Sticky Coconut & Fig Pudding With Ginger Syrup
From the Blog Author
Ingredients
- 200g fine semolina
- 50g desiccated coconut
- 100g granulated sugar
- 100g unsalted butter, melted
- 2 large eggs
- 100ml whole milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 100g dried figs, chopped
- 1 teaspoon vanilla extract
- 100ml water
- 2 tablespoons freshly grated ginger
- 1 teaspoon lemon juice
Directions
Preheat oven to 180°C (350°F) and grease a 20cm (8-inch) square or round baking pan.
In a large mixing bowl, combine semolina, desiccated coconut, sugar, baking powder, and salt.
Add melted butter, eggs, milk, vanilla extract, and chopped figs to the dry ingredients, stirring until the batter is well combined.
Pour the batter into the prepared pan, smooth the surface, and score into squares or diamonds for easy serving.
Bake for 30–35 minutes, or until the pudding is golden and set in the center.
While the pudding bakes, prepare the ginger syrup: Combine sugar, water, and grated ginger in a small saucepan.
Bring the syrup mixture to a gentle boil for 2–3 minutes, then remove from heat and stir in the lemon juice.
Once the pudding is removed from the oven, immediately pour the warm ginger syrup evenly over the hot pudding.
Let the pudding soak up the syrup completely before slicing and serving.
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Frequently Asked Questions
Can I make the Sticky Coconut & Fig Pudding ahead of time, and how should I store it?
Yes, this pudding stores beautifully! You can bake it completely, let it cool, and then store it tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For best flavor, allow it to come slightly closer to room temperature before serving, especially if you plan to drizzle it with the warm ginger syrup.
What are the best serving suggestions for this warm Sticky Coconut & Fig Pudding?
This pudding shines when served warm, ideally drizzled generously with the accompanying Ginger Syrup right before serving. For an extra decadent touch, consider adding a dollop of crème fraîche or a scoop of vanilla bean ice cream to contrast the warmth and sweetness.
What can I substitute for dried figs if I don't have them on hand for this recipe?
If you are out of dried figs, you can substitute them with an equal amount (about 100g) of chopped dried dates or raisins for a similar chewy texture and sweetness profile. Ensure any substitute fruit is chopped small so it incorporates evenly into the semolina batter before baking for 35 minutes.
