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STOP! Before you hit ‘Jump to Recipe’ check ‘Skip to the Good Bit‘ below. I may answer a query you have about this recipe.
my Gluten Free Fig Custard Pudding recipe was an idea that I’ve been pondering over for about a year now. In fact it was after last years fig harvest that the idea started to form. I have the teeniest fig tree in my garden and last year it bore about 6 fruits.
This year I got over 12, who knows next year I may get 24! The point being that I needed to find recipes that my whole family could eat and enjoy. I had originally planned to make a pudding similar to my Gluten Free Eve’s Pudding with the figs on the bottom. But figs are too pretty and vibrant to hide in a pudding so I wanted to make a statement out of them.
Lots of ideas and deliberation later and I came up with the idea to have a pudding that incorporated light sponge, fresh figs, dried figs and a figgy custard giving the pudding a comforting caramel flavoured topping.
Skip to the good bit
- When is the best time to buy figs?
- Are there dead wasp in figs?
- Can I make this with dairy and egg (not vegan)?
- How to prepare figs for this Fig Custard Pudding
- How to make the gluten free sponge?
- How to make the fig custard topping?
- Great ways to serve this Fig Pudding
- Other fig inspired recipes for you to try
- Will this pudding freeze well?
- Gluten Free Fig Custard Pudding
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When is the best time to buy figs?
Technically fig harvest season is September here in the UK but I have a dear friend in the South of France who has her fig trees ready for harvest from July. Unlike tomato’s, figs do not continue to ripen after you pick them so you need to make sure you pick them at the right time. When they droop heavily and are soft to the gentle squeeze is when I choose to pick mine. I don’t let the colour of the skin determine when I should pick them.
As most supermarkets will import fresh figs you can find them in store all summer and into the autumn.
Are there dead wasp in figs?
Sorry of this puts you off your pudding but this is a question I’ve always want to know the answer to so I thought I would share here. Are you sure you want to know the answer to this? Okay, you asked for it!
Certain types of fig are male and female and so require a special breed of wasp to pollinate the females.
If the wasp climbs into a female fig, she pollinates it, but cannot lay her eggs.
Luckily for us, the female fig produces an enzyme that digests this wasp completely. The crunchy bits are seeds, not wasp parts.
Science focus – Is it true there are dead wasps in figs?
So, are you still with me or did you run for the hills screaming no figs for me ever again! At least we know now and can understand why some vegans chose not to eat figs. I personally think it’s best just not to think about it!
Can I make this with dairy and egg (not vegan)?
I have added tips on how to make this Gluten Free Fig Custard Pudding with egg and dairy for those who are not in need of a ‘vegan’ recipe. Instead of add the ground flaxseed, simply add an egg. Instead of adding plant based ‘butter’ add your favourite butter, slated or unsalted, it’s up to you but salted will result in a better tasting pudding.
How to prepare figs for this Fig Custard Pudding
Do I need to pre-cook the figs? Nope this recipe is super simple and all you need to do is wash your figs, cut off the inedible stalk and cut them in half.
How to make the gluten free sponge?
This is a simple one bowl sponge so I make mine in a big mixing bowl with an electric whisk. Simply cream together the ‘butter’ and sugar (adding the flax if necessary) and to that add the ‘milk’ and finally the gluten free flour. You end up with a crema coloured light sponge batter ready to spoon into the greased pudding dish.
How to make the fig custard topping?
You’re really going to need a blender for this bit, a hand blender would work too. I simply add the dried figs, sugar, ‘milk’ and water to the blender and whizz until smooth. if you find your fig custard is too thick to pour add a little more water to loosen it.
Great ways to serve this Fig Pudding
Other fig inspired recipes for you to try
Will this pudding freeze well?
I have not tried, we eat this pudding as soon as it is out of the oven and the fig custard is deliciously gooey with a caramel taste to it. If you do make this in smaller individual sized portions and freeze it I’d love to know who you get on.
Gluten Free Fig Custard Pudding
If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.
Gluten Free Fig Custard Pudding
Ingredients
For the sponge
- 50 g butter or butter alternative I use Flora plant butter blocks
- 150 g caster sugar
- 1 tbsp ground flaxseed or you could use an egg
- 150 ml dairy free milk I use soya milk, but you can use normal milk
- 150 g gluten free self raising flour
- 1 tsp baking powder
For the fig custard
- 5 dried figs
- 50 g dark brown sugar
- 150 ml dairy free milk I use soya milk, but you can use normal milk
- 50 ml cold water
To decorate
- 3 ripe fresh figs
Instructions
How to make the sponge
- In a mixer or large bowl cream together the dairy free spread or butter with the caster sugar and ground flaxseed until light a fluffy.
- NOTE: if adding egg, instead of flaxseed, do this now before adding the milk/milk alternative.
- Pour in the milk or milk alternative and beat rapidly, the sponge batter will probably appear curdled at this point, don’t worry, this is normal.
- Add the gluten free self raising flour and baking powder and beat to a smooth batter.
- Pour the batter into a well greased pudding dish, you’ll need a 2pt pudding dish for this recipe.
To make the fig custard
- In a blender, add the dried figs, brown sugar, milk/milk alternative and water and blend to a thick caramel coloured consistency. If the custard is too thick to pour, add a little more water to loosen.
- Pour the fig custard over the sponge batter in the oven dish, no need to be neat here, just pour it in.
- Now place your halved fresh figs onto arranging them in a circle as I have done in the photos.
- Pop into a preheated oven at 180°C | 160°C fan | 350°F | Gas Mark 4 for 45-50 minutes, the pudding will be ready, when the fig custard has turned a delicious toffee colour and the sponge has well risen.
Nutrition
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If you want to support me you can here via Ko-fi and ‘buy me a coffee‘
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