Preheat the oven to 180°C/350°F/Gas 4. Grease eight dariole moulds lightly – I put a little oil on some kitchen towel and gently wipe them with that. Cut eight small circles of greaseproof paper to fit in the base of each mould so the cakes come out easily.

Sift the flour, baking powder and sugar into a bowl. Gently whisk together the milk, egg and sunflower oil and pour over the dry ingredients, mixing to get rid of any lumps.

Pour the mixture into the moulds so they are almost full, then place them on a baking sheet and bake in the centre of the oven for 15–20 minutes. Check that the tops of the cakes feel firm and an inserted skewer comes out clean, then remove to a cooling rack.

Gently ease the cakes out of the mould sand turn them upside down so their narrowest point is at the top. You may have to trim off a little at the base to ensure that they stand up.

To make the icing, put all the ingredients into a heatproof bowl and set it over a pan of simmering water. Beat with an electric whisk until soft peaks begin to form as you lift the whisk – this takes 5 or 6 minutes.

Working quickly, top the cakes with the frosting. Spoon about a tablespoon onto each one, then use a palette knife to ease the icing down until it covers the whole cake. This is best done on the plate that you want to serve the cakes on as a little frosting will puddle at the base of each cake. Use the flattened currants to create hollow ghostly eyes.