Sticky Pistachio and Honey Pudding

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This is my Sticky Pistachio and Honey Pudding. It has the gooey, moist texture of a sticky toffee pudding, combined with the delicate sweetness of honey and a nutty pistachio flavor. My recipe is egg-free, can be made without dairy, and is super easy to make.

We start by making a gooey date paste for that soft texture. To achieve the lovely caramel honey flavor, we use brown sugar and honey, plus ground pistachios for a hint of salty nuttiness. The pudding is baked until golden and then covered in a rich honey toffee sauce that soaks through the sponge for an unbeatable gooey texture. Serve with ice cream or custard for an irresistible dessert!

Sticky Pistachio and Honey Pudding

Course Dessert



  • 1 cup shelled pistachios
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup unsweetened applesauce
  • ½ cup plant-based milk almond, soy, or oat
  • cup melted coconut oil or vegetable oil
  • 1 tsp vanilla extract

Honey Syrup:

  • ½ cup honey or agave syrup for a vegan option
  • ¼ cup water
  • 2 tbsp lemon juice
  • 1 tbsp dairy-free butter or margarine

Optional Toppings:

  • Chopped pistachios
  • Dairy-free whipped cream or vanilla ice cream


Prepare the Pudding:

  • Preheat your oven to 350°F (175°C).
  • Grease and line an 8×8-inch baking dish or a similar-sized pan.
  • In a food processor, pulse the pistachios until finely ground but not turned into a paste.
  • In a large bowl, whisk together the ground pistachios, flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the applesauce, plant-based milk, melted coconut oil, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir until just combined.
  • Pour the batter into the prepared baking dish and spread evenly.


  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
  • Allow the pudding to cool in the pan for 10 minutes.

Prepare the Honey Syrup:

  • While the pudding is baking, make the syrup.
  • In a small saucepan, combine the honey, water, lemon juice, and dairy-free butter.
  • Heat over medium heat, stirring until the butter is melted and the mixture comes to a boil.
  • Reduce heat and simmer for 2-3 minutes, stirring occasionally until slightly thickened.
  • Remove from heat.


  • Once the pudding is slightly cooled, poke holes all over the top with a skewer or fork.
  • Pour the warm honey syrup over the pudding, allowing it to soak in.
  • Optionally, sprinkle with chopped pistachios.
  • Serve warm with a dollop of dairy-free whipped cream or a scoop of vanilla ice cream.


  • Pistachios: For a smoother texture, ensure the pistachios are finely ground but not turned into a paste.
  • Honey Syrup: For a vegan option, use agave syrup instead of honey.
  • Applesauce: Acts as an egg substitute, adding moisture and binding the ingredients.

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