.

This recipe requires a lot of eggs and sugar just for the meringue part of the pudding in Harry Potter and the Chamber of Secrets.

It’s a pretty big dessert. My best tip here would be to separate each individual egg into two small bowls, then tip the white into the big mixing bowl you plan on whisking the entire mix in. Do this after each egg so if you do accidentally mix yolk in, you only risk one egg white, rather than the entire lot. 

You don’t want egg yolk mixed in your whites when you’re making meringue. You also need to make sure that the mixing bowls are neither wet, nor greasy, otherwise you may not end up with the stiff peaks you need. 

No copyright infringement intended.

If you don’t have a really large mixing bowl (trust me, you’ll need one!), make sure you put six egg whites into one mixing bowl and the other six into another. Then add half the sugar into the egg whites when ready, and the other half of the sugar to the other half of the egg whites. That’s what I had to do.

I traced around a small dinner plate on baking parchment three times for the smaller layers.

I then did the same with a large dinner plate for the base layer. Then, I piped the meringue on, using my tracing as a guide. You can spoon the meringue on though, if you aren’t wanting to pipe it on. I needed four baking trays in the end and was able to bake them all at the same time. 

However, if you can only bake two at a time, by all means do so! It’ll just take a while longer as you need to leave the meringue in the oven to cool down with it. This helps to dry it out and gives you that wonderful texture.

Top Tips:

  • When separating the eggs, pour each egg white into your large mixing bowl individually before moving onto the next egg. This will reduce the risk of you ruining the entire bowl of egg whites should any yolk creep in.
  • Once the meringue has reached the right consistency, stop whisking. It’s very difficult to rescue over worked meringue and you may have to start over.
  • Make sure that the fruit is dry before you start layering it between the meringue levels. Soggy meringue is not the one, friends.
  • The white wine vinegar and cornflour are optional, but they really help to create a luscious meringue texture.

That’s it! Aunt Petunia’s pudding from Harry Potter and the Chamber of Secrets, recreated. I hope you have fun making this dessert. It’s delicious with fresh fruit… and extra cream if that flies your car.

Happy baking, happy eating!

Ingredients:

Meringue:

  • 12 large egg whites
  • 800g [3¾ cups + 3 tbsp] caster sugar
  • 2½ tsp cornflour  optional
  • 2½ tsp white wine vinegar  optional
  • 3 tsp vanilla extract

Decoration:

  • 1200ml [45 oz] double [heavy of whipping] cream
  • 2 tbsp icing [confectioners] sugar
  • 2 tsp vanilla extract (or any extract of your choice)
  • Violet/purple food colouring  oil based
  • Green food colouring  oil based
  • 1 punnet of fresh strawberries (or firm fruit of your choice)
  • 1 small pot of glacé cherries

Serves: 10+

Preparation time: 30 minutes

Baking time: 50 minutes

Cooling time: 2 hours

Decorating time: 30 minutes

Method:

Meringue:

  1. Preheat your oven to 150°C [300°F] or 130°C fan. Line 4 baking trays with baking parchment/greaseproof paper. If needed, trace around a small dinner plate on 3 of the sheets of paper on the trays, then do the same with a large dinner plate on the last sheet for guidance. Set aside.
  2. Make sure all bowls being used are clean, dry and grease-free. 
  3. Separate your eggs into smaller bowls, one at a time, adding the egg white into either one very large mixing bowl (all 12 egg whites) or two large mixing bowls (6 in each). Make sure to add the egg white into the large mixing bowl(s) after each separation to avoid accidentally ruining all eggs if any yolk escapes into it! Keep the yolks for another dish.
  4. Whisk the egg whites using an electric hand whisk until you reach stiff peaks. The egg white should be able to hold itself when you lift the whisk out of the bowl.
  5. Add the sugar 1 tbsp at a time whilst still whisking the egg whites. Make sure it is fully incorporated until you add the next tbsp. If making the mix in 2 halves, do this one bowl at a time and add half the sugar to one bowl, then half to the other so that the mixture is evenly distributed. Do not rush this part.
  6. Your meringue mix will look thick and glossy once all the sugar has been whisked in. Add the vanilla and whisk in.
  7. If adding the cornflour and white wine vinegar, do so now and whisk in. If using 2 bowls, split roughly in halves and add to both.
  8. Either pipe or spoon the meringue onto the baking trays so that you have four decent sized, relatively thick discs. Make sure that the biggest disc is thick as it will be your base.
  9. Bake for 50 minutes. Once baked, prop the oven door open slightly by sitting a wooden spoon in between the oven and the oven door. 
  10. Leave your meringue discs to cool down in the oven. This is what dries the meringue out and gives you a great texture. This will take around 2 hours.
  11. When the meringue has fully cooled, prepare your whipped cream decoration.

Whipped cream:

  1. In two large mixing bowls, add half of the cream into one bowl and the other half into the other bowl. 
  2. Do the same with the icing sugar.
  3. Add any extract if using.
  4. Add a few drops of green food colouring into one bowl. Do the same with the purple into the other.
  5. Using an electric hand whisk, whip the cream until it can hold shape. Add more food colouring if needed but remember that it will develop over time. Rinse the whisk off and do the same for the other bowl.
  6. Begin building your meringue dessert.

