Buttermilk pudding cooked in a rice cooker? You won't believe how easy it is
Yield
Serves 8
Prep Time
15mins
Cook Time
35mins
Difficulty Level
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A maple syrup buttermilk pudding with candied edges and a soft, gooey centre such as this takes shape in a humble rice cooker found in most if not all households. Who would’ve known?

Ingredients

  • 3 eggs
  • ¾ cup (165 g) dark brown sugar, firmly packed
  • ½ cup (125 ml) buttermilk
  • 90 g butter, melted
  • 1¼ cup (185 g) self-raising flour
  • ½ tsp bicarbonate of soda (baking soda)
  • ⅔ cup (160 ml) maple syrup
  • ⅔ cup (160 ml) thick (double) cream
01.

Line base and side of steamer basket of 2.5-litre (10 cups) rice cooker using a single round of baking paper, large enough to extend 2 cm above side of basket. Pleat paper to fit neatly around side of basket.

02.

Beat eggs and sugar in small bowl with electric mixer about 5 mins or until thick and creamy. Stir in buttermilk and butter, stir in sifted dry ingredients.

03.

Pour mixture into basket. Pour 1½ cups boiling water into rice cooker. Place basket in cooker, secure lid. COOK about 20 mins or until cooker automatically switches to KEEP WARM.

04.

Remove basket from cooker, stand pudding 5 mins. Serve warm pudding with maple syrup and cream.

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