Recipes for Horlicks Lovers, from Horlicks Lovers

We’ve come a long way together, us Horlicks fans. The mug drinkers, cake bakers and spoon stirrers across the land.

This is a cookbook unlike any other, this is your cookbook.

Welcome to the Horlicks Social Cookbook. Go on, get exploring.

We’ve spent time sharing stories, memories, tips and tricks and we’ve noticed one thing all Horlicks lovers have in common: each and every one of you has your own style, your own individuality and your own way of making this little drink with the big history your own.

To say thanks for 143 years of making this drink your own, we’ve got a special gift for each and every one of you. We’re proud to introduce the Horlicks Social Cookbook.

This book is a celebration of everything that makes you Horlicks drinkers great. It’s a collection of eclectic and unusual recipes, some new, some old, that your fellow Horlicks fans have sworn by to add that extra something to mealtimes. We’ve got a Horlicks cheesecake, biscuits, milkshake and even a carbonara! There’s tips from chefs, food writers, bloggers, vloggers and even a famous face to inspire you to get more out of your Horlicks.

But most importantly, this book is full of recipes that are created for you, by you. It’s a showcase of the creativity, invention and downright style that makes you all such a fun bunch.

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Hello friends, fans & fellow malt lovers!

Author: Ben Zeihm Stephen (our resident mixologist!)

This drink can be enjoyed as a cooling summer frappé.

2 tsp Horlicks Traditional 2 tsp raw cacao powder (cocoa will do if you can’t find this)

20ml hazelnut syrup 200ml hot milk Nutmeg or chocolate to grate on top

INSTRUCTIONS:

INGREDIENTS:

In the bottom of a metal shaker stir Horlicks, cacao powder, syrup and a touch of water into a thick paste.

Add hot milk and stir.

Add a good handful of ice and allow this to react with the hot liquid for a few seconds.

Shake vigorously.

Strain over an ice-filled glass and grate a little nutmeg or chocolate on top.

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Recipe type: Drink • Serves: 1Prep time: 10 MINS • Total time: 10 mins

Raw Cacao and Hazelnut Horlicks Frappé

DRINK

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Author: Daniel gavigan (Facebook Fan)

A refreshing and delicious summer drink.

INSTRUCTIONS:

INGREDIENTS:

Put half a bag of chocolate malt balls in a blender along with the vanilla ice cream and milk.

Add 3 to 4 heaped spoons of Horlicks Light Chocolate.

Put half a bag of chocolate malt balls in a blender along with the vanilla ice cream and milk. Blend to achieve your desired consistency.

Pour into a glass and top with whipped cream and sprinkle with crushed chocolate malt balls.

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Recipe type: drink • SERVES: 1Prep time: 10 mins • SET time: no time at all! • Total time: 10 mins

Horlicks Milkshake

Horlicks Light Chocolate 1 bag of chocolate malt balls Vanilla ice cream

Milk Chocolate sauce Whipped cream

DRINK

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Author: TINA LEE (Food Writer)

Think homemade fudge is beyond you? Think again. These easy malty treats are delicious – and there won’t be a sugar thermometer in sight!

100g Horlicks Traditional 300g soft cheese at room temperature 250g butter, softened

500g icing sugar 1 tbsp vanilla extract 300g milk powder 250g chocolate malt balls

INSTRUCTIONS:

INGREDIENTS:

Well grease and line a 30 x 20cm baking dish with two layers of cling film. In a large mixing bowl, mix the butter and cheese together until combined. Then stir in the vanilla until combined.

In a separate bowl, mix together the milk powder, Horlicks Traditional and icing sugar. Gradually add this into the butter mixture, mixing well between each addition until combined.

Place the chocolate malt balls into a sealable plastic bag. Bash with a rolling pin end until roughly crushed (with an even amount of malt crumbs and pieces). Reserving 50g for decoration, stir the rest into the Horlicks mixture. Mix until well combined.

Transfer to the prepared baking dish and smooth the top with a silicone spatula. Sprinkle over the reserved chocolate malt balls and chill for 2 hours or until set.

