Indulgent Chai Sticky Pudding: 8-Step Irresistible Dessert Power

Warm Chai‑Infused Sticky Pudding with Soft Caramel Sauce is the perfect cozy dessert your soul has been craving. Infused with comforting chai spices and moistened with a luscious caramel sauce, it’s a hug in every bite. If you love it, consider subscribing by email for more heartwarming recipes!

Overview of Recipe Content 🍮

What is it & where it fits:
This decadent pudding is a soothing end to dinner or a special brunch treat. Think of it as a chai-spiced twist on traditional sticky pudding—rich, indulgent, and perfect for cooler weather or comforting moments.

Why you’ll love it:

• Comforting spices like cinnamon, cardamom, and cloves
• Softer than a cake, more pudding-like in texture
• Irresistible caramel sauce that’s sweet, creamy, and endlessly drizzle-able

Taste profile:
Warm, aromatic, and sweet—with just enough spice to feel cozy without overpowering the palate.

Health & seasonality:
This dessert is best enjoyed in fall or winter. It’s rich, not diet food—perfect for special occasions or indulgent afternoons.

Ingredients:

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• 1¼ cups (160 g) all‑purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ¼ tsp ground cloves
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120 ml) whole milk

For the caramel sauce:

• ½ cup (115 g) unsalted butter
• ¾ cup (150 g) brown sugar, packed
• 1 cup (240 ml) heavy cream
• 1 tsp vanilla extract

Tools:

• Baking pan (8×8″ recommended)
• Mixing bowls, whisk, fork/skewer for poking holes
• Saucepan for caramel

Substitutions / additions:

• Use plant-based butter and oat cream for a dairy-free version
• Add chopped dates for extra chewy sweetness
• Top with a scoop of vanilla ice cream or whipped cream

How to Make Warm Chai‑Infused Sticky Pudding with Soft Caramel Sauce

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1. Preheat & prep
   Preheat your oven to 350°F (175°C). Grease and line an 8×8″ baking pan.
2. Dry mix
   Whisk flour, baking powder, baking soda, salt, cinnamon, cardamom, and cloves together.
3. Cream butter & sugar
   In a bowl, beat softened butter and brown sugar until light and fluffy—this takes about 2–3 minutes. Your kitchen will smell divine!
4. Add eggs & vanilla
   Beat in eggs one at a time, then vanilla extract, ensuring a creamy, smooth batter.
5. Combine milk & dry mix
   Alternate adding milk and dry mixture—half-and-half—starting and ending with the flour. Stir until just combined; overmixing makes it dense.
6. Bake
   Pour batter into pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted comes out with moist crumbs clinging.
7. Make caramel sauce
   While pudding bakes, melt butter in a saucepan over medium heat. Add brown sugar and stir for 2–3 minutes. Slowly whisk in heavy cream and simmer for 3–5 minutes until glossy and thickened. Remove from heat and stir in vanilla.
8. Soak & serve
   Once pudding comes out, poke holes with a skewer and pour half the caramel sauce over it. Let it absorb for a minute. Cut into squares and serve each with more warm sauce on top.

What to Serve with Warm Chai‑Infused Sticky Pudding

• A scoop of vanilla ice cream or dollop of whipped cream 👌
• Fresh berries (like raspberries or blackberries) to cut the sweetness
• Hot chai latte or rich coffee to enhance the spice notes

Tips for Making It Perfect

• Room temperature eggs & butter blend best for a smooth batter.
• Don’t overbake—you want a soft, tender pudding, not a dense cake.
• Infuse milk briefly with a chai teabag or whole spices (optional) if you want extra chai depth.
• Make ahead: bake, poke holes, pour sauce, then cover and refrigerate. Reheat in oven before serving with fresh sauce.

Storage Instructions

• Room temperature: Cover and keep for up to 2 days.
• Refrigerator: Airtight, up to 4 days.
• Freezing: Slice, flash-freeze on a tray, then bag. Heat gently in oven or microwave.

General Information

Sticky puddings, especially in the UK, refer more to moist cakes drenched in sweet sauces. Infusing chai spices and using caramel creates an extra-warm layer of flavor. It’s perfect for chilly nights, holiday gatherings, or anytime you need a sweet pick-me-up.

Frequently Asked Questions

1. Can I use low-fat milk?
Yes—just reduce baking time slightly because thinner batter will bake faster.

2. Can I refrigerate leftovers?
Absolutely, up to 4 days. Reheat before serving for best texture.

3. Can I make the caramel sauce ahead?
Yes! Store in a jar in the fridge for up to a week. Gently reheat before using.

4. Is it gluten-free adaptable?
Try using a 1:1 gluten-free flour blend—texture may vary but flavors will shine.

5. How spicy is the chai?
Subtle. To ramp it up, infuse your milk with a chai teabag or extra ground spices.

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Conclusion

This Warm Chai‑Infused Sticky Pudding with Soft Caramel Sauce is where comfort meets spice in the most delicious way—warm, cozy, and absolutely craveable. If you adore this, you’ll also love my Sticky Date Cake with Chai Toffee Sauce, Chai Latte Cheesecake, and Chai-Spiced Apple Bread Pudding. Enjoy this cozy creation, and come back soon for more deliciousness!

Interactive Elements

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Nutritional Information (per serving ~8 servings)

Calories	Carbs	Fat	Protein	Sugar	Fiber	Sodium
450 kcal	55 g	24 g	5 g	32 g	1 g	190 mg

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