Let's cook.
In a medium saucepan, combine the chopped dried figs, chopped walnuts, granulated sugar, 3 cups of water, ground cinnamon, and ground cloves. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and simmer for 20 minutes, stirring occasionally, until the figs are tender and the flavors have melded.
In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until a smooth slurry forms.
Gradually stir the cornstarch slurry into the simmering fig mixture in the saucepan. Continue to stir constantly for 2-3 minutes, or until the pudding thickens to your desired consistency.
Remove the saucepan from the heat. Ladle the warm pudding into individual serving bowls or a single large serving dish.
Allow the pudding to cool slightly at room temperature before serving. It can be enjoyed warm or chilled.
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