Use a food processor to blitz 450 g of Maltesers until they are a fine crumb.

Melt the butter and add it to the maltesers, mix well until it is all combined.

To make the crust, press it into a 20 cm springform tin, push down evenly with the back of a spoon until the bottom and the sides are completely covered. Come right up to the top of the tin.

Place it into the fridge whilst you get the filling ready.

Add 600 ml of double cream into a pan and whisk in the horlicks. Bring to the boil and simmer for one minute.

Remove it from the heat and add the chopped chocolate, stir until it has all melted and it has a smoothy and silky consistency.

Set it aside for about ten minutes to cool slightly before pouring it into the tin.

Refrigerate for at least four hours, but ideally overnight.

When ready to serve, whip 300 ml of double cream with 1 tsp of vanilla bean paste until it reaches stiff peaks.

Spread over the top of the pie, then garnish with the remaining Maltesers.