Heat the oven to 160C fan, 180C. Grease a 1.5ltr rectangular baking dish, then mix the flour and baking powder in a bowl and set aside.

In another bowl, use an electric whisk to mix the eggs and sugar until thick & creamy, and so the whisk leaves a velvety trail when it comes out (roughly 5 mins).

Sieve the flour mix into the egg mix then fold together. Now fold the milk through gently.

Pour into the baking dish, resisting a spoonful of the mixture (if possible) and bake for 30 mins or until an inserted skewer comes out clean. After 10 mins, run a knife around the edges to loosen the sponge and poke holes using a skewer.

Now for the main event! Mix together Baileys, double cream and both milks in a jug. Pour half over, let it soak in for 5 mins and then pour over as much as it will soak up-serve the rest to the side.

After 5 mins, transfer the cake to a plate (or keep it in the dish if you prefer) and leave to cool completely.

Top with the whipped cream, strawberries and voila! It's officially time to indulge with your nearest and dearest!