– 500 g (1 Ib) dates
– 250 g (8 oz) margarine
– 85 g (3 oz) walnut halves
– 250 g (8 oz) plain flour
– 1 teaspoon ground pistachios and almonds
Stone the dates. Insert a quarter of walnut in each date and it closes up. Arrange the dates standing up in a shallow serving dish. Melt the margarine and stir in the flour. Gently cook until golden, pour the mixture over the dates slowly while filling all the crevices. Leave to set, garnish with pistachios and almond slivers.