Description
A delightful dessert combining the rich flavors of coconut and figs, topped with a zesty ginger syrup.
Ingredients
Scale
- 200g (1 cup) fine semolina
- 50g (1/2 cup) desiccated coconut
- 100g (1/2 cup) granulated sugar
- 100g (1/2 cup) unsalted butter, melted
- 2 large eggs
- 100ml (1/2 cup) whole milk
- 1 tsp baking powder
- 1/4 tsp salt
- 100g dried figs, chopped
- 1 tsp vanilla extract
For the Ginger Syrup, you will need:
- 150g (3/4 cup) sugar
- 100ml (1/2 cup) water
- 2 tbsp freshly grated ginger
- 1 tsp lemon juice
Instructions
- Chop the dried figs into small pieces and set aside.
- In a large mixing bowl, combine fine semolina, desiccated coconut, granulated sugar, baking powder, and salt.
- Add melted unsalted butter, eggs, whole milk, and vanilla extract to the dry mixture and mix until smooth. Fold in the chopped figs.
- Preheat the oven to 180°C (350°F) and grease a baking pan. Pour the batter into the pan and score the top. Bake for 30–35 minutes until golden brown.
- In a saucepan, combine sugar, water, and grated ginger. Bring to a boil and simmer for 2–3 minutes, then stir in lemon juice.
- Pour the warm ginger syrup over the baked pudding and let it soak before serving.
Notes
- Overmixing the batter can make the pudding dense.
- Always grease the baking pan to prevent sticking.
- Score the top of the pudding for even cooking.
- Check for doneness a few minutes before the suggested baking time.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Sticky Coconut Fig Pudding, Ginger Syrup, Dessert Recipe