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Sticky Pistachio Sponge Pudding

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This dessert features a tender pistachio sponge soaked in a rich and indulgent pistachio toffee sauce, creating the ultimate gooey pudding. It's egg-free, can be made without dairy, and is super simple to make!
Course Dessert

Ingredients

Pistachio Sponge:

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup ground pistachios
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup plant-based milk almond, soy, or oat
  • 1 tbsp apple cider vinegar
  • ½ cup vegetable oil or melted coconut oil
  • 1 cup dairy-free yogurt soy or coconut
  • 1 tsp vanilla extract

Pistachio Toffee Sauce:

  • 1 cup light brown sugar
  • ½ cup dairy-free butter
  • ½ cup coconut cream or the thick part from a can of full-fat coconut milk
  • ½ cup ground pistachios

Instructions

Prepare the Pistachio Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line an 8x8-inch baking dish with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, ground pistachios, baking powder, baking soda, and salt.
  • In another bowl, mix the plant-based milk and apple cider vinegar to create a dairy-free buttermilk. Let it sit for a few minutes until it curdles slightly.
  • Add the vegetable oil, dairy-free yogurt, and vanilla extract to the buttermilk mixture and mix until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Pour the batter into the prepared baking dish and spread it evenly.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the sponge to cool in the dish for 10 minutes.

Prepare the Pistachio Toffee Sauce:

  • In a medium saucepan, combine the light brown sugar, dairy-free butter, and coconut cream.
  • Cook over medium heat, stirring frequently, until the mixture comes to a boil and the sugar is dissolved.
  • Remove from heat and stir in the ground pistachios until well combined.

Assemble the Pudding:

  • While the sponge is still warm, use a skewer to poke holes all over the surface.
  • Pour the pistachio toffee sauce over the sponge, allowing it to soak into the holes.

Serve:

  • Allow the pudding to set for about 15 minutes before serving.
  • Serve warm with extra sauce, if desired.
  • Enjoy this gooey and indulgent Sticky Pistachio Sponge Pudding!

Notes

Tips for Making the Best Sponge

  1. Use Buttermilk: The acidity helps break down gluten and proteins, making cakes more tender. Make a dairy-free version by adding vinegar to plant-based milk.
  2. Don’t Overmix: Overmixing can cause dense, tough, or deflated cakes.
  3. Use Room Temperature Ingredients: They bond together better, creating a seamless and even texture.
  4. Weigh Your Ingredients: Follow the exact recipe for best results.
  5. Don’t Overbake: Keep an eye on the cake and remove it from the oven as soon as it's done to maintain moisture.