Lift the fudge out of the baking tray and transfer to a chopping board. Peel off and discard the cling film. Then chop into small squares and either serve immediately (for a softer fudge), or freeze in a freezer-proof container for up to 3 months and eat straight from the freezer.

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Recipe type: confectionery • MAKES: 20-30 PIECESPrep time: 30 MINS • SET time: 2 HOURS+ • Total time: 3 HOURS

Mega Malt No-cook Freezer Fudge

TASTY TREAT

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Author: FAE GILFILLAN (Veggie Magazine Editor)

A pinch of Horlicks offers a tasty twist on two traditional favourites

150g unsalted butter, softened 150g caster sugar 1 egg yolk 1tsp vanilla extract 50ml semi-skimmed milk

INSTRUCTIONS:

INGREDIENTS:

Position your oven shelves in the centre of your oven before preheating it to 180ºC/160ºC fan/ Gas 5. Line two baking trays with greaseproof paper.

Mix together the butter with the caster sugar until well combined. Add the egg yolk, vanilla extract and milk, then mix again.

Sift over the plain flour and Horlicks and bring together to form a dough. On a floured surface, roll out to the thickness of a pound coin and, using a cookie cutter, cut out your biscuits. Keep re-rolling your remaining dough to cut as many biscuits from it as possible.

Place your biscuits on the lined baking trays, leaving plenty of space on the trays for the biscuits to spread out, and place in the oven. Bake for 14-20 minutes, depending on size, until lightly golden. Leave to cool on the baking trays for 5 minutes, before transferring to cooling racks while you make your custard cream filling.

In a bowl, mix together the softened butter, icing sugar and vanilla extract. Place in a piping bag, and once the biscuits are completely cool, ice similar-sized blobs onto the backs of your biscuits before sandwiching the filling using the back of another biscuit. You don’t need a lot of filling between each biscuit sandwich, so only pipe about a teaspoon onto each biscuit. Repeat until all the malted milk biscuits have become malted milk custard sandwiches.

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Recipe type: BAKING • MAKES: 20 SANDWICHED BISCUITS Prep time: 20 MINS • COOK time: 20 MINS • Total time: 40 MINS

Malted Milk Custard Sandwiches

50g Horlicks Traditional 300g plain flour 1 tsp vanilla extract 150g icing sugar 50g unsalted butter, softened

TASTY TREAT

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Author: SARAH WONG (Facebook Fan) These scrumptious cupcakes are perfect for any celebration.

INGREDIENTS A (TO BE MELTED)100g unsalted butter 50g sugar 50g condensed milk (about 2 heaped tbsp) 100g fresh milk 100g Horlicks Light ChocolateINGREDIENTS C (SIEVED)100g plain flour 2 tsp baking powder

INSTRUCTIONS:

INGREDIENTS:

Place all ingredients A in a small non-stick pot, cook over a low heat and stir constantly until all ingredients have melted. Remove from heat and leave to cool.

Transfer ingredients A into a large mixing bowl and combine with ingredients B. Mix well using an egg-whisk.

Add in ingredients C and fold using a spatula until it is well-mixed and a smooth batter has formed.

Pour batter into muffin tray, ¾ full.

Place in a preheated oven and cook on a medium heat for 20 minutes.

To make the Horlicks cream place ingredients in a small pot, cook over a low heat and stir constantly until it becomes a smooth consistency.

Once the cupcakes are cool, spread a layer of the Horlicks cream on the top and decorate as you please!

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Recipe type: DESSERT • SERVES: 9Prep time: 20 mins • COOK time: 20 mins • Total time: 40 mins

Horlicks Cupcakes

TASTY TREAT

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INGREDIENTS B (BEAT WELL) 2 medium-sized eggs (about 100g without shell) ¼ tsp vanilla extractHORLICKS CREAM50g unsalted butter 50g condensed milk 50g fresh milk 50g Horlicks Light Chocolate

Author: EILEEN DENNING (Facebook Fan)

Perfect with a brew. This traditional favourite makes a lovely teatime treat.

