Cuisinart STM-1000XA Cookfresh Digital Glass Steamer Instructions

Cuisinart STM-1000XA Cookfresh Digital Glass Steamer Instructions

COOKFRESH™ DIGITAL GLASS STEAMER

The CookFresh™ Digital Glass Steamer is an indispensable tool for day-

to-day healthier cooking – enjoy the benefits of steam cooking by retaining more of your food’s natural vitamins, minerals and enzymes simply and effectively with this steamer.

By cooking your favourite fresh produce with steam you lock in their flavours and nutrients with hot vapour trapped in an enclosed area surrounding the food. Opposed to simmering in water and the nutrients leaching out, or baking and roasting with extra oil, butter and fat

adding to your calorie intake. Steaming assists in softening the fibres

of vegetables and fruits, making them more easily digestible, so your body can absorb all that healthy goodness better. This also means your fish, vegetables, or fruits will be juicy and tender and not soggy (as long as you don’t overdo it!).

With the CookFresh™ Digital Glass Steamer it has a powerful steam system that delivers full steam from the top down ensuring rapid heating resulting in no preheating. The 5-litre glass cooking dish is large enough for family-size portions of a whole fish and vegetables, and better yet, it can be served in the dish, straight to the table. Healthy cooking will always be trending and this glass steamer from Cuisinart will make it your go-to for quick and easy but also delicious and nutritious meals.

QUICK TIPS GUIDES SEAFOOD

VEGETABLES

Times indicated are based upon use of fresh vegetables.

200g

| Trimmed| 8
Broccoli rabe| 1 bunch, approx.

300g

| Trimmed| 8
Brussels sprouts| 500g| Trimmed| 14
Cabbage, individual leaves| 1 small head, approx.

500g

| Rinsed| 5
Cabbage, small head, whole| 500g| Rinsed| 15
Carrots| 500g| Cut lengthwise into 8 cm pieces & quartered| 8-9
Carrots, baby| 500g| N/A| 9-10
Cauliflower| 700g| Cut into 5cm florets| 10
Corn on the cob| 4 ears| Husked| 8
Fennel| 1 medium bulb, 350g| Cut into wedges| 10
Frozen mixed vegetables| 500g| N/A| 7
Kale| 1 bunch, approx.

200g

| Trimmed| 6-8
Parsnips| 1 bunch, approx.

500g

| Cut lengthwise into 8 cm pieces & quartered| 8-10
Potatoes, red| 700g| Cut into 3-5cm cubes| 20
Potatoes, red, medium| 1.3kg| Scrubbed & left whole| 40
Green peas, fresh| 200g| Shelled| 5
Spinach, baby or whole leaf| 150g| Rinsed| 3-4
Spinach, frozen| 300g| N/A| 14
butternut| 700g, about 4 cups| Cut into large cubes| 15-20
Sugar snap peas| 350g| Trimmed| 6-8
Snow peas| 350g| Trimmed| 6
Turnips| 450g| Peeled & cut into wedges| 20
Zucchini| 350g| Cut into 2cm rounds| 5

GRAINS

25 & 5min rest
Couscous| 2 cups couscous: 2 cups water; yields 6 cups cooked| Placed into ovenproof vessel, tightly covered with lid or foil & placed on steaming tray| 15 & 5min rest
Oats, rolled| 1 cup oats: 1½ cups water| Placed into ovenproof vessel, tightly covered with lid or foil & placed on steaming tray| 25 & 5min rest
---|---|---|---
Oats, steel cut| 1 cup oats: 2 cups water| Placed into ovenproof vessel, tightly covered with lid or foil & placed on steaming tray| 45 & 5min rest
Rice, brown| 2 cups rice: 21⁄3  cups water; yields 6 cups cooked| Placed into ovenproof vessel, tightly covered with lid or foil & placed on steaming tray| 45 & 5min rest outside of steamer
Rice, white| 2 cups rice: 21⁄3  cups water; yields 6 cups cooked| Placed into ovenproof vessel, tightly covered with lid or foil & placed on steaming tray| 45 & 5min rest outside of steamer
Quinoa| 2 cups quinoa: 2 cups water; yields 6 cups cooked| Placed into ovenproof vessel, tightly covered with lid or foil & placed on steaming tray| 25 & 5min rest

