SIR - I came across a moggy recipe in a Yorkshire WI recipe book (undated) from Scholes WI.
There's the usual lard, margarine, flour, salt, sugar, baking powder, golden syrup, plus milk but not the ground ginger or black treacle associated with parkin.
The book also suggests moggy may be derived from Old Norse when a heap of corn was Mugi, later to become Muge in Early English or Muga in Middle English.
Bruce Barnes, Wilmer Road, Heaton Bradford
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