INSTRUCTIONS:

INGREDIENTS:

Lightly grease a 2lb loaf tin.

Mix all the ingredients together and smooth into the loaf tin.

Bake in a pre-heated oven 170ºC/325F/Gas 3 for 1.5 - 2 hours or until a skewer inserted in the centre comes out clean.

Allow to cool slightly and carefully turn the loaf out on to a cooling rack.

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Recipe type: bake • SERVES: 6Prep time: 15 mins • COOK time: 2 hours • Total time: 2 hours 15 mins

Horlicks Malt Loaf

3 cups of self-raising flour Pinch of salt 3 tbsp Horlicks Traditional

200g sugar 200g dried fruit ½ pint of milk

TASTY TREAT

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Author: Heather Haigh (Facebook Fan)

These oaty cookies are deliciously dunkable, and super simple to bake.

120g self-raising flour 3 tbsp Horlicks Light Chocolate ½ tsp ground nutmeg 85g soft butter or margarine 150g soft brown sugar

1 egg 2 tbsp milk 150g oats 85g sultanas

INSTRUCTIONS:

INGREDIENTS:

Mix the flour, Horlicks and nutmeg in a large bowl.

One at a time add the butter, sugar, egg and milk, beating with a wooden spoon.

Stir in the oats and raisins.

Chill for 1 hour. Preheat oven to 180ºC/356F/Gas 4.

Grease and lightly flour 2 baking sheets.

Put tablespoons of the mixture onto the sheets and press down lightly.

Bake for 12 minutes or until golden brown.

Put on a cooling rack to cool.

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Recipe type: Baking • MAKES: 12 cookies Prep time: 10 mins • COOK time: 12 mins • Total time: 1 hour 30 mins

Horlicks Cookies

TASTY TREAT

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Author: Emma Cale (Facebook Fan) Brighten up any bake sale with these gorgeous looking muffins, and see if anyone can guess the secret ingredient behind this malty treat.

180g low fat butter 180g caster sugar A few drops of vanilla extract 150g self raising flour 3 tsp of Horlicks Light Chocolate 2 tbsp of milk 1 tsp of baking powder

3 eggs Crushed chocolate malt balls (as many as you like!) 100g milk chocolate 120g softened butter 300g icing Salted caramel sauce INSTRUCTIONS:

INGREDIENTS:

Pre-heat oven to 180ºC/356F/Gas 4.

Line a 12 hole large muffin tin with cases.

Put the butter, baking powder, caster sugar, beaten eggs, milk and vanilla extract in a bowl.

Add Horlicks and flour, and stir until your batter is thick, smooth and pale.

Divide the mix between the muffin cases and bake for 12-15 minutes or until golden.

Now the icing! Break the chocolate into chunks and put it in a heatproof bowl above a pan of just simmering water.

Stir constantly while it melts, once smooth set it aside to cool slightly.

Beat the butter until it’s pale and creamy, before adding the melted chocolate and the icing sugar bit by bit, mixing well between each addition.

Use a palette knife to swirl onto the top of your cupcake.

Add 3 chocolate malt balls to each cake and drizzle with the salted caramel sauce.

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Recipe type: cake • MAKES: 12 cakes Prep time: 15 mins • COOK time: 15 mins • Total time: 30 mins

Horlicks Muffins

TASTY TREAT

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Author: Rebecca Aris (Food Blogger)

This deliciously different take on a Northern Italian classic will impress foodies and friends alike.

200g grated burrata 100g chopped salt pork 150g Horlicks Traditional 3 tsp grated orange peel 100g polenta 85g chopped cilantro 30g chopped watercress 5tsp extra-virgin olive oil

½ stick butter ½ tsp salt ¾ tsp ground coriander 1 anaheim chilli ½ cup chicken broth 1 sliced tomato 250g of water

INSTRUCTIONS:

INGREDIENTS:

Cook the watercress in large pot of boiling salted water about 6 minutes. Drain.

Bring malted milk powder, water, polenta, salt, and coriander seed to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer stirring occasionally, about 20 minutes. Remove from heat.

