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The following recipies have been tried and tested by me. I have to admit, it took me several times to get them right. I would highly recommend that you make sure that you have adult supervision while attempting to make the following recipes. Belive me, they can easily make a mess.

Rhubarb Crumble
Preparation Time: 45 MINUTES
15 minutes to make
30 minutes to bake
For the topping:
1 1/4 cups flour
1/2 cup butter or margarine
1/2 cup sugar
Filling:
1 1/2 pounds rhubarb, cleaned, trimmed and cut into 1-inch pieces
3/4 cup sugar
Juice of small orange
1 teaspoon ground ginger
Heat oven to 375 degrees.
To make topping, sift flour into bowl and cut in the butter until mixture resembles fine bread crumbs. Stir in sugar. To make filling, put rhubarb slices in bottom of medium-sized oven-proof dish and stir in the sugar, orange juice and ginger. Spoon topping mixture over top of filling. Bake for 30 to 35 minutes until topping is golden and rhubarb soft. Makes 8 servings.

Rock Cakes
Preparation Time: 27 MINUTES
15 minutes to make
12 minutes to cook
2 cups self-rising flour, or plain flour sifted with 2 teaspoons baking powder
Pinch of salt (optional)
1/2 cup butter or margarine
1/2 cup fine granulated sugar
1 cup mixed dried fruit (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 tablespoons milk
Juice of 1/2 small orange
Preheat oven to 425 degrees
Lightly grease baking tray. Sift flour and salt. Using pastry blender, cut margarine or butter into the flour. Add sugar, dried fruit and orange rind. Stir in egg. Add milk and just enough juice to make a stiff, sticky consistency that will stand in peaks when stirred with a knife. Put walnut-sized heaps of mixture on baking tray. Allow them to keep a rough, rocky shape. Do not flatten or smooth them.
Bake for about 10 to 12 minutes or until golden and firm. Cool on rack. Cool completely for flavor to develop. Makes 36 servings.

Hagrid's Rock Toffee
Preparation Time: apprx. 20 minutes (7 minutes in the oven, 5 to boil)

Ingredients
Two sticks of butter
One cup of brown sugar
Saltine crackers
One bag semi-sweet chocolate chips

Instructions
Notes: Let sit ONE DAY to let cool and harden to make nice toffee.

Line a 9x13 pan with saltine crackers.
Bring brown sugar and butter to a full boil.
Boil for five minutes.
Pour this over the saltines.
Bake for seven minutes at 400 ºF.
Remove from the oven and top with chocolate chips.
As the chips melt, spread across the top.
Cool and break into pieces.
Store in an air tight container.

Acid pops

Ingredients:
Plain Water
Any sortment of lollie pops, (e.g. Dum Dum's)
Pop Rock Candies

Instructions:

Remove the lollipops from their original wrappers.
Open the Pop Rocks and pour them in a shallow bowl.
If your lollipops are not sticky enough on their own, dip them quickly in plain water.
Roll the lollipops in the Pop Rocks until they are completely covered.
Wrap them in plain wax paper squares.
The Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close in time to serving as possible for the best effect.

Flitwick's Floating Cake

Ingredients>
10 Ding Dong Chocolate Snack Cakes
2 (8 ounces) packages cream cheese
2 (2 ounces) packages instant vanilla pudding
4 cups milk
1 (9 ounces) container Cool Whip

Instructions
1. Crumble the Ding Dongs on the bottom of a 9x12 pan.
2. Beat the cream cheese,pudding and milk together.
3. Pour over the crumbled Ding Dongs.
4. Top with the Cool Whip.
5. Keep refrigerated.