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Dried Fig Pudding

This Dried Fig Pudding is creamy, aromatic, and perfect for a guilt-free treat 😋🌰Dried figs provide fiber and minerals, while pistachios add healthy fats and a satisfying crunch. Ideal for breakfast, dessert, or a nourishing snack that practically makes itself.

Created by:
1 hr
Easy
2 SERVERS

Nutrition per serving

Energy

314 kcal

Fat

15.8 g

Saturates

1.2 g

Carbs

40.7 g

Sugars

29.6 g

Fiber

5.3 g

Protein

6.2 g

Salt

0.1 g

Nutrition per serving

Energy

314 kcal

Fat

15.8 g

Saturates

1.2 g

Carbs

40.7 g

Sugars

29.6 g

Fiber

5.3 g

Protein

6.2 g

Salt

0.1 g
0%

PREP TIME

50 mins

0%

COOK TIME

10 mins

0%

TOTAL TIME

1 hr

Ingredients

For the almond drink:

For the pudding:

Method

For the almond drink:

    1. Add the almonds to a pot of boiling water and blanch for a few minutes. Remove the skins from the almonds.
    2. Cover the almonds with water and let them soak overnight. Drain and transfer them to a blender along with the amount of water indicated in the recipe. Blend until smooth and strain through a muslin cloth,

For the pudding:

    1. Chop the figs and place them in a heatproof bowl. Cover with hot water and let them soak for 30 minutes, then drain.
    2. Pour the almond milk into a small saucepan and add the cinnamon and cardamom (optional), along with a pinch of salt. Heat gently until it reaches about 45°C.
    3. Pour the milk into a blender and add the figs. Blend until smooth and pour the mixture into glasses or heatproof containers.
    4. Let it rest at room temperature for 1–2 hours, then cover, transfer to the refrigerator, and chill for 3–4 hours or overnight.
    5. Before serving, sprinkle with pistachios and garnish with sliced dried figs.

Tips

Soak the figs the night before to make the pudding naturally sweeter and extra creamy.

Ingredients

For the almond drink:

For the pudding:

Method

For the almond drink:

    1. Add the almonds to a pot of boiling water and blanch for a few minutes. Remove the skins from the almonds.
    2. Cover the almonds with water and let them soak overnight. Drain and transfer them to a blender along with the amount of water indicated in the recipe. Blend until smooth and strain through a muslin cloth,

For the pudding:

    1. Chop the figs and place them in a heatproof bowl. Cover with hot water and let them soak for 30 minutes, then drain.
    2. Pour the almond milk into a small saucepan and add the cinnamon and cardamom (optional), along with a pinch of salt. Heat gently until it reaches about 45°C.
    3. Pour the milk into a blender and add the figs. Blend until smooth and pour the mixture into glasses or heatproof containers.
    4. Let it rest at room temperature for 1–2 hours, then cover, transfer to the refrigerator, and chill for 3–4 hours or overnight.
    5. Before serving, sprinkle with pistachios and garnish with sliced dried figs.

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