ALISON HOLST'S GINGER GEMS

Gems are made by cooking muffin mixture in special, heavy gem irons. If you do not have these, cook the mixture in muffin tins.

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Step 1

Measure sugar, golden syrup (which has been warmed, if necessary, until liquid), ground ginger and eggs into a food processor bowl. Add the butter which has been warmed until it is very soft, but not liquid. Process to mix. Add milk, and process to blend in Sift or sieve flour and baking soda into a fairly large bowl. Add all the mixture from the food processor at once, and fold into dry ingredients, taking great care not to overmix. Mixture should look lumpy. Heat gem irons at 200 degrees Celsius until very hot. Spray well with oil. Spoon mixture from side of a tablespoon into hot irons so each is about two-thirds full. Pop in oven, until centres spring back. Leave 2-3 minutes, then remove gems. Respray and refill with more mixture without heating irons.