350g (12oz) chopped dates
90ml water
½ lemon – grated rind only
225g (8oz) wholemeal flour
100g (4oz) porridge oats
75g (3oz) raw brown sugar
150g (5oz) butter

Put the dates, water and lemon rind in a saucepan. Heat gently, stirring occasionally until the mixture is soft.

Combine the remaining ingredients and sprinkle half the mixture into an 11in x 7in shallow cake tin and press down well.

Cover with the dates and sprinkle in the remaining oat mixture over and press down firmly.

Bake in the oven at 200°C / 400°F / gas mark 6 for about 20 minutes.

Cool in tin and then cut into slices.

Nice kept in the fridge!