Cookbook:Figgie 'obbin (Cornish Raisin Pastry)

Figgie 'obbin (Cornish Raisin Pastry)
Category	Pastry recipes
Servings	any
Time	10 mins plus 40 mins baking
Difficulty

Cookbook | Ingredients | Recipes | Cuisine of the UK

Figgie 'obbin, also 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

• 2 parts self raising flour (or plain flour & baking powder)
• 2 parts raisins (and/or sultanas if desired)
• 1 part 50/50 mix of suet & fat, i.e. half the weight of the flour in total.
• water or milk

Procedure

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 an 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

• Currants and/or sultanas may be mixed with, or substituted for, raisins.
• Vegetable-suet and vegetable-lard, or butter, can be used instead of beef or mutton suet and dripping, this will give a lighter cake.

Notes

• 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.