SIR - It has been very interesting reading in the Telegraph & Argus from various people regarding Moggie.

I too make it regularly and have done since I first got married 57 years ago.

The recipe was given to me by my sister-in-law who was a fantastic cook.

I have to always have some in my cake tins when any of my family come, especially my son who lives in Newcastle, it's the first thing he asks for along with his cup of tea.

I do a lot of baking, especially for the various coffee mornings and cake stalls I provide for and my moggie is usually one of the first to be bought from the stalls.

I notice most letters just mention Golden Syrup but I make it with half Golden Syrup and half black treacle, which gives it a lovely rich brown colour.

I do cut it into squares and put some in the freezer and once it's defrosted, it's just as moist and soft as though it's just been made.

Mrs June Wilson, Oakdale Avenue, Wibsey