This post was originally published at Novelicious.com and is now at WritingTipsOasis.com. WritingTipsOasis.com acquired Novelicious.com in June 2022.
Just because a world is magical, it doesn't mean it's perfect. There are shades of good and bad in any world, and the wizarding world of Harry Potter is no different. In fact it is a major theme of the books. And if we put the evilness of Voldermort aside, what about the serious mistreatment of house-elves?
Hermione is, quite frankly, disgusted.
So disgusted that in Harry Potter and the Goblet of Fire she puts down her fork, ignores her hunger and refuses to eat another bite of the delicious food that is prepared for them by the house-elves. Even when taunted by Ron with delicious treacle tart wafted right under her nose, she still refuses to eat. She's that serious and that determined. She must be. I mean, how many people could resist treacle tart?
It all started at the Quidditch World Cup. Hermione saw how Mr Crouch treated his house-elf, Winky, and was shocked and furious. She is also a little cross with herself. How could she not have known? At the library, where Hermione begins all her research, she finds that elf-enslavement has been going on centuries. And takes it upon herself by forming S.P.E.W. The Society for the Promotion of Elfish Welfare. Harry and Ron are signed up as members, unbeknownst to them.
But it doesn't take Hermione long to conclude that refusing to eat won't get them employment benefits. So she changes tact and makes her disgust known in other ways. After all, treacle tart cannot be ignored forever.
MAKES ONE TREACLE TART
I'm shocked by how incredibly easy this tart is to make. Even easier, if you don't worry too much about the pastry and adopt the rustic approach like I've done (roll it a bit then lay into the tart tin and press into any gaps!) I'm never buying another treacle tart again.
Equipment
One loose-bottomed pastry tin, greased. Baking parchment and uncooked rice or baking beans. Mixing bowl(s). Rolling pin.
For the pastry
200g plain flour
100g butter
1 egg, beaten
25g icing sugar
For the filling
400g syrup
100 white breadcrumbs
Zest of half a lemon
1-2 tbsp lemon juice
- Heat oven to 190c/170cfan.
- Rub butter into flour.
- Stir in sugar.
- Add egg yoke so it binds together.
- Knead until smooth.
- Roll out and line pastry tin.
- Prick pastry with a fork all over then cover with parchment and weigh down with rice or baking beans.
- Place in oven for 15 minutes.
- Remove parchment then bake for 5 minutes longer until light golden brown.
- Mix the filling ingredients together and scoop into the pastry case.
- Turn oven down slightly to 180/160cfan.
- Return to oven and bake for 25-30 minutes.