Upside Down Date Pudding
Indulge in the rich, gooey decadence of Upside Down Date Pudding, a retro-inspired dessert that combines tender, syrup-soaked cake with an irresistible caramelized topping. This crowd-pleasing recipe features softened pitted dates for a natural sweetness that pairs beautifully with warm notes of vanilla and a buttery brown sugar base. Baked to golden perfection and inverted for a show-stopping presentation, this pudding is not only easy to prepare but also ideal for sharing. Serve it warm with a dollop of whipped cream or creamy vanilla ice cream for the ultimate cozy treat. Perfect for holidays, dinner parties, or any occasion that calls for a little comfort in every bite!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 200 grams soft pitted dates
- 250 milliliters boiling water
- 1 teaspoon baking soda
- 100 grams unsalted butter (softened)
- 150 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 175 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 100 grams brown sugar
- 50 grams unsalted butter (for topping)
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9-inch round baking dish or deep cake pan.
In a small bowl, combine the dates and boiling water. Stir in the baking soda, then let the mixture sit for 15 minutes to soften the dates.
Meanwhile, use an electric mixer to cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold the flour mixture into the wet ingredients, alternating with the softened date mixture, until fully combined.
In the base of the prepared baking dish, sprinkle the brown sugar evenly across the bottom.
Dot the brown sugar with the 50 grams of unsalted butter, broken into small pieces. Pour the heavy cream over the butter and sugar, ensuring even coverage. This will form the caramelized topping.
Gently pour the cake batter over the topping, spreading it evenly without disturbing the sugar layer.
Bake for 35-40 minutes, or until the top of the cake is golden brown and a toothpick inserted into the center comes out clean.
Allow the pudding to cool for 5 minutes in the pan, then carefully run a knife around the edges to loosen it.
Place a serving plate or platter over the pan, then quickly invert it to release the pudding. Tap gently if needed to fully release the caramelized topping.
Serve warm, optionally with whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 48.1 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 249 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
