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Figgie 'obbin (Cornish Raisin Pastry)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the UK
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4516906
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 2 parts by weight of self raising flour (or plain flour plus baking powder)
- 2 parts by weight of raisins (and/or sultanas if desired)
- 1 part by weight (i.e. half the weight of the flour in total) of a 50/50 mix of suet and other fat
- Water or milk
Directions
- Rub the suet, fat, and flour together.
- Mix in the raisins, and add enough water or milk to make a stiff dough.
- Roll out to about 1 inch thick. Press gently into a prepared shallow baking tin or dish.
- Bake in a hot oven for about 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.