Preheat the oven to 190oC/375oF/Gas
5. Then line an 18-20cm square or rectangular loose-based cake tin.
In a large pan, heat the margarine,
sugar, syrup and dates, stirring until the dates soften completely.
Gradually work in the oats, flour,
apples and lemon juice until well mixed. Spoon into the tin and spread
out evenly. Top with the walnut halves.
Bake for 30 minutes, then reduce the
temperature to 160oC/325oF/Gas 3 and bake for
10-20 minutes more, until firm to the touch and golden. Cut into squares
or bars while still warm, or wrap in foil when nearly cold and keep for
1-2 days before eating.