Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper.

Melt the butter with the sugar and syrup, stirring over a low heat until the sugar dissolves. Remove the pan from the heat and stir in the flour, spiced, brandy and lemon zest.

Place four scant tablespoons of the mixture onto one of the baking trays, leaving plenty of room for the mixture to spread. Bake in the centre of the oven for 10-12 minutes or until bubbly and deep golden-brown. While the brandy snaps are cooking, grease two wooden spoons with butter and wrap an elastic band around them to bind them together. Place four more scant tablespoons of the brandy snap mixture on the second baking tray.

Take the brandy snaps out of the oven and put the second tray in to bake for the same amount of time. Let the brandy snaps rest for 30-60 seconds, then carefully lift one off with a palette knife and wrap around the spoons, overlapping it a little. Hold for around 30 seconds until the biscuit sets in a tube shape, then gently slide off the spoons and put on a rack to cool. Repeat the method with the remaining brandy snaps. If the biscuits become too hard to roll at any stage, simply return to the oven for a few seconds to soften them. Continue baking and rolling the brandy snaps until all the mixture is used.

Let the Brandy Snaps cool completely.

Whip the cream adding the sugar and vanilla as you do so. Once stiff, stir in the eggnog without mixing to long.

Fill the Brandy Snaps using a piping bag and enjoy right away or store in the fridge until serving.