Margaret Prices Ginger Gems
Photography Photography by Nick Tresidder.
Serves: 12
INGREDIENTS
50 grams unsalted butter, softened
1⁄2 cup sugar
1 egg
2 tablespoons golden syrup
1 cup flour
1 teaspoon ground ginger
1⁄4 teaspoon baking powder pinch of salt
1⁄2 teaspoon mixed spice
1⁄2 cup milk
1 teaspoon baking soda
extra butter to grease the gem iron
METHOD
Preheat oven 180oC.
Beat together the butter and sugar until light and fluffy. Add the egg, beat well, and then add the golden syrup. Sift the flour, ground ginger, baking powder, salt and mixed spice and fold through the egg mix. Mix together the milk and baking soda, making sure the soda is dissolved. Add to the batter and sit for at least half an hour while you heat the gem iron in the oven.
Put a small knob of butter in each gem space and use a pastry brush to ensure that it is well greased. Put a large spoonful of mix into each gem and bake for 15 minutes or until evenly golden. Remove from the oven; sit for 5 minutes before removing.
Serve buttered or with lashings of whipped cream and your favourite jam. Makes 12
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.