Ingredients for 8 servings:
12 fresh mission figs
2 tablespoons sugar
2 tablespoons Port
2 teaspoons each unsalted butter and sugar
3 large eggs at room temperature
3/4 cup sugar
6 tablespoons unbleached flour, sifted
3/4 cup plain kefir
3/4 cup milk
Preheat the oven to 400 degrees. Generously butter and sugar a 1-1/2 quart baking dish.
Trim off tough stem end of the figs, cut each into 8 pieces, and place in a bowl. Sprinkle fruit with sugar and Port. Toss occasionally while assembling the other ingredients.
Blend the eggs in an electric mixer until frothy. Gradually add the sugar, flour, kefir and milk. Mix well, for 2-3 minutes. Let this batter rest for 10 minutes.
Distribute the fig pieces evenly over the bottom of the baking dish. Spoon the batter over the fruit. If you have excess, add it after the pudding has been in the oven 5 minutes.
Bake for 30 minutes or until the custard is set. Cool on a rack. Serve warm or at room temperature.