Turkish Fig Pudding

5 from 4 votes

Turkish Fig Pudding, also known as İncir Uyutması, is a simple chilled milk pudding made with dried figs and milk. It is naturally sweet, softly set, and served cold with walnuts and grape molasses.

Prep Time25

Cook Time7

Total Time32

Course: Dessert

Cuisine: Mediterranean, Turkish

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 317kcal

Author: Ayla Clulee

Ingredients

9 oz dried figs (250 grams)
4 cups milk (1 litre)
1 teaspoon ground cinnamon
¾ cup crushed walnuts (for serving, optional)
5-6 teaspoon grape molasses (for serving, optional)

US Customary - Metric

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 soft, plump dried figs if possible. They blend more easily and give the pudding a smoother texture.
If your dried figs are firm, soak them in warm water until they soften. This helps them blend properly with the milk.
Drain the soaked figs well before blending. Extra water can make the pudding looser than expected.
Remove the fig stalks after soaking and draining.
Warm the milk gently and do not let it boil. The milk should feel warm, similar to the temperature used for making yogurt.
If the milk is too hot, the pudding may not set properly. If it is too cold, the setting process may not start well.
Blend the figs very well with a little warm milk before adding them back to the saucepan.
The pudding should rest at room temperature first, then chill in the refrigerator. Both stages help the texture develop.
Chill the pudding overnight if you have time. It gives the best flavor and texture.
The final texture should be softly set and spoonable, not firm like cornstarch pudding or panna cotta.
Whole milk gives the best result. I don’t recommend plant-based milk for the traditional version because it may not set the same way.
You can replace part of the milk with heavy cream if you want a richer pudding.
Fresh figs are not a good substitute for dried figs in this recipe.
Walnuts and grape molasses are traditional toppings, but pistachios, hazelnuts, cinnamon, honey, date syrup, or maple syrup also work.
Store leftovers covered in the refrigerator for up to 5 days. Do not freeze Turkish Fig Pudding.

Nutrition