Cookbook:Figgie 'obbin
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| Figgie 'obbin | |
|---|---|
| Category: | Pastry recipes |
| Servings: | any |
| Time: | 10 mins plus 40 mins baking |
| Difficulty: |  |
Cookbook | Recipes | Cuisine of the UK
Figgie 'obbin, also Figgie Hobbin, is an old Cornish recipe.
[edit] Ingredients
- 2 parts self raising flour (or plain flour & baking powder)
- 2 parts raisins (and/or [(cookbook:sultanas)] if desired)
- 1 part 50/50 mix of suet & fat, i.e. half the weight of the flour in total.
- water or milk
[edit] Procedure
- Rub the suet, fat and flour together.
- Mix in the figs, and add enough water or milk to make a stiff dough.
- Roll out to about an inch thick. Press gently into a prepared shallow baking tin or dish.
- Bake in a hot oven for about 35-45 minutes.
(Good served hot with clotted cream, burnt cream or baked custard, or cold with tea or coffee or cocoa.)
[edit] 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.
(I use vegetable-suet & vegetable-lard/butter-ghee mix.)
[edit] 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.
