Bread and Cakes

The wonderful thing about cooking breads and cakes in a steamer is that they stay so soft and moist instead of becoming over-baked and dry. Of course, you don’t get the crisp brown surface you would with oven bakes, but there are many recipes that are better without that quality.

Warming and reheating

Your steamer can be used to warm bread, pancakes and tortillas. Wrap rolls, pittas, chapattis, naans or small loaves individually in foil, making sure they are covered completely. Pancakes or flour tortillas may be wrapped together in stacks. Place the foil parcels in a steamer, cover with a lid and steam for about 5 minutes until warm through.

Keeping warm

To keep pancakes warm while cooking the remainder, place them on a plate, cover with another plate or a lid and put the plate over a pan of simmering water.

Steamed sesame buns

These soft, spongy rolls can be cooked in advance, then re-steamed for about 5 minutes to warm through before serving (particularly useful if you want to serve them for breakfast).

Makes 8

275 g/10 oz/2½ cups strong white (bread) flour, plus extra for dusting

1 sachet of easy-blend dried yeast

5 ml/1 tsp caster (superfine) sugar

5 ml/1 tsp salt

15 ml/1 tbsp sunflower oil

150 ml/¼ pt/2/3 cup hand-hot water

25 g/1 oz/2 tbsp softened butter or margarine

30 ml/2 tbsp toasted sesame seeds

1 Mix the flour with the yeast, sugar and salt in a bowl. Add the oil, then stir in enough water to form a soft, but not sticky, dough.

2 Knead gently on a lightly floured surface for 5 minutes until smooth and elastic. Alternatively, blend all the ingredients in a food processor and run the machine for 1 minute to knead.

3 Put the dough in a greased polythene bag and leave in a warm place to rise for 1 hour.

4 Knock back (punch down) the dough and knead again briefly.

5 Divide into eight pieces and roll into balls. Place each one on a small square of oiled foil. Mash the butter or margarine with the sesame seeds and spread lightly on top of each bun. Place in two tiered steamer containers. Cover the buns loosely with oiled foil, then cover the tiers with their lids or more foil and leave in a warm place to rise for 30 minutes until well risen again.

6 Transfer the tiers to a steamer, cover with a lid and steam for 15 minutes or until cooked through. Serve warm.

PREPARATION AND COOKING TIME: 25 MINUTES PLUS RISING

Country black gingerbread

Makes a 450 g/1 lb loaf

100 g/4 oz/1 cup wholemeal flour

50 g/2 oz/½ cup plain (all-purpose) flour

2.5 ml/½ tsp salt

2.5 ml/½ tsp ground cinnamon

10 ml/2 tsp ground ginger

5 ml/1 tsp bicarbonate of soda (baking soda)

30 ml/2 tbsp black treacle (molasses)

75 g/3 oz/1/3 cup soft dark brown sugar

25 g/1 oz/2 tbsp butter or margarine, plus extra for greasing and spreading

250 ml/8 fl oz/1 cup milk

5 ml/1 tsp lemon juice

1 Mix the flours, salt, cinnamon, ginger and bicarbonate of soda thoroughly together in a large bowl.

2 Warm the treacle, sugar and butter or margarine in a saucepan until the fat melts. Stir in the milk and lemon juice.

3 Pour a little at a time into the flour mixture and mix thoroughly until smooth.

4 Turn into a greased 18 cm/7 in cake tin (pan), base-lined with greased greaseproof (waxed) paper. Cover with greased foil, with a pleat in the middle to allow for rising. Twist and fold under the rim to secure or tie with string.

5 Transfer to a steamer, cover with a lid and steam for 1 hour or until springy to the touch and a skewer inserted in the centre comes out clean. Cool slightly, then turn out, remove the paper and leave to cool.

6 Serve sliced and buttered.

PREPARATION AND COOKING TIME: 1 HOUR 10 MINUTES

International flat breads

These are delicious plain and you can flavour them by gently pressing a sprinkling of sesame, fennel, caraway or poppy seeds into them before wrapping and steaming. Alternatively, once browned on one side, turn them over and spread with a little butter flavoured with garlic or herbs.

