Soak the prunes in the orange juice overnight.
Simmer in the soaking liquor until tender, then drain, reserving 3 tablespoons (1/4 cup) of the orange juice.
Stone the prunes.
Blend yeast with the reserved orange juice, castor sugar, milk and plain flour.
Leave in a warm place for 15-20 minutes until frothy.
Place the wholemeal flour, salt and spice in a warmed bowl.
Stir in the brown sugar and rub in the butter.
Make a well in the centre and add the yeast batter.
Mix well and beat until the dough comes cleanly away from the sides of the bowl.
Turn onto a floured surface and knead in the prunes.
Continue to knead for 5 minutes.
Shape into a loaf and place in a greased 1 lb.loaf tin.
Put into an oiled polythene (plastic) bag and leave in a warm place for 1 hour or until doubled in size.
Remove from the bag.
Bake in a hot oven, 450°F, Gas Mark 8 for 40-45 minutes until golden brown and hollow when tapped underneath.
Leave in the tin for 10 minutes then turn out onto a wire rack.
Brush with honey.
Allow to cool before serving.