Roughly chop the prunes and dates. I like to chop them into really small pieces but leave them chunkier if you prefer. Add the chopped fruit to a bowl.

Add 2 teabags to 350ml of boiling water, brew for a minute then pour (teabags and all!) over the fruit. Stir then cover with foil (or an upturned plate) and leave for 30-60 minutes. You can also leave this overnight if you like.

Preheat the oven to 180C / Fan 160C / Gas Mark 4. Line a 2lb loaf tin with a loaf liner and set to one side.

In a large mixing bowl, add the gluten free flour, xanthan gum and baking powder and stir well. Stir in the muscovado sugar.

Add the treacle and date syrup to a small bowl. Once the fruit has soaked, strain off some of the liquid into this bowl and mix to water down the syrup. Add the syrup mix and the soaked fruit (plus any leftover liquid - just make sure you remove the tea bags first!) to the mixing bowl with the flour.

Beat using a wooden spoon until the mixture is just combined and there are no lumps of flour. Lightly beat the egg in a bowl or mug and then add to the mix. Beat again until combined.

Pour the mixture into your lined loaf tin and spread out evenly. Bake in the centre of the oven for 50-60 minutes - it should be nicely risen and spring back when pressed gently.

Remove the cake from the oven onto a cooling rack. In a mug or bowl, mix 1 tbsp date syrup with 1 tsp boiling water, then brush over the cake.

Leave the cake to cool completely and - ideally - for another 24 hours for it to go super squidgy and delicious! Slice and serve with butter.