0 from 6 votes
Turkish Fig Pudding (Incir Uyutmasi)
This creamy fig pudding is sugar-free, extremely delicious and made with only two ingredients.
Prep Time
25 mins
Cook Time
25 mins
Total Time
32 mins
Servings: 6 servings
Calories: 225 kcal
Course:
Dessert
Cuisine:
Mediterranean , Turkish
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.
Cup of Yum
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 Information
Calories
225kcal
(11%)
Carbohydrates
39g
(13%)
Protein
7g
(14%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Cholesterol
21mg
(7%)
Sodium
72mg
(3%)
Potassium
628mg
(18%)
Fiber
4g
(16%)
Sugar
33g
(66%)
Vitamin A
284IU
(6%)
Vitamin C
1mg
(1%)
Calcium
294mg
(29%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 225
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 72mg | 3% |
| Potassium | 628mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 33g | 66% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 294mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.