Egg Free Whole Wheat Upside Down Sticky Dates Pudding Recipe

Ingredients

• 130 gPitted dates
• 160 mlBoiling water
• 1/2 tspBicarbonate of soda
• 2 tbspJaggery powder
• 20 gButter
• 1/4 tspGround ginger
• 1/4 tspWater
• 65 gButter
• 50 gJaggery powder
• 50 mlYoghurt
• 100 gWhole-wheat flour
• 1/2 tspBicarbonate of soda

Instructions

1. 1

   Prepare the tin

   Grease and dust a 15 cm tin or pudding tin.

2. 2

   Soak the dates

   Chop the dates, then add the bicarbonate of soda and boiling water. Set aside for 20 minutes.

3. 3

   Preheat the oven

   Heat the oven to 175°C.

4. 4

   Make the sauce

   Melt the butter with the jaggery powder, ground ginger and water.

5. 5

   Boil the sauce

   When the mixture comes to the boil, lower the heat and continue boiling until it is sticky and very frothy.

6. 6

   Fill the tin

   Pour the syrup into the prepared tin and add some of the dates.

7. 7

   Cool the caramel

   Leave the caramel to cool completely.

8. 8

   Melt the butter

   Melt the butter for the pudding and add the jaggery powder.

9. 9

   Whisk the mixture

   Whisk well until the mixture thickens.

10. 10

    Add the dates

    Stir in the soaked dates along with their soaking water.

11. 11

    Mix in yoghurt

    Add the yoghurt and mix.

12. 12

    Finish the batter

    Add the whole-wheat flour and bicarbonate of soda, then mix to make a thick batter.

13. 13

    Cover the caramel

    Gently pour the batter over the prepared caramel and smooth the top.

14. 14

    Bake the pudding

    Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the centre comes out clean.

15. 15

    Cool in the tin

    Leave the pudding to cool in the tin.

16. 16

    Turn out and serve

    Turn it out onto a serving plate and serve.

What is sticky dates pudding?

Sticky dates pudding is a British-style steamed-pudding-inspired dessert, commonly made with dates and served with a rich sauce. This version is baked upside down, so the date sponge sits beneath a layer of jaggery caramel when turned out.

The soaked dates bring sweetness and softness, while whole-wheat flour gives the sponge a heartier character. As it bakes, the caramel at the base of the tin becomes the glossy topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 263 calories, 3g protein, 40g carbs, 12g fat.

Dates, jaggery and whole-wheat flour provide most of the carbohydrates, while butter supplies most of the fat; the yoghurt and flour contribute a little protein. Serve a slice with plain yoghurt and fresh fruit for a more balanced plate.

Why soak the dates?

Date soak: giving the chopped dates 20 minutes in boiling water softens them before they go into the batter. The bicarbonate of soda is added to this soaking mixture as specified in the recipe.

Keep the soaking water: it goes into the batter with the dates, helping carry their moisture through the pudding.

Getting the caramel right

Frothy finish: boil the butter, jaggery, ginger and water until the mixture is sticky and very frothy, as directed. Keep an eye on it as it boils so you can reduce the heat once it reaches a boil.

Cool completely: let the syrup in the tin cool before adding the batter. This keeps the layers distinct while you assemble the pudding.

Mixing a thick batter

Butter and jaggery: whisk them together until thick before adding the dates and soaking water. Mixing in this order helps combine the ingredients evenly.

Flour last: stir in the whole-wheat flour and bicarbonate of soda at the end, just until you have a thick batter. Smooth it gently over the caramel rather than stirring the layers together.

How to tell when it is baked

Timing: start checking after 40 minutes; the stated baking window is 40–45 minutes at 175°C. The centre should pass the toothpick test, with no wet batter clinging to it.

Cooling: leave the pudding in its tin to cool before turning it out. This gives the caramel time to settle around the top.

Serving the pudding

Turn-out: place a serving plate over the tin and carefully flip them together, then lift off the tin. The caramel and dates should now be visible on top.

To serve: enjoy it on its own or alongside yoghurt or a scoop of ice cream. The pudding is rich and sweet, so a plain accompaniment makes a useful contrast.

Recipe notes & tips

• Chop the dates before soaking so they soften evenly.
• Measure the boiling water carefully, as the dates and their soaking liquid both go into the batter.
• Let the caramel cool completely in the tin before adding the batter.
• Use a toothpick in the centre to check for doneness within the 40–45-minute baking window.
• Allow the pudding to cool in the tin before turning it onto a plate.

Variations

• Warm spice: add a pinch of cinnamon alongside the ginger.
• Nutty topping: scatter chopped nuts over the caramel before adding the dates.
• Citrus note: add finely grated orange zest to the batter.
• Dairy-free option: use dairy-free butter and yoghurt in place of the dairy ingredients.
• To serve: add a spoonful of plain yoghurt or ice cream alongside each slice.

Common mistakes to avoid

• Skipping the soak: the dates may be less tender; leave them in the boiling-water mixture for the full 20 minutes.
• Adding batter too soon: warm caramel can mix into the sponge; cool it completely first.
• Overmixing the flour: the sponge can become dense; mix only until a thick batter forms.
• Guessing the doneness: check the centre with a toothpick after 40 minutes and bake up to 45 minutes if needed.
• Turning out too early: the pudding may not hold its shape; let it cool in the tin first.

How to store

Store the cooled pudding in an airtight container in the fridge and eat within 3 days. Reheat individual portions until warm, or serve at room temperature.

Frequently asked questions