8 oz butter, softened
4 oz caster sugar
1 tin sweetened condensed milk
8 oz Horlicks
8 oz plain flour
1 tsp vanilla extract
2 tbsp cognac
Grease the small square tin and line the base and sides with baking paper. Allow the baking paper to extend over the top by about an inch if using the shorter tin.
Beat the butter and sugar until pale and fluffy. Beat in the eggs, one by one, until well combined. Beat in the sweetened condensed milk until well mixed. Stir in Horlicks. Fold in flour. Finally stir in vanilla and cognac.
Pour the batter into the prepared tin (the batter will fill the tin to almost 90 per cent, but the cake will not rise up too much, so don’t worry, darling). Cover the top loosely with a piece of aluminium foil.
Steam over high heat for 30 minutes. Fill up with more hot water if the steamer is low on water after 30 minutes.
Turn heat down to medium and steam for another 60 minutes, or until cooked (may steam for up to 4 hours in total if desired – this, according to wisdom, allows the cake to be kept for up to a month). Remember to replenish steamer with hot water whenever it is drying up.
Recipe taken from Meet Me at the Cupcake Café.