This is the perfect treat for bonfire night, plus it's gluten free too!
Soak the chopped prunes in the dark rum overnight or heat gently in a small saucepan until the liquid has been absorbed, then allow to cool.
Preheat the oven to 150C, 300F, Gas Mark 2
Mix together the dark brown sugar, black treacle, margarine, apple puree, flour, ground ginger, ground cinnamon and Gluten Free baking powder in a bowl using an electric whisk
Lightly grease and line a 20cm square mould or tin and pour in the mixture
Bake in the centre of a preheated oven for 35 minutes until firm to the touch. Remove from the oven and allow to cool slightly in the tin.
Serve warm dusted with icing sugar