Meanwhile, cook salt pork in heavy large skillet over medium-high heat. Using slotted spoon, transfer salt pork to paper towels. Add tomatoes and half of the extra-virgin olive oil to drippings in skillet. Sauté. Stir in watercress and salt pork. Add the Anaheim chilli and chicken broth; simmer about 6 minutes. Stir in cilantro, orange peel, and the remaining extra-virgin olive oil. Season to taste with salt and coriander seed.

Whisk butter and burrata into polenta and divide among plates. Top with watercress mixture.

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Recipe type: savoury • serves: 2 Prep time: 30 mins • COOK time: 20 mins • Total time: 45 mins

Horlicks Polenta

DINNER

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Author: Paul Hartley (Food Author)

A truly delicious quick and easy dish packed with great flavours.

200g smoked streaky bacon, diced 3 medium eggs 100ml double cream 2 tbsp Horlicks Traditional Freshly ground black pepper 4 tbsp Parmesan cheese, finely grated

225g dried spaghetti 2 tsp extra-virgin olive oil Olive oil 100g broccoli A small handful of parsley

INSTRUCTIONS:

INGREDIENTS:

Fry the diced bacon in a dry pan until crispy. Remove onto kitchen paper to drain and set aside.

Whisk together the eggs, cream and Horlicks until there are no grains of Horlicks remaining. Season with black pepper and add all but a couple of teaspoons of parmesan cheese.

Cook the pasta in boiling salted water with a little olive oil for eight minutes and then add the broccoli. Cook for two more minutes until the pasta is just al dente.

This next part needs to be done quickly. Drain the pasta and broccoli in a colander and immediately return it to the pan so there is a little moisture on it. Add in the egg mixture and the bacon and stir well. The eggs will then proceed to cook in the hot, moist pasta. Tip into warm pasta bowls, scatter with parsley and the reserved parmesan and serve.

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Recipe type: DINNER • SERVES: 2 Prep time: 15 mins • COOK time: 15 mins • Total time: 30 mins

Horlicks Bacon and Broccoli Pasta Carbonara

DINNER

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Author: Paul Hartley (Food Author)

Is there anything that represents classic British tastes more than British bangers? Horlicks of course!

INSTRUCTIONS:

INGREDIENTS:

Preheat the oven to 180ºC/350F/Gas Mark 4.

Lay the onions into a roasting tray and drizzle with olive oil, then scatter over the thyme, add a good pinch of sugar and season with plenty of salt and pepper.

Brush the sausages all over with honey and then nestle them amongst the onions in the roasting tray. Roast in the oven for 30 minutes or until the sausages are golden and cooked through and the onions are just crispy at the edges.

Whilst they are cooking, make the lovely sweet mustard sauce. Put a splash of oil into a small pan, add the shallots and cook them off gently until translucent. Now add the cream, mustard, honey and Horlicks, taste and season and stir to combine.

Serve the sausages and onions doused in the sweet mustard sauce with some fluffy mash or crispy garlic potato wedges.

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Recipe type: DINNER • SERVES: 4Prep time: 10 mins • COOK time: 30 mins • Total time: 40 mins

Horlicks Roasted Sausages & Onion with Sweet Mustard Sauce

DINNER

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MAIN2 large red onions, peeled and cut into eight Olive oil A few sprigs of fresh thyme A good pinch of sugar Salt and black pepper 8 pork sausages Runny honey, for brushing

FOR THE SAUCEVegetable oil 1 tbsp shallots, finely diced 4 tbsp double cream 2 tsp wholegrain mustard 1 tsp honey 1 tbsp Horlicks Traditional Salt and pepper

Author: Paul Hartley (Food Author)

These are served hot and spicy with a definitive malty tang.

