Falconware Enamelware revives childhood memories for me of pastry-topped pies, apple crumbles and mash-smothered minced beef, the remnants of thick gravy oozing out from an over-filled shepherd’s pie. The bright white and navy blue rim is a design classic and it’s been given a totally modern makeover, new colours, new shapes but the same durability. Made from heavy-gauge steel, porcelain is fused onto the surface ensuring its toughness, smoothness and chemical resistance. If you drop it, it will most probably chip but it definitely won’t break. It won’t lose it’s shine in the dishwasher and can withstand the heat of a furnace oven and is just as happy on a gas or electric hob.
The nesting preparation set is a useful addition to my kitchen and stacks away neatly. A six-piece bowl set comprises of a 24cm mixing bowl; a 24cm colander; an 18cm; 16cm; 14cm and 12cm bowl.
There are tumbler sets, pudding bowls, pie dishes, baking sets and individual pieces available at Amazon.
Now the weather’s turning from long warm summery nights to short dark wintery ones, it’s time to crack out the comfort food recipes. Step forward the crumbles and this bakeware range is
just perfect for cooking them, the pigeon grey and white colour-way is really stylish and serves straight from the oven to the table.
It’s also available in pillar box red and white and the traditional ice white and navy blue colour-way.
Apple and Blackberry Crumble
For the crumble
120g plain flour
60g caster sugar
60g unsalted butter at room temperature, cut into pieces
For the fruit filling
300g Braeburn apples
30g unsalted butter (I used salted – Rodda’s butter is my new find)
30g golden caster sugar
1/2 tsp cinnamon
Heat the oven to 190C,170C fan, gas 5. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make breadcrumbs. If you overwork the mixture it will become heavy. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured
To prepare the fruit filling, peel, core and cut the apples into 2cm chunks. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook until the mixture turns to a light caramel colour, around 3 minutes. Stir in the apples and cook for a further 3 minutes. Add the blackberries and cinnamon, and cook again for 3 minutes. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the heat of the pan.
Spoon the warm fruit into your Falconware ovenware dish (or ovenproof gratin dish), if you feel it could stick, you may want to butter your dish. Top with the crumble mix, add a little more cinnamon if you wish, then reheat in the oven for 5-10 mins.
Serve with vanilla ice cream or if you’re feeling really indulgent Rodda’s Clotted Cream.
Surprisingly easy to clean, all that’s needed is a generous soak in fairy liquid if indeed you have sweet, sticky fruit juice stuck to the side like mine, no scrubbing or elbow grease needed.