No Harry Potter fan can forget the epic scene where Dobby drops the pudding made by Aunt Petunia on the lady’s head in Chamber of Secrets to stop Harry from returning to Hogwarts. Let’s recreate this retro-style meringue dessert perfect for your next Harry Potter marathon!
Welcome to my Harry Potter series, where I will be creating HP-inspired desserts so that we can all live a little bit of our childhood in real life. ⚡
There is something very iconic about this seemingly simple dessert that only appears in the movie for a mere two minutes but has stayed in all of our minds ever since. I mean, who can forget the scene where Dobby drops the entire pudding on the woman’s head? I certainly can’t.
So in episode 1 of the Harry Potter series, we will be recreating this very retro-style “pudding,” which is made with layers of meringue filled with purple and green whipped cream and topped with the classic red Maraschino cherries.
If you’re wondering why it’s called a “pudding”, it’s because that’s what most desserts are called in the UK, but you can think of it as a layered meringue cake.
The concept is very simple – make 4 layers of crisp meringue and fill each layer with purple and green whipped cream rosettes. I also added a layer of jam in the center for some added flavor, but that’s literally it.
How To Make The Meringue Layers
The meringue layers are the most important part of this dessert. I have used the Italian meringue method to create these layers. It’s simple and super effective. Here’s how you can make it.
- Add water and caster sugar in a saucepan and place it on medium heat. Do not stir the mixture, and let it cook slowly. Place a thermometer in the pan and let the syrup reach 114 degrees Celsius.
- Place the egg whites in a bowl, and once the sugar syrup reaches 114 degrees CelsiusI, start to whip the egg whites on high speed until they reach stiff peaks. Keep cooking the sugar syrup until it reaches 121 degrees Celsius.
- By the time the sugar reaches 121 degrees Celsius, the egg whites should be whipped to stiff peaks. Slowly drizzle the sugar syrup into the egg whites while mixing on medium-low speed. Make sure not to keep the speed too high, or the hot sugar syrup will splash everywhere.
- Keep whisking on high speed until the meringue becomes stiff and glossy, about 10 minutes. Meanwhile, Preheat the oven to 140 degrees Celsius.
- Transfer the prepared meringue to a piping bag with a large star tip (Wilton 1M). Now pipe the meringue layers on the baking paper for baking. You will need 4 layers – one 10″ layer and three 7″ layers. You can make circles of the relevant size on the baking paper to guide you on the sizing.
- Pipe giant rosettes of the meringue on the baking paper for each layer and bake them for 20-30 minutes until the meringue is fully cooked. Let the layers dry and harden in the air for 15 minutes before using.
You can also make the layers the night before and refrigerate them before assembly. Make sure to assemble before serving, or the meringue layers will become very soft.
Find my full guide to Italian Meringue here.
The Whipped Cream
While we don’t know what Aunt Petunia’s Pudding is filled with inside, we know that it’s mostly colored whipped cream, as we can see it. So for this version, I have added a thin layer of strawberry jam in the center and covered the sides with whipped cream rosettes.
If you can find sweetened whipped cream, you can use it as it is or mix the icing sugar with regular whipped cream to sweeten it.
The purple and green colored whipped cream rosettes are the highlight of this dessert and definitely not something you can skip. Luckily, they are super easy to do. Here’s how you can decorate Aunt Petunia’s Pudding.
- Separate 20% of the whipped cream in a bowl, then color the large batch to a pastel purple color (I used violet food coloring from Wilton) and the smaller batch to a pastel green color (I used foster clarks green liquid food coloring).
- Fill two piping bags (without any tip) with each color and cut the tip of the bag. This way, you can switch the colors in the frosting tip without much hassle.
- Prepare another piping bag with the same large star tip (Wilton 1M), then place the purple cream bag inside for the first two layers. You can switch it out with the green when required.
- Place the big meringue layer at the bottom, add a thin layer of strawberry jam in the center, then create two layers of purple rosettes around the jam to cover the entire meringue layer. Place the smaller layer on top, add the layer of jam, then create a single layer of purple rosettes around. Repeat the process for the next layer, but make green rosettes instead. Place the final meringue layer and create a purple rosette border on top, leaving the center empty.
- To finish, pipe green frosting lines ending with a star, starting from the second layer and bringing them down to the first layer. Pipe these lines between each of the purple rosettes on the bottom-most layer. Then, pipe purple stars on the third layer on the sides, in the space between each rosette.
