For the Cake:
100g (4 oz) self raising flour, sifted with a teaspoonful of baking powder
100g (4 oz) caster sugar
100g (4 oz) soft margarine
2 medium eggs
For the Icing and Decoration:
28 Elizabeth Shaw Chocolate Crisps
1 tablespoon boiling water
100g (4 oz) butter, softened
175g (6 oz) icing sugar, sifted
½ glacé cherry
- Pre-heat oven to 160°C, 325°F, Gas Mark 3. Grease and base-line a 1.1 litre (2 pint) pudding basin.
- To make the cake: place all the ingredients in a mixing bowl and beat for 2 to 3 minutes using a wooden spoon. Spoon the mixture into the prepared basin and smooth over the top. Bake in the centre of the pre-heated oven for 50 minutes or until well risen and springy to the touch. Cool slightly before turning out onto a wire rack. Leave until cold.
- To make the icing: roughly chop 5 Chocolate Crisps. Place in a small bowl and add the boiling water. Stir well to melt the chocolate. Cream together the butter and the icing sugar until light and fluffy, then stir in the melted chocolate crisps and mix well.
- Cut a thin slice along opposite sides of the upturned cake. Transfer the cake onto a plate or cake board. Trim and shape the slices to form a pointed face at one end of the curved sides of the cake. Use a little chocolate icing to sandwich the pieces to form a hedgehog shape and use the rest of the icing to cover the cake and form your hedgehog.
- Before unwrapping the remaining Chocolate Crisps, briefly warm a few at a time between the palms of your hands, then unwrap and cut each one in half. Push the cut edge of each chocolate well into the chocolate icing, arranging them all over the body of the hedgehog except for the pointed face and nose at the front. Use a fork to mark out the face, then place a ½ cherry on the end for the nose and 2 currants for the eyes.