Invented by a Swiss national, Dr Wander, Ovaltine has been available to buy in the UK for over a century. It is a nutritious powdered milk, egg, cocoa and barley based beverage mix which is usually paired with milk or water to make a nourishing and tasty hot drink.
But, there are other ways in which this malted milk mix can be used in the kitchen other than simply mixing with a hot liquid to make a drink. Try adding a tablespoon or two to your favourite milk based breakfast smoothie or milk shake. Or, why not get more adventurous and try one of these deliciously different recipes using Ovaltine?
Recipe for Quick and Easy Ovaltine Ice Cream
Ingredients:
- ½ pint single cream
- 2 tbsp Ovaltine (any of the different types can be used)
- 1 tbsp castor sugar (or to taste)
Method:
- Put all the ingredients into a blender and whizz together until the Ovaltine is well mixed in and the mixture has thickened
- Decant the mixture into a freezer dish, cover with a lid and freeze
- Remove the ice cream from the freezer about 5 minutes before serving to allow it to soften a little
Recipe for Chocolate Ovaltine Cake
Ingredients:
- 6oz castor sugar
- 6 fl oz milk
- 4 oz butter or baking margarine
- 2oz Ovaltine malted milk powder
- 3 eggs
- 1lb plain flour
- 4 oz cocoa powder
- 2 tsp baking powder
- ½ tsp salt
Method:
- Preheat the oven to gas mark 4, 180 C, 350 F
- Grease two 8 inch round cake tins and then line them with greaseproof paper
- Cream the butter and sugar together – either by hand or in a blender
- Add in the Ovaltine powder and cream again
- Lightly beat the eggs together with a fork and then slowly add them to the mixture a bit at a time, beating well after each addition
- Sift the flour, cocoa powder, baking powder and salt together into a separate bowl
- Gradually fold the flour mixture into the egg mixture a bit at a time, adding some of the milk as necessary to ensure a dropping consistency
- Divide the finished cake mixture between the two baking tins then cook in the oven for 30 minutes or so until the cakes are cooked through and just coming away from the tins at the edges
- Allow them to rest in their tins for about five minutes before turning out onto a rack to cook thoroughly
- Once cooled, either sandwich together with some whipped double cream or with chocolate butter icing
Elaine Findlay - An expert cook, Findlay's passion for food is evidenced by the size of her kitchen and her library of old recipe books
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