Mary & Martha's Kitchen Recipe

Category	Regional Cuisine
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Moggy Recipe 1 1/2 lb Plain flour 3 ts Baking powder 6 oz Lard 6 oz Margarine 8 oz Golden syrup 8 oz Sugar Salt Milk as necessary Mix together the flour, salt and baking powder. Rub in the fats, add the sugar and syrup. Mix to a stiff dough with milk. Shape into two pieces 1?" thick . PLce on a greased baking tin and bake in a moderate oven for about 25 mins, until firm and light brown. Cut and serve thickly buttered. Remarks: This recipe can be found in many very old books, and may have come form the Old Norse language, where a heap of corn was known as Mugi. The word can be traced back through early English, where corn was refered to as Muge and later Muga. In it's ealiest form, it was probably made with yeast and honey instead of baking powder and syrup/sugar.

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<h1>Moggy</h1> <h2>Recipe</h2><p> <P>1 1/2 lb Plain flour <P>3 ts Baking powder <P>6 oz Lard <P>6 oz Margarine <P>8 oz Golden syrup <P>8 oz Sugar <P>Salt Milk as necessary Mix together the flour, salt and baking powder. Rub in the fats, add the sugar and syrup. Mix to a stiff dough with milk. Shape into two pieces 1?" thick . PLce on a greased baking tin and bake in a moderate oven for about 25 mins, until firm and light brown. Cut and serve thickly buttered. <P>Remarks: This recipe can be found in many very old books, and may have come form the Old Norse language, where a heap of corn was known as Mugi. The word can be traced back through early English, where corn was refered to as Muge and later Muga. In it's ealiest form, it was probably made with yeast and honey instead of baking powder and syrup/sugar. <div><a href='http://www.maryandmarthaskitchen.com/Moggy/29032/' title='Moggy Recipe'>Moggy Recipe</a></div>

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