Moggy Cake

Yield – one slab

55g/2oz butter

110g/4oz golden syrup

30g/1oz black treacle

115g/4oz caster sugar

250g/8oz self-raising flour

2tsps ground ginger

1tsp bicarbonate soda

1 egg, lightly beaten

200ml/7 fl oz milk.


1. Grease and line a square 22cm/8’’ baking tin or similar container.

2. Preheat the oven to 140c/gas mark 2.

3. Place the butter, golden syrup and black treacle in a small saucepan.

4. Melt the ingredients over a low heat.

5. Give the mix a good stir with a wooden spoon.

6. Sieve the flour, sugar, ginger and bicarbonate of soda into a mixing bowl.

7. Slowly pour over the melted butter mixture.

8. Thoroughly mix together well – the batter will feel very stiff but don’t worry.

9. Combine the milk and egg in a jug.

10. Very slowly pour into the thick batter mixture, constantly stirring until it slackens and thins out.

11. Continue the stirring until the mix becomes shiny and silky.

12. Pour the batter into the prepared baking tin.

13. Pop the cake into the middle of the oven.

14. Bake for one hour until well risen and golden colour.

15. Insert a skewer into the centre of the cake if unsure.

16. 10. Once the cake is baked, allow to cool a little.

17. Then remove from the tin.

18. Place the cake onto a cooling wire to cool fully.

19. Wrap tightly in foil and eat within a week.

20. Just like Parkin it will mature with age and become sticky if you can wait that long.

• There are plenty more bonfire and autumn-related autumn recipes on the Keighley News website, which I’ve written on the run-up to November 5 in previous years.

You can browse these along with dozens of my other recipes.

Simply visit, click on What’s On then Food & Drink.

There you will find my Parkin, plot toffee and bonfire parking pig recipes.