Pre-heat the oven to 160C fan-forced.

Grease a pudding dish or small pyrex bowl and line the bottom (prepare two if you have two the same).

Place the butter and sugar in the food processor and process until smooth.

Scrape down the sides.

Add the eggs, one at a time and blitz until mixed in.

Slowly add the flour and almond meal then once they're mixed in add the vanilla.

Scrape the sides down again and process for a few seconds to incorporate the scraped bits.

Divide the batter in half and pour half into each pudding dish (or save the other half for later).

Bake for 45-55 minutes or until a cake tester comes out clean.

Leave the cake to sit in the tin for 5 minutes and then transfer to a wire rack to cool completely.

Clean out the tin and repeat with the rest of the batter if you're only using one tin.

Beat the butter in the bowl of an electric mixer until smooth and creamy.

Slowly add the icing sugar then the 2 tablespoons of milk and beat until it is light and fluffy (add a little more milk if it is too thick - you need to be able to spread it but want it to stay in shape when you pipe it).

Hollow out the middle of the cooled cakes and fill one half with the diced jelly, layering in the maggots.

Pipe icing around the edge of the cake and place the 'lid' on top and press to secure.

Ice the cake with a thin layer of icing.

Put the rest of the icing in a piping bag fitted with a round tip.

Decorate like a brain and leave to set.