Celtic Cookery: The Cornish "Figgie 'obbin" aka "Figgie Hobbin"

 

The Cornish Figgie 'obbin, also Figgie Hobbin,( sometimes known as Figgie Duff)
is an old Cornish recipe.
It is a plain pastry sweetened with raisins. In Cornwall raisins and currants were often referred to as Figgie/Fig/Figs, hence the name 'Figgie Hobbin'.

Ingredients

    2 parts self raising flour (or plain flour & baking powder)
    1 tablespoon lard
    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 cold milk


Procedure

    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 a thickness of 1/2 inch and cut into 4 inch squares.
    Press gently into a prepared shallow baking tin or dish.
    Make a slash across the top of each with a knife and bake in a moderate oven for about 30'

(Good served hot with clotted cream, burnt cream or baked custard, or cold with tea or coffee or cocoa.)

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

The following recipe for Figgie 'Obbin was located by John Symonds, 
     Cornish Association of New South Wales and is from 

         'Cornwall Country Recipes', compiled by Sarah Gomar
          and published by Ravette Books, Horsham, Sussex UK.

Ingredients

8 oz (225g) plain flour 

Raisins (about 2 oz/50g - 3 oz/75g)
1 teaspoon baking powder

A little grated lemon peel
A pinch of salt 

Cold water to mix 

4 oz (100g) suet 

Procedure

  Mix together the flour, baking powder, suet and salt.
  Add enough water to make a stiff dough.
  Roll out the pastry on a floured surface to about 1/2 inch (1 cm) thick.
  Sprinkle the raisins and lemon peel on it.
  Roll the pastry up like a swiss roll, sealing the ends.
  Criss-cross the top with a knife and brush with milk.
  Bake in a moderate oven for about 30 minutes.
  Serve hot.

  Oven: 350degF/180degC   Gas Mark 4.