Ginger gems

In 2015 I started hosting a small group of friends to ginger gems every Sunday morning. Quite early on a Sunday morning as one of our number goes to Church.

I use the old traditional recipe for ginger gems, and I use the original cast iron gem irons.

I have an alternative recipe lined up, a savoury gem, but I have yet to get tired of the ginger gems.

Ginger ems are ‘quick breads’ made without yeast or baking powder, and they are best eaten within an hour of so of making.

Sometimes i buy Lewis Road Creamery butter to go with them.

Alison Holst’s recipe for 18 Ginger gems

1/2 cup sugar
1/2 Tbsp (heaped) golden syrup , (household tablespoon, not measuring tablespoon), warmed to liquid
2 tsp ground ginger
1 egg
50 g butter, warmed to very soft, but not liquid
1/2 cup milk
1 cup flour
3/4 tsp baking soda
butter (optional) to dot into gem irons

Method

Preheat oven and 2 gem irons to 200°C

Measure sugar, warm golden syrup, ground ginger and egg into the food processor bowl.
Add butter.
Process to mix.

Add milk and process to blend in.

Sift flour and baking soda into a large bowl.
Add all the mixture from the food processor at once and fold in, taking great care not to over mix. Mixture should look lumpy.

Drop in a dot of (extra) butter into each iron.
Spoon mixture from side of tablespoon into hot irons so each is about 2/3 full.

Bake at 200°C for 12 mins or until centres spring back.
Leave 2-3 mins then remove gems.

Heat them hot.