The following recipe for Figgie 'Obbin was located by John Symonds, 
     Cornish Association of New South Wales and is from 

         'Cornwall Country Recipes', compiled by Sarah Gomar
          and published by Ravette Books, Horsham, Sussex UK.


  Figgie 'Obbin (serves 4)
  
  Sometimes known as figgie duff. If figgie 'obbin was bought in a shop, the
  price sometimes depended upon how many raisins were used. 'Figs' is the
  Cornish for raisins and quantities of 'figs' were rarely given in the
  recipes, as they were hard to afford. Curranty 'obbin can be made with
  currants instead of raisins.

    8 oz (225g) plain flour     Raisins (about 2 oz/50g - 3 oz/75g)
    1 teaspoon baking powder    A little grated lemon peel
    A pinch of salt             Cold water to mix
    4 oz (100g) suet

  Mix together the flour, baking powder, suet and salt.
  Add enough water to make a stiff dough.
  Roll out the pastry on a floured surface to about 1/2 inch (1 cm) thick.
  Sprinkle the raisins and lemon peel on it.
  Roll the pastry up like a swiss roll, sealing the ends.
  Criss-cross the top with a knife and brush with milk.
  Bake in a moderate oven for about 30 minutes.
  Serve hot.

  Oven: 350degF/180degC   Gas Mark 4.


The result is something which I remember from way back in my own childhood
days and it seemed delicious then. ...

John