Cherry, Orange and Ginger Trifle

Grease a 33cm x 24cm swiss roll tin and fully line all sides
with baking paper.            

Preheat the oven to 160°C fan bake.

Orange and ginger cake: Put the golden syrup, sugar, water, butter and orange zest in a saucepan over a low heat. Stir
until the butter has melted and the sugar has dissolved. Set
aside until just warm.

Sift all the dry ingredients into a large bowl, then pour in the golden syrup mixture and whisk until smooth. Pour into the tin and spread evenly.

Bake for 20–25 minutes until lightly golden and risen and a skewer inserted into the centre comes out clean. Cool.

Cherry compote: Put the cherries and their liquid and the honey in a medium saucepan and bring to the boil. Mix the cornflour and liqueur until smooth, then stir into the cherries. Simmer for 5 minutes until the juices are lightly thickened. Cool.

To assemble: Whisk the custard and cream together to form soft peaks.

Cut the cake into 3cm squares. Place ⅓ in the base of the trifle bowl and sprinkle with liqueur, then spoon over ⅓ each of the cherries then the cream. Repeat the layering twice more.

Place in the fridge, covered, for at least a couple of hours or overnight for the flavours to meld together. Garnish when ready to serve.

Cook's Note: The cake is best made at least one day ahead of using and keeps well for 4 days in an airtight container.