Preheat the oven to 180C/170C Fan. Grease and line a 9 inch by 13 inch cake tin.

Gently heat the butter, golden syrup and treacle in a small saucepan until the butter is completely melted. Allow to cool for a few minutes before stirring in the sugar. In a small jug, whisk together the eggs and milk and set aside.

In a large bowl, sift together the flour, baking powder, bicarbonate of soda, spices and salt. Mix the batter until smooth and pour into the tin.

Bake for 35-40 minutes then aside to cool completely.

Whisk the egg yolks, sugar and cornflour in a large bowl until smooth and pale. Set aside.

Heat the milk, cream and vanilla in a saucepan over medium heat until just before boiling. Pour a quarter of the hot milk onto the eggs and whisk thoroughly. Add the rest of milk a bit at a time whisking well after each addition.

Pour the mixture back into the pan over a medium heat and stir continuously until the custard is nicely thickened.

Remove from the heat and spilt the custard evenly into two bowls. Stir the biscuit spread into one of the bowls until fully combined.

Cover both sets of custard with a layer of cling film directly touching the surface. Let it cool to room temperature before chilling in the fridge.

Mix 80ml Baileys Original Irish Cream with the double cream in a large bowl and whip until you have soft peaks.

Cut up the ginger cake into small squares and place them in your trifle dish or individual serving glass.

Spoon the coffee onto the cake layer followed by a layer of vanilla custard and biscuit-flavoured custard.

Sprinkle on a layer of crushed gingernut biscuits and then spoon the Baileys Original Irish Cream layer on top.

Decorate with more gingernut crumbs, grated milk chocolate, a sprinkle of edible glitter and drizzle with extra golden syrup if you'd like!