About this recipe:Place one of these morsels into your mouth and experience a flavour and texture explosion. Each mouthful is crispy, crunchy, chewy, smokey, sweet and salty. Dates are stuffed with smoked almonds, then wrapped in streaky bacon and seasoned with ginger soy sauce, before being baked.
20 cocktail sticks
4 tablespoons reduced salt soy sauce
1/2 teaspoon ground ginger
110g dark brown soft sugar
20 dates, pitted and left whole
20 whole smoked almonds
10 rashers streaky bacon, cut in half crosswise
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Preheat oven to 200 C / Gas 6. Soak the cocktail sticks in a bowl of water. Grease a 20x30cm baking dish.
In a bowl, mix together the soy sauce and ground ginger. Place the dark brown soft sugar into a shallow bowl. Spread open a pitted date, then stuff it with a smoked almond. Wrap the date with half a bacon rasher, secure it with a cocktail stick, dip the bundle in soy sauce mixture and then dip it into dark brown soft sugar. Place the wrapped dates into the prepared baking dish. If desired, sprinkle a little more dark brown soft sugar over the bundles.
Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.
Double or triple the recipe for a large crowd! You can also use prunes or dried apricots instead of dates or mango chutney instead of the almonds. Serve on top of watercress greens.