Makes 6 small breads

250 g/9 oz/2¼ cups plain (all-purpose) flour

1.5 ml/¼ tsp salt

2.5 ml/½ tsp baking powder

5 ml/1 tsp easy-blend dried yeast

5 ml/1 tsp caster (superfine) sugar

15 ml/1 tbsp sunflower oil

75 ml/5 tbsp milk

90 ml/6 tbsp plain yoghurt

1 Mix all the dry ingredients together and add the oil. Warm the milk and yoghurt in a saucepan until hand-hot (it will curdle, but don’t worry). Pour this into the dry ingredients and mix to form a soft, slightly sticky dough.

2 Turn out on to a floured surface and knead for 5 minutes. Alternatively, put everything in a food processor and run the machine for 1 minute.

3 Put the dough in an oiled polythene bag and leave in a warm place for 1 hour to rise.

4 Knock back (punch down) the dough. Cut into six pieces and roll each into a ball, then roll out to a teardrop shape, about 12.5 cm/5 in long.

5 Place each one on a square of oiled foil, large enough to wrap it loosely. Draw the foil up over the dough and seal the edges, forming loose purses with room for the dough to rise.Transfer to a steamer in two tiers, cover with a lid and steam for 15 minutes.

6 Cook under a hot grill (broiler) for about 1 minute on each side until lightly browned in places. Serve warm.

PREPARATION AND COOKING TIME: ABOUT 30 MINUTES PLUS RISING

Steamed fruit cake

For added texture, replace 50 g/2 oz/1/3 cup of the mixed dried fruit (fruit cake mix) with chopped mixed nuts.

Serves 8

100 g/4 oz/½ cup soft tub margarine

100 g/4 oz/½ cup soft light brown sugar

2 eggs

30 ml/2 tbsp milk

2.5 ml/½ tsp gravy browning (optional)

275 g/10 oz/2½ cups plain (all-purpose) flour

10 ml/2 tsp baking powder

5 ml/1 tsp mixed (apple-pie) spice

5 ml/1 tsp ground cinnamon

350 g/12 oz/2 cups mixed dried fruit (fruit cake mix)

15 g/½ oz/1 tbsp demerara sugar, to decorate

1 Put all the ingredients in a large bowl and beat with a wooden spoon or an electric beater for about 3 minutes until smooth and well blended.

2 Grease an 18 cm/7 in deep, round cake tin (pan) or soufflé dish and line the base with greased greaseproof (waxed) paper. Spoon in the mixture and level the surface. Cover with greased foil with a large pleat in the middle to allow for expansion. Twist and fold round the edges to secure or tie with string.

3 Transfer to a steamer, cover with a lid and steam for 2 hours. Remove from the steamer and sprinkle with the demerara sugar. Leave to cool for 15 minutes.

4 Loosen the edge, remove from the tin or dish, discard the cooking paper and leave to cool completely on a wire rack.

PREPARATION AND COOKING TIME: 2 HOURS 20 MINUTES

Spiced carrot and walnut cake

Serves 8

175 g/6 oz/¾ cup butter or margarine, softened

100 g/4 oz/½ cup soft light brown sugar

60 ml/4 tbsp golden (light corn) syrup

175 g/6 oz/1½ cups self-raising (self-rising) flour

5 ml/1 tsp ground mixed (apple-pie) spice

2.5 ml/½ tsp bicarbonate of soda (baking soda)

2 large carrots, finely grated

1 egg, beaten

100 g/4 oz/1 cup chopped walnuts, plus a few for decoration

5 ml/1 tsp vanilla essence (extract)

150 g/5 oz/scant 1 cup icing (confectioners’) sugar

Finely grated rind and juice of 1 small lemon or orange

1 Put 100 g/4 oz/½ cup of the butter or margarine in a large bowl with all the ingredients except the icing sugar and lemon. Beat thoroughly with a wooden spoon until well blended.

2 Grease a 18 cm/7 in cake tin (pan) or soufflé dish and line the base with a circle of greased greaseproof (waxed) paper. Turn the mixture into the tin or dish. Cover with greased foil with a pleat in the centre to allow for rising. Twist and fold round the edges to secure or tie with string.

