Figgy 'obbin

Very old Traditional Cornish fare!! Figgys are not figs but raisins and I have yet to hear a plausible reason for why they are called figgys. Once again I worked from my 1920’s recipe book.

“roll out some light pastry, cover with figs and lemon peel, roll up like a swiss roll and make a light pattern on top”

This very simple dish is another example of the Cornish using fruit peel in most dishes!! I was not sure if they meant peel or zest, so I used zest. I also lightly dredged the pastry after rolling, with castor sugar. Not too much, but I remember my mother doing that!!

 Flakey Pastry - recipe below or bought is fine

A little caster sugar

Raisins

Zest of a lemon

Roll out into a rectangle and dust with the sugar, then cover with raisins, leaving an half inch space at the bottom. Cover with the zest of a lemon. [cannot see why it shouldn’t be orange either!]

Starting at the top edge, work your way along, tucking in the pastry to start making the roll. Continue, working evenly and trying to keep it as tight as you can. Seal bottom edge and ends and transfer to a baking sheet. Make slits across the top and I brushed with a little milk.  Bake for 30 mins at 200 deg C

“A notice was seen in a shop window not long since - figgy ‘obbin 4d a lb, more figgier 5d”

Note: ‘obbin is believed to be oven. In ancient times dried fruit was generally used in steamed puddings and such like [more on that soon] but this was cooked in an oven. So easy.

Now - 2 posts in one!! a simple recipe for Homemade Flakey pastry. Have a go, its so easy.

Easy Peasy Puff Pastry

The thought of making Puff Pastry for a Pie Crust/Topping can bring fear to many hearts!! BUT it is so easy if you follow this recipe and a few very simple rules with NO rubbing in, NO rolling out butter between cling film etc.

1] Work in a cold room keeping everything cold. Turn off the CH.
2] Make sure the water is very cold [put ice cubes in it for a bit]

9 oz Plain Flour [all purpose in the US]
pinch salt
6 oz cold butter
few drops of lemon juice
4 oz cold water

Weight the flour into a bowl with the salt. On a floury surface cut and cube the butter, then tip it into the flour, making sure the butter is all covered and separate. Pour in the water then mix together with a knife. When nearly there, change to your hands and bring together, then tip onto a surface. Don’t worry about the lumps, they will be incorporated as you roll. Just very gently kneed for a moment, then roll out into a rough rectangle about 12 x 4 inches. Fold one third into the middle, then the other end over that. Press the edges together and wrap in cling film [saran]. Don’t worry how it looks at this stage. Put in the fridge for 10 - 15 mins. See the photos below for every stage.

Roll out again, always with the “pressed together” edges at the top and bottom facing you, into the same rectangle shape and fold over in the same way. This takes 30 seconds, so you need to be busy with something else while make this Pastry!! Don’t worry either, it will still be lumpy and untidy at this stage. Rewrap, then back in the fridge again for 15 mins and get on making a cake! Repeat this 3 more times. Yes, I know that is more than an hour in total, but you aren’t actually doing anything. No need to be picky either about the timings. If it’s 30 mins, no worries.

Now it is ready to use. A lovely flakey and richly buttery pastry. This will make 2 crusts for small/medium size pies. Cut in half and freeze if you wish. Take out of the freezer the night before you want to use it and defrost in the fridge. Take out of the fridge for 20 mins before using.