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1
Preheat oven to 150C/300F Put 6 paper muffin cups into 6 small oven-proof dishes (alternatively you can use your muffin tin).
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2
Mix condensed milk, joghurt and cardamom with a whisk in a bowl.
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3
Fold in pistachios and roughly chopped raisins.
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4
Divide mixture into paper muffin cups.
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5
Set oven-proof dishes into a roasting tin filled with warm water up to the middle of the oven proof-dishes.
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6
Figs in syrup:.
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7
In the meantime heat 300ml water together with the sugar, the spices, the grated lemon rind and the lemon juice over low heat.
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8
When the sugar is dissolved, increase the temperature, so that the mixture simmers.
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9
Let simmer for 5 minutes.
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10
Divide each fig into four or six parts lengthwise and add them to the syrup.
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11
Simmer for 2 minutes and then remove pan from the heat immediately.
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12
Leave the figs to cool in the syrup.
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13
When the joghurt mixture in the oven is cooked through, remove individual dishes from water and let cool.
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14
To serve, turn out the baked yoghurt on individual plates and remove the paper cup.
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15
Place the fig parts on top or around the baked joghurt and pour a little bit of the syrup around the joghurt.
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16
Sprinkle with chopped pistachios.
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17
Note: I think it would be nice to heat the figs in the syrup before serving - this would create a nice contrast.
