Simmer the dates, honey and lemon juice
over a low heat for a few minutes until the dates are soft. Rub the
butter or margarine into the flour and oats until the mixture
resembles breadcrumbs, then stir in the sugar. Spoon half the mixture
into a greased and lined 20 cm/8 in square cake tin (pan). Spoon the
date mixture over the top, then finish with the remaining cake
mixture. Press down firmly. Bake in a preheated oven at
190°C/375°F/gas mark 5 for 35 minutes until springy to the touch.
Leave to cool in the tin, cutting into slices while still warm.