Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin
Make the cake by mixing the baking spread (or butter) and light brown soft sugar in a large mixing bowl until fluffy, about 2-3 minutes, ideally using an electric mixer. Or in the bowl of your stand mixer with the paddle attachment
Add the eggs and vanilla extract, and mix until fully incorporated
Gently whisk or fold in the milk, self raising flour, cocoa powder, malt powder, baking powder and bicarbonate of soda
Pour the mixture into the tin, spread it out into an even layer
Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully either in the tin or on a cooling rack
To make the buttercream, mix the butter in the bowl of a stand mixer with the paddle attachment for a few minutes. Add the icing sugar, malt powder, milk and vanilla extract and mix until well combined and smooth. You can add more milk if needed
Spread or pipe the buttercream all over the cake
If using, warm the Maltesers spread in the microwave for 15-20 seconds, then drizzle it all over the buttercream
Decorate with the Maltesers, break some of them up and leave the rest whole
To serve, slice into squares with a sharp knife. Store any leftovers in an airtight container in a cool place and eat within 3 days