Hi Wes!

If you put them in a clean, lidded plastic polybox or clean jar which has been rinsed with hot water then they will be good for about 2 weeks in the fridge.

Make sure you use a clean spoon or knife each time you dip in.

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In the best Mansized recipe tradition, this is a moist, flavourful version of an old favourite which is a simple to make and lower in fat.

It will keep for up to 2 weeks, getting more sticky and tender by the day. This could be the perfect Xmas bake if you don’t like rich fruit cakes.

Not a fan of ginger? Substitute mixed spice or cinnamon instead or omit all flavourings and you get sticky syrup cake.

A word of warning – it’s almost too tempting - I demolished a third of the first one I made!

Calorie count

150 calories per square

Kit you’ll need

175g self raising flour
200g caster sugar
125g oats
2 level teaspoons ground ginger
200ml skimmed milk
50g golden syrup
2 tablespoons sunflower oil

20 cm square baking tin, base lined with foil or greaseproof paper
Teaspoon
Fork
Mixing bowl
Plastic jug and microwave or saucepan
Knife

Step by step instructions

- Set the oven to Gas 2, 150 degC
- Place the flour, sugar, oats and ginger in the mixing bowl and stir with the fork to mix
- Put the golden syrup, milk and oil in the jug and microwave for 2 to 3 minutes or warm in a saucepan until the syrup has melted and you can mix it into the milk with the fork
- Add the milk mixture to dry ingredients in the bowl and stir together with the fork until no dry bits remain
- Pour the mixture into the lined baking tin. It will be runny
- Tap the tin on work surface to level the mix. Place in the oven and bake for 45 mins
- When cooked, remove the tin from the oven and run a knife round the edges to free them
- Leave the cake to cool in the tin then cut into 16 squares

Points for style

If you have electric scales put the empty jug or saucepan on them, zero the scale and weigh the milk and golden syrup directly into them to save fuss - 200ml milk = 200g.

When measuring golden syrup warm the spoon first by standing it in a mug of hot water for 2 to 3 mins and the syrup will slide off more readily.

Store the cake in an airtight tin or freeze.

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Is there a version of Manjacks with fruity bits in Peej?

I haven't made the normal type yet (am going to try this weekend) but just wondered....

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Yes!

Will post it at the weekend

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Fantastic, thanks PJ!

I'll see how making the other ones goes. I'm sick of paying out for oaty/cereal bars at the supermarket! :)

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Use the cheapest oats and tray on Manjacks is about 50p

About 1/4 of the price of cereal bars

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if you soaked the raisins in water or juice or brandy before baking them it might make them extra juicy

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Boozy Manjacks! :-D

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These are as quick and tasty as the originals, with most of the sugar replaced by juicy raisins.

Calorie count

Approx 150 calories per piece

Kit you need

350g porridge oats
50g sugar (white, caster, demerara whatever you have)
3 level tsp ground cinnamon
150g raisins
150g low fat sunflower spread (not more than 38g fat per 100g)

Shallow metal oven tray (non- stick or lightly greased) approx 20 x 30 cm OR 2 19cm square trays
Fork

Step by step instructions

- Set the oven to gas mark 6, 200 degrees C
- Weigh the oats, raisins, cinnamon and sugar into a bowl
- Stir them to mix, then add low fat sunflower spread and mix in with fork until uniform
- Spread the mix evenly over the base of the tin(s). Then press down with the fork to make it crumb free
- Bake for 15 mins
- After removing from oven, allow for cool for about five mins then run a knife or spatula round the edges to free them
- Cut into pieces in tin, allow to cool then dig in!

Points for style

Use whatever dried fruit you have to hand, sultanas, raisins, chopped apricots, dates.

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I'll save this for next week when I switch to a bulk, cheers PJ :)

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