This week, we are talking about something quite special! 

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 close its doors." 

Have you worked 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.  

I would like to also offer one lucky listener of Newstalk ZB the opportunity to win their own EngelElzen Gem Iron valued at $150.00 

I can quickly run everyone through a recipe for my cardamon ginger gems, they are quite amazing!

Cardamon & Ginger Gems 

Cook time: 15 minutes 

Prep time: 25 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  

2 tbsp cooking oil 

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 the EngelElzen Gem Iron into the oven to pre-heat.  

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. 

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