Recipes for Horlicks Lovers,

from Horlicks Lovers

 Hello friends, fans
& fellow malt lovers!
We’ve come a long way together, us Horlicks fans.
The mug drinkers, cake bakers and spoon stirrers across the land.

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.

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

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

03
 DRINK

Raw Cacao and Hazelnut

Horlicks Frappé
Author: Ben Zeihm Stephen (our resident mixologist!)
This drink can be enjoyed as a cooling summer frappé.

Recipe type: Drink • Serves: 1

Prep time: 10 MINS • Total time: 10 mins

INGREDIENTS:
2 tsp Horlicks Traditional 20ml hazelnut syrup
2 tsp raw cacao powder 200ml hot milk
(cocoa will do if you can’t find this) Nutmeg or chocolate to grate on top

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

2 Add hot milk and stir.

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

4 Shake vigorously.

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

05
 DRINK

Horlicks
Milkshake
Author: Daniel gavigan (Facebook Fan)
A refreshing and delicious summer drink.

Recipe type: drink • SERVES: 1

Prep time: 10 mins • SET time: no time at all! • Total time: 10 mins

INGREDIENTS:
Horlicks Light Chocolate Milk
1 bag of chocolate malt balls Chocolate sauce
Vanilla ice cream Whipped cream

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

2 Add 3 to 4 heaped spoons of Horlicks Light Chocolate.

3 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.

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

07
 TASTY TREAT

Mega Malt No-cook

Freezer Fudge
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!

Recipe type: confectionery • MAKES: 20-30 PIECES

Prep time: 30 MINS • SET time: 2 HOURS+ • Total time: 3 HOURS

INGREDIENTS:
100g Horlicks Traditional 500g icing sugar
300g soft cheese at room temperature 1 tbsp vanilla extract
250g butter, softened 300g milk powder
250g chocolate malt balls

INSTRUCTIONS:
1 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.

2 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.

3 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.

4 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.

5 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.

09
 TASTY TREAT

Malted Milk
Custard Sandwiches
Author: FAE GILFILLAN (Veggie Magazine Editor)
A pinch of Horlicks offers a tasty twist on two
traditional favourites

Recipe type: BAKING • MAKES: 20 SANDWICHED BISCUITS

Prep time: 20 MINS • COOK time: 20 MINS • Total time: 40 MINS

INGREDIENTS:
150g unsalted butter, softened 50g Horlicks Traditional
150g caster sugar 300g plain flour
1 egg yolk 1 tsp vanilla extract
1tsp vanilla extract 150g icing sugar
50ml semi-skimmed milk 50g unsalted butter, softened

INSTRUCTIONS:
1 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.

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

3 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.

4 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.

5 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.

11
 TASTY TREAT

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

Recipe type: DESSERT • SERVES: 9

Prep time: 20 mins • COOK time: 20 mins • Total time: 40 mins

INGREDIENTS:
INGREDIENTS A (TO BE MELTED) INGREDIENTS B (BEAT WELL)
100g unsalted butter 2 medium-sized eggs
50g sugar (about 100g without shell)
50g condensed milk ¼ tsp vanilla extract
(about 2 heaped tbsp) HORLICKS CREAM
100g fresh milk
100g Horlicks Light Chocolate 50g unsalted butter
50g condensed milk
INGREDIENTS C (SIEVED) 50g fresh milk
100g plain flour 50g Horlicks Light Chocolate
2 tsp baking powder

INSTRUCTIONS:
1 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.

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

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

4 Pour batter into muffin tray, ¾ full.

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

6 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.

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

13
 TASTY TREAT

Horlicks
Malt Loaf
Author: EILEEN DENNING (Facebook Fan)
Perfect with a brew. This traditional favourite makes
a lovely teatime treat.

Recipe type: bake • SERVES: 6

Prep time: 15 mins • COOK time: 2 hours • Total time: 2 hours 15 mins

INGREDIENTS:
3 cups of self-raising flour 200g sugar
Pinch of salt 200g dried fruit
3 tbsp Horlicks Traditional ½ pint of milk

INSTRUCTIONS:
1 Lightly grease a 2lb loaf tin.

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

3 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.

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

15
 TASTY TREAT

Horlicks
Cookies
Author: Heather Haigh (Facebook Fan)
These oaty cookies are deliciously dunkable,
and super simple to bake.

Recipe type: Baking • MAKES: 12 cookies

Prep time: 10 mins • COOK time: 12 mins • Total time: 1 hour 30 mins

INGREDIENTS:
120g self-raising flour 1 egg
3 tbsp Horlicks Light Chocolate 2 tbsp milk
½ tsp ground nutmeg 150g oats
85g soft butter or margarine 85g sultanas
150g soft brown sugar

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

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

3 Stir in the oats and raisins.

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

5 Grease and lightly flour 2 baking sheets.

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

7 Bake for 12 minutes or until golden brown.

8 Put on a cooling rack to cool.

17
 TASTY TREAT

Horlicks
Muffins
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.

