|
|
 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? [email protected]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 ● Royalty ● 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: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |