Sticky pistachio sponge pudding has been a cherished treat in my family for years, a comforting hug in dessert form. I remember my aunt making it every Christmas, the aroma of toasted nuts and warm sugar filling her kitchen, making my mouth water before it was even out of the oven. This isn’t just any old cake; it’s a deeply flavorful, moist creation that truly stands out as a special sticky pistachio dessert. If you’re looking for a truly decadent way to enjoy pistachios, this homemade pistachio sponge cake is it. Let’s get cooking!

Why You’ll Love This Sticky Pistachio Sponge Pudding

Get ready to fall in love with this dessert! Here’s why it’s a winner:

Incredible Flavor: It’s a symphony of nutty pistachios and sweet, buttery sponge, all brought together by a decadent, warm cream sauce.
Quick to Make: This pistachio sponge pudding recipe comes together in under an hour, making it perfect for weeknights or spontaneous cravings.
Budget-Friendly: While it feels luxurious, it uses pantry staples and readily available pistachios, making it surprisingly affordable.
Family Favorite: Kids and adults alike adore this comforting and delicious treat.
Perfect Texture: You’ll get a wonderfully moist and tender crumb, truly an easy pistachio sponge cake to master.
Versatile: It’s elegant enough for guests but comforting enough for a cozy night in.
Impressive Presentation: The golden sponge with the glistening sauce and pistachio garnish looks as good as it tastes!

Ingredients for Sticky Pistachio Sponge Pudding

Gathering these ingredients is the first step to creating a truly delightful moist pistachio sponge pudding. The combination of simple pantry staples and rich pistachios makes this dessert special yet accessible.

200g all-purpose flour – the base for our tender sponge
1.5 tsp baking powder – for that essential lift and fluffy texture
0.5 tsp salt – enhances all the sweet and nutty flavors
100g unsalted butter, softened – provides richness and a tender crumb
150g brown sugar – adds moisture and a lovely caramel note to the sponge
2 large eggs – bind everything together and add richness
1 tsp vanilla extract – a classic pairing that complements the pistachio
120ml milk – adds moisture for a perfectly tender cake
100g finely ground pistachios – the star ingredient for that signature nutty flavor
200ml heavy cream – for the luscious, creamy sauce
100g white chocolate, chopped – melts into a smooth, sweet sauce (or 100ml condensed milk for an even richer sauce)
50g pistachio paste – intensifies the pistachio flavor in the sauce
50g unsalted butter – adds silkiness to the pistachio sauce
50g powdered sugar – to sweeten the sauce to perfection
2 tbsp finely chopped pistachios, for garnish – for a delightful crunch and visual appeal

How to Make Sticky Pistachio Sponge Pudding

Follow these simple steps to create this delightful dessert. It’s easier than you think to master how to make sticky pistachio pudding!

Step 1: Begin by preheating your oven to 180°C (350°F). Generously grease and flour an 8×8 inch baking dish or a similar-sized deep dish. This ensures your beautiful pudding releases easily.
Step 2: In a medium bowl, whisk together the 200g all-purpose flour, 1.5 tsp baking powder, and 0.5 tsp salt. This dry mix forms the base of our fluffy sponge.
Step 3: In a large bowl, cream together the 100g unsalted butter, softened and 150g brown sugar using an electric mixer or a sturdy whisk. Beat until the mixture is wonderfully light and fluffy, almost like a pale cloud.
Step 4: Add the 2 large eggs one at a time, beating well after each addition. Stir in the 1 tsp vanilla extract until just incorporated.
Step 5: Now, it’s time to combine wet and dry ingredients. Gradually add the flour mixture to the butter mixture, alternating with the 120ml milk. Start and end with the dry ingredients, mixing gently until just combined to avoid a tough cake.
Step 6: Gently fold in the 100g finely ground pistachios into the batter. You want to see those little green flecks throughout, promising a nutty bite in every spoonful. The batter should be thick but pourable.
Step 7: Pour the pistachio sponge batter into your prepared baking dish, spreading it evenly with a spatula.
Step 8: Bake for 30-35 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean, and the edges are starting to turn a lovely golden brown. The aroma will be heavenly!

