Cookbook:Figgie 'obbin (Cornish Raisin Pastry)

Figgie 'obbin (Cornish Raisin Pastry)
CategoryPastry recipes
Time10 mins plus 40 mins baking

Cookbook | Ingredients | Recipes | Cuisine of the UK

Figgie 'obbin, also called figgie hobbin, is an old Cornish recipe. It is good served hot with clotted cream, burnt cream, or baked custard; or cold with tea or coffee or cocoa.

Ingredients edit

Procedure edit

  1. Rub the suet, fat, and flour together.
  2. Mix in the raisins, and add enough water or milk to make a stiff dough.
  3. Roll out to about 1 inch thick. Press gently into a prepared shallow baking tin or dish.
  4. Bake in a hot oven for about 35–45 minutes.

Notes, tips, and variations edit

  • Currants and/or sultanas may be mixed with or substituted for raisins.
  • Vegetable suet, vegetable lard, or butter, can be used instead of beef or mutton suet and dripping; this will give a lighter cake.
  • Figgie/Fig/Figs are Cornish dialect words pertaining to raisins
  • From Perranporth W.I. in Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965. First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F. of W. I.