Decoration:

  1. Wash the strawberries and lay on some kitchen paper towels. Gently pat them dry and leave for a few moments. Be sure to cut off the leaves to leave a flat edge.
  2. Gently lift and peel the paper off your base meringue disc, then place on a large plate/board/cake stand. Be gentle here as meringue is delicate!
  3. Using 2 piping bags or sandwich bags with a 2D closed star piping tip attached on one and an open star piping tip on the other, pipe a few swirls of the purple whipped cream onto the centre of your base.
  4. Place a few strawberries upside down in between the swirls.
  5. Lift and peel the next meringue and lay on the top gently. If needed, place more strawberries to help prop it up. I slid each disc off the tray and peeled the paper from underneath. Alternatively, if you have big enough hands, you can flip the meringue onto one hand, peel the paper off cleanly and gently flip it back over to lay over the fruit and cream.
  6. Repeat steps 17 to 20 until all of your meringue discs are stacked.
  7. Using the remaining cream, finish piping the decoration in the same pattern as the dessert in the film. 
  8. Finish by placing the cherries in the correct places.

This delicately sweet pudding from Harry Potter and the Chamber of Secrets is best eaten on the day but can be kept in the fridge and consumed for up to 2 days. It is even more delicious when eaten with extra fresh fruit of your choice. Enjoy!

Recipe card:

Aunt Petunia’s Pudding | Harry Potter and the Chamber of Secrets

Laura – Flavour of the Film
Light, fluffy and crisp layered meringue dessert with fresh whipped cream, strawberries and glacé cherries, celebrating Harry Potter and the Chamber of Secrets.
Prep Time 30 minutes
Cook Time 50 minutes
Decorating time 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine French
Servings 10

Ingredients
  

Meringue:

  • 12 large egg whites
  • 800 g [3¾ cups + 3 tbsp] caster sugar
  • tsp cornflour optional
  • tsp white wine vinegar optional
  • 3 tsp vanilla extract

Decoration:

  • 1200 ml [45 oz] double [heavy of whipping] cream
  • 2 tbsp icing [confectioners] sugar
  • 2 tsp vanilla extract or any extract of your choice
  • Violet/purple food colouring oil based
  • Green food colouring oil based
  • 1 punnet of fresh strawberries or firm fruit of your choice
  • 1 small pot of glacé cherries

Instructions
 

  • Preheat your oven to 150°C [300°F] or 130°C fan. Line 4 baking trays with baking parchment/greaseproof paper. If needed, trace around a small dinner plate on 3 of the sheets of paper on the trays, then do the same with a large dinner plate on the last sheet for guidance. Set aside.
  • Make sure all bowls being used are clean, dry and grease-free.
  • Separate your eggs into smaller bowls, one at a time, adding the egg white into either one very large mixing bowl (all 12 egg whites) or two large mixing bowls (6 in each). Make sure to add the egg white into the large mixing bowl(s) after each separation to avoid accidentally ruining all eggs if any yolk escapes into it! Keep the yolks for another dish.
  • Whisk the egg whites using an electric hand whisk until you reach stiff peaks. The egg white should be able to hold itself when you lift the whisk out of the bowl.
  • Add the sugar 1 tbsp at a time whilst still whisking the egg whites. Make sure it is fully incorporated until you add the next tbsp. If making the mix in 2 halves, do this one bowl at a time and add half the sugar to one bowl, then half to the other so that the mixture is evenly distributed. Do not rush this part.
  • Your meringue mix will look thick and glossy once all the sugar has been whisked in. Add the vanilla and whisk in.
  • If adding the cornflour and white wine vinegar, do so now and whisk in. If using 2 bowls, split roughly in halves and add to both.
  • Either pipe or spoon the meringue onto the baking trays so that you have four decent sized, relatively thick discs. Make sure that the biggest disc is thick as it will be your base.
  • Bake for 50 minutes. Once baked, prop the oven door open slightly by sitting a wooden spoon in between the oven and the oven door.
  • Leave your meringue discs to cool down in the oven. This is what dries the meringue out and gives you a great texture. This will take around 2 hours.
  • When the meringue has fully cooled, prepare your whipped cream decoration.
  • In two large mixing bowls, add half of the cream into one bowl and the other half into the other bowl.
  • Do the same with the icing sugar.
  • Add any extract if using.
  • Add a few drops of green food colouring into one bowl. Do the same with the purple into the other.
  • Using an electric hand whisk, whip the cream until it can hold shape. Add more food colouring if needed but remember that it will develop over time. Rinse the whisk off and do the same for the other bowl.
  • Begin building your meringue dessert.
  • Wash the strawberries and lay on some kitchen paper towels. Gently pat them dry and leave for a few moments. Be sure to cut off the leaves to leave a flat edge.
  • Gently lift and peel the paper off your base meringue disc, then place on a large plate/board/cake stand. Be gentle here as meringue is delicate!
  • Using 2 piping bags or sandwich bags with a 2D closed star piping tip attached on one and an open star piping tip on the other, pipe a few swirls of the purple whipped cream onto the centre of your base.
  • Place a few strawberries upside down in between the swirls.
  • Lift and peel the next meringue and lay on the top gently. If needed, place more strawberries to help prop it up. I slid each disc off the tray and peeled the paper from underneath. Alternatively, if you have big enough hands, you can flip the meringue onto one hand, peel the paper off cleanly and gently flip it back over to lay over the fruit and cream.
  • Repeat steps 17 to 20 until all of your meringue discs are stacked.
  • Using the remaining cream, finish piping the decoration in the same pattern as the dessert in the film.
  • Finish by placing the cherries in the correct places.

Notes

This delicately sweet meringue dessert is best eaten on the day but can be kept in the fridge and consumed for up to 2 days. It is even more delicious when eaten with extra fresh fruit of your choice. Enjoy!
Keyword aunt petunia, dessert, fresh fruit, Harry Potter, harry potter and the chamber of secrets, meringue

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