Grandma Abson's Traditional Baking is all about simple and tasty baking, a legacy from my Grandma's time as a cook-housekeeper in Edwardian times and a lifetime of baking.
As I was growing up, I watched her bake and cook, and acquired her expertise and passion for baking. Now I'm sharing Grandma Abson's traditional baking with baking devotees who remember it first time around and a whole generation new to baking. Enjoy!
A square or round 21cm/8 inch cake tin lined
with baking paper
How to bake …
oven to 160ºC/gas 3.Melt the butter, golden syrup, treacle
and sugar gently in a pan. Sieve the flour, baking powder and ginger into a
bowl. Stir the melted mixture into the dry ingredients. Beat the egg and milk
together and add gradually until all is incorporated. Pour into prepared tin
and bake for around 50 minutes until golden brown and a cake tester inserted
into the cake comes out clean.
says : Yorkshire Moggy Cake is a bit like our famous Parkin but lighter in
texture. It’s not a Yorkshire
breed of cat but it's thought the name Moggy or Moggie may be from Old Norse 'múgi'
meaning ‘flour’ or ‘corn’. If you can wait 3 or 4 days, the cake becomes sticky
like Parkin and well worth it!
Don't forget to try more Yorkshire
Recipes from Grandma Abson's Traditional Baking ...