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.
Source and licence
"Figgie 'obbin (Cornish Raisin Pastry)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Figgie_%27obbin_(Cornish_Raisin_Pastry), revision 4516906), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Figgie_'obbin_(Cornish_Raisin_Pastry)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4516906
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United Kingdom. Associated with United Kingdom by the source's category: Cornish (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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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.