Bake-off was just the start for John

John Whaite's Rocher Pops
John Whaite's Rocher Pops

Since winning The Great British Bake Off in 2012, John Whaite has bought his own flat, set up a chocolate business, studied at Le Cordon Bleu in London and released two cookery books.

Through it all, he’s relied on his family to be honest. “Sometimes they can get on their high horse and lecture me about things, and all I wanted to know is whether they liked it or not,” he says.

The results feature in his new book, ‘John Whaite Bakes At Home’ including this one.

Preheat the oven to 200C/180C fan/gas mark 6.

Beat the ingredients together into a smooth batter, scoop into a disposable piping bag with the end snipped off and pipe into one half of a 12-hole cake pop mould, filling the half sphere well. Pop the other half of the mould in place, then bake for seven to eight minutes. Remove from the oven and allow to cool completely. Repeat with the remaining batter and the cooled, re-greased mould.

Make the ganache by placing the chopped chocolate into a heatproof bowl. Heat the cream in a medium saucepan over a high heat until it just starts to bubble around the edges, pour on to the chocolate and leave it for about 30 seconds. Using a whisk, mix to a smooth, glossy ganache.

Sprinkle the chopped hazelnuts on to a plate. Dip each cake pop into the ganache to cover it well, then roll in the hazelnuts. Allow the ganache to set for a good hour, then place a little gold leaf onto each pop.