Milk Pudding with Dried Figs and Cinnamon

Introduction

Milk and sugar are brought to a boil, the finely-grated dried figs are stirred in, and the mixture gets a short 10-minute bake before chilling. You get a soft, spoonable pudding with fig texture throughout and a cinnamon finish, which makes it useful as a make-ahead dessert.

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 the same amount of finely-grated dried dates for a darker, more caramel-like sweetness.
• Swap 1 cup of the milk for heavy cream if you want a richer pudding with a fuller texture.
• Add 1 teaspoon orange zest to the milk while heating for a brighter flavor that cuts the sweetness.
• Bake the mixture in one small oven-safe dish instead of individual bowls if you want a softer center and family-style serving.

Tips for Success

• Stir the sugar into the milk before heating so it dissolves evenly and is less likely to catch on the bottom of the pan.
• Bring the milk just to a boil, then remove it from the heat promptly to avoid scorching.
• Add the finely-grated dried figs gradually, as written, so they disperse evenly instead of clumping.
• Set the serving bowls on a baking tray before filling if you want easier, safer transfer to the oven.
• Chill the pudding fully before adding the ground cinnamon if you want the top to stay clean and dry.

Storage and Reheating

Keep the pudding in its serving bowls covered tightly, or transfer it to airtight containers. Store it in the fridge for up to 3 days.

Freezing is not recommended. The milk base can separate and turn grainy after thawing.

Reheating is not recommended. Serve it cold from the fridge, or let it sit at room temperature for 10 minutes if you want a slightly softer texture.

FAQ

Can you use fresh figs instead of dried figs?

Not directly. Fresh figs add extra moisture, so the pudding will be looser and the fig flavor will be less concentrated.

Do you need earthenware serving bowls?

No. Small oven-safe ramekins or custard cups work well as long as they are safe at 350°F or 180°C.

Can you make this with lower-fat milk?

Yes, but the pudding will be lighter and less creamy. Whole milk gives the best body.

Why did the pudding turn lumpy?

The figs were likely added too quickly or not stirred enough. Add them gradually off the heat and keep stirring until the mixture looks even.