‘Moggy‘ is a sweet, soft cake, often featured in old regional recipe books. Modern recipes often include ground ginger and black treacle to produce a cake similar to Parkin. But Joan Poulson, in her ‘Old Yorkshire Recipes’, features a recipe that perhaps get closer to how Moggy was cooked in the past.
(Please note that no cats have been hurt in the production of this cake)
Ingredients
- 1½ lb (675g/24 oz) plain flour
- 8 oz (225g) golden syrup
- 8 oz sugar (225g)
- 6 oz (170g) lard
- 6 oz (170g) margarine
- 3 teaspoons baking powder
- Quarter (¼) teaspoon of salt
- Milk
Method
- Mix together the flour, salt and baking powder
- Rub in the fats, add the sugar and syrup
- Mix to a stiff dough, adding a little milk to make it pliable
- Shape into two pieces 1.5″ thick
- Place on a greased baking tin and bake in a moderate oven for about 25 minutes until firm and light brown
- Served cut into slices and buttered.
Source: Joan Poulson. Old Yorkshire Recipes (1974). Hendon Publishing.
