From Barb:

                   FIGGY 'OBBIN (FIGGY DUFF)  

          8 ozs suet                     2 tsps baking powder
          1 lb flour                     Cold water
          1 tsp salt

 Mix together the suet, flour, salt and baking powder.  Add water
 gradually to form a dry, elastic dough.  Knead lightly and roll
 out to half an inch thick.  Sprinkle on two handfuls of figs ('Corn-
 ish' for raisins), roll them in lightly and then fold up, like a jam
 suet pudding, sealing the ends.  Criss-cross the top with a knife,
 brush with milk and dust with sugar.  Bake at 350 degrees for about half an
 hour.  Best eaten hot.

 From "Cornish Recipes" by Anne Pascoe, Tor Mark Press, Cornwall


                             CURRANY 'OBBIN    

 This and the Figgy Hobbin that follow are traditional oldies and
 must be considered together.  The paragraph-format recipes come from the
 Women's Institute cookbook.  Like the Hevva Cake which follows, it is
 basically pie crust.

 Make a stiffish paste with flour and lard and a pinch of salt, not no 
 baking-powder.  Wet it up with milk if you got it, and water if you ab'n got 
 it. Roll it out nice and thick and sprinkle it all over with currans, 
 nice and thick. Then roll it up careful like you would your starch clothes,
 squeeze home the ends and brush it over with the white of an egg if you want
 it to shine. Then clap 'en in the ob'n.  The children do dearly like it, 
 and as they say currans be full of they newfangled "vitamines" the Doctors be
 always ordering, they ought to be good for 'em.


   P.S. -If you get tired of currans you can make a "figgy" wan fer a change.
   P.P. S. -Figs is just Cornish for raisins.



                      FIGGIE HOBBIN or FIGGIE DUFF

  Take a little suet, a little lard, teaspoonful baking-powder, rub this
  into 1/2 lb. flour, add "figs" to taste.  Mix with cold milk or water to a
  stiff paste. Roll into 4-inch squares about 1/2 inch thick.  Cut across the
  top and bake 1/2 hour.

    --Sometimes called figgy duff.  A notice was seen in a shop window not
  long since, "Figgy Duff, 4d lb.  More Figgier, 5d."

     An Updated Version:
    
              2 oz. lard
              2 cups flour
              1/2 teaspoon salt
              1 /3 cup currants
              cold water
 
    Cut the lard into the flour and salt.  Gradually add enough cold
    water to form a malleable dough - about 1/4 cup.  Knead lightly.
    Roll out to 1/8 inch thick.  Scatter with currants or 'figs".  Fold the
    bottom third up and bring the top third down over it and seal lightly
    by pressing together.  Slash the top with a knife.  Brush with milk.
    Bake at 350 for about 30 minutes.
    I found that if I truly rolled this like laundry, I had too many layers
    that did not bake through.

From "Saffron & Currants" by Susan Pellowe, Renard Productions, 
Aurora IL


Hope this works out for you.  Let me know how they come out.

Barb