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Algerian Date Pudding

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Ingredients

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	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

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Algerian Date Pudding

Name: Algerian Date Pudding
Cook time: 50 min
Total time: 50 min
Yield: 6-8
Cuisine: Asian
Ingredients: : 1/2; : 1; : 1; : 1; : 4

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Cuisine:

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.

50 min
Serves 6
Easy

Ingredients

Directions

Algerian Date Pudding, 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 , 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 , 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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Steps

1 Done	Mix Together Dates, Sugar, Almonds and Peanuts.
2 Done	Fold Mixture Into Egg Whiles and Place in Well-Buttered Baking Dish.
3 Done	Cook in Preheated 325f Oven For 35 to 40 Min, or Until a Straw Inserted in Centre Comes Out Clean.
4 Done	Serve Hot, Tepid or Cool.