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Sticky Pistachio Sponge Pudding

Sticky Pistachio Sponge Pudding

Sticky Pistachio Sponge Pudding is a comforting and indulgent dessert combining a moist, tender sponge infused with natural pistachio flavor and a luscious sticky syrup. This pudding blends nutty richness with a perfect gooey texture, ideal for cozy nights, special occasions, or as an impressive make-ahead treat.

  • Total Time: 45-50 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • Pistachios (fresh, shelled) – 100g
  • Self-raising flour – 150g
  • Butter (softened) – 100g
  • Brown sugar – 120g
  • Eggs – 2 large
  • Milk – 120ml
  • Golden syrup or honey – 100ml
  • Vanilla extract – 1 teaspoon
  • Salt – pinch

Optional Variations

  • Ground sunflower seeds (for nut-free version) – 100g
  • Plant-based butter (for vegan adaptation) – 100g
  • Flax eggs (for vegan adaptation) – 2 (2 tbsp ground flaxseed mixed with 6 tbsp water)
  • Almond milk (for vegan adaptation) – 120ml
  • Cocoa powder or chocolate chips – 30g
  • Lemon or orange zest – 1 tsp
  • Cinnamon or cardamom – 1/2 tsp

Instructions

  1. Prepare the Pistachios: Finely chop or grind the pistachios to release their oils and enhance their flavor. Optionally, toast them lightly to deepen the aroma, taking care not to burn.
  2. Mix the Dry Ingredients: In a large bowl, combine the self-raising flour, ground pistachios, and a pinch of salt, ensuring the nutty flavor is evenly distributed.
  3. Cream Butter and Sugar: Beat the softened butter and brown sugar together until light and fluffy. This creates a tender crumb and a sweet base for the pudding.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance the aroma.
  5. Combine Wet and Dry Ingredients: Slowly mix the dry ingredients alternately with the milk, starting and ending with the flour mixture. The batter should be smooth, slightly thick but still pourable.
  6. Pour and Bake: Transfer the batter to a lightly greased baking dish. Bake at 350°F (175°C) for 30-35 minutes until the top is golden brown and a skewer inserted in the center comes out clean.
  7. Prepare the Sticky Syrup: While baking, gently warm the golden syrup or honey with a splash of water and a touch of butter to create a sticky glaze.
  8. Pour Syrup on Hot Sponge: Immediately after baking, poke holes all over the sponge with a skewer and pour the hot syrup on top, allowing it to soak in and infuse the pudding with sticky sweetness.

Notes

  • Use fresh shelled, unsalted pistachios for best flavor and texture.
  • Do not overmix the batter to keep the sponge soft and tender.
  • Ensure even oven temperature for consistent baking and a gooey center.
  • Make holes in the sponge while it is hot to maximize syrup absorption.
  • Allow the pudding to cool slightly before serving so the syrup thickens but the dessert remains warm.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Gluten Free (using gluten-free self-raising flour version)

Nutrition

  • Serving Size: 1 slice (approx. 1/6 of pudding)
  • Calories: 320 kcal
  • Sugar: 22 g
  • Sodium: 70 mg
  • Fat: 16 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 85 mg

Keywords: pistachio dessert, sponge pudding, sticky pudding, nutty dessert, gooey pudding, warm dessert