Upside Down Date Pudding Recipes

DATE PUDDING UPSIDE DOWN CAKE

Steps:

• preheat oven to 350*.
• place dates and butter in an ungreased 13x9" baking pan --
• stir in 1 cup of boiling water to soften dates and melt butter -- stir well.
• add cake mix, eggs and walnuts.stir with fork for 2-3 minutes or blended --
• scrape bottoms and sides of pan once in a while with rubber spatula to be sure all is combined --
• spread batter evenly in pan.
• sprinkle with brown sugar, pour remaining 1 1/2 cups boiling water, slowly.over brown sugar --
• DO NOT STIR!
• bake at 350* for 40-45 minutes or golden brown.
• serve warm with whipped topping if desired -- .

UPSIDE-DOWN DATE PUDDING

Steps:

• Combine dates and water. Blend sugars, egg, and butter. Sift together flour, soda, baking powder, and salt; add to sugar mixture. Stir in nuts and cooled date mixture. Pour into 11x7x1 1/2 inch baking dish. Top with Brown sugar Sauce: Combine 1 1/2 cups brown sugar, 1 tablespoon butter or margarine, and 1 1/2 cups boiling water. Bake in moderate oven (375°) about 40 minutes. Cut in squares; invert on plates. Serve warm with whipped cream.

UPSIDE-DOWN DATE PUDDING

Steps:

• In a medium saucepan, bring 1 1/2 cups water to a boil. Add 1 tablespoon butter and 1 1/2 cups brown sugar and stir until sugar is dissolved. Set aside.
• Put the dates in a small bowl. Top with 1 cup boiling water and set aside.
• In another small bowl blend 1/2 cup brown sugar, 2 tablespoons butter and egg. Beat well.
• In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to egg/sugar mixture alternately with cooled date mixture.
• Pour batter into an 8x12x2 inch baking dish. Pour brown sugar sauce evenly over batter.
• Bake at 350 degrees for 30 minutes. Cut into squares and invert to serve. Top each serving with whipped cream.

STICKY DATE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
• Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
• Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
• Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
• When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
• To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.

DATE PUDDING CAKE

Steps:

• In a bowl, cream 1/2 cup brown sugar and 1 tablespoon butter. Sift together flour, baking powder, salt and cinnamon; add dates and nuts. Add flour mixture alternately with milk to creamed mixture; set aside. , In a saucepan, combine water with remaining brown sugar and butter. Bring to a boil; boil 5 minutes. Pour into a 9-in. round baking pan. Spoon batter on top of sauce. Bake at 350° for 45 minutes. Serve warm or cold with whipped cream or ice cream.

COTTAGE PUDDING - UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
• Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted, comes out clean. Immediately invert onto a serving plate. Serve warm with ice cream or sauce.

UPSIDE-DOWN STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 350 degrees with a rack in the middle. Spray one 8 inch-by-3 inch cake pan with nonstick cooking spray; set aside.
• Place dates and 1/2 cup water in a small saucepan. Bring to a boil and immediately reduce heat to a simmer; simmer until water is almost evaporated. Transfer dates to the bowl of a food processor; pulse until coarsely chopped. Set aside.
• In a medium bowl, whisk together flour, baking powder, salt, baking soda, nutmeg, and cloves.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 4 minutes. Add eggs, and beat until combined, scraping down sides of bowl as necessary. Add molasses, maple syrup, vanilla, and date mixture; beat to combine. With the mixer on low speed, add the flour mixture. Mix until just combined.
• Pour 1/2 cup maple toffee sauce into bottom of prepared cake pan; sprinkle with pecans. Pour batter into cake pan, smooth top, and transfer to oven. Bake until deep golden and a cake tester inserted into the center comes out clean, about 55 minutes.
• Remove pudding from oven and let cool for 10 minutes. Run a small offset spatula around edge of cake pan and invert pudding onto serving platter. Immediately pour additional maple toffee sauce over cake; let cool slightly. Serve warm with whipped cream.

CARAMEL-DATE UPSIDE-DOWN CAKE

Steps:

• For topping:
• Preheat oven to 350°F. Place sugar and butter in 9-inch-diameter metal cake pan with 3-inch-high sides. Whisk over medium heat until sugar dissolves, butter melts, and sauce is bubbling thickly, about 3 minutes. Whisk in lemon juice and salt. Remove from heat and cool 5 minutes.
• Arrange date quarters in 3 concentric circles in caramel, rounded side down, covering completely.
• For cake:
• Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Beat in vanilla, then eggs, 1 at a time. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Spoon batter over topping in pan.
• Place cake pan on large baking sheet. Bake cake until puffed and golden and tester inserted into center comes out clean, about 50 minutes.
• Cool cake in pan on rack 15 minutes. Cut around pan sides and invert warm cake onto platter. Carefully lift off pan. Return any dates that stick to pan to top of cake. Scrape any caramel left in pan over cake.
• Serve cake warm or at room temperature with whipped cream.