Sticky Pistachio Sponge Pudding Recipe

Introduction

Sticky Pistachio Sponge Pudding is a luscious dessert that combines the rich flavor of roasted pistachios with a soft, caramelized sponge. Topped with warm pistachio cream sauce and a scoop of ice cream, it offers a perfect balance of texture and indulgence.

Ingredients

• 100g unsalted roasted pistachios, finely ground
• 100g butter, softened
• 150g brown sugar
• 3 large eggs
• 150g all-purpose flour
• 1 tsp baking powder
• 120ml milk or plain yogurt
• 100g pistachio paste
• 150ml cream
• Vanilla ice cream or whipped cream, for serving
• Crushed pistachios, for garnish

Instructions

1. Step 1: Preheat your oven to 180°C (350°F). In a bowl, cream the softened butter and brown sugar together until light and fluffy. Stir in the finely ground pistachios until well combined.
2. Step 2: Add the eggs one at a time, beating well after each addition. Pour in the milk or yogurt and mix until smooth.
3. Step 3: Sift together the flour and baking powder, then fold gently into the batter. The mixture should be thick and have a pale green tint from the pistachios.
4. Step 4: Pour the batter into a deep baking dish and bake for 25-30 minutes, or until the top turns golden brown and the edges caramelize slightly.
5. Step 5: While the pudding bakes, prepare the pistachio cream sauce by gently heating the pistachio paste and cream together until smooth and warm.
6. Step 6: Remove the pudding from the oven and pour the warm pistachio cream sauce generously over the top, allowing it to soak in and coat the sponge.
7. Step 7: Sprinkle crushed pistachios over the pudding for added texture. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent finish.

Tips & Variations

• Use yogurt instead of milk for a tangier flavor and extra moist sponge.
• For an extra nutty punch, toast the pistachios lightly before grinding.
• Swap pistachio paste with almond or hazelnut paste for a different nutty twist.
• Try drizzling honey over the finished pudding for added sweetness.

Storage

Store any leftover pudding in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving, and add fresh pistachio cream sauce and ice cream to revive its texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pudding ahead of time?

Yes, you can bake the pudding a day in advance and store it in the refrigerator. Reheat before serving and add the warm pistachio sauce and ice cream just before eating.

What can I use if I don’t have pistachio paste?

If pistachio paste isn’t available, you can blend roasted pistachios with a little oil or cream to create a similar texture for the sauce. Alternatively, nut butters like almond or hazelnut can work as a substitute.

Sticky Pistachio Sponge Pudding Recipe

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Sticky Pistachio Sponge Pudding is a luscious dessert that combines the nutty richness of ground pistachios with a moist, fluffy sponge. Baked to golden perfection and topped with a decadent warm pistachio cream sauce, it’s finished with crushed pistachios and served alongside vanilla ice cream or whipped cream for an irresistible treat.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

For the Sponge:

• 100g unsalted roasted pistachios, finely ground
• 100g unsalted butter, softened
• 150g brown sugar
• 3 large eggs
• 125g all-purpose flour
• 1 tsp baking powder
• 120ml milk or yogurt

For the Pistachio Sauce:

• 100g pistachio paste
• 150ml heavy cream

To Serve:

• Vanilla ice cream or whipped cream
• Crushed pistachios for garnish

Instructions

1. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and brown sugar until the mixture is light, fluffy, and pale in color. This process aerates the batter and provides a rich caramel undertone to the pudding.
2. Incorporate Ground Pistachios: Gently fold in the finely ground pistachios to the creamed mixture, ensuring they are evenly distributed for a consistent nutty flavor throughout the sponge.
3. Add Eggs and Dairy: Beat in the eggs one at a time followed by the milk or yogurt. This combination adds moisture and richness, helping achieve a tender and soft sponge texture.
4. Combine Dry Ingredients: Sift together the flour and baking powder, then gradually fold them into the wet ingredients to form a smooth, thick batter with a subtle pale green tint from the pistachios.
5. Bake the Sponge: Pour the batter into a buttered deep baking dish. Bake in a preheated oven at 180°C (350°F) for approximately 30-35 minutes or until the top is golden brown and edges show slight caramelization, indicating a sticky texture underneath.
6. Prepare the Pistachio Sauce: While the sponge bakes, warm the pistachio paste and heavy cream in a small saucepan over low heat. Stir continuously until fully combined into a glossy, smooth sauce.
7. Pour Sauce Over Sponge: Once the pudding is freshly baked and still warm, generously pour the warm pistachio cream sauce over the top. Allow the sauce to slowly seep into the sponge, coating it with a luxurious green glaze.
8. Garnish and Serve: Sprinkle crushed pistachios over the pudding for added texture. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to complete this decadent dessert experience.

Notes

• Use unsalted, roasted pistachios to enhance the nutty flavor without adding extra salt.
• For a tangier sponge, opt for yogurt instead of milk.
• The pudding is best served warm to enjoy the sticky texture and melty sauce.
• Store leftovers covered in the refrigerator and gently reheat before serving.
• To make pistachio paste, blend shelled pistachios with a little neutral oil until smooth.

Keywords: pistachio sponge pudding, sticky pudding, pistachio dessert, nutty sponge cake, pistachio cream sauce, baked pudding