• thumbnail image 1
Print to PDF

Print recipe

Malva Pudding



8 portion(s)


  • 1 --- egg
  • 200 grams raw sugar
  • 130 grams all purpose flour
  • 1 tsp salt
  • 1 tbsp apricot jam
  • 250 grams Milk
  • 1 tbsp white vinegar
  • 1 tsp baking soda or bi carb soda


  • 150 grams Butter
  • 250 grams reduced cream
  • 125 grams Boiling water
  • 70 grams raw sugar
  • 6
    Preparation 12min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

  1. Preheat oven to 180C
    Place egg and sugar into your TM bowl add butterfly and mix for 1min/speed4
    Add flour, salt and milk. Mix for 10sec/speed4
    In a seperate bowl combine apricot jam, vinegar and baking soda (this will fizz), add this mixture to the TM bowl and mix 5sec/speed4
    Pour mixture into oven safe dish and bake for +/- 30min until pudding is golden brown. Remove from oven and poke pudding full of holes with a fork and pour half the sauce over the pudding. Make sure you have enough holes so that the sauce can seep through the pudding. Keep remainder of sauce to pour over pudding when served.

  2. Sauce
  3. Make the sauce 10min before your pudding comes out of the oven. Place all sauce ingredients into TM bowl and cook for 10min/speed3/100C. Pour sauce immediatly over pudding while it is still hot.


Accessories you need



When you pour pudding mixture into oven safe dish the mixture will be very runny, that is fine.
Please adapt sugar and butter quantities to your own preference.
This pudding can be served with icecream or cream.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.