Algerian Date Pudding

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. <br/><br/>The alterations that worked for me are:<br/>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.<br/>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. <br/>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. <br/>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).<br/><br/>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.

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]