Amazing Sticky Pistachio Sponge Pudding - Sticky Pistachio Sponge Pudding - main visual representation

Step 9: While the pudding bakes, let’s make that luscious sauce. In a saucepan over medium heat, warm the 200ml heavy cream and 50g unsalted butter until the butter melts and the cream is heated through. Don’t let it boil!
Step 10: Remove the saucepan from the heat. Stir in the 100g chopped white chocolate (or 100ml condensed milk) and the 50g pistachio paste. Whisk until everything is melted and beautifully smooth.
Step 11: Whisk in the 50g powdered sugar until it dissolves completely, creating that signature rich, sticky sauce. This step is key for a quick pistachio sponge pudding.
Step 12: As soon as the pudding comes out of the oven, immediately and evenly pour the warm pistachio sauce all over the hot sponge. You’ll hear a satisfying sizzle as the sauce begins to seep in, creating that wonderfully sticky texture.
Step 13: Allow the pudding to rest for at least 15 minutes. This crucial waiting period lets the sauce fully absorb into the sponge, maximizing the gooeyness.
Step 14: Sprinkle the top generously with the 2 tbsp finely chopped pistachios for a beautiful finish and an extra nutty crunch.
Step 15: Serve your amazing sticky pistachio sponge pudding warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy this fantastic dessert!

Pro Tips for the Best Sticky Pistachio Sponge Pudding

Want to guarantee your pistachio pudding is absolutely perfect every time? I’ve picked up a few tricks over the years that make all the difference for this delightful sticky pistachio dessert.

Use good quality, unsalted pistachios. Roasting them lightly before grinding can also boost their flavor.
Don’t overmix the batter once the flour is added; this keeps the sponge tender and light.
Ensure your baking dish is deep enough, as the pudding will rise and the sauce needs space to pool.
Let the pudding rest after pouring the sauce. This is crucial for the sauce to absorb properly.

What’s the secret to perfect Sticky Pistachio Sponge Pudding?

The real secret to an amazing best sticky pistachio dessert lies in the sauce absorption. Pouring the hot sauce over the hot pudding immediately after baking and allowing it to rest ensures that magical, gooey, sticky texture that makes this treat so irresistible. For more baking tips, check out our expert advice.

Can I make Sticky Pistachio Sponge Pudding ahead of time?

Yes, you can prepare the pudding base up to 24 hours in advance. Store the batter covered in the refrigerator. Bake as directed, but expect it to take a few extra minutes if baking from cold. The sauce is best made fresh, but can be stored separately and gently reheated. For more information on food safety, consult these guidelines.

How do I avoid common mistakes with Sticky Pistachio Sponge Pudding?

A common pitfall is an overbaked sponge, which can become dry. Watch the timing closely. Also, ensure your sauce ingredients are smooth before pouring; lumps in the white chocolate or pistachio paste can affect the final texture. If you encounter issues, our contact page is available for support.

Best Ways to Serve Sticky Pistachio Sponge Pudding

This glorious sticky pistachio dessert is a showstopper on its own, but I love pairing it with a few simple additions to elevate the experience. The rich, nutty flavor of the pudding calls for something cool and creamy to balance it out.

Classic Vanilla: A scoop of good quality vanilla ice cream is my go-to. The cold, smooth creaminess is the perfect contrast to the warm, gooey pudding.
Light Whipped Cream: For something a little lighter, a generous dollop of freshly whipped cream adds a lovely airy texture. A hint of vanilla extract in the cream complements the pudding beautifully.
A Hint of Berries: If you want a touch of brightness, a small handful of fresh raspberries or a drizzle of raspberry coulis can add a lovely tartness that works surprisingly well with this dessert with pistachio sponge. For more serving ideas, explore our latest recipes.

No matter how you serve it, this pudding is sure to impress!

Nutrition Facts for Sticky Pistachio Sponge Pudding

This rich dessert is a delightful treat, and knowing its nutritional breakdown can help you enjoy it mindfully. Here are the estimated values per serving of this wonderful sticky pistachio dessert.

