Grandma Abson's Traditional Baking: Recipe of the Month

Yorkshire Moggie Cake

knows how to purr..

What you need …

50g/2oz butter

2 tbsps golden syrup

4 tbsps black treacle

4 tbsps (golden) caster sugar

250g/9oz plain flour

1tsp baking powder

3 tsps ground ginger

1 egg

150ml/5fl oz milk

A square or round 21cm/8 inch cake tin lined with baking paper

How to bake …

Preheat the 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.

Meryl 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!