Preheat oven to 180c/ Gas 4.

Using an electric mixer with a large bowl, cream the butter and sugar until pale and fluffy. Next beat in the eggs and vanilla extract.

Fold in the flour a third at a time until just combined. Fold in the milk taking care not to over mix.

Evenly spoon the batter into cases, two thirds full.

Bake in the oven for 18-20 minutes or until a cocktail stick will come out clean.

Leave the cakes in the tins for a few minutes before transferring to a wire cooling rack to cool completely.

Decorate using my speculoos buttercream recipe and shards of speculoos biscuits.