Brush a Madeleine tin with a little of the spread, being sure to coat all the ridges. Dust over 1 tbsp of flour and shake off any excess. Chill in the fridge while you make the cake mix.

Sift together the remaining flour and baking powder in a small bowl. In a second bowl, beat the egg and vanilla until pale and thick. Add the sugar and continue to beat vigorously for about 2 minutes, until thick. Stir the flour into the egg mixture then fold in the remaining melted spread and chill for 30 minutes.

Preheat the oven to 190°C / 170°C (fan oven) / 375°F / Gas Mark 5. Spoon the chilled batter into the prepared moulds, filling almost to the top. Bake for 11-12 minutes. Let cool slightly, then remove from the tin and transfer to a wire rack to cool completely.

Melt the chocolate in a heatproof bowl set over a pan of boiling water. Dip each cake into the melted chocolate and sprinkle over the mini eggs. Transfer to a wire rack to set.