Figgie 'obbin (Cornish Raisin Pastry) Recipe
United Kingdom
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
- 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
Procedure
- 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.