Roasted Figs with Honey and Warm Custard
Fresh figs roasted until jammy with honey and thyme, spooned over warm vanilla custard.
Made with Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £1.48 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Trim the stalks from the figs and cut a deep cross in the top of each, cutting about halfway down.
- 2
Put the figs in a small baking dish. Drizzle with honey and orange juice, scatter over the zest and thyme and dot with butter.
- 3
Roast for 15 minutes until the figs are soft and the juices are bubbling and syrupy.
15 min - 4
Meanwhile gently reheat your ready made egg custard (creme anglaise, see the base recipe) in a pan over a low heat, stirring, until steaming hot.
- 5
Spoon the warm custard into four shallow bowls and top with two figs each.
- 6
Spoon over the roasting juices and serve straight away.
Tips
- Choose figs that give slightly when pressed. Hard figs stay dry and woody after roasting.
- Swap honey for maple syrup if you avoid honey.
- Add a small pinch of black pepper to the roasting dish. It brings out the fruit flavour.
Storing and freezing
Keep the figs and custard separately, covered in the fridge, for up to 2 days. Reheat the figs gently in the oven for 10 minutes until hot all the way through.
Questions
Can I use dried figs?
Yes, but simmer 200 g soft dried figs in orange juice and honey for 10 minutes instead of roasting. The texture is chewier and sweeter.
Is this pudding gluten free?
Yes. The figs, honey and custard base contain no gluten. It is vegetarian and nut free.
Can I serve it cold?
Yes. Chill the figs and custard and assemble just before serving, or serve the figs warm over cold custard.
More made with egg custard (creme anglaise)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
