Description
Sticky Pistachio Sponge Pudding is a rich, moist dessert featuring a fluffy sponge infused with a luscious syrup and enhanced by the distinctive nutty crunch of pistachios. Easy to make and versatile, this comforting pudding offers a unique pistachio twist that delights the palate and impresses guests.
Ingredients
Scale
Sponge Batter
- 1 cup (125g) all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 tsp baking powder
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120ml) milk (or plant-based milk for vegan option)
- 1/2 cup (60g) chopped pistachios, plus extra for garnish
Syrup
- 3/4 cup (150g) granulated sugar
- 3/4 cup (180ml) water
- 1 tbsp fresh lemon juice
- 1 tsp rose water (optional)
Instructions
- Prepare the Sponge Batter: Preheat your oven to 350°F (175°C). In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time to ensure thorough incorporation. Gently fold in the sifted flour and baking powder alternately with milk until the batter is smooth. Finally, fold in the chopped pistachios, reserving some for garnish.
- Bake the Sponge: Pour the batter into a greased baking dish, spreading it evenly. Bake for 25-30 minutes or until the sponge springs back gently and a toothpick inserted near the center comes out clean. Remove from the oven and let it cool slightly.
- Make the Syrup: While the sponge bakes, combine sugar, water, lemon juice, and rose water (if using) in a saucepan. Bring to a simmer, stirring until the sugar dissolves completely. Let it thicken slightly, then remove from heat.
- Combine Syrup and Sponge: When the sponge is still warm but slightly cooled, pour the hot syrup evenly over the top. Allow the sponge to absorb the syrup, becoming sticky and moist. Garnish with the reserved chopped pistachios before serving.
Notes
- Use room temperature ingredients for a smoother batter and better rise.
- Gently fold ingredients to maintain a light texture; avoid overmixing.
- Lightly toast pistachios before chopping to enhance flavor and crunch.
- Pour warm syrup over warm sponge for optimal absorption and stickiness.
- Consume within 2-3 days for best texture and freshness.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 105 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: pistachio, sponge pudding, sticky pudding, nutty dessert, gluten-free dessert, moist sponge, syrup cake
