Season 5 Great Australian Bake Off finalist, Aaron Hawton, shares some Christmas in July dessert ideas ahead of the latest season.
A new season of The Great Australian Bake Off dropped last night, and 12 new contestants are hoping to be crowned Australia’s Best Amateur Baker.
Over ten weeks, a group of skilled baking enthusiasts put their creativity and skill to the test on the Foxtel series.
“This new season is next-level – the bakers have truly raised the bar,” new cohost Darren Purchese told New Idea.
“From the very first challenge, you’ll see bold flavours, incredible technique, and a real sense of heart.”
“I’m so excited for Season 8 of Bake Off – it’s bursting with warmth, joy and delicious surprises.”
Last night’s first episode saw the departure of gay hairdresser Gregson, who lives with his husband and dogs in Brisbane.
“Baking means inclusion.” Gregson’s Bake Off bio says.
Born in the Philippines, Gregson loves to use the flavours of his home country and is well known for his Pandan chiffon cake.
He is passionate about all his creative endeavours, including styling hair, developing new recipes and taking photographs.
He loves to have fun, wearing bright colours and dancing.
And certainly brought a burst of colour in his pineapple outfit.
Image: Foxtel
It’s never too late for a Christmas in July dessert.
Ever since QNews transitioned from a magazine to a digital-first publication, I have been trying to think of creative ways to bring some of the magazine fun online.
With a new season of The Great Australian Bake Off dropping in July, I figured out the perfect idea.
Why not reach out to one of my mates who is also a former Great Australian Bake Off finalist and ask him to create a delicious dessert to warm up your winter?
After all, Christmas in July is a great time to get baking, and I am terrible at it, so I rely on my mates to teach me how.
You may remember Aaron Hawton as a finalist on season 5 of The Great Australian Bake Off.
The English teacher and inclusive rugby player for the Melbourne Chargers had a great run on the Foxtel series and made it to the finals.
Aaron discovered his love for baking at a young age, often helping his grandmother in the kitchen.
Enjoying experimenting with new recipes and flavours, he has continued this online by sharing recipes for all to enjoy.
We couldn’t be more pleased that he has given us these winter warmer recipes for you to try.
So, whether baking is your thing or not, why not try these recipes for Mulled Wine Poached Pears and Blackberry Self-saucing Pudding.
I already have, and they are delicious, and if I can do it, anyone can.
Mulled Wine Poached Pears
Prep time 10 minutes
Cooking time 40-50 minutes
Serves 4
What will you need?
4 Beurre Bosch pears, peeled
2 cups Cabernet Sauvignon wine (or your wine of choice)
½ cup caster sugar
1 large orange
1 cinnamon stick
4 cardamom pods
1 tsp Tasmanian pepperberries (or black peppercorns)
3 whole cloves
1 star anise pod
Good quality vanilla ice cream, to serve
Method:
Using a Mortar and pestle (or the flat of a large knife), gently crush the cinnamon, cardamom and pepperberries. Use a vegetable peeler to peel 2-3 large strips of orange zest. Juice the peeled orange.
To a medium saucepan, add the wine, sugar, orange juice, zest and spices. Bring the mixture to a boil, stirring occasionally, then reduce the heat to medium-low.
Add the peeled pears to the hot wine mixture, making sure the pears are mostly covered in the liquid (you can add some additional water or wine if needed), and simmer for 40-45 minutes, occasionally rotating the pears, until they are tender but not mushy, and a bright reddish colour.
Remove the pears from the wine mixture and set aside on a chopping board. Boil the remaining mixture for a further 10-12 minutes to reduce the liquid and make the mixture slightly syrupy. Strain to remove the large chunks of spices
To serve, cut each pear in half vertically and use a spoon to remove the core from each pear half. Serve two halves in a serving glass with a scoop of ice cream and a drizzle of the wine syrup.
Blackberry Self-saucing Pudding
Prep time: 10 minutes
Cook time: 45 minutes
Serves 6-8
What will you need?
400g frozen blackberries
¼ cup lemon juice
½ cup (105g) caster sugar
1 Tbsp honey
1 Tbsp cornflour
2 Tbsp cold water
½ cup boiling water
1 ⅓ cup (180g) plain flour
2 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
90g butter, softened, plus extra for greasing
⅔ cup (140g) caster sugar
1 large egg
1 tsp vanilla extract
2 tsp lemon zest
½ cup milk
Icing sugar, to decorate
Ice cream or cream, to serve
Method:
1. Preheat oven to 160°C (fan-forced). In a medium saucepan, bring the blackberries, lemon juice, ½ cup sugar and honey to a boil. Remove from the heat and use a slotted spoon to transfer the whole berries to the base of a greased 22cm baking dish. Reserve the blackberry liquid.
2. Meanwhile, sift the flour, baking powder, cinnamon and salt into a bowl.
3. In a large bowl, beat the butter and ⅔ cup sugar together until light and fluffy. Add the egg, lemon zest and vanilla and continue beating until smooth.
4. Add the flour mixture and milk, a little at a time, alternating between dry and wet ingredients, until just combined. Pour the batter over the blackberries, smoothing the top to create an even surface.
5. In a small bowl, mix the cornflour and cold water into a paste and add to the blackberry liquid. Measure out the blackberry liquid and add just enough boiling water to make 1 ½ cups.
6. Pour the blackberry liquid over the Pudding batter, pouring over the back of a spoon so as not to disturb the batter. Bake for 40 minutes, or until a toothpick inserted into the centre of the pudding comes out clean. The blackberry mixture may bubble up at the edges. This is fine.
7. Dust with icing sugar and serve hot with ice cream or cream.
Enjoy these delicious desserts to warm up your winter.
Image: Supplied
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Dining and Cooking