John Whaite was born in Chorley, Lancashire, and grew up on a farm in Wrightington. [3] He has two sisters, Jane and Victoria. [4] He became interested in baking at the age of seven, after his parents divorced. [5] He won a place at Oxford to read Modern and Medieval Languages, but switched to study Law at the University of Manchester to be nearer to home. [6] In 2012 he gained a first-class degree [7] after sitting for his law exams while filming Bake Off. He also completed a summer scheme with top law firm Eversheds Sutherland and worked briefly as a banker in the Royal Bank of Scotland's asset finance department. [8] [9] He rejected a career in law or banking after winning the series, and took classes at Le Cordon Bleu in London to pursue a career in cooking. [9] Career [ edit ] Television [ edit ] John Whaite Interview - RUComingOut". 10 June 2017. Archived from the original on 10 June 2017 . Retrieved 30 August 2021.

Semple, Ross (21 July 2017). " Bake Off winner John Whaite announces engagement to long-term boyfriend". Attitude. Archived from the original on 22 September 2017 . Retrieved 17 April 2021. Parker, Olivia (17 September 2014). "John Whaite: 'It's nice to be emotionally detached from Bake Off' ". ProQuest 1562574740 . Retrieved 17 April 2021. Hogan, Michael (18 August 2013). "Bake Off winners: where are they now?". The Observer. p.5. ISSN 0029-7712. ProQuest 1425648664. 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.

After this time, remove and discard the star anise and add the jam sugar, then put the pan on a medium-high heat. Stirring frequently, allow the jam to boil until it reaches 105C on an instant-read digital thermometer (for me, this took about 17 minutes, but please don’t get bogged down with timings). Pour the hot jam into a sterilised jam jar, seal and leave to cool completely. Store in a cool, dark place, where it will keep for 12 months. Once open, refrigerate and eat within three months.

Whaite, John (2019). "John Whaite's life-changing trip to Canada—and the recipes he brought home". Sainsbury's Magazine . Retrieved 5 August 2021. John Whaite (born 23 May 1989) [2] is an English baker who won the third series of The Great British Bake Off in 2012. He works as a chef, television presenter, and author. Strictly Come Dancing celebs and pros announced for live tour". Digital Spy. 8 December 2021 . Retrieved 2 May 2022. John is a popular brand ambassador and has worked with a number of leading blue chip food businesses. John also enjoys demonstrating his latest recipes, regularly appearing at some of the nation’s best food festivals and shows including BBC Good Food, The Cake & Bake Show and various regional food festivals across the country. My decision to do Strictly with Johannes felt different; it wasn’t for affirmation, it was about the LGBTQ+ community in general. Gay stories in the 90s were always salacious and the TV was turned off as soon as they came on in our house. It would have been a real tonic and remedy for me to have seen two men dancing on prime-time television and for it not to have been scandalous. The pressure on Strictly was hard at times, but the impact it had was a beautiful thing. In Asda in Wigan, for example, a burly bloke came up to me near the cottage cheese, saying: “Thank you for what you did – my son came out as gay last week because he knew it was OK.”

This jam is wonderfully intense in cherry flavour. Even my mother-in-law, who is eternally fussy about spice, didn’t realise the anise was in there, because it doesn’t sing its own melody so much as harmonise with that of the cherry. You’ll need a sterilised jam jar. Andrew Lloyd Webber musical Cinderella to close in the West End". the Guardian. 2 May 2022 . Retrieved 2 May 2022. Henderson, Paul; Whaite, John (1 September 2019). "John Whaite's speedy stovetop lamb recipe". GQ magazine.

Whaite has released four cookery books. His first, John Whaite Bakes, was released on 25 April 2013, [23] and the second, John Whaite Bakes at Home, was released on 27 March 2014. [24] The third book, Perfect Plates in 5 Ingredients, was published in April 2016. [25] The fourth book, Comfort: Food to soothe the soul, was published in October 2017. [26] [27] In 2019, he wrote A Flash in the Pan, which contains recipes for cooking using only a stovetop pan. [28] John, Whaite (3 February 2018). "Food to soothe the soul from John Whaite's 'Comfort' cookbook". The Independent. Archived from the original on 14 June 2022. 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. 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.

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. Place onto a baking sheet sprayed with cake release spray (or lightly greased) and cover with sprayed/greased cling film. Chill in the fridge for 20 minutes. Preheat the oven to 220C/200C fan.

Bake for 30-40 minutes, until the filling is bubbling. If the potatoes start to burn before the filling is ready, cover the dish with foil. Heat the oven to 200C (180C fan)/390F/gas 6, and line a baking sheet with greaseproof paper. Divide the scone dough into 10 – I weigh it, then divide that by 10 to be precise. Roll each portion into a rough ball – the scruffier, the better – then put on the lined baking sheet and rest for another 10 minutes.

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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. Hogan, Michael (18 December 2021). "Strictly Come Dancing 2021, grand final recap: Rose Ayling-Ellis crowned champion after beating John Whaite". The Independent. Archived from the original on 14 June 2022. For the base, put the biscuits, fennel seeds and butter in a food processor and blitz to a damp, sandy consistency. (If you don’t have a food processor, simply bash the biscuits to fine crumbs, add the other ingredients and mix.) Tip into a 20cm loose-bottomed fluted tart tin, then press the biscuit crumbs evenly on to the base and up the sides. Refrigerate while you make the custard.