Figgie 'obbin (Cornish Raisin Pastry)
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.
Easy
🥧 CornishTotal Time
10 mins
Ingredients
Everything you'll need to make this recipe
1
2 parts by weight of self raising flour (or plain flour plus baking powder)
2
2 parts by weight of raisins (and/or sultanas if desired)
3
1 part by weight (i.e. half the weight of the flour in total) of a 50/50 mix of suet and other fat
4
Water or milk
Instructions
Step-by-step guide to making this recipe
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.
35–45 minutes
Notes
- •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.