Bower Willis Designs demonstrate steam cooking in time for Christmas dinner

Bower Willis Designs

Bower Willis Designs - Credit: Archant

If you thought a traditional Christmas dinner was a labour intensive roast, then think again. Bower Willis Designs, in conjunction with V-ZUG, have demonstrated how to create a delicious and healthy festive spread with the minimum fuss and maximum flavour.

Bower Willis Designs

Bower Willis Designs - Credit: Archant

Kitchen and interior designers Bower Willis Designs presented a live demonstration of V-ZUG combi-steam ovens at their design showroom in Shipston-on-Stour on November 13, inviting customers to taste the benefits of steam cookery for themselves.

Bower Willis Designs

Bower Willis Designs - Credit: Archant

As well as demonstrating the versatility of the combi-steam ovens by cooking a full three course festive feast, it was also an opportunity to emphasise the ease of cooking with a V-ZUG oven.

Advanced technology, precision timings and heat settings that are programmable to within a degree mean that food retains its flavour and essential nutrients at the touch of a button.

James Smith of V-ZUG used the combi-steam ovens to prepare a butternut squash soup, roast turkey with all the trimmings and melt in the mouth bite sized Christmas puddings.

Majestic Wines paired each course with a complementary wine that included a rich, full-bodied Saintsbury Chardonnay 2010 and the Ned Pinot Noir 2012, Marlborough as two options to enjoy with roast turkey. To end, a divine, sticky dessert wine, the Rustenberg Straw Wine, 2011 was the perfect accompaniment for the festive puddings.


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For a sweet treat guaranteed to delight guests this Christmas, follow V-ZUG’s tried and tested recipe for yourself:

Mini Christmas Puddings


100g wholemeal breadcrumbs - ½ tsp ground ginger

½ tsp ground nutmeg - Pinch of salt

Pinch of cinnamon - 50g soft dark brown sugar

50g suet - 150g mixed dried fruit

½ apple, grated - 2 tsp milk

2 tsp orange juice - 1 tsp honey

2 tsp treacle - 2 tbsp egg, beaten

1 tbsp Brandy

Brandy sauce to serve


• Lightly grease a mini muffin tin

• In a bowl mix together the; breadcrumbs, ginger, nutmeg, salt, cinnamon, dark brown sugar, suet, dried fruit and grated apple

• In a small bowl mix together the; milk, orange juice, honey, treacle and egg

• Now add the wet ingredients to the dry and mix well

• Mix in the brandy

• Pack the mixture tightly into the mini muffin tin

• Steam at 100°C for 40 minutes

• Once cooked, turn out and serve with brandy sauce


To reserve your place on the next cookery demonstration, call the Bower Willis Designs showroom on (01608) 690870 or email

For more information about Bower Willis Designs visit:

Facebook: /BowerWillisDesigns

Twitter: @BowerWillisUK