INGREDIENTS

Fruit mix

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

Crumble

• 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!

INGREDIENTS

• 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.