BEANS

Placed into oven- proof vessel, tightly covered with lid

or foil & placed on steaming tray

| Manual| 50-55
Beans, garbanzo| 1 cup dry & soaked: 3 cups water; yields approx. 3 cups| Placed into oven- proof vessel, tightly covered with lid

or foil & placed on steaming tray

| Manual| 55-60
Beans, white| 1 cup dry & soaked: 2 cups water; yields approx. 3 cups cooked| Placed into oven- proof vessel, tightly covered with lid

or foil & placed on steaming tray

| Manual| 45-50
Lentils, brown| 1 cup lentils: 3 cups of water; yields approx. 3 cups cooked| Placed into oven- proof vessel, tightly covered with lid

or foil & placed on steaming tray

| Manual| 45

EGGS & CUSTARD

bath
Eggs, hard boiled| up to 12| N/A| Manual| 14 + shocked in an ice bath

BITE-SIZE  Pork Pearl Balls with Dipping Sauce

We think this is a pearler of a pork pearl ball recipe.
Makes 20 balls
1 cup            medium-grain rice
00g               pork mince
6                   shallots, trimmed & finely chopped
¼ cup          water chestnuts (canned), drained & finely chopped
2tbsp           fresh coriander leaves, chopped 1tbsp fresh ginger, finely grated 1tbsp dark soy sauce

**Dipping Sauce:**

¼ cup             sweet chilli sauce
¼ cup             water
¼ cup             sugar
1tsp                 fresh ginger, finely grated 1tbsp fresh coriander leaves, chopped

1. Place the rice in a large bowl and pour in enough cold water to cover. Set aside for 1 hour to soak.

2. Line a baking tray with paper towel. Drain the rice and spread out over the lined tray. Place the mince, shallots, water chestnuts, coriander leaves, ginger and soy in a large bowl, mix well.
   Shape level tablespoons of the pork mixture into balls. Gently roll the balls in the rice until well coated.

3. Lightly coat the tray with nonstick cooking spray. Arrange the pork balls in the steamer tray. Secure lid. Select Manual, set timer for 25 minutes and press Start.

4. To make the dipping sauce: Place the chilli sauce, water, sugar and ginger in a small pan, stir over a medium heat until the sugar dissolves. Reduce heat and simmer for 3 minutes. Cool slightly and stir in coriander. Serve the pork balls with the dipping sauce.

Chicken & Ginger Dumplings

Ginger is the star in this lighter alternative to the traditional pork dumpling. Makes 48 dumplings

350g             minced chicken or turkey
3tbsp            fresh ginger, chopped (approx. 5 cm piece)
2tbsp            spring onion, chopped 1tbsp         fresh coriander, chopped 1tbsp          soy sauce (reduced sodium) 2tsp            sesame oil
½tsp             rice vinegar

Water (for sealing dumplings) Cornflour (for sealing dumplings)

48               wonton squares Nonstick cooking spray

1. In a medium mixing bowl, combine the chicken, ginger, onion, coriander, soy sauce, sesame oil and vinegar. Mix well with hands or a spoon.
2. Prepare a large, clean and flat work surface equipped with two small bowls, one with water and the other with cornflour and a pastry brush.
3. Sprinkle the work surface with cornflour and arrange wonton wrappers in rows on the work surface (starting with 2 rows of 3). Put 1 teaspoon of filling in the center of each wrapper. Brush the edges of each wrapper with water and then fold the wrapper in half, sealing in the filling and also sealing together the damp edges. Pull the edges on the long side of the triangle together and seal. Continue with remaining filling and wrappers. Toss the dumplings very lightly with cornflour as they sit.
4. Lightly coat the tray with nonstick cooking spray. Arrange half of the dumplings on the tray inside the steamer. Secure lid.
5. Select Manual, set timer for 10 minutes and press Start. Once timer expires, remove and repeat with the second batch of dumplings.
6. Serve dumplings with a soy sauce.

