This rich and creamy Turkish Fig Pudding (Incir Uyutmasi) recipe infused with butterscotchy dried figs is one of my favorite guilt-free desserts.
And surprisingly it is only made with two main ingredients: dried figs and milk (yes, you heard it right, you only need two ingredients!)
Today, this creamy fig pudding is often enjoyed as a dessert in many households in Turkey.
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This fig pudding - incir uyutmasi is a great dessert if you are trying to avoid sugar and flour and looking for some new sugar-free dessert ideas.
Despite having only 2 ingredients, this fig pudding has a unique creamy texture with a little bit of crunchiness from the seeds of the dried figs.
It actually feels too indulgent that it is difficult to believe the ingredient list!
What is İncir Uyutması?
This indulging creamy pudding is a traditional Turkish dessert, originally called "incir uyutması" which translates as "sleeping figs".
It derives from the tradition of soaking figs in warm milk overnight so that the dessert can be enjoyed the next morning for breakfast.
Turkish Fig Pudding (Incir Uyutmasi) is traditionally served with a drizzle of molasses and crushed walnuts.
The creamy texture of the pudding is derived from the fermentation of the warm milk and sweet dried figs at room temperature.
History Behind İncir Uyutmasi
A version of this dessert, teleme, has been a popular goat herder’s snack for centuries in northeast Anatolia, Turkey.
They’d milk their goats, add a few drops of sap from fresh figs to the milk, mix it for a few minutes, and let it set into yogurt. Then they would slice fresh figs into it.
Our recipe uses cow's milk instead of goat's milk. But you can use goat's milk if it is easily within your reach.
If you have a sweet tooth and looking for more easy dessert recipes, you might want to check out my other posts such as Gullac, Irmik Helvasi (Turkish Semolina Halva), Ayva Tatlisi - Turkish Quince Dessert, and Easy Sticky Toffee Pudding.
Why This Recipe Works?
- Fig Pudding is only made with two main ingredients: Dried figs and milk. The garnishes are optional and might be adjusted to your taste.
- Incir Uyutmasi is a very easy recipe and only takes 5 minutes to put together, it is a perfect dessert for sudden sweet cravings!
- This indulgent dessert doesn't contain any added sugar, the sweetness are coming from the dried figs.
Ingredients and Substitutes
- Dried figs - Use the plumpest and soft-dried figs you can find. They are widely available at large supermarkets, in Mediterranean food shops, or online at Amazon.
- Milk - I use full-fat milk for this recipe and I sometimes add double cream for extra richness.
- Cinnamon - It is one of the optional ingredients. However, I strongly advise using it if you have it in hand.
- Walnuts - They are optional, and you can substitute them with any other nuts.
- Grape molasses - I use it when the dried figs are not sweet enough or when I crave a bit extra sweetness. It is optional and you can substitute it with any other molasses, honey, or maple syrup.
How to Make Turkish Fig Pudding (Incir Uyutmasi)?
Although making this creamy fig pudding is quite easy, there are a few tips and tricks you can follow for the perfect results:
Roughly chop each dried fig into about 6 pieces and soak them in warm water for an hour (or until figs are softened).
Skip this step if your dried figs are soft enough to blitz.
Transfer the figs to a paper towel, leave them to drain for 10 minutes, then remove the stalks. Set them aside in a separate deep bowl.
Heat the milk in a pan on low heat until it reaches a low simmer, being careful not to let the milk start to boil.
The milk should be warm enough that you can put your finger in the pan without burning yourself.
We call this level of heating "fermentation level".
Turn off the heat when your milk is heated at this level.
Then add 1 ladle of warm milk to the soaked figs and mix them into a purée using a hand-held blender.
If you don’t have a stick blender, pour the mixture into a blender and mix until smooth.
Add the purée and one teaspoon of ground cinnamon into the milk and mix well until combined.
Fill four small bowls with the fig purée.
Cover the bowls with a towel (dish towel) and let them rest for 3 hours at room temperature.
