• Preheat the oven 170°C.
• Sieve together the flour, baking soda and spices. Don't omit this step; make sure the baking soda is really incorporated, and there are no clumps, or you will bite into nasty lumps of soda in the cake. Mix in the prunes.
• Put the jar of honey (golden syrup) and molasses (black treacle) into a saucepan of hot water. It makes them easier to pour. Set the scales to zero with an empty saucepan, then pour in molasses and honey to correct the weight to 160 g (80g + 80 g). By far the easiest method of measuring these sticky substances!
• Put the saucepan on low heat, add butter, malt extract, grated ginger and orange zest. When just melted, add the sugar and milk. Mix well and leave to cool
• Make a well in the centre of the flour mixture and add the contents of the saucepan. Mix until smooth. Slowly beat in the eggs - they resist a little, but add slowly, to fully incorporate. The mixture is surprisingly billowy and light.
• Pour the cake mixture into the prepared loaf tin. Bake on or just below the middle shelf at 170°C for 10 minutes and then turn down to 160°C for a further hour - check halfway through and cover with tin foil if the top looks as if it might burn. Ready when well risen and firm to touch. Total time 1 hour - 1 hour, 10 minutes.
• Remove from the pan when cool and either decorate with the brown sugar buttercream or serve with generous amounts of salty butter.

Brown Sugar Buttercream

• Sieve the brown sugar to remove any clumps. If necessary, remove the lumps that are stuck together, like small stones, as they will spoil the buttercream's consistency.
• Beat the the brown sugar and butter, scraping down as you go for about 3-4 minutes - until light and fluffy.
• Stir in the milk, vanilla and 1 cup of powdered sugar. Beat for about 2 minutes, adding more powdered sugar, a pinch of salt (if necessary), and/or milk until you reach the desired consistency.
• Chill until you are ready to decorate the gingerbread.