Heat oven to 180C/fan 160C/gas 4 and
line a muffin tin with 12 cases, preferably
brown ones. Put the butter, sugar and flour
in a mixing bowl. Break the eggs into a
smaller bowl, taking care not to get any shell
into it, then tip on top of the butter mixture.
Add the baking powder and vanilla to the
larger bowl, then beat with an electric hand
whisk until smooth and creamy. Stir in the
chocolate drops or chocolate. Spoon the
cake mixture evenly into the cases and bake
for 20-25 mins until golden – a cocktail stick
pushed into the middle of one of the cakes
should come out clean. Cool on a wire rack.
To decorate the cakes, unravel the liquorice
wheels and cut into lengths with scissors
to make dangly legs. Stick 8 into the top of
each cake, making small cuts with the tip of
a sharp knife so they push in really securely.
Spoon the chocolate spread on top and
spread lightly within the liquorice legs to
make a round spider’s body. Now cut the
Allsorts to make eyes and the red bootlaces
to make mouths, then stick them onto the
cakes and dot on the icing to make eyeballs.
Will keep for up to 2 days in a cool place.