Coffee & Fig Pudding
Yield
5 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
figs
stewed, dried |
*
|
| 1 | tablespoon |
water
hot |
|
| 1 | tablespoon |
instant coffee
|
|
| 2 ½ | cups |
milk
|
|
| 2 | large |
eggs
|
|
| ⅔ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
rice, cooked
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
heavy whipping cream
whipped, sweetened, and vanilla flavored |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
figs
stewed, dried |
*
|
| 15 | ml |
water
hot |
|
| 15 | ml |
instant coffee
|
|
| 591 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 158 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
rice, cooked
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
heavy whipping cream
whipped, sweetened, and vanilla flavored |
|
Directions
With scissors, snip off stems of stewed figs.
Cut figs into small pieces.
Combine hot water and instant coffee.
Add to milk.
Beat eggs lightly with sugar.
Add to milk, with salt, rice, vanilla and figs.
Pour gently into buttered pudding dish.
Bake in moderate oven (350 F.) for about 30 minutes or until almost "set".
Serve warm, with whipped cream, and garnish with a whole fig.
Serves 5 or 6 generously.
