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Fuggan
Fuggan is a traditional British recipe (from Cornwall) for a classic tea-time cake of a flour, lard and salt dough bound with water that incorporates raisins. The full recipe is presented here and I hope you enjoy this classic British version of: Fuggan.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6–8
Rating: 
Tags : Baking RecipesCake RecipesBritish Recipes
Fuggan comes in several versions, the one presented here is a tea-time cake incorporating raisins. There are also versions with a meat filling. This version of fuggan is more of a different style of heavy cake.
Ingredients:
300g plain flour
30g lard, diced
pinch of salt
75g raisins
cold water to bind
Method:
Sift together the flour and salt into a bowl, add the diced lard and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the raisins then add enough cold water to bring the mixture together as a stiff dough.
Turn onto a floured work surface and roll out into an oval (about 1.5cm thick). Carefully transfer to a lightly-greased baking tray the use a sharp knife to incise a criss-cross pattern in the top of the dough.
Transfer to an oven pre-heated to 170°C and bake for about 25 minutes, or until the pastry is golden brown and cooked through.
Remove from the oven and allow to cool for about 15 minutes on the baking tray. Serve warm.
