Name: Maple syrup buttermilk pudding
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 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

Ingredients

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

Method

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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