Buttermilk pudding cooked in a rice cooker? You won't believe how easy it is
Serves 8
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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?


  • 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

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.


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.


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.


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

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