Apple, Yoghurt and Ovaltine Balls - Top
Makes 24 small balls

Ingredients:

• 100 g butter, at room temperature, cubed
• 80 ml soft brown sugar
• 1 egg
• 100 ml Greek-style thick yoghurt
• 1 apple, peeled and grated
• 30 ml Ovaltine
• 120 g self-raising flour, sifted
• 80 ml sesame seeds

Directions:

• Preheat oven to 180ºC.
• Cream together the butter and sugar until light and fluffy.  Add the egg and yoghurt and mix well to combine.  Add the apple, Ovaltine and flour and stir to a soft dough.  Refrigerate for about 1 hour.
• On a very lightly floured surface, roll small balls.  Roll again into the sesame seeds and place on a baking sheet.
• Bake for about 10 minutes.  Remove and cool.  Can be stored for up to one week. Makes 24 small balls.

Baked Ovaltine Pudding - Top

• 185 g Staffords Dark Chocolate Discs
• 185 g butter
• 125 ml (1/2  cup) Ovaltine power, plus extra for dusting
• 4 large eggs, separated
• 125 ml (1/2 cup) caster sugar
• 125 ml ground almonds
• 85 ml (1/3 cup) cake flour
• 45 ml (3T) caster sugar

Directions:

• Preheat the oven to 160ºC.
• Melt the Staffords Dark Chocolate Discs and butter in a small saucepan over a low heat.  Stir in the Ovaltine until the mixture is combined and smooth.  Set aside.
• Cream together the egg yolks and 125ml (1/2 cup) caster sugar until light and creamy.  Fold in the chocolate mixture, ground almonds and flour.  Whisk the egg whites until soft peaks form.  Continue beating and gradually add the remaining caster sugar until the mixture is glossy.  Fold this into the chocolate mixture.  Pour into a six 250 ml cups or moulds.  Place in baking tray and add hot water to reach halfway up the sides of the cups.  Bake for 25 minutes.  Serve in the cups with vanilla-bean ice cream, and dust with Ovaltine.

Ovaltine and Banana Cookies - Top
Makes 20 slices

Ingredients:

• 300g cake flour
• 100g caster sugar
• 200g butter, at room temperature
• 40ml Ovaltine
• 1ml Staffords Vanilla Extract
• 1 banana, pureed

Directions:

• Preheat oven to 180ºC.
• Mix the flour and sugar in a mixing bowl and add the butter. Rub the butter with your fingers to form fine breadcrumbs.
• Spoon half the batter into a separate bowl.  Add the Ovaltine to the first batter and stir well to combine. To the other batter add the Staffords Vanilla Extract and banana and stir well to combine.
• Roll the Ovaltine dough between 2 sheets of baking paper to make a 200 mm square.  Do the same to the banana dough.  Peel the top sheet of each paper and turn over the Ovaltine dough over the banana dough. Peel off the paper.  Use the bottom baking paper to help you roll the double dough mixture into a long roll, peeling away the baking paper as you go along. Place in the refrigerator for 30 minutes.
• Cut the roll into 20 slices. Place on a baking sheet and bake for 10 minutes. Leave the cookies to cool before serving. Cookies can be stored for up to one week.

Ovaltine and Ice Cream Brownie - Top
Serves 6

• 1 litre good quality vanilla ice cream
• 100g butter
• 150g Ovaltine
• 150g caster sugar
• 50ml Staffords Vanilla Extract
• 2 eggs, lightly beaten
• 120g cake flour
• 5ml baking powder
• 50g Staffords Choc Chips

Directions:

• Preheat the oven to 180ºC.  Grease a 230 mm square baking tin.
• Soften the ice cream slightly and spread evenly on a foiled lined rectangular tray and refreeze.
• Melt the butter in a saucepan and add the Ovaltine.  Stir to combine well.  Whisk in the sugar, Staffords Vanilla Extract and eggs and sift in the flour and baking powder. Stir until just combined.  Fold in the Staffords Choc Chips.
• Spread into the tin and stir till smooth. Bake until firm – about 20 minutes.
• Remove the brownies from the oven and cut into desired squares.  Working quickly, cut portions from the ice cream slab.
• Slice the brownies in half and sandwich the ice cream between the two slices. Seves 6.

Tip:  Why not make a hot fudge sauce to go with your brownies?  You will need:

• 20ml cornflour
• 140ml water
• 100ml milk
• 60g butter
• 20ml Ovaltine

For the fudge, melt the cornflour in 40ml of water until smooth.  Place the remaining ingredients in a pot, add the cornflour paste and whisk over medium heat until smooth and well blended.  Drizzle with the hot fudge sauce and serve immediately.

Festive Breakfast Drink - Top

Place a truffle in the bottom of a Martini glass. Pour over prepared Ovaltine. Stir and sip.

Ovaltine Smoothie - Top

Ingredients:

• Ovaltine
• Granola
• Frozen strawberry or cherry

Directions:

• Prepare a glass of chilled Ovaltine. 
• Stir in some granola. 
• Serve in a glass dipped in chocolate and granola, and place a frozen strawberry or cherry on the side