You won’t believe that this dessert has only two ingredients to make it at home super easily! And also it is a gluten and refined sugar-free recipe! This fig pudding is a traditional recipe from Turkey known as Incir Uyutmasi.
What is Incir Uyutmasi Fig Pudding
Incir uyutmasi translates to “sleeping figs” which makes sense since this traditional preparation makes figs “sleep” in milk overnight, both softening the figs and then fermenting.
Dried figs will help ferment the whole milk when mixed together during the proper heat – almost similar to how to make yogurt at home. This is an old traditional Turkish dessert, and it seems to be even from Ottoman Empire times. I believe this recipe got popular in old times because of the unavailability of accessing fresh and variety of foods all the time.
What Kind of Figs
Golden Figs are the best choice for this fig pudding as they provide a delicately sweet, nutty flavor and a warm, toasty color to the pudding. Mission Figs could work too flavor-wise, providing that familiar figgy flavor reminiscent of the chewy childhood bar cookie, though the color of mission figs will lean more toward the cooler side.
A Little Bit of Prep for the Easiest Dessert
First, you’ll soak the figs so they plump up. Then, you will chop them before transferring them to the blender to puree. The milk gets warmed up by simmering it before being poured over the figs and stirred. You’ll then pour the fig pudding into the ramekins and cover them with a clean towel to set aside for several hours for the pudding to gel. Then, they are transferred to the refrigerator to continue setting and to cool.
When do you eat Incir Uyutmasi Fig Pudding
The idea behind the fig pudding recipe is it can be eaten for breakfast the morning after, or as a healthy dessert. The garnish on top is a simple sliced Golden Fig with crumbles of pistachios.
Fig Pudding (İncir uyutması)
Ingredients
- 16 Orchard Choice or Sun-Maid California Golden Dried Figs
- 4 cups milk
Instructions
- Preheat the oven to 200°F. Prepare 4 individual cups and set them aside.
- Transfer the dried figs to a medium bowl, cover them with hot water, and let sit for half an hour. Drain the figs and chop them into smaller pieces, then place them in a blender and set them aside.
- Pour the milk into a large pot, and heat the milk on medium heat until simmering (around 113°F). If you don’t have a thermometer you can dip your finger into the milk and count to 10, it should not burn your finger but tingle a little bit. Turn off the heat and pour the hot milk onto the chopped dried figs, and then blend them well. It will even start to ferment slightly. Pour the pudding into cups, place them on a tray and cover the tops with a clean kitchen towel.
- Turn off the oven heat, and then place the tray into the oven (yes – no baking time) and leave them in the warm oven for about 4 hours. Then, transfer the cups to the refrigerator and allow them to set before serving. You can serve them with pistachio or walnuts and extra figs on the top.