Calories: 450 kcal
Fat: 25g
Saturated Fat: 12g
Protein: 8g
Carbohydrates: 50g
Fiber: 3g
Sugar: 35g
Sodium: 200mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more details on our data sources, please see our terms of use.

How to Store and Reheat Sticky Pistachio Sponge Pudding

Enjoying this delightful pistachio pudding cake recipe doesn’t have to end after the first serving. Proper storage and reheating will keep it tasting just as wonderful. Once your pudding has cooled completely to room temperature, transfer any leftovers to an airtight container. This helps keep it fresh and prevents it from drying out.

You can store the leftover pudding in the refrigerator for up to 3 to 4 days. If you want to keep it even longer, it freezes beautifully! Wrap individual portions tightly in plastic wrap, then in aluminum foil, and store them in the freezer for up to 3 months. This makes it super convenient for a quick dessert fix. For information on our data handling, please review our privacy policy.

To reheat, the best method is to gently warm it in the oven. Place a portion in an oven-safe dish, cover with foil, and bake at a low temperature, around 300°F (150°C), for about 10-15 minutes, or until heated through. You can also microwave it for short intervals, stirring occasionally, until warm. A little splash of milk or cream in the sauce can revive it if it seems a bit dry after reheating.

Frequently Asked Questions About Sticky Pistachio Sponge Pudding

What is pistachio sponge pudding?

Pistachio sponge pudding is a delightful dessert featuring a light, airy sponge cake infused with the nutty flavor of pistachios. It’s typically baked and then drenched in a warm, luscious sauce, often a pistachio cream, which seeps into the cake to create a wonderfully moist and “sticky” texture. It’s a comforting and elegant treat.

Is this a rich pistachio sponge pudding?

Absolutely! This recipe is designed to be rich and decadent. The combination of ground pistachios in the sponge, along with the creamy white chocolate or condensed milk-based pistachio sauce, creates a truly indulgent experience. It’s a celebration of nutty, sweet, and buttery flavors that satisfies any craving for a rich pistachio sponge pudding.

Can I make Sticky Pistachio Sponge Pudding vegan?

Yes, you can adapt this recipe to be vegan! For the sponge, substitute the butter with vegan butter, the milk with almond or soy milk, and the eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes). For the sauce, use vegan white chocolate or 100ml condensed coconut milk, and ensure your pistachio paste is vegan. It’s a fantastic vegan pistachio sponge pudding option!

What if I don’t have pistachio paste?

If you can’t find pistachio paste, don’t worry! You can still achieve a wonderful pistachio flavor. Simply use an extra 2 tablespoons of finely ground pistachios in the sauce and perhaps add a tiny drop of almond extract to enhance the nuttiness. While it might not be as intensely flavored as a true what is pistachio sponge pudding with paste, it will still be delicious.

Variations of Sticky Pistachio Sponge Pudding You Can Try

This delightful dessert is wonderfully versatile, and I love experimenting with different twists. Whether you’re catering to dietary needs or just want to explore new flavor profiles, there are plenty of ways to make this pudding your own. These variations ensure you can enjoy a fantastic nutty pistachio sponge cake no matter your preference.

Spiced Pistachio Delight: For a warming touch, try adding a blend of cinnamon, cardamom, and a pinch of nutmeg to the sponge batter. This creates a beautifully aromatic spiced pistachio sponge pudding that’s perfect for cooler months.
Gluten-Free Option: Easily make this recipe gluten-free by swapping the all-purpose flour for a good quality gluten-free flour blend. Ensure your baking powder is also gluten-free. The texture remains wonderfully moist.
Individual Ramekin Servings: Instead of a large baking dish, bake the pudding in individual ramekins. This gives you elegant, single-serving portions that cook a bit faster and look incredibly charming when served with the sauce.
Lemon Zest Boost: A teaspoon of fresh lemon zest added to the sponge batter cuts through the richness beautifully, providing a bright, fresh counterpoint to the nutty pistachio flavor. It adds a lovely citrusy lift to the overall dessert.