Recipe type: cake • MAKES: 12 cakes

Prep time: 15 mins • COOK time: 15 mins • Total time: 30 mins

INGREDIENTS:
180g low fat butter 3 eggs
180g caster sugar Crushed chocolate malt balls
A few drops of vanilla extract (as many as you like!)
150g self raising flour 100g milk chocolate
3 tsp of Horlicks Light Chocolate 120g softened butter
2 tbsp of milk 300g icing
1 tsp of baking powder Salted caramel sauce

INSTRUCTIONS:
1 Pre-heat oven to 180ºC/356F/Gas 4.

2 Line a 12 hole large muffin tin with cases.

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

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

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

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

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

8 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.

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

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

19
 DINNER

Horlicks
Polenta
Author: Rebecca Aris (Food Blogger)
This deliciously different take on a Northern Italian
classic will impress foodies and friends alike.

Recipe type: savoury • serves: 2

Prep time: 30 mins • COOK time: 20 mins • Total time: 45 mins

INGREDIENTS:
200g grated burrata ½ stick butter
100g chopped salt pork ½ tsp salt
150g Horlicks Traditional ¾ tsp ground coriander
3 tsp grated orange peel 1 anaheim chilli
100g polenta ½ cup chicken broth
85g chopped cilantro 1 sliced tomato
30g chopped watercress 250g of water
5tsp extra-virgin olive oil

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

2 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.

3 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.

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

21
 DINNER

Horlicks Bacon and

Broccoli Pasta Carbonara
Author: Paul Hartley (Food Author)
A truly delicious quick and easy dish packed with
great flavours.

Recipe type: DINNER • SERVES: 2

Prep time: 15 mins • COOK time: 15 mins • Total time: 30 mins

INGREDIENTS:
200g smoked streaky bacon, diced 225g dried spaghetti
3 medium eggs 2 tsp extra-virgin olive oil
100ml double cream Olive oil
2 tbsp Horlicks Traditional 100g broccoli
Freshly ground black pepper A small handful of parsley
4 tbsp Parmesan cheese, finely grated

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

2 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.

3 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.

4 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.

23
 DINNER

Horlicks Roasted Sausages &

Onion with Sweet Mustard Sauce
Author: Paul Hartley (Food Author)
Is there anything that represents classic British tastes
more than British bangers? Horlicks of course!

Recipe type: DINNER • SERVES: 4

Prep time: 10 mins • COOK time: 30 mins • Total time: 40 mins

INGREDIENTS:
MAIN FOR THE SAUCE
2 large red onions, peeled and Vegetable oil
cut into eight 1 tbsp shallots, finely diced
Olive oil 4 tbsp double cream
A few sprigs of fresh thyme 2 tsp wholegrain mustard
A good pinch of sugar 1 tsp honey
Salt and black pepper 1 tbsp Horlicks Traditional
8 pork sausages Salt and pepper
Runny honey, for brushing

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

2 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.

3 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.

4 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.

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

25
 DINNER

Horlicks Thai-Style
Crab Cakes
Author: Paul Hartley (Food Author)
These are served hot and spicy with a definitive
malty tang.

Recipe type: DINNER • SERVES: 4

Prep time: 1 hour 15 mins • COOK time: 15 mins • Total time: 1 hour 30 mins

INGREDIENTS:
3 large potatoes, cubed 200g brown crab meat
3 tbsp of Horlicks Traditional 2 medium free-range eggs
50g butter 2 tsp Thai fish sauce
3 small red chillies, finely diced 200g breadcrumbs
6 spring onions, finely diced Vegetable oil
50g coriander, finely chopped Salt and Pepper
200g white crab meat

INSTRUCTIONS:
1 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.

2 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.

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

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

27
 DESSERT

Scarlett From
Gogglebox’s Cheesecake
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.

Recipe type: dessert • Serves: 6

Prep time: 20 MINS • set time: 5 hours • Total time: 5 hours 20 mins

INGREDIENTS:
3 tbsp of Horlicks Light Chocolate 300ml pot double cream
200g malted milk biscuits 300g melted white chocolate
100g melted salted butter 200g bar melted milk chocolate
5 tbsp caster sugar Small bag of milk & white chocolate
2 x 300g tubs full fat cream cheese malt balls

INSTRUCTIONS:
1 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.

2 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.

3 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.

4 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.

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

29
 DESSERT

Three Ingredient
Horlicks Chocolate Pots
Author: Helen Best-Shaw (freelance journalist & blogger)
These malted chocolate pots are a decadent,
but easy to make dessert with only three ingredients.

Recipe type: Dessert • Serves: 4

Prep time: 5 MINS • Cook time: 30 mins • Total time: 35 mins

INGREDIENTS:
300ml double cream 75g chocolate
4 tsp Horlicks Traditional

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

2 Add 4 tsp of the Horlicks and whisk until dissolved.

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

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

5 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.

