Recipe by Dreamer in Ontario
From 70 Medecins de France Le Tresor De La Cuisine Du Bassin Mediterraneen and found in The Good Cook Classic Desserts. 1/2 lb dates is about 2 cups.
Top Review by SerpentineChef
A really delicious, simple recipe that is a snap to make, thanks for posting this up! Have made it twice now, the first time following the recipe without variation, the second time trying a couple of variations.
The alterations that worked for me are:
1. Make sure the peanuts are ground into small pieces, because whole peanuts are not much fun to eat (beginner's mistake I made the first time). I also broke almond slivers into smaller pieces for easier consumption.
2. Reduce the nut content overall by about 1/2 cup - so 3/4 cup peanuts and 3/4 cup almonds. When I make it again I'll be reducing it again to about 1/2 cup of each.
3. Reduce the sugar to 1/2 cup - I found using 1 cup of sugar results in an oppressively sweet dish, because the dates are already very sweet.
4. Cook the pudding with a foil covering over the tin, to prevent overcooking of the top. I cooked it uncovered the first time and it was a little bit too crusty, the second time I covered it for 30 minutes, then uncovered for 10 minutes (160 degrees celsius, fan-forced).
Next time around I'll be adding some finely chopped candied orange peel, and looking for a way for the chopped dates to clump less.
- 1⁄2 lb dates, pitted and finely chopped
- 1 cup sugar
- 1 cup almonds, blanched & chopped
- 1 cup unsalted dry roasted peanuts (shelled)
- 4 egg whites, stiffly beaten