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Ginger gems

  • 10 minutes
  • 8 minutes
  • Makes 18
Ginger gems

Once, no Kiwi kitchen was complete without gem irons but when muffins came along, the gentle gem dropped out of the popularity stakes. They are easy to make, quick to cook and ar now to be seen in the odd trendy cafe - so hunt out a gem iron at the local second-hand shop and make up a batch.


  • 25 grams butter
  • ¼ cup brown sugar
  • 1 egg, lightly beaten
  • 3 tablespoons condensed milk
  • 1 cup flour
  • 1 teaspoon cream of tartar
  • ¾ teaspoon baking soda
  • 1 tablespoon ground ginger
  • ¼ cup water
  • a little additional butter


  1. Preheat the oven to 210ºC and place a gem iron mould or patty pan tray into the oven to preheat.
  2. Beat together the butter and sugar until light in colour and creamy in texture. Beat in the egg and condensed milk.
  3. Sift together the flour, cream of tartar, baking soda and ginger and gently stir into the creamed mixture alternately with the water.
  4. Remove the gem irons or patty pans from the oven and put a tiny piece of butter in each iron or patty pan so it sizzles. Three-quarters fill each gem iron with batter.
  5. Bake in the preheated oven for 8 minutes or until firm to the touch. Serve hot and liberally buttered.

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