Maple syrup buttermilk pudding

  • 35 mins cooking
  • Serves 8
  • Print


Maple syrup buttermilk pudding
  • 3 eggs
  • 3/4 cup (165g) dark brown sugar, firmly packed
  • 1/2 cup (125ml) buttermilk
  • 90 gram (3 ounces) butter, melted
  • 1 1/4 cup (185g) self-raising flour
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 2/3 cup (160ml) maple syrup
  • 2/3 cup (160ml) thick (double) cream


Maple syrup buttermilk pudding
  • 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.

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