3 large potatoes, cubed 3 tbsp of Horlicks Traditional 50g butter 3 small red chillies, finely diced 6 spring onions, finely diced 50g coriander, finely chopped 200g white crab meat

200g brown crab meat 2 medium free-range eggs 2 tsp Thai fish sauce 200g breadcrumbs Vegetable oil Salt and Pepper

INSTRUCTIONS:

INGREDIENTS:

Place the cubed potato into a pan, just about cover with water, add a pinch of salt and – here’s the clever bit – spoon the Horlicks into the potato water and boil until they are soft. Drain, add the butter and mash until silky smooth. Leave to cool.

Place the chillies, spring onions and coriander into a large bowl with the crab meat, two lightly-beaten eggs and the Thai fish sauce. Spoon in the mashed potato and combine all the ingredients well. Using your hands form, the mixture into fish cakes and roll each one in fresh breadcrumbs. Place the fish cakes onto a lightly oiled platter and refrigerate for at least one hour.

Cook gently in hot oil in a frying pan until golden brown.

Serve on a bed of mixed leaves with a spiced up cucumber salad.

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Recipe type: DINNER • SERVES: 4 Prep time: 1 hour 15 mins • COOK time: 15 mins • Total time: 1 hour 30 mins

Horlicks Thai-Style Crab Cakes

DINNER

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Author: Scarlett Moffatt

This no-bake recipe is so easy to put together, and is perfect for a night on the sofa in front of the telly.

3 tbsp of Horlicks Light Chocolate 200g malted milk biscuits 100g melted salted butter 5 tbsp caster sugar 2 x 300g tubs full fat cream cheese

300ml pot double cream 300g melted white chocolate 200g bar melted milk chocolate Small bag of milk & white chocolate malt balls

INSTRUCTIONS:

INGREDIENTS:

DESSERT

The prep - first of all you will need a 22 to 23cm deep round tin, make sure that you line the sides and bottom of the tin with greaseproof paper or baking parchment so that your yummy cheesecake does not stick to the tin once you go to plate it up.

The crumbly bit - now to make the tasty base of your cheesecake. This is super simple, just take your malted milk biscuits (crush them so they’re super crumbly), melted butter and 2 tbsp of the sugar and mix it all together then put this in the bottom of your tin and press down until flat. Pop this in the fridge to chill while you make the tasty Horlicks filling.

The mixing - now the trickier part, divide cream cheese and cream evenly between 2 bowls. Add the white chocolate to one of the bowls. Then in the second bowl add the milk chocolate, 3 tbsp sugar and of course the tasty Horlicks. Beat both of these bowls each with an electric whisk until the mixtures are smooth. Place in the fridge for 3 hours to set.

The decorating - take the bowl with the milk chocolate mixture in and evenly spread in the tin. Then take your other bowl with the white chocolate mix and spoon the mixture over the top and gently smooth.

Now the fun part (my favourite part): Dig in and enjoy your scrummy Scarlett’s no-bake cheesecake.

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Recipe type: dessert • Serves: 6Prep time: 20 MINS • set time: 5 hours • Total time: 5 hours 20 mins

Scarlett From Gogglebox’s Cheesecake

Author: Helen Best-Shaw (freelance journalist & blogger)

These malted chocolate pots are a decadent, but easy to make dessert with only three ingredients.

300ml double cream 4 tsp Horlicks Traditional

75g chocolate

INSTRUCTIONS:

INGREDIENTS:

Pour 200ml of the cream into a small pan and gently heat.

Add 4 tsp of the Horlicks and whisk until dissolved.

Once the cream starts to simmer, add the chocolate and stir until it has melted.

Pour the chocolate cream into 4 verrine or shot glasses. Allow to cool then keep in the fridge for up to 3 days.

When ready to serve whip the remaining cream with a teaspoon of Horlicks, until thick, but still floppy. Top each glass with the cream. Grate a little chocolate over to decorate.

Return to the fridge for up to 2 hours before serving.

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Recipe type: Dessert • Serves: 4Prep time: 5 MINS • Cook time: 30 mins • Total time: 35 mins

Three Ingredient Horlicks Chocolate Pots

DESSERT

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Author: JEMMA WEBSTER (Facebook Fan) You don’t need any fancy equipment to make great-tasting ice cream. Try these as a fun treat, they’re great for kids to assemble on a rainy day.

