Falcon-Enamelware_AtMine_November-Challenge_Tiffany-Grant-Riley02

Are you familiar with AtMine’s #StyleAtMine challenges? Each month, along with a blogger or IGer they introduce a new topic to inspire their community to get involved with, styling vignettes in their own homes to share with the AtMine community or on Instagram and a winner is chosen to receive a prize. November’s challenge is ‘table setting styling’ I’m particularly excited to introduce this alongside AtMine (also our sponsors for the our inaugural Function+Form gathering next month) and Joy Jaynes from Mornings Like These over in the US.

Want To Get Involved? Here’s How…

In collaboration with the iconic Falcon Enamelware, we want you to share with us your creative vision for styling your own table settings. Upload your shots on your AtMine profile to the ‘Table Setting’ category using #StyleAtMine in the comments section or on Instagram to enter (use both to double your chances!) following @atmine and @falconenamel. At the end of the month, the winner will receive their choice from the Falcon Enamelware collection and two runners up will receive a pie dishes and tea towel gift set in Pillarbox red. You can enter worldwide, so there’s no excuses-get involved!

Falcon-Enamelware_AtMine_November-Challenge_Tiffany-Grant-Riley03

A Warming Pumpkin Pie For A Cold Winter Day

I don’t often cover recipes or food styling here, and there’s a good reason for it. Although I’m an avid “foodie” outside of my work, I prefer to leave working with food in the same category as working with children and animals in that it can in some cases be a little unpredictable-or best left alone! My pumpkin pie recipe today is a prime example – I’d had it in the oven for 30 minutes before I realised our oven had stopped working! Queue a mad panic before I called up a friend across town who kindly put her oven on for me whilst my sister drove me to her house at gone 7pm with it sitting unset on my lap. There are a lot of steep hills here, so it was a challenge to keep it from spilling everywhere! I’d say it was a sure-fire sign not work with food. Ever again…

This is my mother’s recipe, one that we grew up with, looking forward to every year from our tiny little terraced house in Bridge Street – the pumpkins carved and waiting for Halloween and the smell of winter spices and rich pastry warming in the oven. Now it’s becoming something I share with my own children who, after I shot this piece wolfed it down with a great deal of enthusiasm. Doesn’t it look great in those black and white enamel plates?

For The Pastry:

  • 175g plain flour
  • 1/2 tsp salt
  • 1tbsp brown sugar
  • 1tsp baking powder
  • 75g unsalted butter
  • 1 egg yolk
  • 3/4 tbsp double cream

For The Filling:

  • 450g pumpkin pulp
  • 2 large eggs
  • 75g soft brown sugar
  • 4tbsp golden syrup
  • 225ml whipping cream
  • 1.5 tsp ground cinnamon
  • 1tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp ground cloves.

Falcon-Enamelware_AtMine_November-Challenge_Tiffany-Grant-Riley04

For The Filling:

  • Bake the pumpkin pieces skin side up on a baking sheet for 45 minutes at 180 degrees until tender. Allow to cool.
  • Remove the pulp from the shell and blitz in a blender until smooth.
  • Mix in the rest of the ingredients and set aside.

For The Pastry:

  • Sift in the flour, salt and baking powder in a mixing bowl and rub in the butter until you reach an oatmeal consistency.
  • Blend the egg yolk and cream together and stir into the flour with a fork until you have a dough.
  • Turn the dough onto a cool surface and kneed into a ball being careful not to over-work it.
  • Wrap the dough in clingfilm and chill for 30 minutes.
  • Meanwhile, grease a 10″ pie tin with a loose bottom, then roll the dough out to fit the tin and fill it with crumpled greaseproof paper weighed with rice or baking weights.
  • Chill again for 15 minutes. Preheat your oven to 180 degrees.
  • Blind bake your pastry for 10 minutes – 5 minutes with the weighted greaseproof paper and 5 again without.
  • Remove from the oven and allow it to cool on a rack.
  • Pour the filling into the case and bake at 180 degrees for 40 minutes until the filling sets, placing it onto a hot baking tray once out of the oven.

Serve with cream!

Falcon-Enamelware_AtMine_November-Challenge_Tiffany-Grant-Riley05

Falcon-Enamelware_AtMine_November-Challenge_Tiffany-Grant-Riley07

Falcon-Enamelware_AtMine_November-Challenge_Tiffany-Grant-Riley06

Thank you to Meggy for driving me across town, Rob for holding the fort while we were gone and to Marcela for her warm oven, wine on arrival and wonderful hospitality. I’m sorry I had to take the pie away…

xx

Product for styling includes:
• Coal black beakers • Coal black deep plates • Pigeon grey tea towel  – all Falcon Enamelware.

Photography & Styling © Tiffany Grant-Riley

Leave a Reply

Your email address will not be published. Required fields are marked *