Indian Baked Yoghurt with Saffron and Cardamom
This baked yoghurt pudding turns condensed milk and yoghurt into a smooth, lightly tangy custard scented with cardamom. Baking it in a water bath keeps the texture gentle and even, and the pistachios and raisins give it some bite. Figs poached briefly in a syrup of clove, cassia, star anise and lemon cut through the sweetness. It is made ahead and served cool, which suits a dinner party.
Instructions
Heat the oven to 150°C (130°C fan oven), mark 2, and line four ramekins with paper muffin cases.
Whisk the condensed milk, yoghurt and cardamom together in a bowl, then fold in the pistachios and drained raisins. Divide the mixture among the lined ramekins.
Set the ramekins in a roasting tin and pour warm water into the tin until it comes almost halfway up their sides. Bake for 40 to 45 minutes, until the puddings are set.
While they bake, put the sugar, water, lemon zest, lemon juice, cloves, cassia or cinnamon and star anise in a heavy-based pan. Warm over low heat until the sugar dissolves, then slowly bring to the boil.
Cut each fig lengthways into four pieces and add them to the syrup. Simmer for two minutes, then take the pan off the heat and let the figs cool in the syrup.
Lift the ramekins out of the water bath when the puddings come out of the oven and leave them to cool.
To serve, turn each pudding out onto a plate, arrange the figs on top and spoon the spiced syrup around it.
Make it personal.
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