INSTRUCTIONS: FOR THE HORLICKS ICE CREAM

INSTRUCTIONS: FOR THE HORLICKS BISCUITS

INGREDIENTS:

Bring the cream to the boil and slowly stir in the sugar and Horlicks.

Whisk the egg yolks in a separate bowl and slowly add to the cream mixture, stirring all the time.

Pour it into a container suitable for freezing and leave it for three hours (or until set).

Beat the softened butter in a mixing bowl with the sugar and Horlicks until it is of a creamy consistency.

Add the egg and continue to beat until it is fluffy.

Add the plain flour and mix well until you are left with a ball of dough.

Wrap in cling film and refrigerate until firm (1-2 hours).

Preheat the oven to 180ºC/356F/Gas 4 and roll out the dough to about the thickness of a pound coin before cutting out circles and laying them onto a greased baking tray.

Sprinkle with a light dusting of demerara sugar before baking for 12 minutes, or until golden. Leave to cool and when the ice cream is ready, scoop out a flat slice and sandwich between two biscuits… Horlicks heaven!

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Recipe type: dessert • SERVES: 4Prep time: 5 hours • COOK time: 12 mins • Total time: 5 hours 12 mins

Horlicks Ice Cream Sandwich

DESSERT

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FOR THE HORLICKS ICE CREAM30g Horlicks Traditional, Horlicks Light or Horlicks Light Chocolate 40g caster-sugar 500ml double cream

FOR THE HORLICKS BISCUITS125g softened butter 20g Horlicks Traditional, Horlicks Light or Horlicks Light Chocolate 80g caster sugar 200g plain flour ¼ tbsp baking powder 3 egg yolks

Author: Rachael Simmons (Facebook Fan)

As the winter nights draw in, this is the perfect pudding to round off a comfort food extravaganza.

5-6 tbsp Horlicks Traditional 150g pudding rice 100g caster sugar 110ml semi skimmed milk

Generous pinch of nutmeg ½ tsp of cinnamon Butter for lining dish

INSTRUCTIONS:

INGREDIENTS:

Wash and drain the rice.

Mix together the rice and sugar in a bowl.

Slowly stir in the milk, cinnamon, nutmeg and Horlicks Mix until it’s a bit “sloppy”.

Butter an oven-proof dish.

Add the rice mixture and spread out with a spatula.

Dust some more Horlicks over the top.

Bake for about 2 hours until the top goes golden brown (the Horlicks should make it a bit darker than regular rice pudding).

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Recipe type: dessert • MAKES: 6 servings Prep time: 10 mins • COOK time: 2 hours • Total time: 2 hours 10 mins

Horlicks Rice Pudding

DESSERT

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Author: Irene Adams (Horlicks Fan)

This modern twist on a family classic gives this pudding an edge on its apple crumble predecessor.

INSTRUCTIONS:

INGREDIENTS:

Preheat oven at 200ºC/392F/Gas 6.

Mix the flour, sugar, ginger and Horlicks together in a bowl - add the butter cold and cut into small cubes. Rub altogether with your hands until it turns into ‘breadcrumbs’.

For the filling, add the water and pears to a saucepan and simmer gently for 5 mins - Add the ginger and lemon (juice & zest) to the pears. Transfer to a ovenproof dish, spread out and then leave to cool a little - sprinkle the Horlicks crumble mixture on top and bake in the oven for 20 - 25 minutes.

Serve with your favourite accompaniments - custard, cream, crème fraîche, it’s up to you!

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Recipe type: pudding • SERVES: 6Prep time: 20 mins • COOK time: 25 mins • Total time: 45 mins

Pear, Ginger & Horlicks Crumble

DESSERT

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FOR THE CRUMBLE225g plain flour 100g caster-sugar 125g unsalted butter 1 tsp ground ginger 2 tbsp Horlicks Traditional

FOR THE FILLING100g caster sugar 100ml tap water 4 ripe pears, no skins, cut in chunks 2 tbsp stem ginger in syrup, cut in chunks 1 small lemon, juice and zest

Author: ROBYN FOSTER (Facebook Fan) Horlicks and this well known chocolatey goodie are a match made in heaven, and this clever decoration creates a real show-stopper that’s easier than it looks!

