Place a small pot over medium heat.
Chop white chocolate in small chunks and place them in a heat-proof bowl.
Place the bowl over the pot and stir the chocolate constantly and remove from heat as soon as it completely melts.
In a medium-size bowl mix milk, matcha powder and chia seeds using a whisk.
Pour in white chocolate slowly whisking quickly to incorporate it into the pudding mixture.
Place in the fridge for at least 5 hours, but preferably overnight, to set.
Remove hard parts of the fig stem and cut figs into small pieces.
Place them in a small pot and add all other jam ingredients.
Cook for five to ten minutes or until figs become really soft.
Move to a food processor and mix until you get a smooth jam.
Jam will become thicker when it sets.
Once the jam and the pudding have set place the pudding into two glasses halfway up. Then add the jam and finish with the rest of the pudding. If you wish, you can add some fresh figs into the glass and on top and top everything with chopped nuts.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu