Date And Hazelnut Fingers

175 g/6 oz Muscovado sugar
75 g/3 oz self-raising wholemeal flour
pinch of salt
50 g/2 oz bran cereal
50 g/2 oz hazelnuts, chopped
100 g/4 oz stoned dates, chopped

Put the eggs and sugar in a bowl and whisk until light and creamy. Stir in the remaining ingredients and mix thoroughly.

Spread the mixture evenly in a 28 x 18 cm/11 x 7 inch tin lined with greased greaseproof paper or non-stick parchment.

Bake in a preheated moderate oven (180 °C/ 350 °F, Gas Mark 4) for 30 minutes. Leave to cool in the tin. Cut in slices before serving.

MAKES 12