In a small bowl, combine the water, Horlicks Instant and yeast.

Warm the butter until just melted.

Add the flour and salt into a large mixing bowl, then stir in the butter, malt syrup and water mixture. Stir well until thoroughly combined and a sticky dough starts to form.

On a floured surface, gently knead the dough until it becomes elastic. Line and grease a loaf tin. Add the dough and leave to rise in a warm place for 60 - 90 minutes - the dough should rise to fill the loaf tin.

While the dough is rising, preheat the oven to 200C / 180C fan.

Once risen, gently add the loaf tin to the oven, baking for 30 - 40 minutes. Cover with tinfoil for the last 10 - 15 minutes to prevent the crust from browning too much.

Remove from the oven and, once fully cooled, glaze with sugar and water for a sticky, shiny finish.

Serve sliced, and spread with butter.