Greek Stuffed Cabbage Leaves

These Greek-style cabbage leaves stay perfectly intact when cooked in the steamer. Plus, no need to fuss over how much liquid to add to the cooking pot.
Makes about 18 stuffed cabbage leaves

1                     small head cabbage, approx. 500g, trimmed to fit inside the glass dish
2tbsp             olive oil, divided
1                    small bunch spring onions, trimmed & thinly sliced (approx. 5 spring onions)
1 cup             rice, uncooked
½ cup           water
1¼tsp           salt, divided
¼tsp             pepper, divided
½ cup           fresh dill, chopped, plus more for garnish
250g               minced lamb (or any other minced meat of your choice)
2tbsp              lemon juice

1. Put cabbage head into the steamer. Secure lid. Select Vegetable, set timer for 10 minutes and press Start. Once timer expires, remove cabbage from steamer and set aside to slightly cool.

2. While cabbage is steaming, put 1 tablespoon of the olive oil into a medium-sized frypan. Heat over medium-high heat. Once the oil is hot, add the spring onions and cook until softened,
   about 2 minutes. Add rice and cook until transparent, about 2 to 3 minutes. Add ½ cup water, ½ teaspoon of the salt and a pinch of the pepper; stir until the rice has completely absorbed the water, about 4 to 5 minutes. Remove rice mixture from heat and transfer to a medium-sized bowl.

3. Add dill, ground lamb, lemon juice, remaining olive oil, salt and pepper to the bowl with the rice mixture. Stir to evenly combine.

4. Stuff the cabbage leaves by first removing one cabbage leaf from the cabbage head. Put it on a clean surface with the ribs facing up. Use a paring knife to remove the leaf’s core by cutting an upside down “V” into the bottom of the leaf.

5. Put 2 tablespoons of the rice and meat mixture into the center of the leaf. Gently fold up the bottom of the leaf so that it covers half of the mixture. Fold the right part of the leaf inward.
   and over the mixture; repeat with the left side of the leaf. Using your thumb, roll the leaf with the rice and meat mixture upward so that the leaf seals and the seam faces down. Transfer to the tray inside the steamer. Repeat with the remaining leaves and mixture. Secure lid.

6. Select Manual, set timer for 1 hour and press Start.

7. Once timer expires, remove the tray with the stuffed cabbage leaves from the steamer and set aside. Pour 1 cup of the hot cooking liquid from the bottom of the cooking pot into a measuring cup. Discard the rest. Return the steamer tray with the stuffed cabbage leaves to the glass cooking pot. Select Keep Warm and press Start.

Devilled Eggs

These eggs may be devilled but they have a soft heart of gold.
Makes 24 servings

12                    large eggs
½ cup            mayonnaise
1½tsp            Dijon-style mustard 1½tsp   lemon juice
1tsp               Worcestershire sauce
2tbsp            capers, drained
¾tsp             salt
¼tsp             freshly ground pepper Paprika for garnish

1. Put eggs onto the tray inside the steamer. Secure lid.
2.  Select Manual, set timer to 14 minutes and press Start. Once timer expires, immediately transfer eggs to a large bowl filled with ice water to stop the cooking process.
3. Once eggs are cool, peel and carefully slice in half lengthwise.
4. Remove yolks and put into the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade. Process until smooth.
5. Pulse in the remaining ingredients and process again until smooth. Taste and adjust seasoning as desired.
6. Spoon or pipe the yolk filling into the center of each egg white. Sprinkle with paprika before serving.

VEGETABLES

Baby Bok Choy Filled with Mushrooms

Delicious as a side, or serve as a main with rice – this nutrient-dense juicy bok choy stuffed with earthy mushrooms, is a Chinese classic that the whole family will love.
Makes 6 Steaming time 5-6 minutes

6                 Chinese dried mushrooms
6                 baby bok choy
2tbsp          peanut oil
150g           oyster mushrooms, finely chopped 100g      shitake mushrooms, finely chopped 250g      button mushrooms, finely chopped
2                 garlic cloves, crushed
2tsp            fresh ginger, grated
2tbsp          soy sauce
1tbsp           oyster sauce
1tsp              sesame oil String for tying the bok choy

