🍲 Figgie 'obbin (Cornish Raisin Pastry)

Name: Figgie 'obbin (Cornish Raisin Pastry)
Total time: 10 min
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

Cake & Sponge · 4 ingredients · 4 steps

'''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.

10 mins plus 40 mins baking1

This recipe states no serving size, so the quantities are left exactly as written.

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

Method

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.

Where this came from. Adapted from Figgie 'obbin (Cornish Raisin Pastry) in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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