Salted Maple Fig Polenta Pudding Squares with Orange Cream

Salted Maple Fig Polenta Pudding Squares with Orange Cream 🍯🍊 These golden polenta pudding squares sit between a soft cake, a baked custard and a warm spoon dessert. Fine polenta gives a sunny grainy tenderness, figs bake into jammy pockets, maple rounds the sweetness, and orange cream keeps each slice fresh. A little flaky salt and pistachio crunch make the finish feel polished without making the recipe fussy. ✨ Yield: 9 squares Time: 20 minutes active, 35 to 40 minutes baking, plus 15 minutes resting Ingredients For the pudding squares: - 700 ml whole milk - 150 ml double cream or heavy cream - 90 ml maple syrup - 60 g unsalted butter, plus extra for the tin - 140 g fine polenta or fine cornmeal - 2 large eggs - 1 tsp vanilla extract - 1 tbsp finely grated orange zest - 1/2 tsp fine sea salt - 8 to 10 ripe figs, halved - 2 tbsp demerara sugar or light brown sugar - 2 tbsp chopped pistachios - Flaky sea salt, to finish For the orange cream: - 180 ml double cream, heavy cream or thick Greek yogurt - 1 tbsp maple syrup - 1 tsp orange zest - 1 to 2 tsp orange juice - Tiny pinch of salt To serve: - Extra maple syrup, optional - Extra pistachios - Orange zest curls Method 🥣 1. Prepare the tin. Heat the oven to 180C / 350F. Butter and line a 20 cm square baking tin with parchment, leaving a little overhang so the pudding can lift out cleanly. 2. Cook the polenta base. Put the milk, cream, maple syrup and butter in a medium pan. Warm over medium heat until steaming and the butter has melted. Whisk in the polenta slowly in a thin stream. Cook for 4 to 6 minutes, stirring constantly, until thick, glossy and gently bubbling. It should look like soft porridge, not a stiff dough. 3. Cool and enrich. Take the pan off the heat and let the mixture cool for 5 minutes. Whisk the eggs in a small bowl. Stir them into the polenta gradually, then add vanilla, orange zest and fine salt. Work steadily so the eggs blend in smoothly. 4. Fill the tin. Spread the warm polenta mixture into the lined tin. Press the fig halves cut-side up into the surface. Sprinkle with demerara sugar and half the pistachios. 5. Bake. Bake for 35 to 40 minutes, until the edges are set and lightly golden while the centre still has a soft custardy wobble. If the top is browning too quickly, cover loosely with foil for the final 10 minutes. 6. Make the orange cream. Stir or softly whip the cream with maple syrup, orange zest, orange juice and a tiny pinch of salt. Keep it chilled until serving. It should taste bright, creamy and lightly sweet. 7. Rest and slice. Let the pudding stand for 15 minutes. Lift it out with the parchment and cut into 9 squares. The pieces should hold together but still look moist and tender inside. 8. Serve. Spoon orange cream over each square. Finish with the remaining pistachios, a few grains of flaky salt, extra orange zest and a small drizzle of maple syrup if you like. 🍽️ Serving and storage tips - Serve warm for a softer pudding texture or at room temperature for neater slices. - The pudding can be baked up to 1 day ahead. Keep covered in the fridge and warm gently before serving. - Store orange cream separately so the top stays clean. - If figs are not in season, use sliced plums, pears or roasted grapes. - For a brunch plate, serve small squares with Greek yogurt instead of cream. Save this when you want a simple dessert that feels cosy, sunny and a little special. 💛 Tasteloom.club