1. Put the dried mushrooms in a small bowl and cover with boiling water. Set aside to stand for 20 minutes, drain. Discard the mushroom stems and chop the caps finely.
2. Heat half the peanut oil in a large frying pan, add all the mushrooms, garlic and ginger, stir over a medium heat until mushrooms are soft and almost all the liquid has evaporated. Add the soy and oyster sauce, bring to the boil. Remove from the heat, set aside to cool for 5 minutes.
3. Cut each bok choy, lengthwise, about threequarters of the way through, taking care not to cut right through. Open each bok choy gently, to form a v-shape.
4. Divide the mushroom mixture among the bok choy. To secure the mixture, use string to tie each bok choy about 7cm from the ends of the leaves.
5.  Arrange the bok choy onto the tray inside the steamer. Secure lid. Select Vegetable, set the timer to 5 or until the bok choy are tender minutes and press Start. Drizzle with the combined peanut oil and sesame oil before serving

Mandarin & Honey-Glazed Carrots

Savoury & sweet, & a simply delicious side dish. Makes 4 side servings
500g            Rainbow carrots (orange, purple &/ **or yellow)
2                   medium mandarins
2tbsp           honey**

Extra virgin olive oil Pinch of salt & pepper

1. Pull the mandarins in half, peel the carrots and cut them in half, length ways.
2. Lay the mandarins and carrots in the steaming tray, select steam, set the timer to 8 minutes and press start.
3. Steam until soft but still with some firmness, drizzle the carrots with honey and extra virgin olive oil.
4. Squeeze the mandarins over the carrots, add a pinch of salt and pepper and mix before serving.

Steamed Artichokes

Artichokes are a sure sign of spring.
Simply steamed, they are delicious with a creamy herb mayo for dipping.
Makes 4 servings

4 large globe artichokes

1. Trim artichokes to fit the steamer by first cutting off the stems so the artichokes can sit upright on the tray. Then trim 3-5cm off the top of the artichoke so the lid can be secured. Remove
   rough outer leaves and snip any remaining sharp tips with scissors.

2. Once all the artichokes are trimmed, put them on the tray inside the steamer. Secure lid.
   Select Vegetable, adjust timer to 40 minutes and press Start. Once time expires, test one artichoke leaf to confirm it is tender. For extra-large artichokes, an extra 5 minutes might be necessary.

3. Serve artichokes immediately with melted butter or the following dips: Bagna Cauda and Creamy Herb Mayo. Once all leaves have been removed, scrape the fuzzy choke and discard to eat the heart.

Dilly Potato Salad

Olive oil replaces mayonnaise to lighten up this requisite picnic dish. Makes 5 cups..

1kg                small red potatoes, cut into eighths
½ cup            fresh dill packed, chopped
1                     spring onion, chopped (about ½ cup)
2tbsp             white wine vinegar
¹⁄ ³ cup extra virgin olive oil
½tsp             Dijon-style mustard
2tsp               flaked salt
½tsp              freshly ground black pepper

1. Put potatoes onto the tray inside the steamer. Secure lid. Select Vegetable, set the timer to 15 minutes and press Start.
2. Once timer expires, test potatoes to confirm they are cooked through. Toss in a medium stainless bowl with the remaining ingredients.
3. Taste and adjust seasoning as desired.

GRAINS

Barley, Leek, Capsicum & Mushroom Pilaf

This recipe is robust in flavours & low in fat too! Serves 4

1                     leek, sliced
1                     garlic clove, crushed
1                     small red capsicum, chopped coarsely
6                     button mushrooms, sliced
½tsp              dried marjoram
½tsp              dried oregano
¼tsp              dried thyme

1. Rinse the barley under cold running water until the water runs clear. Place the barley and chicken stock Placed into ovenproof vessel, tightly covered with lid or foil and placed on steaming
2. Heat oil in a frying pan, cook the leek and garlic over medium heat for 2 minutes. Add the capsicum and mushrooms, cook for 2-3 minutes or until the leek is soft and golden. Transfer to the barley tray. mixture, stir in the marjoram, oregano and thyme.
3. Place on tray inside the Secure lid. Select Manual, set timer for 45 minutes and press Start. Once timer expires, allow pilaf to rest in steamer for an additional 5 minutes.

