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Rice Cooker Berry Steamed Pudding

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Fluffy, light and packed with summer fruits, this steamed berry cake – cooked in a rice cooker, no less! – is one perfect pudding. The ultimate set and forget recipe, you’ll have dessert on the table without breaking a sweat.
In collaboration with Panasonic

WATCH THIS RECIPE

Rice Cooker Berry Steamed Pudding

PREP TIME
10 minutes
COOK TIME
50 minutes
SERVES
8
Ingredients

1 cup strawberries, hulled, quartered

1 cup raspberries

1 cup blueberries

1¼ cup caster (superfine) sugar

115g (4 oz) unsalted butter

2 eggs

200ml (7 fl oz) sour cream

½ cup whole milk

1 tsp vanilla bean paste

1½ cups self-raising flour

1 tsp baking powder

icing (powdered) sugar, to dust

dollop cream, to serve

Steps
Step 1

Place the berries and half a cup of the caster sugar into the bowl of the Panasonic rice cooker, then stir so the fruit is evenly coated with the sugar. Give them a bit of a bash with a wooden spoon to slightly break the berries down.

Step 2

In a separate large mixing bowl, cream together the remaining caster sugar and butter with a whisk until light and creamy and pale in colour. Whisk in eggs, one at a time, until just combined. Mix through the sour cream, milk and vanilla bean paste. Fold through the self-raising flour and baking powder until just mixed together. 

Step 3

Pour the cake batter onto the top of the berry mixture and spread mixture evenly. Select the Cake/Bread function on the rice cooker for 40 minutes and close the lid.

Step 4

Carefully place a strip of baking paper on top of the cake, followed by a plate small enough to fit inside the rice cooker, bottom-side facing up. Using a tea towel, carefully remove the bowl and plate from the rice cooker and flip over. Lift off the bowl to reveal the pudding. 

Step 5

Dust with icing sugar. Serve with dollop cream and enjoy.

Note Icon

Notes:

– This dish was made using the Panasonic 10-cup Rice & Multi Cooker SR-CN188WST. For more information, visit Panasonic’s website

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