For the second day of upside down dishes, I chose to make sticky dates pudding. Usually sticky dates pudding is made and then topped with a caramel sauce. To make it upside down, I added that sauce in the bottom of the pan before adding the batter. These recipes are experiments, so even I had no idea about how it would turn out. The sauce got cooked into a thick fudge like consistency and added a nice gooeyness to the pudding. But if you still like a sauce, then make it and pour it on the pudding. This is not soft and fluffy like a cake but is stick in your mouth kind of gooey texture because of the dates. I added some roasted almonds on top and it gave a nice crunch to the whole pudding.
I made this cake with whole wheat flour / atta and used powdered jaggery as the sweetener. The main sweetness comes from the dates. Soak the pitted chopped dates for 30 minutes before adding in the recipe. That gives the gooeyness in the pudding. But if you want it cakey, then this is not the recipe for you. Let the cake cool completely before flipping it on to the serving plate. The topping sticks to the base because of its dense texture. Just scrape it off the bottom of the tin and place it on the pudding. This is one recipe which is for dates lovers. The total recipe sings of dates. I tasted a bit of the pudding and it was so good. To make it eggless I have added yogurt in the recipe. But if you don’t mind eggs, then use one egg in place of yogurt. The remaining recipe is the same.
For The Dates:
Pitted Dates – 130 gm
Boiling Water – 160 ml
Baking Soda – ½ tsp
For The Caramel:
Jaggery Powder – 2 tbs
Butter – 20 gm
Ginger Powder – ¼ tsp
Water – ¼ tsp
For The Pudding:
Butter – 65 gm
Jaggery Powder – 50 gm
Yogurt – 50 ml
Wheat Flour – 100 gm
Baking Soda – ½ tsp
Grease and dust a 6” tin or a pudding tin.
Chop the dates and add baking soda and boiling water and set aside for 20 minutes.
Preheat oven 175°C.
For the sauce, melt butter, jaggery powder, ginger powder and water.
Once it comes to boil, reduce flame and boil it until it is sticky and very frothy.
Pour this syrup into the prepared tin and add some dates.
Allow it to cool down completely.
Melt the butter and add jaggery powder.
Whisk well until it becomes thick.
Add in the soaked dates along with the water and mix well.
Add the yogurt and mix.
Finally add wheat flour and baking soda and mix to form a thick batter.
Pour this gently over the prepared caramel. Smooth the top.
Bake it in preheated oven for 40 – 45 minutes or until a tooth pick inserted comes out clean.
Allow it to cool in the tin.
Flip it on to a serving plate and serve.