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1
Preheat the oven to 180C/160C Fan/Gas 4.
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2
Line a 23cm x 32cm roasting tin with baking paper.
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3
Beat 250g butter until really soft.
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4
Add 250g caster sugar, the eggs, self-raising flour, baking powder and 2tbsp of the milk.
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5
Beat together until evenly mixed and creamy.
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6
Put in the tin and bake for 40-45 minutes, or until the top springs back when lightly pressed.
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7
Cool on a wire rack.
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8
For the biscuit headstones, mix 115g butter with 50g of the caster sugar.
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9
Divide into two equal portions and add half the plain flour and the cornflour to one portion, and the rest of the flour and the cocoa to the other.
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10
Mix until just evenly blended.
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11
Pat each piece of dough into a flat block, wrap in clingfilm and chill for 15 minutes.
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12
Roll out each piece of dough between two sheets of clingfilm, to the thickness of a pound coin.
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13
Cut out rectangles and crosses using cutters.
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14
Lift onto baking trays and bake for 10 minutes.
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15
Leave to cool.
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16
For the chocolate butter icing, melt the chocolate in a heatproof bowl and stand it over a pan of simmering water (the base of the bowl must not touch the water).
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17
Cool until tepid and still a liquid.
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18
Beat 150g butter until soft and then gradually add the icing sugar.
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19
Add 2tbsp milk and the melted chocolate, and beat until light and creamy.
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20
Spread the top of the cake and three rectangle biscuits with the chocolate butter icing.
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21
Sprinkle the biscuits with chocolate sprinkles and put on the cake to represent graves.
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22
Dust two light-coloured biscuits with cocoa and one dark one with icing sugar.
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23
Pipe 'RIP' on each and put on the cake, along with worms made from rolled-out icing.
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24
You'll have biscuits left over, which can be served separately.
