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Ginger Gems July 9, 2010

Posted by Sarah in baking, butter, cosy, dining in, food, Gem Irons, Ginger Gems, home made, recipe, Thrifting.
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Wont you come in from the cold?  Can I tempt you with a just-baked Ginger Gem?

Actually, we baked these last night.  They were lovely with tea after dinner, and even better for breakfast this morning.

This old Gem Iron belonged to my Grandmother.  I packed it with other essential belongings and it moved countries with me.  I am so very fond of it.

I haven’t seen a new Gem Iron for sale in a store ever.  I wonder if they’ve stopped making them?  I wonder if The Delta Metal Co Ltd, of Christchurch, New Zealand are still in business?

The circular Gem Iron is a recent acquisition.  I found it at the Surry Hills Markets last Saturday.  $5 and it came home with me.

Pre-loved.  Worn from countless morning tea’s over the years.  Sturdy and dependable.  I like imagining the old lady who owned this before me.  I wonder if she used the same recipe that I do?

Two recipe for Ginger Gems

Taken from the Edmonds Cookery Book, 1980.  Written in the matter-of-fact way that Edmonds recipes are synonymous with.  At least in my mind.

Ginger Gems

1 cup of Flour
1 teaspoon Baking Powder
1 teaspoon Ground Ginger
1/8 teaspoon Salt
1 Egg
1/2 Cup Milk
25g (1oz) Butter
25g (1oz) Brown Sugar
2 tablespoons Golden Syrup
Sift dry ingredients.  Beat egg and add with milk.  Melt butter, sugar and golden syrup together and mix in last of all.  Put in twelve hot greased gem irons and bake 12 minutes at 215 C.

Taken from At Home At Play, by Pennie Oliver

Ginger Gems

60g Butter
150g Caster Sugar
1 Egg
1 tablespoon Golden Syrup
1 teaspoon Baking Soda
175ml Milk
250g Plain Flour
2 teaspoons Ground Ginger (we doubled this)
extra Butter for gem irons and for serving.

Preaheat the oven to 230C.  Place the gem irons in the oven to heat.  Cream the butter and sugar in a bowl  Beat in the egg.  Stir in the golden syrup.  Mis the baking soda into the milk.  Add the dry ingredients and milk and baking soda to the bowl.  Mix to combine the ingredients.  Remove the gem irons from the oven.  Drop about 1/4 teaspoon butter into the bottom of each of the hollows.  Spoon the mixture into each hollow to two-thirds full.  Bake for 10 minutes, until the gems are cooked and golden.  Serve plain or with butter.
Makes 20 – 22

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