Moggy

Moggy

I remember having this on holiday in Yorkshire as a child, but had forgotten about it many years ago until I searched for traditional Yorkshire cakes. Of course, parkin is everywhere, but this seems to be a slightly lighter alternative (it contains no oats, unlike parkin) and dates back, apparently to the 1800s at least.

This recipe comes from Joan Poulson’s 1970s book of traditional Yorkshire recipes (although I’ve swapped margarine for the infinitely better taste of butter) – and unlike some, contains no ginger. It seems that ginger is a more modern addition, which again, takes this toward the parkin, so let’s leave it out and keep this classic.

Traditionally, this would have been baked in a square edged, rectangular roasting tin – it would be called a tray bake today, but you can also make it into a loaf shape as in the picture above.

What you'll need

  • 675 grams plain flour
  • 170 grams lard
  • 170 grams unsalted butter
  • 225 grams golden syrup
  • 225 grams granulated sugar
  • 3 teaspoons baking powder
  • 0.5 teaspoon salt
  • milk

About this recipe…

  • Region: Yorkshire
  • Vegan? No
  • Vegetarian? No
  • Prep time: 20 mins
  • Cooking time: 25 mins

Method

  1. Preheat the oven to 180°C.
  2. Grease and line a shallow, rectangular tin, as you would use for a tray bake.
  3. Mix the flour, salt and baking powder in a large bowl.
  4. Cube the butter and lard (it's easiest if they're slightly chilled), and add to the flour. Rub in the fats, combining them with the flour until you get a light breadcrumb mixture.
  5. Add the sugar and mix with the flour and butter.
  6. Add the syrup and a drop of milk, and mix to form a stiff dough. If you need to loosen it slightly, add another drop of milk until you get the required consistency.
  7. Shape the dough into a rough rectangle around 4cm thick, and put into the baking tray.
  8. Bake for around 25 minutes until the moggy is golden brown and firm.
  9. Turn out to cool on a wire rack.
  10. Slice into squares, and serve buttered like a tea loaf.

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