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200 g sweetened condensed milk
200 g natural set or Greek yogurt
Pinch of green cardamom powder
1 tablespoon pistachio nuts, cut into
sliver
1 tablespoon raisins, soaked in warm
water for 10 minutes, then drained
Figs in Syrup:
4 ripe figs
2 tablespoon granulated sugar
finely pared zest of 1 lemon
1 teaspoon lemon juice
2 cloves
2.5 cm cassia bark or cinnamon stick
1 star anise
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Method:
Line four ramekins with paper muffin cases. Whisk the condensed
milk, yogurt and cardamom powder together in a bowl, then fold in the
pistachios and raisins. Pour the mixture into the lined
ramekins. Stand them in a roasting tin and pour enough warm
water into the tin to come almost halfway up the sides of the moulds.
Bake in the preheated oven for 40-50 minutes until set. Meanwhile, prepare the figs. Put
the sugar, 300 ml water, the lemon zest and juice, and the spices in a
small heavy-based pan and place over a low heat until the sugar has
dissolved, then bring to the boil. In the meantime, cut each fig
vertically into four. Add the figs to the sugar syrup and simmer
for 2 minutes, then immediately take the pan off the heat. Leave
the figs to cool in the syrup. On removing the baked puddings from the
oven, take the ramekins out of the water-bath and set aside to cool.
To serve, un-mould the puddings on to serving plates, arrange the figs
on top and drizzle a little of the poaching syrup around the plates.
Variation:
If figs are out of season, try serving
the baked yogurts topped with a scoop of blackberry or raspberry
sorbet.
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