Let me see if you can work out what I’m talking about:
“These little beauties hark back to the 1940s when the Edmonds Cookbook was a staple in every home and no tea party was complete without them. With their delicate centre and crusty exterior, these nostalgic sweet treats have all but disappeared as the foundry that once made the irons closed it doors”
Have you work out what we are talking about.
Well dust off your aprons people as we have brought back the classic gem as well as the Gem iron. Cast in the same factory as our EngelElzen pans we now can offer everyone the opportunity to make their own little bit of kiwi nostalgia.
Find below my recipe and head over to the Engel Elzen website to get your hands on a Gem Iron
Cardamom and Ginger gems
Prep time: 25 minutes
Cook time: 15 minutes
Makes: 12 gems
- 50 gm unsalted butter
- 1/2 cup caster sugar
- 1 egg
- 2 tablespoon golden syrup
- 1 tsp ground ginger
- 1/2 tsp ground cardamon
- 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
- 1/4 tsp baking powder
- 1 cup plain flour
- 1/2 cup milk
- 1 tsp baking soda
Pre-heat your oven to 180*c.
Place the butter and sugar into a mixer and beat on high for 4-5 minutes or until pale.
Add the egg and golden syrup and mix well.
Sieve the flour, baking powder, ginger, cardamon, cinnamon and salt into the batter mix.
Fold till combined.
Mix the baking soda with the milk and stir until well dissolved. Fold through the batter mix. Set aside and allow to rest for 20 minutes.
Place your EngelElzen Gem Iron into the oven to pre-heat during this time.
Taking the gem iron out of the oven, place a little oil into each gem and quickly using a pastry brush, carefully brush up the sides. Tip in a tablespoon of the batter into each space and place back in the middle of the oven and bake 15 minutes.
Remove from the oven and leave for five minutes before removing from the tin. Allow to cool on a wire rack.