I still remember the first time I made this Sticky Pistachio Sponge Pudding Recipe — my kitchen smelled warm and comforting, and I couldn’t wait to taste it. The sponge came out incredibly soft, and the sticky pistachio sauce soaked into every bite. My family finished it almost instantly and asked when I’d make it again.
Since then, this dessert has become my go-to whenever I want something cozy yet impressive. If you enjoy nutty, gooey puddings, this recipe is going to be one you’ll love making too.
You can also enjoy similar indulgent flavors in recipes like Sausage and Gravy Breakfast Poutine Recipe for a savory twist, or try Buffalo Chicken Nuggets Recipe for a spicy snack option.
Ingredients
Here’s everything you need, along with tips so your pudding turns out perfect.
For the Pistachio Sponge
- All-purpose flour — 1½ cups: Provides structure; sift it for a lighter sponge.
- Caster sugar — 1 cup: Dissolves easily and keeps the sponge tender.
- Ground pistachios — ¾ cup: Adds nutty depth; freshly ground pistachios taste best.
- Baking powder — 2 tsp: Helps the sponge rise evenly.
- Salt — ½ tsp: Enhances sweetness and balances flavors.
- Plant-based milk — 1 cup: Keeps the sponge moist; full-fat options give richer texture.
- Apple cider vinegar — 1 tbsp: Reacts with milk to mimic buttermilk, giving softness.
- Vegetable oil — ½ cup: Keeps the sponge moist even after reheating.
- Dairy-free yoghurt — 1 cup: Replaces eggs while adding tenderness.
- Vanilla extract — 1 tsp: Enhances overall aroma and taste.
For the Sticky Pistachio Sauce
- Light brown sugar — 1 cup: Adds caramel depth due to its molasses content.
- Dairy-free butter — ½ cup: Makes the sauce smooth and glossy.
- Coconut cream — ½ cup: Gives creamy richness without dairy.
- Ground pistachios — ½ cup: Intensifies nutty flavor in the sauce.
Note: several serving as a note of full line under the ingredients as per the ingredients quantity.
Variations
You can easily adapt this pudding based on preferences or dietary needs.
- Dairy-free/vegan: Use plant milk, dairy-free yoghurt, and vegan butter throughout.
- Lower sugar option: Reduce sugar slightly in both sponge and sauce without affecting texture much.
- Honey pistachio version: Replace part of the sugar with honey for a floral sweetness.
- Crunchy topping: Add chopped pistachios or almonds on top for texture contrast.
- Citrus twist: Add a little orange or lemon zest to brighten the flavor.
Cooking Time
Here’s how long everything takes:
- Prep Time: 20 minutes
- Cooking Time: 35–40 minutes
- Total Time: About 1 hour
Equipment You Need
- Baking dish — holds batter and helps pudding bake evenly.
- Mixing bowls — for dry and wet ingredients.
- Whisk or hand mixer — ensures smooth batter.
- Measuring cups and spoons — for accurate ingredient amounts.
- Saucepan — used to cook the sticky sauce.
- Skewer or fork — used to poke holes for sauce absorption.
How to Make Sticky Pistachio Sponge Pudding Recipe?
This recipe is simple and rewarding, and each step helps build flavor and texture. Follow along from preparation to serving for perfect results every time. Take your time combining ingredients and allow the sauce to soak well for the best pudding texture.
Prepare the Oven and Pan
I start by preheating the oven to 175°C (350°F) and greasing a baking dish well so the pudding doesn’t stick.
Proper greasing ensures easy serving later and helps edges bake evenly. The warmed oven gives the sponge a good rise.
Make the Pistachio Sponge Batter
In one bowl, I combine flour, sugar, pistachios, baking powder, and salt until evenly mixed.
In another bowl, I mix plant milk with vinegar, then add oil, yoghurt, and vanilla. I gently fold wet ingredients into dry until just combined.
Bake the Sponge
I pour the batter into the prepared dish and bake for about 35–40 minutes until golden.
A skewer inserted in the center should come out clean. After baking, I allow it to rest briefly so the sponge firms up slightly.
Make the Sticky Pistachio Sauce
While baking, I heat brown sugar, butter, coconut cream, and pistachios in a saucepan.
I stir continuously until smooth and glossy, then remove from heat once thickened.
Soak the Sponge and Serve
I poke holes all over the warm sponge so the sauce can soak into it.
Then I pour the warm sauce over and let it absorb for about 10–15 minutes before serving.
Additional Tips for Making this Recipe Better
From my own experience making this pudding, these tips help a lot:
- I prefer freshly ground pistachios because the flavor is much stronger.
- I always use room-temperature ingredients for smoother mixing.
- I avoid overmixing to keep the sponge soft.
- I let the pudding sit briefly after pouring sauce so flavors settle better.
- I sometimes reserve extra sauce for serving time to keep portions extra gooey.
How to Serve Sticky Pistachio Sponge Pudding Recipe?
Serve this pudding warm so the sauce stays glossy and rich. I love adding a scoop of vanilla ice cream or whipped cream because the cold creaminess balances the warm sponge beautifully. For presentation, sprinkle crushed pistachios or dust lightly with icing sugar. Serving in individual bowls also makes it feel extra special.
Nutritional Information
Approximate values per serving:
- Calories: 350–450 kcal
- Protein: 6–8 g
- Carbohydrates: 45–60 g
- Fat: 18–25 g
Make Ahead and Storage
Storing
Keep leftovers covered in the refrigerator for up to 3–4 days. An airtight container helps maintain moisture.
Freezing
Freeze the sponge without sauce for up to 2 months. Wrap well and thaw overnight before reheating.
Reheating
Warm portions in a microwave or oven until heated through, then add fresh sauce for best texture.
Why You’ll Love This Recipe?
This pudding is comforting, easy to prepare, and always impressive when served. Here are a few reasons it becomes a favorite quickly:
- Rich pistachio flavor makes this dessert unique and memorable.
- Sticky sauce and soft sponge create a perfect gooey texture.
- Recipe adapts easily for dairy-free or vegan diets.
- Simple preparation makes it beginner-friendly.
- Perfect for gatherings, holidays, or cozy weekends at home.
