Method

• Preheat the oven to 180°C (160°C fan).

• Grease and line a loaf tin with parchment paper.

• Add the butter and sugar to a big mixing bowl and beat using the electric mixer until light.

• Add the eggs and mix further until combined, then mix in the treacle.

• In a separate bowl, combine flour, baking soda, spices, salt and Horlicks Original, briefly stir to combine. Add to the wet ingredients alternating with milk until fully incorporated and smooth.

• Pour into a prepared tin and bake for 50-60 min, or until a toothpick inserted into the centre comes out clean.

• While the cake is cooling down, prepare the caramel filling. Add the caramel, double cream and Horlicks Original to a bowl and mix using the electric mixer until soft peaks form.

• In a separate bowl, make the custard filling. Beat the double cream and sugar until soft peaks form, then fold in the chilled vanilla custard.

• Slice the cooled cake into cubes.

• To assemble the trifle, layer 1/3 of the cake cubes over the bottom of the trifle bowl, top with 1/3 of the custard filling then spread with 1/3 of the caramel filling. Repeat two more times and decorate with the remaining cake crumbs.