Preheat the oven to 150°C fan/170°C/gas mark 3.

Start with the loaf batter. In a large bowl, put the dry ingredients and use a balloon whisk to mixwell, breaking down any large lumps of sugar.

In a separate bowl, put all the wet ingredients and mix well until smooth.

Pour the wet ingredients into the dry and use a balloon whisk to begin incorporating, then switch out to a rubber spatula, scraping down the sides and base of the bowl to ensure there are no unmixed flour pockets.

When smooth, transfer three-quarters of the mix into the prepared loaf tin, using any surplus to fill the muffin cases.

Pop the loaf into the oven and bake for

58–60 minutes. Insert a skewer into the middle to check for doneness – you are looking for it to return a few crumbs and a small amount of batter.

For the cupcakes, bake for 18–20 minutes,

in a separate oven if possible.

Allow the cupcakes to sit for 5 minutes in the tray before transferring to a cooling rack. Cover the tops with clingfilm whilst they cool.

For the loaf, let it sit in the tin for 10 minutes

before transferring to a large sheet of clingfilm. Wrap tightly and leave to cool at room temperature for 1 hour before placing in thefridge to chill overnight.

The next day, remove the loaf from the fridge and make the chocolate glaze. Add the double cream to a pan and bring to a near-boil, then remove from the heat and add the chocolate and

sea salt. Cover the pan with a lid and leave to sit for 2 minutes, then mix with a rubber spatula until glossy and smooth before leaving to cool for 30 minutes.

Place the chilled loaf on a cooling rack with a large tray positioned underneath.

Generously pour the glaze over the top to cover, coating all the surface area.

For the cupcakes, transfer any surplus glaze

(including any sitting in the large tray) to a

piping bag and pipe it into the middle of the

cupcake. To do this, use the base of a piping tip to press into the cupcake top and scoop out a little sponge, then fill the hole with ganache and place the scooped-out piece back on top.

Whilst the glaze is setting on the loaf, place the blackberries into a bowl and macerate lightly with a drizzle of creme de mure.

Once the ganache has set, make the whipped cream cheese. Add the cream cheese, Irish cream, vanilla bean paste and icing sugar to a bowl and mix until smooth.

Pour in the double cream and whisk to a medium peak, so you are left with a silky-smooth consistency that lightly holds its shape.

To serve, use a sharp, warm knife to slice

the room-temperature loaf. Pipe any leftover ganache on top and cover with a generous dollop of whipped cream cheese. Finish with the boozy blackberries.