Cornish Figgy Obbin Food
CORNISH FIGGY 'OBBIN
Categories Berry Nut Breakfast Brunch Dessert Side Bake Christmas Super Bowl Thanksgiving Valentine's Day Kid-Friendly Quick & Easy Low Cal Low Sodium Low/No Sugar Wheat/Gluten-Free Halloween Wedding New Year's Eve Fall Winter Healthy Potluck
Number Of Ingredients 8
Steps:
- Mix together the suet, chestnut flour, sea salt and baking powder. Add water gradually, to form a dry elastic dough. Knead lightly, then roll out to about 1/2" thick. Sprinkle on two handfuls of dried berries, 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 buttermilk and sprinkle with birch sugar (xylitol). Bake at 350F for about 30 minutes. Serve hot.
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- The Cornish pasty. There is much debate among the Cornish as to who bakes the best pasty, especially with other cultures’ influences now being made into pasty fillings.
- Hevva cake. Contrary to popular belief, ‘hevva’ is not a word for ‘heavy’ but is instead a Cornish word for ‘shoaling’. A treat for workers who’d keep watch along the coast for pilchards and alert the fishermen by shouting ‘hevva!’
- Saffron buns. Also known as tea-treat buns or revel cakes, these are similar to teacakes and are as popular as pasties. It's not completely understood how the world’s most expensive spice ended up becoming an integral part of Cornish food culture, but one theory is that it was due to the arrival of the ancient Phoenicians who came to trade tin.
- Helston pudding. Similar to Christmas pudding but lighter. A batter of dried fruit and mixed spice is boiled or baked for several hours before being served with clotted cream at Helston Flora Day, the Cornish May Day festival.
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