GBBO star Mak Patel and his cherry and date cake bars

We are very lucky here in Bolton that we are surrounded by magnificent countryside.

Not far from a good trudge and so we decided to explore the Pendle Hill region on a glorious sunny day.

I used to be an avid rambler and have left many a footprint up and down the country. As the years have passing years have brought a waning of enthusiasm those trusted boots haven’t been muddied that much. However, one morning, looking out of the window I just had to get out there and fill my lungs with clean country air. And so, off to Pendle we went.

Pendle Hill has always held a fascination with me as I have read about its history and the connection with the occult.

Events of the Witch Trials took place over 400 years ago but the region still holds on to its past. The walk I was doing cut through the very country where the accused were living.

The trials took place across many towns, as far away as York and Lancaster but Pendle was the epicentre, a region in those days considered to be lawless and uncivilised. Rivalry between families was at the root of all the grim accusations, no surprises there. In the end ten people were found guilty of witchcraft and executed by hanging. A very morbid backdrop to any walk in the country.

Back to the present day. No walk is complete without a good lunch break. Though the Pendle Hill assent was not exactly epic it did demand a little sit down to admire the view. Out come the snacks. Luckily I had in store some delicious cake bars. These finger shaped treats were made a few days before and were simplicity itself to make. They are quite handy to have in storage to make for a delightful teatime or to munch on whilst admiring rolling northern landscapes atop a bewitched hillside.

These Cherry and Date Cake bars are perfect to make with children. A spellbinding recipe!

Cherry and Date Cake Bars

Prep time: 15 minutes. Cook time: 20 minutes (maximum). Makes 24 finger bars.

Equipment: 30 x 20cm (approx.) roasting tin.

225g Self Raising flour.

½ tsp baking powder

75g cold butter

90g caster sugar

Couple of swipes of lemon zest (optional)

100g dates, chopped.

50g glace cherries chopped.

1 egg, beaten.

Method

1. Grease the roasting tin and turn oven onto 180°C fan.

2. In a food mixer, or in a bowl by hand if you wish, combine the butter with the flour and baking powder until fine breadcrumbs. Transfer to a bowl if you have used a food processor and then add the sugar, the lemon zest (if using), chopped dates and cherries. Roughly mix by hand. Mix in the egg and knead to a smooth dough.

3. Press the dough evenly into the greased roasting tin.

4. Bake in the oven for 10 minutes. Take it out and cut into 24 bars. Place it back in the oven and bake for a further 10 minutes. Keep an eye on it as you do want it to colour too much.

5. Take out of oven and recut the 24 bars. Leave to cool down in the tin and then carefully ease out of the tin.

Other dried fruits can be used. Raisins, cranberries, apricots etc. Will keep in an airtight container as normal biscuits.