If there's one time of year when many of us get the urge to bake cakes, it's Easter. Stockpiling icing sugar and vanilla essence this time of year is as traditional as DIY, lamb roasts and over-indulging on too many Easter eggs.That's why we were happy to hear that Great British Bakeoff winner John Whaite has just launched a new cookbook, so we've now got the perfect excuse to indulge our baking cravings.
In case you need reminding John was the cute one who had legions of female fans, who won GBBO the year before last, giving up a law job to pursue a career in food. Since then he's been writing cookbooks, the second of which is just out, called *John Whaite Bakes At Home. *This delicious tome is filled with classic recipes and stunning photography which is aimed at cooks - experienced or otherwise - who love to roll up their sleeves and hit the stove.
Because of the time of year, the two chocolate recipes, Mont Blanc Biscuit Butties and Rocher Pops, caught our eye, and John was happy to share his recipes for them, below. 'Easter for me is about the buns and the chocolate,' he told us. 'Whilst I love all of the savoury roast lamb and rosemary, roast potatoes and gravy, my heart really lies in the pudding. AND I always make sure I buy more than enough Easter eggs to keep me going through the year. Don't be an Easter egg snob; cheap and cheerful is just as good as pricey and prissy!'
John Whaite Bakes At Home is published by Headline £20. Click here to buy.
JOHN WHAITE'S MONT BLANC BISCUIT BUTTIES (TOP LEFT)
'The only thing better than chestnut purée is a chocolate, marshmallow and chestnut purée combo, all together in one indulgent biscuit butty.'* JW*
Makes 16-18
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200g dark chocolate, roughly chopped
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20g unsalted butter
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2 eggs
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100g dark muscovado sugar
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70g light muscovado sugar
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80g plain flour
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- tsp baking powder
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tsp baking powder
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. tsp salt
For the marshmallow filling:
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3 gelatine leaves
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200g golden caster sugar
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75g golden syrup
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100ml water
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1 Σ 250g sweet crème de marron/chestnut spread
Essential equipment:
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At least 2 baking sheets, lined with baking paper
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Sugar or digital food thermometer
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Disposable piping bag, with a little of the end snipped off
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Preheat the oven to 200°C/180°C fan/Gas 6. Place the chocolate and butter into a heatproof bowl over a pan of barely simmering water, and allow to melt slowly. Meanwhile, whisk together the eggs and sugars until well combined. Beat the melted chocolate and butter into the sugar and egg, then sift over the flour, baking powder and salt, and beat to a smooth, glossy batter. Allow to cool and thicken slightly.
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Scoop heaped teaspoons of the batter on to the lined baking sheets, well apart as they will spread in the oven. You should end up with about 36 blobs, so you might need to bake in batches. Bake for 10–12 minutes, or until well risen, shiny, and cracked over the surface. Allow to cool, out of the oven, on the baking sheet, before removing with a palette knife.
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To make the filling, submerge the gelatine leaves, one by one, in a bowl of cold water. Place the sugar, syrup and water in a medium saucepan and heat on high until it reaches 118°C. Quickly squeeze the excess moisture from the gelatine, add to the pan and swirl to dissolve. Pour this into a freestanding electric mixer and whisk on full speed until very thick, sticky and only slightly warm: about 5 minutes. (Takes about 10 minutes using a handheld electric whisk.)
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Turn half the cookies over so they are bottom up. Spoon a teaspoon of chestnut purée on to each. Pile the marshmallow into the piping bag, then pipe a ring of marshmallow around the chestnut purée. Sandwich the remaining cookies on top.
ROCHER POPS (TOP RIGHT)
'I swore I would never bake a cake pop in my life – I just don’t see the attraction with baking fads. I was, however, given a gorgeous cake pop tin, and so I had to use it. Rather than making typical garish, claggy pops from old cake crumbs and a load of old buttercream, I make mine freshly baked using a special mould. Silicone moulds are available but I find the metal ones much more reliable. These are gorgeous as dinner party treats, or for cold, dark winter nights.' JW
Makes 18 -20
80g salted butter
100g Nutella
2 eggs
100g flour
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tsp bicarbonate of soda
75g golden caster sugar
For the ganache covering:
200g dark chocolate, roughly chopped
100g milk chocolate, roughly chopped
200ml double cream
For the hazelnut covering:
200g skinless hazelnuts, finely chopped but not pulverized
Gold leaf, to decorate
Essential equipment
Disposable piping bag with end snipped off
12-hole cake pop mould, well greased