Horlicks Recipes & Giveaway
When you think Horlicks you think of a lovely warm milky drink perfect for bed time however its now been reported that Horlicks is actually a bit of a secret ingredient with lots of chefs and I have had ago at recreating a Horlicks white chocolate croissant pudding which is a twist on the traditional bread-and-butter pudding!
- 6 large butter croissants (preferably stale)
- 400ml milk
- 400ml double cream
- 1 tsp vanilla extract
- 3 medium free range eggs
- 4 medium free range egg yolks
- 150 grams of caster sugar
- 50g (5 tbsp) Horlicks traditional powder
- 150g white cooking chocolate
- Icing sugar to dust
- Pre-heat oven to 180 degrees Centigrade.
- Cut the stale croissants lengthways in half.
- Lay the base of a deep baking dish with the bottom half of the croissants.
- Place the tops of the croissants diagonally on top.
- Pour the double cream, milk and vanilla extract into a saucepan.
- Stir over a medium heat until it simmers.
- Meanwhile add the 4 egg yolks and the 3 whole eggs into a mixing bowl (free range gives a better taste) and whisk together.
- Add 5 tbsp of Horlicks Traditional powder and stir into the egg mixture to form a smooth batter like consistency.
- Add the caster sugar to the bowl and stir in.
- Check the cream mixture, stirring regularly. Do not let it boil. Once it is starting to simmer, remove from the heat.
- Pour the egg batter into the pan and stir in with a wooden spoon.
- Add the white cooking chocolate and stir until the chocolate melts.
- Pour over the croissants (TIP: Reserve a little custard back to pour over the cooked pudding later).
- Tightly cover the pan with tin foil.
- Put in the oven for 20 minutes.
- Remove the tin foil after 20 mins and dust the croissants with icing sugar and place back in the oven for a further 5 mins.
Serve hot with a little of the reserved custard
Me being me never follows a recipe exactly my white chocolate had crispy bit in after I picked up the wrong one – opps, anyways I went with it so if you’re wandering what the little lump are yes they’re rice crispys! Anyway it was delicious, this will be a perfect desert for over the Easter period really easy to make.
This recipe was created by Paul Hartley and you can find some more great recipes using Horlicks here.
The lovely team at Horlicks have also very kindly given me 4 500g jars of Horlicks original to give away! To enter just follow the rafflecoppter instructions below.
UK residents only.
4 winners will receive 1 jar each winners will be selected at random when the competition ends at midnight on Monday 13th April.