3 Transfer to a steamer, cover with a lid and steam for 2 hours or until the centre springs back when pressed.

4 Leave to cool in the tin or dish for 30 minutes, then loosen the edge, turn out on to a wire rack, remove the paper and leave to cool completely.

5 Beat the remaining butter or margarine with the icing sugar, citrus rind and juice until smooth. Spread over the top of the cake. Sprinkle with a few chopped walnuts to decorate.

PREPARATION AND COOKING TIME: 2 HOURS 20 MINUTES

Cherry mallow cookie bars

You can save time and effort by buying baby cooking marshmallows which don’t need cutting up.

Makes 10

75 g/3 oz/1/3 cup butter or margarine, plus extra for greasing

1 egg

75 g/3 oz/1/3 cup caster (superfine) sugar

2.5 ml/½ tsp vanilla essence (extract)

175 g/6 oz/1 small packet of biscuits (cookies), such as Rich Tea

100 g/4 oz marshmallows

50 g/2 oz/½ cup glacé (candied) cherries, quartered

1 Grease an 18 cm/7 in square shallow baking tin (pan) and line the base with greased greaseproof (waxed) paper.

2 Put the butter or margarine in a bowl over a pan of gently simmering water or in the rice bowl of an electric steamer. Stir until melted.

3 Whisk in the egg, sugar and vanilla essence until thoroughly blended, then continue to steam, whisking occasionally for about 10 minutes or until slightly thickened.

4 Meanwhile, crush the biscuits in a bag with a rolling pin. Using wet scissors, snip the marshmallows into small pieces.

5 Remove the thickened mixture from the heat. Stir in the crushed biscuits, the marshmallows and the cherries. The marshmallows will partially melt.

6 Press the mixture into the prepared tin. Leave to cool, then chill.

7 Cut into bars before serving.

PREPARATION AND COOKING TIME: 20 MINUTES PLUS CHILLING

Chocolate-smothered mocha ring

This moist cake has a truffle-like quality, making it rich and totally irresistible. It also makes a delicious dessert – simply fill the centre with whipped cream.

Serves 6–8

175 g/6 oz/1½ cups plain (semi-sweet) chocolate

50 g/2 oz/¼ cup butter or margarine, plus extra for greasing

50 g/2 oz/¼ cup caster (superfine) sugar

1 large egg, separated

6.5 ml/1¼ tsp instant coffee granules

10 ml/2 tsp hot water

75 g/3 oz/1½ cups fresh white breadcrumbs

50 g/2 oz/½ cup self-raising (self-rising) flour

90 ml/6 tbsp milk

25 g/1 oz/3 tbsp icing (confectioners’) sugar

1 Grease a 1 litre/1¾ pt/4¼ cup fluted ring mould and line the base with a ring of greased greaseproof (waxed) paper.

2 Break up 50 g/2 oz/½ cup of the chocolate and melt in a bowl over a pan of gently simmering water.

3 Beat the butter or margarine and sugar together until light and fluffy. Beat in the melted chocolate and egg yolk. Dissolve 5 ml/1 tsp of the coffee in 5 ml/1 tsp of the water and stir in.

4 Add half the breadcrumbs, half the flour and half the milk. Fold in with a metal spoon. Add the remainder and fold in again.

5 Whisk the egg white until stiff and fold in with a metal spoon.

6 Turn into the prepared mould and level the surface. Cover with foil. Twist and fold all round to secure or tie with string.

7 Transfer to a steamer, cover with a lid and steam for 45–50 minutes or until firm to the touch.

8 Leave the cake to cool slightly, then turn out on to a wire rack and leave to cool completely.

9 Melt the remaining chocolate as before and spoon all over the top. Quickly spread it down the sides. Blend the remaining coffee with the remaining water and stir in the icing sugar. Using a teaspoon, trickle the icing over the cake in a haphazard pattern, to decorate. Leave to set.

PREPARATION AND COOKING TIME: ABOUT 1 HOUR

Chocolate rum truffles

I like to use bitter, very dark chocolate for this recipe. You can make white chocolate truffles in the same way.

