Figgie 'Obbin (Cornish Raisin Pastry)
Figgie 'obbin is a Cornish raisin pastry, and the name comes from the local dialect word figgie, meaning raisin. The dough is simple: flour, an equal weight of fruit, and a half and half mix of suet and other fat, rubbed in and pressed into a tin. It was printed in the Cornwall Women's Institutes collection in 1929. Eat it hot with clotted cream, or cold with tea. Butter or vegetable suet gives a lighter crumb.
Instructions
Weigh the flour, raisins and fat so that the flour and raisins are equal and the fat is half the weight of the flour. Make the fat a half and half mix of suet and another fat.
Rub the suet and the other fat into the flour with your fingertips. Keep going until the mixture looks like coarse crumbs.
Stir in the raisins. Add water or milk a little at a time, just enough to bring everything together into a stiff dough.
Roll the dough out to about 1 inch thick. Press it gently into a prepared shallow baking tin or dish.
Bake in a hot oven for about 35 to 45 minutes. Serve it hot with clotted cream, burnt cream or baked custard, or let it cool and eat it with tea, coffee or cocoa.
Make it personal.
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