This is the fermentation stage of the pudding.
After the fermentation, cover the bowls with plastic wrap and place them in the fridge for at least 3 hours, preferably overnight.
You can serve the pudding with roughly chopped walnuts and a drizzle of grape molasses.
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Top Tips From the Chef
- Use the plumpest and soft-dried figs you can find. It is better if you can find organic or naturally dried figs without any sulfites or other preservatives.
- The most important point in this recipe is the degree of the milk. The milk should not be too hot or too cold. We call this level of heating "fermentation level". If you have ever made homemade yogurt or Turkish Boza Drink, then you know exactly what I'm talking about. The milk should not be boiling. It should be warm enough that you can dip your pinky finger in the bowl without burning yourself.
- Make sure you blend the soaked dried figs very well. You wouldn't want lumps of figs in the pudding!
- For a more decadent, thicker pudding, you can substitute half of the milk with double cream.
- The pudding should be let to cool down and set for at least 6 hours. But the longer, the better. I usually keep them in the fridge overnight after leaving them at room temperature for 3 hours.
Recipe FAQs
The leftovers would keep refrigerated for up to 5 days when covered tightly with a cling film. I don't recommend freezing Turkish Fig Pudding.
"İncir Uyutması" translates as "sleeping figs". It derives from the tradition of soaking figs in warm milk overnight so that the dessert can be enjoyed the next morning for breakfast.
Related Recipes
For more delicious milk pudding recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this Turkish Fig Pudding - İncir Uyutması recipe as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Turkish Fig Pudding (Incir Uyutmasi)
Equipment
- 1 Saucepan
Ingredients
- 250 g dried figs (good quality, plump)
- 1 liter milk (warm)
- 1 teaspoon ground cinnamon
- 80 g crushed walnuts (for serving, optional)
- 5-6 teaspoon grape molasses (for serving, optional)
Instructions
- Roughly chop each dried fig into about 6 pieces and soak them in warm water for an hour (or until figs are softened).
- Transfer the figs to a paper towel, leave them to drain for 10 minutes, then remove the stalks. Set them aside in a separate deep bowl.
- Heat the milk in a pan on low heat until it reaches a low simmer, being careful not to let the milk start to boil. The milk should be warm enough that you can put your finger in the pan without burning yourself. We call this level of heating "fermentation level". Turn off the heat when your milk is heated at this level.
- Then add 1 ladle of warm milk to the soaked figs and mix them into a purée using a hand-held blender. (If you don’t have a stick blender, pour the mixture into a blender and mix until smooth).
- Add the purée and one teaspoon of ground cinnamon into the milk and mix well until combined.
- Fill four small bowls with the fig purée. Cover the bowls with a towel (dish towel) and let them rest for 3 hours at room temperature. This is the fermentation stage of the pudding.
- After the fermentation, cover the bowls with plastic wrap and place them in the fridge for at least 3 hours, preferably overnight.
- You can serve the pudding with roughly chopped walnuts and a drizzle of grape molasses.
Notes
- Use the plumpest and soft-dried figs you can find. It is better if you can find organic or naturally dried figs without any sulfites or other preservatives.
- The most important point in this recipe is the degree of the milk. The milk should not be too hot or too cold. We call this level of heating "fermentation level". If you have ever made homemade yogurt, then you know exactly what I'm talking about. The milk should not be boiling. It should be warm enough that you can dip your pinky finger in the bowl without burning yourself.
- Make sure you blend the soaked dried figs very well. You wouldn't want lumps of figs in the pudding!
- For a more decadent, thicker pudding, you can substitute half of the milk with double cream.
- The pudding should be let to cool down and set for at least 6 hours. But the longer, the better. I usually keep them in the fridge overnight after leaving them at room temperature for 3 hours.
Nutrition
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Ayla
I’ve been making this pudding every week for the past two months, and can’t get enough of it!
Suzanne
Such a delightful and guilt free recipe!