How to Make Graham Gems
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat your oven to 400°F (200°C) and lightly oil the gem pan.
Make the batter
In a mixing bowl, combine cold water and sift in Graham meal while stirring with a wooden spoon.
Beat the batter briskly for 2-3 minutes to incorporate air.
Bake and serve
Drop large spoonfuls of batter into the hot pan.
Bake for 20-30 minutes, adjusting time based on how full the pans are.
Remove carefully and let stand a few moments before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Graham meal
- Forms the main structure of the gems as the batter sets in the oven.
- Cold water
- Hydrates the meal to form a batter and provides moisture for steaming during baking.
The step that matters
Beat the batter briskly for 2-3 minutes. Vigorous beating incorporates air, which expands in the hot pan and helps the gems rise and turn light instead of dense.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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