Makes about 24

150 g/5 oz/1¼ cups plain (semi-sweet) chocolate

1 egg yolk

15 g/½ oz/1 tbsp butter or margarine, softened

30 ml/2 tbsp double (heavy) cream

15 ml/1 tbsp rum

225 g/8 oz/11/3 cups icing (confectioners’) sugar, sifted

About 25 g/1 oz/¼ cup cocoa (unsweetened chocolate) powder

1 Break up the chocolate and place it in a double saucepan, or in a bowl over a pan of gently simmering water, or in the rice bowl of an electric steamer. Stir occasionally until melted. Beat in the egg yolk.

2 Remove the bowl from the heat and beat in the butter, cream and rum until smooth.

3 Gradually work in the icing sugar until the mixture forms a paste. Cover and chill for 2 hours.

4 Roll the mixture into 24 small balls. Roll each one in cocoa powder, then place in petit fours cases and chill until ready to serve.

PREPARATION AND COOKING TIME: 15 MINUTES PLUS CHILLING

Golden almond squares

You can also steam these in a bain marie

Makes up to 15

A little oil, for greasing

100 g/4 oz/1 cup self-raising (self-rising) flour

5 ml/1 tsp baking powder

50 g/2 oz/1 cup fresh white breadcrumbs

65 g/1½ oz/scant 1/3 cup demerara sugar

50 g/2 oz/½ cup ground almonds

1 egg, separated

2.5 ml/½ tsp almond essence (extract)

150 ml/¼ pt/2/3 cup milk

15 g/½ oz/2 tbsp toasted flaked (slivered) almonds

1 Grease a 900 g/2 lb loaf tin (pan) that will fit in the steamer. Cut a strip of greaseproof (waxed) paper the width of the tin and long enough to come up the short sides (this will aid with lifting the finished cake out). Grease the paper and place in the tin.

2 Mix the flour and baking powder in a bowl. Stir in the breadcrumbs, 50 g/2 oz/¼ cup of the sugar and the ground almonds.

3 Add the egg yolk, almond essence and milk and beat until smooth.

4 Whisk the egg white until stiff and fold in with a metal spoon.

5 Turn into the prepared tin and cover the tin with foil, twisting and folding under the rim to secure.

6 Transfer to a steamer, cover with a lid and steam for 30 minutes. Quickly sprinkle the top with the remaining sugar and almonds, then re-cover and steam for a further 30 minutes.

7 Remove the foil and leave in the tin for 15 minutes. Lift out on to a wire rack and leave to cool. Cut into squares and store in an airtight container.

PREPARATION AND COOKING TIME: 1 HOUR 10 MINUTES

Chocolate raisin morning coffee bars

Makes 12

A little oil, for greasing

175 g/6 oz plain biscuits (cookies), such as Morning Coffee

75 g/3 oz/1/3 cup butter or margarine, cut into pieces

25 g/1 oz/2 tbsp soft light brown sugar

45 ml/3 tbsp golden (light corn) syrup

40 g/1½ oz/1/3 cup cocoa (unsweetened chocolate) powder

50 g/2 oz/1/3 cup raisins

175 g/6 oz/1 cup icing (confectioners’) sugar

40 ml/2½ tbsp water

1 Oil an 18 x 28 cm/7 x 11 in shallow baking tin (pan).

2 Put the biscuits in a bag and crush with a rolling pin (not too finely).

3 Put the butter or margarine in a large bowl over a pan of simmering water or in the rice bowl of an electric steamer. Add the sugar and syrup and 25 g/1 oz/¼ cup of the cocoa powder. Stir until melted.

4 Remove from the heat and stir in the biscuits and raisins.

5 Press into the prepared tin, leave to cool, then chill until firm.

6 Sift the remaining cocoa with the icing sugar into a bowl. Stir in the water to form a smooth icing (frosting). Spread over the top of the biscuit mixture. Decorate with the prongs of a fork, then leave to set. Cut into fingers and store in an airtight container.

PREPARATION AND COOKING TIME: 15 MINUTES PLUS CHILLING