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Sticky Pistachio Sponge Pudding Recipe
Ash Tyrrell

Sticky Pistachio Sponge Pudding Recipe

I still remember the first time I made this Sticky Pistachio Sponge Pudding — 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.
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.