1.Line base and side of steamer basket of 2.5-litre (10-cup) rice cooker using a single round of baking paper, large enough to extend 2cm (¾ inch) above side of basket. Pleat paper to fit neatly around side of basket.
2.Beat eggs and sugar in small bowl with electric mixer about 5 minutes or until thick and creamy. Stir in buttermilk and butter, stir in sifted dry ingredients.
3.Pour mixture into basket. Pour 1½ cups boiling water into rice cooker. Place basket in cooker, secure lid. COOK about 20 minutes or until cooker automatically switches to KEEP WARM.
4.Remove basket from cooker, stand pudding 5 minutes. Serve warm pudding with maple syrup and cream.