Cookbook:Figgie 'obbin (Cornish Raisin Pastry)
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|Figgie 'obbin (Cornish Raisin Pastry)|
|Time||10 mins plus 40 mins baking|
Ingredients[edit | edit source]
- 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[edit | edit source]
- 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 an inch thick. Press gently into a prepared shallow baking tin or dish.
- Bake in a hot oven for about 35-45 minutes.
Notes, tips and variations[edit | edit source]
- 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[edit | edit source]
- 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.