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United Kingdom / Cakes & baking
Wikibooks
Figgie 'obbin (Cornish Raisin Pastry)
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
ScaleNo serving count in the source — scale by factor
- self-raising flour, by weight; or plain flour plus baking powder2 part
- raisins, by weight; and/or sultanas if desired2 part
- suet and other fat, by weight; half the total flour weight; 50/50 mix1 part
- water or milk
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
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.
