Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Figgie Hobbin or Figgyhobbin

Pies and Pastries

Sweetened plain pastry with raisins typically rolled to c1/2 inch thick and cut into c4 inch squares. This uses an old meaning of the word 'fig' for a speck, as in 'Figgy Pudding'. Known to be in 'Cornish Recipes, Ancient and Modern', Edith Martin, Truro, 1929.

Figgy Hobbin at the Red Rooster Cafe - Mineral Point, WI, United States
Image: 'Gerry C'

The Cornish poet and folklorist Charles Causley published a book of children's verse called 'Figgie Hobbin'.

The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

8 oz plain flour
3/4 teaspoon baking powder
2 oz chopped suet
2 oz lard
8 oz raisins
1-3 oz milk

Mix together the suet, flour, salt and baking powder. Add milk gradually, to form a dry elastic dough. Knead lightly, then roll out to about1/2" thick. Sprinkle on two handfuls of raisins, roll them in lightly with a rolling pin. Fold up, like a jam suet pudding, sealing the ends. Criss-cross the top with a knife, brush with milk and sprinkle with sugar. Bake at 350F for about 30 minutes. Serve hot.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk