• Preheat the oven to 180°C (350°F). Line or grease 2 x 8 inch (20 cm) round baking tins or a large sheet tray.

To make the cake (a few hours or a day in advance):

• Add all the wet ingredients to a large mixing bowl and mix until there are no lumps. Add all the dry ingredients to the bowl and mix until combined.
• Pour the batter into your cake tin(s). Bake for 30 minutes or until you can insert a skewer in the middle and it comes out clean. Allow the cake(s) to cool in the tin.

To prepare the custard pudding (a few hours or a day in advance):

• Add all ingredients to a large saucepan and whisk until all ingredients are combined. Place the saucepan over high heat. Boil the mixture for 1 minute then reduce to a simmer while whisking frequently. The pudding is ready when it has reach the 'ribbon stage' where you can lift your whisk and the pudding falls into ribbons. Remove from the heat and cool.
• If you chill your custard pudding and it fully sets, simply blend it with a hand or stand blender until it softens to a soft pudding consistency.

To assemble:

• Whip the cream according to packet instructions.
• Cut your cake into 1 inch cubes.
• Scatter half the cake into the bottom of your trifle dish. Fill any holes with more cake to form an even layer. Pour half of the pudding on top. Scoop half of the whipped cream into the trifle dish. Drizzle half of the butterscotch sauce on top. Repeat until you have two layers of cake, pudding, whipped cream and butterscotch sauce.
• Chill until ready to serve. Just before serving, top the trifle with ginger cookies.