Step 1

Whizz the biscuits to fine crumbs using a food processor. Melt the butter and mix in the crumbs.

Step 2

Press the biscuits into the base and up the sides of the tin to make a pie shell. Place in the freezer for 5-10 minutes until set.

Step 3

Put the caramel and butter into a non-stick saucepan and slowly bring to the boil

Step 4

stirring all the time to stop it from catching. Remove the caramel from the heat and leave to cool for 5 minutes

Step 5

before adding the gruesome green food colouring.  Pour the slime into the set pie shell and smooth over.  Leave in the fridge for 1 hour to set.

Step 6

Melt the white chocolate and spoon into a small piping bag.  Wrap in a clean tea-towel to keep warm while you make the chocolate ganache.

Step 7

Put the chocolate

Step 8

cream and butter into a small microwave safe bowl and melt on a low power

Step 9

very gently

Step 10

stirring every 10 seconds or so until the chocolate is just starting to melt.  Take the mixture out and stir it until completely smooth.  Pour the chocolate mixture over the slime.

Step 11

Using the white chocolate pipe rings on the top of the chocolate.  Using a cocktail stick or skewer

Step 12

starting at the centre of the cake

Step 13

drag the stick straight out to the edges to make a spider’s web.  Chill for an hour or until ready to serve.