A simple pudding made with only figs and milk. I came across this 2-ingredient Turkish fig pudding and just had to give it a try. All I need to say is that it didn’t disappoint!
As someone who grew up eating dried figs, this 2-ingredient Turkish fig pudding was right up my street. Like dates, figs (especially dried figs) are a staple in Middle Eastern cuisine. Growing up in Iraq meant they were a big part of my diet. We couldn’t afford sweets often, so for us, figs were a readily available and cheap sweet treat that we looked forward to.
For some reason, my palette doesn’t seem to appreciate the taste, but mainly the texture, of fresh figs. Dried figs on the other hand I could happily eat on their own every single day!
I absolutely LOVE Turkish cuisine. It’s actually similar to the Iraqi cuisine I grew up eating (not surprising considering the 2 countries share a border), but for some reason I had never come across this Turkish fig pudding (aka Incir Uyutması) before. I do feel like I’ve been missing out my whole life!
You can use any kind of milk you prefer. The creamier the milk you use, the creamier the pudding. I decided to use oat milk, but any dairy-free milk alternative or regular dairy milk will also work.
You can make this 2-ingredient Turkish fig pudding with only dried figs and milk, but I like to add some spices for more depth of flavour, but also because I think cinnamon and cardamom both work so well with dried figs. They also help enhance the sweetness, making the pudding taste sweeter than it is without the need to add any extra sugar.
Figs are a good source of fibre. Each serving of this 2-ingredient Turkish fig pudding offers 5 grams of fibre, which isn’t bad considering it’s a sweet treat. It’s an easy way to boost your dietary fibre and help you reach your daily recommended intake of 30g.
A shoutout to Türkiye and the Turkish people for inventing this amazing dessert!
Why I love this 2-ingredient Turkish fig pudding:
I’m not one for complicated desserts. I feel I’ve lost the patience to spend hours in the kitchen dirtying lots of bowls and utensils to make a dessert. Now, the simpler the dessert the better as far as I’m concerned. I want to spend as little time in the kitchen as possible and definitely don’t want to end up with a pile of dishes to clean afterwards.
This 2-ingredient Turkish fig pudding is exactly the kind of dessert I DO love to make. Simple, speedy and you only need a pan, chopping board, knife and a blender to make it. There’s also very few steps to follow. Probably the only down side is having to wait 3 hours for it to set. I usually make it the night before I plan to serve it and leave it to set in the fridge overnight. That way I don’t really feel like I’m waiting long for it to be ready to enjoy.
Healthier desserts are my thing. I love my sweet treats and crave something sweet everyday. So I reckon that since I’m having a dessert everyday, I should try to make something that satisfies my sweet tooth, but also benefits me in some way. Dried fruit in general are great to use to make better-for-you desserts. At least you know that your body is getting something beneficial out of it. It feeds your body as well as your soul. What more can you ask for in a treat?
What you need to make this 2-ingredient Turkish fig pudding:
Figs – dried figs, not fresh ones. The dried figs ferment in the milk to create a pudding like consistency. Disclaimer – I didn’t make it the traditional way where the milk is heated to a certain temperature, then the figs sit in the milk overnight to ferment. I don’t have a thermometer, so I couldn’t heat the milk to 45C as done in the traditional method. I basically guessed when to take the milk off the heat, but it still worked!
Milk – I used oat milk, but as I mentioned before, any milk will work. The creamier the milk you use, the creamier the pudding. It’s up to you what you like to use. Both dairy and non-dairy milk alternative will work.
Optional additions – I like to added cinnamon and cardamom to flavour my 2-ingredient Turkish fig puddings. The combination works so well with figs. Adds a lot of warmth and depth, but also enhances the natural sweetness of the figs. I also added a pinch of salt to bring out all the flavours.
Optional toppings – Since this 2-ingredient Turkish fig pudding is smooth, I decided to add some toasted chopped pistachios for a lovely crunch. It also adds a delicious nutty flavour. You can also serve it with a drizzle of nut butter/tahini to add some creaminess/nuttiness. Something like crunchy granola would also be a great topping.
How to make this 2-ingredient Turkish fig pudding:
Roughly chop up the figs, then place in a heat-proof dish and cover with hot water. Leave to soak for 30 minutes, then drain.
Pour the milk into a saucepan and add the optional cinnamon, cardamom and a pinch of salt. Heat to around 45C. You can check by dipping your finger into the milk and counting to 10. It should tingle a bit, but not burn.
Pour into a blender and add the figs. Blend until smooth, then pour into heat-proof serving glasses.
Allow to sit at room temperature for 1-2 hours, then cover, transfer to the fridge and leave to chill for 3-4 hours or overnight.
When ready to serve, sprinkle the optional toppings and enjoy!
How to store your 2-ingredient Turkish fig pudding:
The longer you leave your puddings in the fridge, the better they set. Once set, they last 3-4 days. Make sure you cover your puddings with cling film so it’s not exposed to air.
This 2-ingredient Turkish fig pudding is:
- Made with only 2 ingredients
- A great option if you’re looking to eat less processed
- An easy dessert idea
- Easily adjustable to likes/preferences
- Perfect as a lighter treat
- A great source of fibre
- So tasty!
2-Ingredient Turkish Fig Pudding
- 125g dried figs
- 300ml oat milk
- 1 tsp cinnamon
- 1/2 tsp cardamom
- Pinch of salt
- Roughly chop up the figs, then place in a heat-proof dish and cover with hot water. Leave to soak for 30 minutes, then drain.
- Pour the milk into a saucepan and add the optional cinnamon, cardamom and a pinch of salt. Heat to around 45C. I don't own a thermometer, so I checked by dipping my finger into the milk and counting to 10. It should tingle a bit, but not burn.
- Pour the milk into a blender and add the figs. Blend until smooth, then pour into heat-proof serving glasses/dishes.
- Allow to sit at room temperature for 1-2 hours, then cover, transfer to the fridge and leave to chill for 3-4 hours or overnight.
- When ready to serve, sprinkle the optional toppings and enjoy!