White Bean Salad

Simple & quick, yet full of flavour, colour & texture.
Makes about 3 cups

2 cups         steamed white beans*
½                 small red onion, finely chopped (about¹⁄ ³ cup)
½                medium red capsicum, finely chopped (about 2 ⁄3 cup)
½ cup          fresh parsley leaves, chopped 1tbsp  extra virgin olive oil
tsp                lemon juice
½tsp            salt
1- 2               pinches crushed red pepper (optional)
2tbsp           goat cheese, crumbled Pinch freshly ground black pepper* See steaming guide**

1. Put all of the ingredients, except for the goat cheese, into a medium mixing bowl. Toss to fully combine. Sprinkle with the goat cheese and gently stir to combine.
2. Taste and adjust seasoning as desired.

Quinoa & Tabbouleh Salad

The bright flavors of lemon & herbs pair nicely with the nuttiness of the quinoa.
Makes 6 cups

*4 cups          steamed quinoa
½cup           packed fresh parsley leaves, chopped
½cup           packed fresh mint leaves, chopped 2 cups         cherry tomatoes, halved
1½ cups      cucumber, cut into 1cm dice 1½tsp     salt
½tsp            freshly ground pepper
3tbsp            lemon juice
4tbsp           extra virgin olive oil**

*See steaming guide

1. Combine the quinoa, parsley, mint, cherry tomatoes, cucumber, salt, pepper, lemon juice and olive oil all together in a large bowl so ingredients are thoroughly combined.
2. Taste and adjust seasoning as desired.

Maple Cinnamon Oatmeal

In less than an hour, you’ll have a healthy breakfast prepared for the rest of the week.
Makes 4 cups

1 cup              steel-cut oats
¹⁄ ³ cup raisins or any other dried fruit (chopped into small, bite- size pieces)

• cinnamon stick

1tbsp          pure maple syrup
1-2               pinches salt

• cups water

Pinch ground nutmeg

1. Put all of the ingredients into a 22 x 7cm cm loaf Cover with foil and place on tray inside the steamer. Secure lid.
2. Select Manual, set timer for 45 minutes and press Once timer expires, allow oats to rest in steamer for an additional 5 minutes.
3. Carefully remove steamer lid and foil from the Remove cinnamon stick, stir and serve immediately.

SEAFOOD

Skewered King Prawns with Garlic & Herb Butter

A fresh & light meal that can be enjoyed all year round. Accompany it with steamed rice or just a light salad.
Makes 12 – Steaming time 6-8 minutes

12               large uncooked king prawns
6                 shallots, trimmed
2tbsp          lemon juice

**Garlic & Herb Butter:**

60g             butter, softened
1                 garlic clove, crushed 1tbsp          garlic chives, snipped 1tsp   lemon rind, finely grated
1tsp            fresh lemon, finely chopped thyme

1. Shell and devein the prawns, leaving the tails Cut the shallots into 5cm lengths. Brush the prawns with lemon juice. Thread one prawn and two shallots onto each of 12 bamboo skewers, placing a shallot either side of each prawn. Trim the exposed length of the skewer.
2. Arrange the prawns on tray. Secure lid. Select Seafood, set timer to 8 minutes and press Start
3. To make the Garlic and Herb Butter. Combine the butter, garlic, chives, lemon rind and Serve the prawns hot, smeared with the garlic and herb butter.

Potato, Salmon & Asparagus with Lemon Mayonnaise

The perfect protein with heart-healthy Omega-3s that your family will absolutely love. Serves 2

4                   large new potatoes, thickly sliced
4                   large potatoes, thickly sliced
400g             Atlantic salmon fillets
2tbsp            fresh lemon juice & ½tbsp extra 350g          asparagus, trimmed
¼ cup          mayonnaise
1tsp              wholegrain mustard Olive oil for brushing

Freshly ground black pepper

1. Brush the potatoes with Arrange in the tray. Brush each salmon fillet with lemon juice, sprinkle with pepper and arrange side by side in the tray.
2. Select Seafood, set timer to 10 to 12 minutes depending on the thickness of the fillets and press Start.
3. Remove the potatoes and salmon. Cover to keep warm and set aside. Arrange the asparagus in single layers on tray. Secure lid. Select Vegetable, adjust timer to 6 minutes and press Start.
4. Place the mayonnaise, lemon juice and mustard in a small jug. Whisk to combine. Serve the potatoes, salmon and asparagus in a stack in that order, drizzled with dressing.

