Cookbook:Figgie 'obbin

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Figgie 'obbin
Category Pastry recipes
Servings any
Time 10 mins plus 40 mins baking

Cookbook | Ingredients | Recipes | Cuisine of the UK

Figgie 'obbin, also Figgie Hobbin, is an old Cornish recipe. A grease, flour and raisin baked item.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  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 an inch thick. Press gently into a prepared shallow baking tin or dish.
  4. 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.)

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.