1.Preheat oven to 180°C (160°C fan forced). Grease three 20cm (8-inch) round sandwich pans.
2.Beat butter, rind and sugar in a medium bowl with an electric mixer until light and fluffy. Fold in sifted flours, in two batches. Press mixture evenly into pans.
3.Bake shortcakes about 20 minutes. Cool in pans.
4.Meanwhile, make muscat prunes. Stir prunes and muscat in a small saucepan over heat, without boiling, until prunes soften. Cool. You can use just one 300ml carton of cream for this recipe.
5.Beat cream in a small bowl with an electric mixer until firm peaks form. Place one shortcake into a deep 20cm (8-inch) round cake pan or 20cm (8-inch) springform tin, spread with half the prune mixture, then half the whipped cream. Top with another shortcake; spread with remaining prune mixture then remaining whipped cream. Top with remaining shortcake, cover, refrigerate overnight.
6.Remove shortcake from pan, serve sprinkled with extra sugar.
A fortified wine, like sherry and port, muscat is the result of grapes left to ripen well beyond normal harvesting time, resulting in a concentrated dark, toffee-coloured wine with a rich yet mellow flavour.Note