1 egg, beaten
1 tsp baking soda
250 ml warm milk
2 tsp cream of tartar
Preheat the oven and the gem iron (or patty tin) to 230C.
In a mixing bowl, beat the sugar and butter to a cream. Add the beaten egg.
Dissolve the baking soda in the warm milk and add to the bowl.
Sift the flour and cream of tartar together and stir into the liquid in the bowl.
Remove the hot gem pan from the oven and put a dot of butter into each of the 12 compartments. The butter should sizzle if the pan is ready.
Spoon or pour the thick batter into each compartment until three-quarters to nearly full. Return the pan to the oven and cook for 10 to 12 minutes.
When the gems are just beginning to brown on top remove them from the oven, loosen at the sides if required, and tip out on to a dry bench before transferring to a rack.