Tunisian Time Pudding with Orange Blossom and Figs

Name: Tunisian-Style Milk Pudding with Figs
Prep time: 30 min
Cook time: 20 min
Total time: 120 min
Ingredients: 4 cups whole milk (or unsweetened almond/coconut milk for vegan) (Use full-fat for creaminess.); 1/2 cup granulated sugar (Adjust to taste.); 1/3 cup fine semolina (Optional — adds body and light grainy texture.); 3 tablespoons cornstarch (Or 2 tbsp cornstarch + 1 tbsp rice flour.); 1 pinch salt; 1 piece zest of orange (Use fresh for best flavor.); 1 teaspoon orange blossom water (Add more sparingly — it’s potent.); 1 teaspoon alcohol-free vanilla extract; 8–10 pieces fresh or rehydrated dried figs (Slice and reserve some for topping.); 2 tablespoons butter or coconut oil (Optional, for shine.); to taste as needed toasted sliced almonds or pistachios (For garnish.); to taste as needed honey or date syrup (Optional drizzle.)

A creamy, floral milk pudding with figs, perfect for summer evenings, family gatherings, or Ramadan desserts.

By Marlene Dufour ·JAN 22, 2026 ·Updated SEP 25, 2026 ·Be the first to rate

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Tunisian Time Pudding with Orange Blossom and Figs

01Why this one

I learned to love this Tunisian-style milk pudding on a humid summer evening — the orange blossom lifting the dairy, the figs giving chewy, honeyed bites. It’s a simple, elegant finale for dinners when you want something comforting but not too heavy. Make it for a family gathering, a Ramadan dessert after iftar, or any time you want a North African twist on classic milk pudding.

Why you’ll love this dish

This pudding is quietly impressive: creamy, lightly floral, and dotted with figs for texture. It’s also forgiving — easy to scale, straightforward to prepare, and suitable for making ahead. If you want a dessert that feels special without fuss, this is it.

Why this recipe stands out:

Balanced sweetness: sugar and ripe figs provide flavor without overwhelming the flower water.
Textural interest: soft pudding contrasted with sliced figs and toasted nuts.
Make-ahead friendly: it sets in the fridge, so you can finish the rest of your meal while it chills.
Flexible for diets: can be adapted with plant milk and cornstarch for a lighter or vegan version.

02Before you cook

The cooking process explained

Overview before you begin:

Bloom the starch and semolina (if using) so the pudding thickens without lumps.
Gently heat milk with sugar and orange zest to infuse flavor.
Whisk in the starch slurry and simmer until the mixture thickens and becomes glossy.
Remove from heat, stir in orange blossom water and vanilla, then fold through chopped figs or reserve them as a topping.
Chill to set, then finish with fruit and toasted nuts.

This gives you a predictable rhythm: flavor infusion → thickening → aromatics → chilling.

What you’ll need

4 cups whole milk (or 4 cups unsweetened almond/coconut milk for vegan)
1/2 cup granulated sugar (adjust to taste)
1/3 cup fine semolina (optional — adds body and light grainy texture)
3 tablespoons cornstarch (or 2 tbsp cornstarch + 1 tbsp rice flour)
Pinch of salt
Zest of 1 orange
1 teaspoon orange blossom water (add more sparingly — it’s potent)
1 teaspoon vanilla extract
8–10 figs, fresh or rehydrated dried figs, sliced (reserve some for topping)
2 tablespoons butter or coconut oil (optional, for shine)
Toasted sliced almonds or pistachios for garnish
Honey or date syrup (optional drizzle)

Substitutions/notes:

For a gluten-free pudding, skip semolina and increase cornstarch to 4 tbsp.
Use coconut milk plus almond milk for a creamier vegan base.
If using dried figs, soak in warm water for 15 minutes, then drain and chop.

03At the stove

Step-by-step instructions

Combine the milk, sugar, orange zest, and a pinch of salt in a medium saucepan. Warm over medium heat until it’s steaming but not boiling. Stir occasionally to dissolve the sugar.
In a separate bowl, whisk the cornstarch (and semolina, if using) with 1/2 cup cold milk until smooth and lump-free. This is your slurry.
Slowly pour the slurry into the warm milk while whisking constantly. Return the pan to medium-low heat.
Keep stirring and bring the mixture to a gentle simmer. Once it starts to thicken, simmer for 1–2 minutes while whisking to cook the starch and remove any raw taste.
Remove from heat. Stir in the orange blossom water, vanilla, and butter (or coconut oil) for gloss. Taste and adjust sweetness.
Fold in chopped figs now if you want them incorporated, or reserve them to place on top after chilling.
Pour the pudding into a shallow dish or individual ramekins. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
Chill in the refrigerator for at least 2 hours, until fully set.
Before serving, top with sliced figs, a drizzle of honey or date syrup (optional), and toasted nuts.

The recipe

Tunisian-Style Milk Pudding with Figs

Rate it ·Dessert · Sweet · North African · Tunisian

Prep: 30 MIN
Cook: 20 MIN
Total: 2 HRS
Serves: 6

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01Ingredients

6 servings

For the pudding

For garnish

02Method

Preparation
Chilling
Serving

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03Recipe notes

01Refrigerate for up to 3-4 days. For freezing, expect some texture change; consume within one month. Best served chilled.

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04After dinner

Best ways to enjoy it

Serve chilled in small bowls or pretty ramekins. For a North African feel, garnish with chopped pistachios, a light drizzle of orange blossom–scented honey, and a few thin orange zest strips. Pair it with:

Mint tea or strong black tea to balance the floral notes.
Espresso for a contrast of bitter and sweet.
A platter of fresh fruit (pomegranate seeds, orange segments) for color and acidity.

For a dinner party, present it in clear glasses so the layers of fruit and cream show.

Storage and reheating tips

FridgeUP TO 3–4 DAYS

Refrigeration: Keep covered and refrigerated for up to 3–4 days. Always cool to room temperature before sealing.

FreezerONE MONTH

Freezing: Pudding with dairy or semolina can change texture if frozen; I don’t recommend freezing if you want the original silkiness. If you must freeze, use an ice-cream style container and consume within one month. Thaw slowly in the fridge and expect some separation; re-whisk briefly before serving.

Reheat

Reheating: If you prefer it warm, gently reheat single servings on low heat, stirring constantly. Add a splash of milk if it becomes too thick.

Good to knowTWO HOURS

Food safety: Dairy-based puddings should not sit at room temperature for more than two hours. Discard if left out longer.

Creative twists

Citrus-cardamom version: Add 1/2 teaspoon ground cardamom and increase orange zest.
Vegan: Use full-fat coconut milk + almond milk and coconut oil in place of butter.
Honey & fig compote: Simmer figs with a tablespoon of honey and a splash of orange juice; spoon warm compote over chilled pudding.
Spice it: Add a cinnamon stick to the milk while warming and remove before thickening.
Grainy texture: Increase semolina for a version closer to Tunisian asida — more body and a slightly grainier bite.