Figgie 'obbin (Cornish Raisin Pastry)

| Cuisine of the UK

Category: Pastry

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

Instructions

1. Rub the suet, fat, and flour together.
2. Mix in the raisins, and add enough water or milk to make a stiff dough.
3. Roll out to about 1 inch thick. Press gently into a prepared shallow baking tin or dish.
4. Bake in a hot oven for about 35–45 minutes.

Original source