Sweetened plain pastry with raisins typically rolled to c½ 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'.

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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 about½" 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.