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

31
 DESSERT

Horlicks Ice Cream

Sandwich
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.

Recipe type: dessert • SERVES: 4

Prep time: 5 hours • COOK time: 12 mins • Total time: 5 hours 12 mins

INGREDIENTS:
FOR THE HORLICKS ICE CREAM FOR THE HORLICKS BISCUITS
30g Horlicks Traditional, Horlicks Light 125g softened butter
or Horlicks Light Chocolate 20g Horlicks Traditional, Horlicks Light
40g caster-sugar or Horlicks Light Chocolate
500ml double cream 80g caster sugar
200g plain flour
¼ tbsp baking powder
3 egg yolks

INSTRUCTIONS: FOR THE HORLICKS ICE CREAM

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

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

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

INSTRUCTIONS: FOR THE HORLICKS BISCUITS

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

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

3 Add the plain flour and mix well until you are left with a ball of dough.
4 Wrap in cling film and refrigerate until firm (1-2 hours).

5 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.
6 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!

33
 DESSERT

Horlicks
Rice Pudding
Author: Rachael Simmons (Facebook Fan)
As the winter nights draw in, this is the perfect
pudding to round off a comfort food extravaganza.

Recipe type: dessert • MAKES: 6 servings

Prep time: 10 mins • COOK time: 2 hours • Total time: 2 hours 10 mins

INGREDIENTS:
5-6 tbsp Horlicks Traditional Generous pinch of nutmeg
150g pudding rice ½ tsp of cinnamon
100g caster sugar Butter for lining dish
110ml semi skimmed milk

INSTRUCTIONS:
1 Wash and drain the rice.

2 Mix together the rice and sugar in a bowl.

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

4 Butter an oven-proof dish.

5 Add the rice mixture and spread out with a spatula.

6 Dust some more Horlicks over the top.

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

35
 DESSERT

Pear, Ginger &

Horlicks Crumble
Author: Irene Adams (Horlicks Fan)
This modern twist on a family classic gives this pudding
an edge on its apple crumble predecessor.

Recipe type: pudding • SERVES: 6

Prep time: 20 mins • COOK time: 25 mins • Total time: 45 mins

INGREDIENTS:
FOR THE CRUMBLE FOR THE FILLING
225g plain flour 100g caster sugar
100g caster-sugar 100ml tap water
125g unsalted butter 4 ripe pears, no skins, cut in chunks
1 tsp ground ginger 2 tbsp stem ginger in syrup, cut in chunks
2 tbsp Horlicks Traditional 1 small lemon, juice and zest

INSTRUCTIONS:
1 Preheat oven at 200ºC/392F/Gas 6.

2 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’.

3 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.

4 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.

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

37
 DESSERT

Horlicks
Chocolate Cake
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!

Recipe type: Cake • SERVES: 8

Prep time: 15 mins • COOK time: 30 mins • Total time: 45 mins

INGREDIENTS:
FOR THE CAKE FOR THE FROSTING
225g unsalted butter 125g unsalted butter
225g caster-sugar 200g cream cheese
4 eggs 100g plain chocolate
50g plain chocolate 100g Horlicks Traditional
100g Horlicks Traditional 300g icing sugar
75g cocoa powder
230g self-raising flour TO DECORATE
1 tbsp vanilla bean paste/vanilla extract 1 large box of chocolate malt balls
1 tsp salt

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

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

3 Beat the eggs with the Horlicks. Melt the chocolate and add to mixture along with the cocoa
powder, flour, vanilla and salt.

4 Spoon into your prepared tins, level out the batter and bake for around 25 minutes.

5 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.

6 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!

39
 DESSERT

Horlicks
Bakewell Tart
Author: Jo Jones (Facebook Fan)
Make this once and your friends will swear you bought
it from a French pastry chef.

Recipe type: baking • SERVES: 6

Prep time: 20 mins • COOK time: 50 mins • Total time: 1 hour 10 mins

INGREDIENTS:
FOR THE PASTRY FOR THE FILLING
2oz Horlicks Light Chocolate 150g ground almonds
300g plain flour 75g plain flour
150g butter 4 beaten eggs
75g caster sugar 150g soft butter
1 egg 150g caster sugar
200g strawberry jam 3 drops almond essence
75g sifted icing sugar
25g almond flakes
Tub of plain fat free yoghurt

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

2 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.

3 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.

4 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.

41
 DESSERT

Horlicks Chocolate
Malty Fridge Cake
Author: Kirsty Norton (Facebook Fan)
So easy a child could make it... no pressure now!

Recipe type: dessert • SERVES: 6

Prep time: 10 mins • SET time: 4 hours • Total time: 4 hours 10 mins

INGREDIENTS:
120g of butter 4 tbsp Horlicks Light Chocolate
100g cream cheese 4 tbsp hot milk (approximately)
½ cup icing sugar 225g digestive biscuits

INSTRUCTIONS:
1 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.

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

3 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.

43
Thank you to everyone who helped contribute
to the Horlicks Social Cookbook!