- Place maraschino cherries on the topmost layer, one between each rosette, and on the second layer, where you have started the green frosting line. Place a cherry on each of the green frosting lines.
Sounds complicated, I know. But it really isn’t! Make sure to watch the video below to see how easily you can decorate this pudding.
Once it’s done, all you need is a volunteer to drop it down on their heads. For the full effect, you know?
Ready to get started? Let’s go!
Aunt Petunia’s Pudding
Equipment
- Electric or stand mixer with a whisk attachment
- Baking paper
- 3 piping bags
- Wilton 1M tip
- Purple food coloring
- Green food coloring
Ingredients
Meringue Layers
- 160 ml water
- 500 grams caster sugar
- 200 grams egg white
Topping
- 600 ml liquid whipped cream
- 200 grams icing sugar
- 100 grams Maraschino cherries
Instructions
Meringue Layers
- Make the sugar syrup: In a clean, dry saucepan, pour the water and sugar, avoiding any splashes. Place the mixture on low heat with a thermometer and cook until it reaches 121 ℃.160 ml water, 500 grams caster sugar
- In a clean bowl of a stand or electric mixer, place the egg whites and start whipping on high speed when the sugar reaches 114℃, until they reach stiff peaks.200 grams egg white
- Once the sugar reaches a temperature of 121℃, gradually pour it into the egg whites with the mixture on low. Be cautious and make sure that the speed of the mixture is low, or the hot sugar syrup will splash on your hands.
- After all the sugar syrup has been added to the egg whites, turn the mixer's speed to high and whip until the mixture has cooled down and is stiff and glossy. Meanwhile, preheat the oven to 140℃.
- Take four sheets of baking paper and draw the correct sized circle on each to guide you in the piping process – 10" circle on one sheet, and 7" circles on the remaining three sheets.
- Place the prepare meringue in a piping bag with the large star tip, then pip large rosettes on each prepared baking sheet as per the size of the circle.
- Bake each layer for 20-30 minutes, until it’s fully cooked. Let the layers air-dry for 15 minutes before using. You can bake two small layers at a time.
Topping
- Whip the cream with the icing sugar, then separate 20% of the cream in a bowl. Color the smaller batch with green food coloring and the larger batch with purple food coloring. Transfer each into a piping bag with a star tip*.600 ml liquid whipped cream, 200 grams icing sugar
- Place the big meringue layer at the bottom, add a thin layer of strawberry jam in the center, then create two layers of purple rosettes around the jam to cover the entire meringue layer. Place the smaller layer on top, add the layer of jam, then create a single layer of purple rosettes around. Repeat the process for the next layer, but make green rosettes instead. Place the final meringue layer and create a purple rosette border on top, leaving the center empty.
- To finish, pipe green frosting lines ending with a star, starting from the second layer and bringing them down to the first layer. Pipe these lines between each of the purple rosettes on the bottom-most layer. Then, pipe purple stars on the third layer on the sides, in the space between each rosette.
- Place maraschino cherries on the topmost layer, one between each rosette, and on the second layer, where you have started the green frosting line. Place a cherry on each of the green frosting lines.100 grams Maraschino cherries
Notes
- Make sure to bring the sugar syrup to the right temperature before adding it to the egg whites.
- Make sure that the egg whites are whipped to stiff peaks, or the meringue will not be stable.
- When adding the sugar syrup to the egg whites, keep the mixer’s speed on low to make sure it does not splash anywhere.
- Be careful while handling the sugar syrup; it will be very hot and can cause burns.
- If you do not have two star tips for piping the purple and green cream, prepare one piping bag with the star tip, then place each of the colored creams in a piping bag with no tip. Snip the ends of the piping bags and place then into the piping bag with the star tip. This way, you can easily switch the bags inside with the color you need at that time.
As complicated as this sounds in the recipe, it’s equally as easy. Once you watch the video, you will know exactly how to layer and decorate it.
If you’re a Harry Potter fan, you will really enjoy making this dessert! If you give this recipe a try, let me know how you liked it in the comments. And of course, share it with me on Instagram!
What is your favorite Harry Potter moment, and what other Harry Potter-inspired recipes would you like to see me recreate? Let me know in the comments!
PS: Before you ask, I already have a Butterbeer recipe!
