Yield 6 servings
9 oz Dried figs
35 fl oz Milk
1 tsp Ground cinnamon
3 oz Walnuts in pieces
6 tsp Grape molasses
Chop the dried figs into pieces and soak them in water at room temperature for an hour. Remove the stalks from the softened figs.
Pour the milk into a pan and heat to just below boiling point.
Pour a little milk onto the soaked figs and blend to a purée.
Stir the purée back into the heated milk.
Add the ground cinnamon and blend well.
Pour the purée into dessert bowls. To set the purée, cover the bowls with a towel and allow them to rest for 3-4 hours at room temperature.
Once the puddings are set, refrigerate for at least 8 hours.
Before serving garnish with walnuts, and a drizzle of grape molasses.