1. Preheat oven to 200 degC. Place gem iron in oven to heat.
2. Cream 100g of the butter with sugar, ginger and cinnamon.
3. Beat in golden syrup and egg, adding a tablespoon or two of flour to prevent curdling.
4. Sift flour and baking powder.
5. Dissolve baking soda in the milk. Mix flour into butter mixture alternately with the milk.
6. Remove gem iron from the oven and put it on a wooden board.
7. Add half a teaspoon of remaining butter to each mould or hollow. It will sizzle.
8. Fill moulds with batter. Bake for about 15 minutes, until a skewer inserted in the centre comes out clean.
9. Cool slightly then remove gems to cool on a wire rack.

          Excellent served warm, split and filled with butter or table spread.