Milk Pudding with Dried Figs and Cinnamon

Introduction

You boil milk with sugar, stir in finely-grated dried figs, then bake the pudding for 10 minutes before chilling it with a dusting of cinnamon. The figs add body and light texture, so you get a simple cold dessert that fits well into make-ahead meals.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 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 chopped dates if you want a softer texture and a deeper caramel flavor.
• Swap some of the milk for half-and-half to make the pudding richer and slightly thicker after chilling.
• Replace the ground cinnamon with ground cardamom for a sharper, more aromatic finish.
• Bake the mixture in ramekins instead of earthenware serving bowls if that is what you have; the pudding will set the same, but smaller ramekins may chill faster.
• Reduce the sugar slightly if your dried figs are very sweet; the fig flavor will come through more clearly and the finish will be less candy-like.

Tips for Success

• Use finely-grated dried figs, not coarse pieces, so they disperse evenly through the hot milk.
• Stir continuously as you gradually add the figs or they can clump when they hit the hot liquid.
• Remove the milk from heat as soon as it reaches a boil to keep it from scorching on the bottom of the pot.
• Do not skip the chilling step; the pudding firms up and tastes more balanced once fully cold.
• Sprinkle the cinnamon after chilling so it stays on the surface instead of sinking in.

Storage and Reheating

Store the pudding in its serving bowls or transfer it to an airtight container. Keep it in the fridge for up to 3 days.

Freezing is not recommended. The milk-based texture can turn grainy and separate after thawing.

Reheating is also not recommended, since the dish is meant to be served cold. If you want to take the chill off slightly, leave it at room temperature for 10 to 15 minutes before serving.

FAQ

Can you use a different serving dish if you do not have earthenware bowls?

Yes. Ramekins or other small oven-safe dishes work well as long as they can handle a 350°F oven.

How do you know the pudding is done baking?

After 10 minutes, it should look set around the edges with a soft center. It will finish firming up as it chills.

Can you make it ahead?

Yes. You can make it a day in advance and keep it chilled until serving, then add the cinnamon just before it goes to the table.

Can you use a non-dairy milk?

You can try a full-fat non-dairy milk, but the final texture may be looser because the recipe relies on the milk and figs to set as it chills. Coconut milk will give the strongest body and flavor change.