Enjoy the season of Spring all the more with two deliciously moreish bakes from Great British Bake Off winner, Frances Quinn and photographer/food writer, Lindsay Radcliffe.

A recipe for Rhubarb and Custard Cream Crumble from Frances utilises our Bake Set and a sweet-tart mix of rhubarb with raspberries, and a Frangipane Bake from Lindsay features our Square Bake Tray with delicate and fresh raspberries.

In collaboration with The Hambledon for our Spring project space.

By Frances Quinn @frances_quinn


Fruit mix

  • 400g rhubarb
  • 300g raspberries
  • 2 tbsp golden caster sugar (from below)
  • 1 tbsp custard powder


  • 100g plain flour
  • 100g salted butter
  • 100g golden caster sugar
  • 100g custard cream biscuits, plus extra for presentation

Preheat the oven to 180C/160Fan/Gas 4. Trim and cut your rhubarb into 2cm slices and place in your Falcon Bake Set. Add raspberries if using, and spoon over 2 tbsp of sugar and 1 tbsp of custard powder. Mix everything together and set aside.
Place the remaining sugar, flour and butter into a bowl and rub together to create the crumble. Break up the custard creams into pieces with a rolling pin. Transfer this into your crumble mix and combine everything together.
Scatter the crumble over the fruit mix, distributing everything evenly. Bake in the oven for 20-30 minutes or until the fruit is bubbling and the crumble is golden brown. 5 minutes before removing your crumble from the oven, add a whole custard cream to the top of your crumble. Remove crumble from the oven, allow to cool slightly before serving with custard in your Falcon 2 pint jug! Enjoy!

By Lindsay Radcliffe @lindsaysfeast


  • 250g unsalted butter
  • 250g caster sugar
  • 200g ground almonds
  • 100g self-raising flour
  • 2 eggs
  • 1 tsp vanilla paste
  • 150g – 200g fresh raspberries
  • 50g flaked almonds
  • 2 tbsp demerara sugar

Preheat the oven to 200C (180C Fan).
In a mixing bowl, beat all the butter, sugar, ground almonds, flour and eggs together until light and fluffy. Spoon into your Falcon square baking tin, smoothing the surface with a palette knife. Scatter over the raspberries, followed by the almonds and Demerara sugar.
Bake in the preheated oven for approximately 30 minutes, until set, but not too solid. Serve slightly warm with a drizzle of cream or a scoop or two of vanilla ice-cream.


White with Blue Rim Prep Set

White with Blue Rim Square Bake Tray

White with Blue Rim Bake Set


Street and garden parties are made simple with your robust, versatile and child-friendly Falcon. Our products are made of heavy-gauge steel with a porcelain enamel coating so will stand the test...

Add some colour to your Bank Holiday Weekend with our Terrazzo Jelly recipe, all made and served using our durable and versatile Falcon Enamelware products. This simple recipe is as enjoyable to make,...