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Figgy 'Obbin

Figgy 'Obbin is a traditional English recipe (from Cornwall) for a classic tea-time pastry that has raisins baked in the centre and which is decorated on top with a criss-cross pattern. The full recipe is presented here and I hope you enjoy this classic English version of: Figgy 'Obbin.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

8–10

Rating:

Tags : Beef RecipesBaking RecipesBritish RecipesEnglish RecipesCornish Recipes

The Hobbin is a classic Cornish pastry of a suet crust containing raisins (known colloquially as 'figs') that's folded over, has a criss-cross pattern incised in the top and which is oven baked, cut into squares and served hot. It should be noted that the 'figs' of the recipe titles refer to the common Cornish name for raisins

Ingredients:

500g plain flour
250g shredded beef suet
1 tsp salt
2 tsp baking powder
cold water to bind
150g raisins
milk to glaze
sugar, to dust

Method:

Combine the flour, suet, salt and baking powder in a bowl. Mix thoroughly then add just enough water to bring everything together as a dry dough. Knead this lightly then turn out onto a floured work surface and roll out to about 1cm thick. Scatter the raisins evenly over the top and use a rolling pin to lightly roll them into the pastry.

Take one of the shorter ends of the pastry and bring it over the remainder so that the currants are concealed inside a double layer of dough. Seal the edges completely then use a sharp knife to incise a criss-cross patter in the top.

Carefully transfer to a greased baking tray then brush the top all over with milk and dust with a little granulated sugar. Transfer to an oven pre-heated to 170°C and bake for about 30 minutes, or until piping hot and golden brown. Remove from the oven, cut into squares or rectangles and serve.