METHOD

1. To make the gingerbread cake, preheat oven to 180°C (350°F). Line a 24cm round tin with non-stick baking paper. Place the flour, baking powder, ginger, mixed spice and sugar in a large bowl and mix to combine. 
   
2. Place the butter, golden syrup and honey in a small saucepan over low heat and stir until melted and smooth. Add the butter mixture, the egg and milk to the flour mixture and whisk until smooth. Pour into the tin and bake for 1 hour or until cooked when tested with a skewer. Turn out onto a wire rack and allow to cool completely. 
   
3. To make the Pedro Ximénez jelly, place ½ cup (125ml) of the water in a small bowl. Slowly sprinkle with the gelatine and set aside for 5 minutes or until the gelatine is absorbed. Place the remaining 2½ cups (625ml) of water, the sherry and sugar in a medium saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 1 minute. Remove from the heat, add the gelatine mixture and whisk to combine. Allow to stand for 15 minutes or until cool. Pour into a 4-litre-capacity glass dish. Refrigerate for 2 hours or until set. 
   
4. To assemble the trifle, place the cream and sour cream in the bowl of an electric mixer and whisk until soft peaks form. Using a large serrated knife, cut the cooled cake in half horizontally. Trim the cake layers to fit the glass dish. Place half the cake on top of the jelly. Spoon one-third of the cream mixture onto the cake and smooth with a palette knife. Top with the remaining cake and cream mixture. Spoon the caramel on top and gently fold into the cream to create a swirled effect. Refrigerate until ready to serve. Serves 12–14

TIP:
You can make the gingerbread cake 1–2 days ahead. The trifle can be assembled up to 2–3 hours in advance. 

Photography: Chris Court