Ginger loaf with Mascarpone and coffee-soaked prunes

Method

1. Preheat the oven to 180°C and line a 2 lb loaf tin with parchment.

2. Put flour, spices, soda and butter into a bowl, and mix till it forms fine breadcrumbs.

3. In a saucepan gently warm milk, sugar, treacle and golden syrup together, stir occasionally, till the sugar dissolves. Lightly mix it with the flour mix, then add the eggs, and beat on a low speed, or with a wooden spoon, until it is smooth.

4. Pour the cake batter into a lined tin and bake for 50 minutes or until a skewer comes out clean. Allow to cool in the tin for ten minutes then turn out onto a wire rack to cool completely.

5. While the cake is baking add the coffee, sugar and prunes together in a heavy based saucepan, simmer over a low heat for about ten minutes and set aside to cool.

6. Mix the honey and lemon zest through the Mascarpone.

7. Once the cake is cooled slice through the centre and spread some Mascarpone and then sprinkle this with some of the prunes. Place the other layer of cake back on top. Spread the Mascarpone over the cake. Place a line of the prunes on top and serve.