Sticky Pistachio Sponge Pudding
A tender pistachio sponge soaked in an indulgent sticky pistachio toffee sauce for the gooiest pudding.
My recipe is egg free and can be made without dairy plus it’s super simple to make.
Sticky Pistachio Sponge Pudding
We start by making my one-bowl pistachio sponge with dairy free buttermilk and yoghurt for that incredibly tender crumb. With ground pistachios folded through it’s got that nutty, rich flavour with a hint of earthy sweetness. The sponge is baked until golden and then covered in an indulgent pistachio toffee sauce for that sticky gooey texture that you just can’t beat.
Tips for making the best sponge:
1. Use buttermilk - due to the acidity, buttermilk helps break down gluten and proteins in cakes to make them more tender. I make a dairy free alternative by adding vinegar to dairy free milk.
2. Don’t overmix - this will cause dense, tough, or deflated cakes
3. Use room temperature ingredients - room tempetature ingredients bond together better, creating a seamless and even texture
4. Weigh your ingredients and follow the exact recipe
5. Don’t overbake or rush!
Recipe