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Egg Free Whole Wheat Upside Down Sticky Dates Pudding Recipe

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Course Cakes, Desserts
Cuisine British
Servings 6 Cake

Ingredients
  

  • 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

Instructions
 

  • 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.