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Sticky Pistachio Sponge Pudding

Sticky Pistachio Sponge Pudding

Sticky Pistachio Sponge Pudding is a warm, gooey dessert featuring a soft sponge cake infused with chopped pistachios and topped with a luscious sticky caramel glaze. This unique pudding offers a rich, nutty flavor and a delightfully sticky yet tender texture, perfect for cozy family dinners or special celebrations.

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder

Wet Ingredients

  • 100g unsalted butter (room temperature)
  • 3/4 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1/2 cup milk

Pistachio Mixture

  • 3/4 cup chopped pistachios

Sticky Sauce

  • 1/2 cup brown sugar or golden syrup
  • 1 tablespoon unsalted butter

Instructions

  1. Prepare Your Ingredients: Measure out all your ingredients, finely chop the pistachios, and preheat your oven to 350°F (175°C) to ensure a smooth baking process.
  2. Mix the Dry Ingredients: Sift together the all-purpose flour and baking powder in a bowl to aerate and prepare them for the sponge.
  3. Cream Butter and Sugar: Using a mixer, cream the unsalted butter and granulated sugar until pale and fluffy, which is key to the pudding’s tender texture.
  4. Add Eggs and Milk: Beat the eggs in one at a time, then gradually add the milk, mixing gently to combine while preserving the airiness.
  5. Fold in Dry Ingredients and Pistachios: Carefully fold the sifted flour mixture into the wet ingredients, then gently stir in the chopped pistachios for even distribution without overmixing.
  6. Prepare the Sticky Sauce: Melt the brown sugar or golden syrup with butter in a small saucepan over low heat until syrupy and caramel-like.
  7. Assemble and Bake: Pour the sticky sauce into the bottom of a baking dish, then pour the sponge batter on top. Bake for 30 to 40 minutes until golden and cooked through, with the sauce bubbling underneath.
  8. Serve Warm: Allow the pudding to cool slightly, then invert onto a plate so the sticky sauce is on top. Serve immediately for the best experience.

Notes

  • Use room temperature butter and eggs to ensure smooth blending and better air incorporation.
  • Gently fold the batter to keep the sponge light and fluffy without overmixing.
  • Chop pistachios finely to evenly distribute flavor and avoid large nutty chunks weighing down the sponge.
  • Golden syrup creates a more luscious sticky glaze compared to just sugar syrup.
  • Check doneness 5 minutes before the suggested baking time as oven temperatures vary.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Gluten Free (if using gluten-free flour blend)

Nutrition

  • Serving Size: 1 slice (approximately 1/6 of the recipe)
  • Calories: 320 kcal
  • Sugar: 22 g
  • Sodium: 110 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 90 mg

Keywords: Sticky Pistachio Sponge Pudding, pistachio dessert, sponge pudding, nutty dessert, sticky pudding, warm dessert