Maple Syrup Buttermilk Pudding

• 3 None large eggs
• 2/3 cup dark brown sugar
• 1/2 cup buttermilk
• 7 tbsp butter, melted
• 1 1/3 cups self-rising flour, sifted
• 1/2 tsp baking soda
• 2/3 cup maple syrup
• 2/3 cup heavy cream, whipped

1. Line base and sides of a 2.5-quart rice cooker bowl using a single round of parchment paper, large enough to extend 3/4 inch above sides.
2. Whip eggs and sugar for 5 mins, or until thick and creamy. Stir in buttermilk and butter then fold in flour and baking soda. Transfer to lined rice cooker bowl and add 1 2/3 cups water to rice cooker. Place bowl in rice cooker and secure lid. Steam for 20 mins, or until rice cooker automatically switches to "KEEP WARM."
3. Remove bowl from rice cooker and let stand for 5 mins. Serve warm pudding with maple syrup and whipped cream.

eggs, dark brown sugar, buttermilk, butter, flour, baking soda, maple syrup, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/35337 (may not work)