Preheat the oven to 180°C/ 160°C Fan/ Gas Mark 4.

In a bowl, cream together the butter, sugar and vanilla extract. In a separate bowl sieve together the flour, baking powder and cocoa powder.

When the butter and sugar mixture is light and fluffy, crack in one of the eggs and add a tablespoon of the flour mixture. Whisk until the egg is well incorporated. Repeat again with the second egg.

Once both eggs are added, pour in the remaining flour along with the peanut butter and milk. Whisk until a smooth, thick batter forms.

Take 5 petite casseroles and grease with a little butter. Divide the cake batter between the casseroles, place on a baking tray and bake in the oven for 20-25 minutes until cooked through. Remove from the oven and allow to fully cool.

To decorate, divide the chocolate spread between the cakes and smooth over the top of each using a palette knife. Stick one Reese’s cup in the middle of each iced cake and stick on two edible eyes using a little chocolate spread.

Using pieces of pretzel, add 8 legs (4 either side) to the spider body and serve.

Cook’s Notes

The sponges will release effortlessly from the petite casseroles; if you are making a larger batch of spider sponges but don’t have the number of petite casseroles, simply bake, turn out when cool to touch, wash and re-grease the petite casseroles. You can then bake the remaining batter.

Ensure you use plain or salted pretzels for these sweet treats.