In a large mixing bowl whisk together eggs and milk until completely blended.
Add in remaining ingredients and whisk until only small lumps remain.
Grease the interior of the rice cooker inner bowl. Make sure you go up half way.
Pour in the batter and make sure it doesn’t reach past the half way mark as it will rise when cooking.
Pat the bottom of the inner bowl with the flat of your palm to evenly distribute the mixture.
Select the ’CAKE’ function for 40 minutes and press ’START’.
When cooking is finished it will have slightly pulled away from the edges of the bowl and should be firm to the touch with a slight bounce back. Use a toothpick to test inside. If there is no mixture on the toothpick then it is ready.
Let it cool for a few minutes then invert onto a plate. Serve with berries, then top with a sprinkle of icing sugar and/or honey.