1. Preheat the oven to 180C (350F/gas mark 4).
2. Grease and line the base of two normal sized round cake tins with baking paper.
3. Weigh 3 large eggs in their shells then beat the eggs together and set aside for later.
4. Measure the same weight of butter as the 3 eggs, and the same weight of caster sugar. Stork baking margarine or lightly salted butter works well.
5. Mix the butter and sugar together until light and fluffy – 2 mins plus with an electric hand mixer.
6. Mix the beaten eggs into the sugar and butter mixture little by little (i.e. in 4 or 5 goes).
7. Measure the same weight of self-raising flour as the eggs. Mix that, 1 teaspoon of baking powder and half a teaspoon of salt together. Fold the flour mixture into the butter/sugar/eggs as lightly as possible.
8. Add enough milk – usually about 2 tablespoons max – for the cake mixture to drop easily off a spoon, but not so much that it drips off.
9. Put half of the mixture in each tin and bake in the middle of the pre-heated oven for 25-30 minutes.
10. While the cakes are cooling (use a wire rack), mix together: (i) about half a jar of raspberry jam, (ii) a handful of fresh raspberries chopped into small pieces, and (iii) some crushed meringue. You can also make a buttercream to go with this if you wish.
10. Once both of the cakes have cooled completely, sandwich them together with the jam mixture (and optional buttercream).
11. To decorate the cake, melt 2 big bars of Milkybar in a pan on a low heat, stirring with a wooden spoon to stop it sticking. You can use any white chocolate, but Milkybar tends to be easier to melt! Spread the melted chocolate over the top of the cake, keeping a bit back for later.
12. While the melted chocolate is still hot, decorate the top with fresh raspberries (helps to split them in half and lay them flat) and crushed meringue. Once decorated, get a teaspoon and use it to drizzle the remaining melted chocolate over the top of the decoration.
13. If you want to, place Cadburys’ chocolate fingers vertically around the side of the cake – try to leave space to get a knife in, though! Use a bit of melted chocolate or jam to stick them to the sponge. For a nice finish, tie some ribbon around the middle of the cake and voilà!