Break the orange jelly cubes into a jug and pour over 250ml of boiling water.

Stir the jelly until the cubes begin to melt. Add in the remaining 250ml of water (ice cold) and the rum and stir until thoroughly combined.

Take the four balls of stem ginger and dice finely. Add these to the jelly along with any syrup.

Place the jelly in the fridge. When it begins to set but is still runny progress to building the trifle.

To build the trifle, take the first ginger cake and half of the second. Cut them into slices roughly an inche thick and place in the bottom of the trifle dish to create the bottom layer of the trifle.

Pour 10 tbsp of rum over the cake and allow to soak.

Take the almost set jelly out of the fridge. Give it a stir so that the stem ginger is suspended in the jelly.

Pour the jelly over the first layer of cake.

Place the trifle dish back into the fridge until it has set completely. In the meantime you can progress to making the custard.

To make the custard, begin by whisking the egg yolks and sugar in a large bowl.

Next, place the cream, milk and orange zest into a heavy bottomed pan and heat until almost simmering.

Add the hot milk to the egg and cream mixture a ladle at a time, whisking thoroughly between each addition.

Remove the custard from the heat and add the dark chocolate, stir continuously until the chocolate has melted and the custard is smooth and glossy. Place to one side until completely cool.

Once the jelly has set, take the remaining ginger cake and layer on top of the jelly. Pour over another 10 tbsp of rum.

When the custard has cooled, pour this over the top of the rum soaked cake and place in the fridge until the custard has completely set.

Before serving, decorate with a little cream, some more finely diced stem ginger and a the 50g of melted chocolate.