John Whaite Bakes: Recipes for Every Day and Every Mood

Product Information

Heat the oven to 180°C/160°C fan/gas 6. For the cake, slice the figs in half, then arrange them, cut-side-down and in a single layer, in the base of the cake tins. Divide the raspberries between the tins along with the 75g pistachios and the turkish delight.

Dianne Bourne (1 October 2014). "Great British Bake Off winner John Whaite tips Luis Troyano as 'dark horse' of competition". Manchester Evening News. First stir together the milk and the lemon juice and set to one side to allow the lemon juice to curdle the milk. This creates a more acidic liquid, which will react with the bicarbonate of soda in the baking powder to give more of a rise to the scones. Henderson, Paul; Whaite, John (1 September 2019). "John Whaite's speedy stovetop lamb recipe". GQ magazine. After Holly Willoughby stepped down from This Morning, with the likes of Alison Hammond and Josie Gibson filling in, Steph was tipped to be a replacement.

Thank you for signing up to our newsletter

Roger Borrell (16 April 2013). "Wigan's fabulous baking boy – Great British Bake Off winner John Whaite". Lancashire Life. Archived from the original on 2 April 2015 . Retrieved 7 March 2015. Laura Mitchell (8 November 2013). "Great British Bake Off's John Whaite: Mary and Paul's support means so much to me". Daily Express.

While the squash roasts, put the couscous for the filling into a large heatproof bowl and set to one side. Heat a generous frying pan over a medium heat and add the pecans. Toast, shaking about the pan frequently, until the nuts smell aromatic. Remove from the pan and place onto a chopping board, then return the pan to a high heat. Continue mixing the butter and sugar on a medium speed while gradually adding the beaten eggs. Once added, gently stir in the flour and whizzed pistachios, followed by the soured cream, using a large metal spoon. Divide the mixture among the sandwich tins as evenly as you can, using a palette knife to smooth the tops and create a slight dip in the centre (which helps create a level sponge). Bake in the centre of the oven, ideally on the same shelf (but without the tins touching) for 19-23 minutes. The cakes are ready when they’re springy to the touch and starting to come away from the edges. The teddy is a prop: my dad was an amateur photographer, so he’d set up these lovely shoots every now and again. I’m wearing a Jungle Book T-shirt, not because I liked the film, but because I was obsessed with Sleeping Beauty, and it would have been too far of a stretch in the early 90s to put a boy in that type of T-shirt. I just wanted to be a fairy. I still do!Once you have a smooth batter, pour it into the baking tray and level off. Bake for 20-25 minutes, until a skewer comes out clean, then leave to cool completely.

Toss through the sugar and salt, then beat the eggs and add to the dry mixture and stir through until everything is evenly dispersed, though the mixture should be quite clumpy now. The show will continue broadcasting on Channel 4 until December 2023, when the current contract expires. Tip the flour into the bowl of pistachios and add a pinch of fine salt. In a jug, lightly beat the eggs with the vanilla extract. In a second bowl, use an electric whisk or stand mixer to beat the butter and sugar together for 8-10 minutes, or until the mixture is very pale and fluffy; almost mousse-like. Whaite lives in Leeds with his partner Paul Atkins, a graphic designer. [35] [36] He announced their engagement on 21 July 2017. [37]John Whaite Interview - RUComingOut". 10 June 2017. Archived from the original on 10 June 2017 . Retrieved 30 August 2021. John Whaite and Boyfriend: Attitude's 'Love & Marriage' Cover". Attitude. 24 March 2014. Archived from the original on 15 February 2020 . Retrieved 15 February 2020.

Josh Willacy (27 March 2014). "The winner bakes it all: Great British Bake Off ace John Whaite reveals guilty secrets and making mum jealous". Mancunian Matters. Add the curdled milk, and bring together in the bowl with your hands or a wooden spoon until you have a reasonably even dough, then lightly flour the countertop and just fold the dough over a few times until it comes together and is fairly smooth. Toss the flours and baking powder together and put into a mixing bowl with the butter. Rub the butter into the dry ingredients with your fingers and thumbs, until it resembles inelegant breadcrumbs. Put the flour, orange zest, baking powder, salt and sugar in a large bowl and whisk to blend. Rub in the butter until you have fine, inelegant breadcrumbs – do this by hand or in a freestanding electric mixer fitted with the paddle attachment. Put the cherries, now worse for wear, into a medium saucepan with the sherry and star anise. On a high heat, bring to a boil, then take off the heat and leave to infuse for an hour – make sure the anise remains fully submerged.Whaite has appeared as a resident chef on the ITV breakfast programme Lorraine, hosted by Lorraine Kelly. [10] [11] He has also appeared on This Morning, What's Cooking?, The Alan Titchmarsh Show and Sunday Brunch as a guest chef. [12]