Preheat the oven to 200°F. Prepare 4-5 individual dessert cups and set them aside.
Transfer the dried figs to a medium bowl, cover them with hot water, and let sit for half an hour. Drain the figs and chop them into smaller pieces, then place them in a blender and set them aside.

Pour the milk into a large pot, and heat the milk on medium heat until simmering (around 113°F). If you don’t have a thermometer you can dip your finger into the milk and count to 10, it should not burn your finger but tingle a little bit. Turn off the heat. Add the chopped dried figs, and then blend them well. It will even start to ferment slightly. Pour the pudding into cups, place them on a tray and cover the tops with a clean kitchen towel.

Turn off the oven heat, and then place the tray into the oven (yes – no baking time) and leave them in the warm oven for about 3-4 hours. Then, transfer the cups to the refrigerator and allow them to set before serving. You can serve them with pistachio or walnuts and extra Walnuts or figs on the top.