Cantonese-Style Steamed Barramundi

This sweet & spicy play on the traditional style uses individual fillets for easy preparation.
Makes 2 servings

2tsp              white sugar
¼ cup           mirin, divided plus 2tsp
1                    large garlic clove, finely chopped 13 cm piece of fresh ginger, peeled &

finely chopped

1                  spring onion, thinly sliced
1                  red chilli, thinly sliced

• baby bok choy, rinsed, cleaned & quartered
• barramundi fillets, 200g each

¼ cup           grapeseed oil
2tsp               soy sauce, reduced sodium 1tsp    sesame oil

Lime wedges, coriander (for garnish)

1. In a small bowl, stir together sugar, ¼ cup of mirin, garlic, ginger, onion and pepper. Set aside.
2. Put the bok choy onto the tray inside the Secure lid. Select Vegetable, set timer to 8 minutes and press Start. When timer expires, divide bok choy evenly between two serving plates.
3. Rinse the Barramundi fillets and place onto the tray inside the Drizzle each with a teaspoon of the remaining mirin and replace lid. Select Seafood, set timer to 10 to 12 minutes depending on the thickness of the fillets and press Start. While the fish is cooking, put the grapeseed oil into a small saucepan and place over medium- high heat. Once oil is hot, add the reserved mirin mixture and stir over heat until boiling.
4. When timer expires, remove Barramundi and place each fillet over the bed of bok choy on prepared serving plates. Drizzle each with 1 teaspoon of soy sauce and ½ teaspoon sesame Spoon the chili-ginger sauce evenly over the fish on each plate.
5. Serve If desired, garnish with coriander and a squeeze of lime.

Easy Mussels

In just minutes, you’ll have the taste of the sea right on your benchtop.
Makes 4 to 6 servings

1                    garlic clove, thinly sliced
1                    shallot, thinly sliced
¼ cup          dry white wine
1tbsp            unsalted butter
1                   sprig fresh thyme
900g             fresh mussels, rinsed well & **debearded**

1. Put the garlic, shallot, wine, butter, thyme and mussels directly into the steamer without the Secure lid. Select Seafood, set timer to 9 minutes and press Start.
2. Once all the mussels have opened and the timer expires, serve in shallow bowls with plenty of crusty bread on the Discard any mussels that have not opened.

DESSERT

Mocha Pots de Crème

The gentle heat of the steamer makes cooking custards foolproof!
Makes 4 servings

1 cup           thickened cream
1 cup            full-fat milk
120g             dark chocolate, roughly chopped 1tbsp        instant coffee
4                   large egg yolks
1 ⁄ 3 c u p sugar
1tbsp            vanilla essence

1. Put the cream and milk in a small saucepan set over medium heat until hot and bubbly around the edges.
2. Put the chopped chocolate and coffee into a medium stainless steel bowl. Pour the hot cream mixture over the chocolate and let sit for 1 to 2 minutes. Stir together until chocolate is completely Set aside.
3. Put the yolks, sugar and vanilla extract into a bowl and whisk together until yolks are pale yellow and thick.
4. While whisking the egg mixture continuously, slowly pour in the chocolate mixture until fully incorporated.
5. Strain the custard base through a fine mesh Scoop off any foam and discard. Divide evenly among four, small ramekins. Cover each one with foil and arrange the ramekins on the steaming tray in the steamer and replace the lid. Select Manual, set timer for 25 minutes and press Start.
6. Once timer expires, allow the custards to remain in the steamer for 1 additional 2 days.

Transfer the custards to a tray – they will be jiggly in the center. Allow to cool to room temperature. Refrigerate for at least 3 hours to chill, or up to 2 days.

