Juliet Sear served up a delicious festive gingerbread latte traybake with coffee syrup and sugar candy canes on This Morning.

The ingredients for the sponge mix are: 300g self-raising flour, 1 tbsp. ground ginger, 1 tsp. ground cinnamon, 1 tsp. baking powder, 180g soft unsalted butter, softened, 225g light muscovado or soft brown sugar, 3 medium free range eggs, 40g black treacle, 100g chopped stem ginger in syrup and 190ml Buttermilk (If you can’t get hold of buttermilk you can replace this with full fat natural yoghurt).

For the coffee syrup: Approx 5-10g good quality instant espresso powder (to taste), 35g caster sugar, 35 ml boiled water and Shot of brandy or coffee liqueur, optional.

For the icing: 250g soft unsalted butter, 500g unrefined icing sugar, sifted (if you can’t get unrefined you can use regular that’s fine), 80g full fat soft cheese, at room temperature, 2 tsp ground cinnamon, 1 tsp vanilla extract (optional) and 1-2 tbsp of treacle (gives the icing it’s colour).

For the decoration: A little red and white fondant/sugarpaste icing – rolled on a little icing sugar to create two strips, twist the two together to create a candy cane shape and finish with sprinkles of your choice.

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.