Milk Pudding with Dried Figs and Cinnamon

Introduction

Milk, sugar, and finely grated dried figs cook down into a simple pudding that relies on baking for just 10 minutes and a final chill before serving. You get a soft, lightly set texture with fig sweetness throughout and a dusting of ground cinnamon on top, which makes it a good make-ahead dessert for a small dinner.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• 1 cup (240 g) white granulated sugar
• 4 cups (900 ml) milk
• 1 cup (240 g) finely-grated dried figs
• Ground cinnamon

Instructions

1. Stir sugar into milk, bring to a boil, and remove from heat. Gradually add figs, stirring continuously.
2. Pour into earthenware serving bowls and bake in moderate oven (350°F or 180°C) for 10 minutes.
3. Chill and sprinkle with cinnamon.
4. Serve cold.

Variations

• Replace the finely-grated dried figs with finely grated dried dates for a darker, more caramel-like sweetness and a slightly smoother texture.
• Swap 1 cup of the milk for evaporated milk if you want a richer pudding with a fuller dairy flavor.
• Use light brown sugar instead of white granulated sugar for a deeper molasses note and a beige-tinted pudding.
• Bake the mixture in small ramekins instead of earthenware serving bowls if that is what you have; the pudding will set a little faster at the edges.
• Stir a pinch of ground cinnamon into the hot milk along with sprinkling it on top if you want the spice to come through in every bite, not just on the surface.

Tips for Success

• Bring the milk just to a boil, then remove it from the heat promptly so it does not scorch on the bottom.
• Add the finely-grated dried figs gradually and keep stirring so they disperse instead of clumping.
• Use oven-safe earthenware bowls or ramekins and leave a little space at the top to prevent sloshing when you move them to the oven.
• Chill the pudding fully before serving; the texture firms up as it cools.
• Sprinkle the ground cinnamon after chilling so it stays dry and distinct on the surface.

Storage and Reheating

Store the pudding covered in its serving bowls or transfer it to an airtight container and refrigerate for up to 3 days. Do not freeze it; the texture turns grainy and watery after thawing.

This dessert is meant to be served cold, so reheating is not recommended. If you want to take the chill off, use the microwave at low power in 10-second bursts, but expect a softer texture.

FAQ

Can you use fresh figs instead of dried figs?

Not directly. Fresh figs add much more moisture, so the pudding will be looser and less concentrated in flavor.

Do you need earthenware serving bowls?

No. Any small oven-safe ramekins or baking dishes will work as long as they can handle 350°F or 180°C.

Can you use lactose-free milk?

Yes. Lactose-free milk works the same way as regular milk here and gives a very similar texture.

Why did the pudding turn lumpy?

That usually happens if the dried figs go in too quickly or are not finely grated. Add them gradually and stir continuously so they distribute evenly in the hot milk.