Raspberry & Chocolate Chip Bread Pudding

A great make-ahead dessert from fridge to table in less than an hour.
Makes 8 servings

6 cups         brioche cubes, approx 250g loaf, cut into 3cm pieces
½ cup         chocolate chips

• cup fresh raspberries
• large eggs

¼ cup          white sugar
¾ cup          full-fat milk
¾ cup          thickened cream
1tsp              vanilla essence Nonstick cooking spray

1. Put the bread cubes, chocolate chips and raspberries into a large tray.
2. Put the eggs and sugar into a mixing bowl and whisk until light and Add the milk, heavy cream and vanilla and continue to whisk until well combined. Pour liquid mixture over the bread, chocolate chips and raspberries. Gently stir to fully coat. Cover with plastic and allow to rest in the refrigerator for a minimum of 3 hours and up to overnight.
3. Lightly coat a 22 x 12cm loaf pan with nonstick cooking spray. Transfer the soaked bread mixture to the pan. Cover with aluminum foil that has also been sprayed with nonstick cooking Put the pan onto the tray inside the steamer. Secure lid.
4. Select Manual, set timer to 1 hour and press Bread pudding is done when it is nicely puffed and the internal temperature registers 70°C. Serve immediately with freshly whipped cream.

Steamed Choc Pudding

This light & fluffy, warm & soft, chocolate pudding is the ultimate winter’s dessert.
Makes 4-6 individual pudding moulds.

100g           unsalted butter (plus extra for greasing)
100g           golder caster sugar
100g           self-raising flour
2                 medium eggs
1tbsp          cocoa powder
200g           dark cooking chocolate, roughly chopped (divided in 2)
1tbsp          milk chocolate sauce
25               unsalted butter
30ml           golden syrup Sit this on the next line Mint leaves (to garnish)

1. Grease 4 to 6 individual pudding moulds.
2. Break 100g chocolate into a bowl over a pan of gently simmering water and melt slowly, stirring Remove from heat and set aside.
3. Whisk the butter and sugar together until pale and Gradually beat in the eggs.
4. Sift in the flour and cocoa powder and fold into the mixture with the melted chocolate and Carefully spoon the pudding mixture into the individual moulds whilst allowing some room for expansion.
5. Cover the moulds with both baking paper and aluminium foil large enough to fit over the moulds (again, leave some room for expansion). Grease the underside of the baking paper squares and lay the foil on top. Fold a pleat in the middle and place on the puddings. Tie a piece of string around each mould to secure the top, sealing in the pudding.
6. Place the puddings onto the steaming tray and into the glass dish, securing the glass lid. Set the timer for 30 minutes and press start.
7. Five minutes before timer is up make the chocolate sauce. Place the balance of ingredients into a heatproof bowl and set over a pan of gently simmering Stir occasionally until melted. Remove from the heat and stir until smooth.
8. Once the time is up carefully remove the puddings, take off the wrapping and discard. Turn the puddings out onto individual serving plates and serve with the chocolate sauce, topped with lightly whipped cream and a mint leaf.

WEIGHTS, MEASURES & CONVERSIONS

**Temperature ºF / ºC

** Fahrenheit         Celsius

Metric cup & spoon sizes

cup| metric
¼ cup| 60ml
cup| 80ml
½ cup| 125ml
1 cup| 250ml

spoon| metric
¼ teaspoon| 1.25ml
½ teaspoon| 2.5ml
1 teaspoon| 5ml
2 teaspoon| 10ml
1 tablespoon (equal to 4 teaspoons)| 20ml

Liquids

Metric| cup| imperial
30 ml|  | 1 fl oz
60 ml| ¼ cup| 2 fl oz
80 ml|  | 3 ½ fl oz
100ml| cup| 2 ¾ fl oz
125ml| ½ cup| 4 fl oz
150ml|  | 5 fl oz
180ml| ¾ cup| 6 fl oz
200ml|  | 7 fl oz
250ml| 1 cup| 8 ¾ fl oz
310ml| 1 ¼ cups| 10 ½ fl oz
375ml| 1 ½ cups| 13 fl oz
430ml| 1 ¾ cups| 15 fl oz
475ml|  | 16 fl oz
500ml| 2 cups| 17 fl oz
625ml| 2 ½ cups| 21 ½ fl oz
750ml| 3 cups| 26 fl oz
1L| 4 cups| 35 fl oz
1.25L| 5 cups| 44 fl oz
1.5L| 6 cups| 52 fl oz
2L| 8 cups| 70 fl oz
2.5L| 10 cups| 88 fl oz

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