2 Reviews

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.

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SerpentineChef February 25, 2012

I used Medjool dates here & totally loved the combo of date & nut(s), making for a super delicious dessert! I enjoyed it with a small scoop of frozen vanilla yogurt! Thanks for sharing the recipe! [Made & reviewed in the current Veggie Swap]

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Sydney Mike September 05, 2011
Algerian Date Pudding