Because dried figs carry their own sugar, little sugar is used in this dessert. The figs have to be softened in water first; a hard fig does not take up the milk and stays dry inside.
Ingredients
For the dessert
For the top
Method
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Soften the figs
Soak the dried figs in warm water for 20 minutes and drain.
-
Stuff them
Cut off the stalk of each fig and put half a walnut inside.
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Arrange in the pan
Lay the figs side by side in a wide pan.
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Add the milk
Add the milk, sugar and the cinnamon stick; the milk should cover the figs.
-
Cook
Cook over a low heat for 25 minutes, until the milk thickens and reduces.
-
Cool
Rest for 30 minutes and serve with clotted cream and walnuts.
Tips
- Soften the figs in water first; a hard fig will not take up the milk.
- Do not increase the sugar, as dried figs are already very sweet.
- Milk boils over easily, so use a large pan and keep the heat low.
Nutrition
265
kcal
6 g
Protein
9 g
Fat
44 g
Carbs
36 g
Sugar
5 g
Fibre
Values are per serving and approximate.