Fig Pudding | How to make Figgy Pudding | Fig Pudding Recipe

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a natural thickener that is gluten-free.

walnuts

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide a similar crunch with fewer calories.

Soak dried figs in water for 1-2 hours until softened.

Remove stems from figs and chop them finely.

Heat milk in a saucepan over medium heat until steaming, but not boiling.

Add sugar and vanilla extract to the milk, stirring until dissolved.

In a separate bowl, mix cornstarch with a little cold water to create a slurry.

Slowly add the cornstarch mixture to the hot milk, whisking constantly until thickened, about 3-5 minutes.

Remove from heat and let cool slightly.

Fold in the chopped figs and walnuts into the thickened milk mixture.

Pour the mixture into serving bowls or molds.

Refrigerate for at least 4 hours or until set.

Serve chilled, garnished with a sprinkle of cinnamon.

Cooking Techniques

Spice Level:

Allergens