With a wicked glint in her eyes, Jane Asher is recalling a recipe from her first baking book.

The novelty cake, made for a friend’s 40th birthday, was adorned with 40 naked ladies made of flesh-coloured icing, “because he was a bit of a ladies’ man”.

The naughty concoction, from the 1982 book Jane Asher’s Party Cakes, is still a popular order at the actress and writer’s cake shop in Chelsea, West London.

Jane’s latest venture is a bakeware range with bargain chain Poundland, selling pastel-coloured kitchen essentials, including mini-scales and whisks for £1 apiece.

And Jane (pictured), 68, has a new Poundland book, Beautiful Baking. Here’s one of her recipes.

CHOCOLATE FRIDGE CAKE (Makes nine or 16 servings, depending on size)

Ingredients 350g dark chocolate drops; 125g butter; 2tbsp golden syrup; 450g cake crumbs (any leftovers, even stale, will do); 4tbsp brandy; 225g crushed digestive biscuits; 50g glace cherries; Icing sugar, to serve Method Grease and line an 8-in square or rectangular tray bake tin.

Put the chocolate, butter and golden syrup into a large, heatproof bowl over a pan of simmering water, stirring occasionally until all is melted together (or melt it in the microwave).

Take the pan off the heat and stir in all the other ingredients.

Turn the mix into the prepared tin and chill until set (about two to three hours).

Cut into nine or 16 squares, then dust the tops with sieved icing sugar.