INSTRUCTIONS:

INGREDIENTS:

Preheat your oven to 160ºC and grease three sandwich cake tins

Cream your sugar and butter in a large bowl until light and fluffy.

Beat the eggs with the Horlicks. Melt the chocolate and add to mixture along with the cocoa powder, flour, vanilla and salt. Spoon into your prepared tins, level out the batter and bake for around 25 minutes. For the frosting melt chocolate and butter in the microwave separately for 30 seconds. Whisk into cream sugar when cool. Sieve in half the icing sugar and mix slowly. Add the Horlicks and other half of the icing sugar and stir until incorporated in the melted chocolate.

To assemble the cake. Place one cake on the base then cover with frosting. Add crushed chocolate malt balls onto this and repeat with the other 2 cakes. On the top layer ice the top and sides and decorate with chocolate malt balls on top!

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Recipe type: Cake • SERVES: 8Prep time: 15 mins • COOK time: 30 mins • Total time: 45 mins

Horlicks Chocolate Cake

DESSERT

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FOR THE CAKE225g unsalted butter 225g caster-sugar 4 eggs 50g plain chocolate 100g Horlicks Traditional 75g cocoa powder 230g self-raising flour 1 tbsp vanilla bean paste/vanilla extract 1 tsp salt

FOR THE FROSTING125g unsalted butter 200g cream cheese 100g plain chocolate 100g Horlicks Traditional 300g icing sugar

TO DECORATE1 large box of chocolate malt balls

Author: Jo Jones (Facebook Fan)

Make this once and your friends will swear you bought it from a French pastry chef.

INSTRUCTIONS:

INGREDIENTS:

Place chocolate Horlicks and flour into processor and pulse. Add butter and pulse until fine breadcrumbs. Then repeat with sugar and egg.

Add to baking tray, prick then chill. Blind bake for 15-20 minutes on 180ºC (Gas mark 4). When cool, cover with thick coating of jam.

To make the filling, cream the butter and caster sugar and then add beaten eggs. Stir in almonds, almond essence and flour, and then put mix over the jam and put flaked almonds on top. Bake until set and golden brown (approximately 30 minutes). Leave to cool before removing from baking tray. To serve, simply mix icing sugar with water to make a glaze and leave to set.

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Recipe type: baking • SERVES: 6Prep time: 20 mins • COOK time: 50 mins • Total time: 1 hour 10 mins

Horlicks Bakewell Tart

DESSERT

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FOR THE PASTRY2oz Horlicks Light Chocolate 300g plain flour 150g butter 75g caster sugar 1 egg 200g strawberry jam

FOR THE FILLING150g ground almonds 75g plain flour 4 beaten eggs 150g soft butter 150g caster sugar 3 drops almond essence 75g sifted icing sugar 25g almond flakes Tub of plain fat free yoghurt

Author: Kirsty Norton (Facebook Fan)

So easy a child could make it... no pressure now!

INSTRUCTIONS:

INGREDIENTS:

Cream the butter, cream cheese and sugar in a large bowl until smooth. In a mug, place the cocoa and Horlicks Light Chocolate and stir until it makes a paste.

Break the digestive biscuits into the bowl, mix well until all of the biscuit pieces are covered.

Line a loaf tin with baking parchment, then pour biscuit mixture along the length. Press into shape and put into the fridge for 4 hours to set.

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Recipe type: dessert • SERVES: 6Prep time: 10 mins • SET time: 4 hours • Total time: 4 hours 10 mins

Horlicks Chocolate Malty Fridge Cake

120g of butter100g cream cheese½ cup icing sugar

4 tbsp Horlicks Light Chocolate4 tbsp hot milk (approximately)225g digestive biscuits

DESSERT

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Thank you to everyone who helped contribute to the Horlicks Social Cookbook!