Cookbook:Figgie 'obbin

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

• 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

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

• 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

• 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.