Cardamom Yoghurt with Spiced Figs and Pistachios

Introduction

You bake the condensed milk, yoghurt, and cardamom mixture in a water bath at 150°C, which gives you a smooth set pudding instead of a grainy one. The figs cook briefly in a lemon and spice syrup, so they stay intact while picking up extra flavor. This works well as a make-ahead dessert because both the puddings and the figs need time to cool before serving.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4

Ingredients

Pudding

• 200 g sweetened condensed milk
• 200 g natural set or Greek yoghurt
• 1 pinch of green cardamom powder
• 1 tablespoon pistachio nuts, cut into slivers
• 1 tablespoon raisins, soaked in warm water for 10 minutes, then drained

Figs in syrup

• 2 tablespoons granulated sugar
• 300 ml water
• Finely-pared zest of 1 lemon
• 1 teaspoon lemon juice
• 2 cloves
• 2.5 cm piece cassia bark or cinnamon stick
• 1 star anise pod
• 4 ripe figs

Instructions

1. Preheat the oven to 150°C (130°C fan oven), mark 2. Line four ramekins with paper muffin cases.
2. Whisk the condensed milk, yoghurt, and cardamom powder together in a bowl, then fold in the pistachios and raisins. Pour the mixture into the lined ramekins. Stand them in a roasting tin and pour enough warm water into the tin to come almost halfway up the sides of the moulds. Bake in the oven for 40-45 minutes until set.
3. Meanwhile, prepare the figs. Put the sugar, water, lemon zest and juice, and spices into a heavy-based pan. Cook over low heat until the sugar has dissolved, then gradually bring to the boil.
4. In the meantime, cut each fig vertically into four. Add the figs to the sugar syrup and simmer for two minutes, then take the pan off the heat. Leave the figs to cool in syrup.
5. On removing the baked puddings from the oven, take the ramekins out of the water-bath and set aside to cool.
6. To serve, unmould the puddings on to serving plates, arrange the figs on top, and drizzle the poaching syrup around the plates.

Variations

• Swap the pistachio nuts for slivered almonds if you want a milder nut flavor and a slightly firmer crunch.
• Use Greek yoghurt instead of natural set yoghurt for a denser, richer pudding; use natural set yoghurt if you want a lighter set.
• Replace the raisins with chopped dried apricots for a less sweet, fruitier bite that works well with the cardamom.
• Change the figs to halved plums if figs are out of season; the syrup will be a little sharper and the fruit softer.
• Increase the green cardamom powder slightly if you want the spice to stand out more against the condensed milk and syrup.

Tips for Success

• Whisk the condensed milk, yoghurt, and cardamom powder until completely smooth so the puddings bake evenly.
• Keep the water in the roasting tin almost halfway up the sides of the ramekins; a shallow water bath can make the edges overcook before the centres set.
• Pull the puddings when they look set with only a slight wobble in the middle, since they firm up more as they cool.
• Dissolve the sugar over low heat before boiling the syrup, or you can end up with a cloudy syrup.
• Let the figs cool in the syrup instead of lifting them out early; they keep their shape and absorb more of the lemon and spice.

Storage and Reheating

Store the puddings and the figs in syrup in separate airtight containers in the fridge. The puddings keep for up to 3 days, and the figs in syrup keep for up to 4 days.

Freezing is not recommended. The yoghurt-based puddings can turn grainy after thawing, and the figs lose their texture.

For serving later, keep the puddings chilled or bring them to room temperature for 15 to 20 minutes. If you want warm fruit, reheat the figs and syrup gently in a small pan over low heat for 2 to 3 minutes, or microwave in short bursts until just warm.

FAQ

Do you need the paper muffin cases in the ramekins?

Yes. They make the puddings easier to unmould cleanly, especially since the mixture is soft and delicate.

Can you make these a day ahead?

Yes. Bake the puddings, cool them fully, and refrigerate them in their ramekins; keep the figs in their syrup separately until serving.

Can you use Greek yoghurt instead of natural set yoghurt?

Yes. Greek yoghurt gives you a firmer, creamier pudding, while natural set yoghurt makes a slightly lighter one.

Can you use dried figs instead of ripe figs?

Not for the same result. Dried figs will not soften in the same way during the short simmer, and the texture will be much chewier.