22 British Baking Phrases, Decoded
Updated: Dec. 05, 2023
In honor of The Great British Bakeoff, we went deep into the world of British baking to discover and decode its mysterious language—from baps and biscuits to soggy bottoms and spotted dicks.
If you’ve ever watched (or binged) The Great British Bakeoff (a popular baking reality show) then you know it is full of vocabular oddities such as “pasties,” “proofing” and “saucy puds.” You were probably left feeling confused and slightly concerned with desserts called “spotted dick.” Well, fear not! We love our readers, so we gathered—and translated— some of the most used baking terms that Mary Berry and Paul Hollywood love to use so much.
Bap
Simply put, it’s a bread roll. Bap is also slang for breasts in Britain, resulting in many witty puns by the judges.
Bakes
A general term for baked goods that can either be savory or sweet. There’s no doubt about it, after you binge the GBBO you’ll catch yourself saying “what a lovely bake” from here on out.
Biscuits
No, not the puffy pastry slathered in butter and country gravy. When Mary and Paul say biscuits they are referring to a sweet or savory cookie that is often times made to be dunked in tea or coffee. They are a staple of British baking and are seen quite often on the show.
Choux
A light pastry dough used to make desserts such as beignets and churros. Made only of butter, water, flour, and eggs, instead of using a rising agent it uses a high moisture content to create steam that will in turn puff the pastry.
Coulis
A thin, fruit-based puree used to make various sauces.
Crème Pat
Short for “crème pâtissière.” In America we know it to be a pastry cream, a sweet filling used in a wide variety of desserts like cream puffs. Many contestants had their dreams crushed due to a runny Crème Pat that wasn’t given enough time to cool.
Fairy Cakes
Similar to our cupcakes, but instead of a thick buttercream frosting on the top (or other type of frosting), over the pond they often opt for a simple glaze to finish off these scrummy treats.
Fondants
In America we know fondant to be a smooth sugary icing used to decorate cakes and other pastries, but in Britain they know them to be a soft-centered chocolate cake—similar to lava cakes.
Fool
A dessert made of pureed fruit traditionally served in a custard, but nowadays often served in whipped cream.
Frangipane
A sweet cream filling made with almond paste, sugar, butter and eggs.
Grill
In Britain, grill actually means to broil. The heating comes from the top instead of the bottom.
Pasty
British pasties refer to a savory dish usually formed of meats and vegetables in a pastry shell.
Plait
Simply a braid. Many baked goods require the baker to intertwine the pieces, creating an aesthetically pleasing look.
Proofing or Proving
Meaning to rise. On the show, contestants put their bread dough in proving drawers that are heated to help it rise faster.
Pudding
Or “puds” for short, refers to a food that can either be a sweet or savory dish—not the soft dessert we are accustomed to in those plastic cups.
Saucy Puds
Though it does sound like a cheeky form of endearment, it is in fact Britain’s equivalent to our lava cake.
Scrummy
A term used affectionately by Mary Berry and short for “scrumptious.” Many contestants consider it the highest form of compliment and is a good indication of a future star baker.
Soggy Bottom
Nobody likes a soggy bottom in baking—or otherwise. In baking, it refers to the bottom of a pastry that is under cooked or soggy due to a juicy filling that soaked into the crust.
Spotted Dick
The unfortunately named pastry that has the more immature of us Americans giggling is made of suet (the hard white fat surrounding the kidneys and loins on sheep and other animals) and dried fruit and often times served with custard.
Traybake
Exactly as it sounds, a traybake is a type of dessert baked in a rectangular tray, from bars to cakes.
Treacle
An uncrystallized syrup better known to us Americans as molasses.
Twiddly Bits
Twiddly refers to something decorative and bits refers to something small. So, a twiddly bit is anything small yet elaborately decorated.
Season 1: Cake Week
Inspired by Martha's Lemon and Thyme Mini Cakes
For Americans, this was the first we ever saw of The Great British Baking Show (or Bake Off for the Brits). Fan-favorite Martha whipped up dozens of miniature lemon and thyme cakes for the first Showstopper Challenge. Simple and elegant, we were hooked!Season 1: Desserts Week
Inspired by the Tiramisu Technical Challenge
Everyone loves a good Technical Challenge. But don't worry if you're not a tiramisu expert, we've got a how-to to walk you through the process step by step—no Paul Hollywood spying over your shoulder!Season 1: Pies & Tarts Week
Inspired by Nancy's Apple Galette
During this episode, bakers were challenged to build a three-tiered pie. We aren't going to suggest you try that at home, but we do recommend a tasty apple galette, much like the one Nancy topped off her tower with!Season 1: Advanced Dough Week
Inspired by Richard's Fruit Swedish Tea Ring
This recipe is packed with fruity spread and twisted just like Richard's stellar bake. Best of all—it's all topped off with beautiful icing, making it worthy of the highest praise.Season 1: Patisserie Week
Inspired by Richard's Double Nut Baklava
Who can resist flaky, sticky, nutty baklava? This recipe is packed with macadamia nuts and pecans for extra crunch and depth of flavor. We think a beautiful bake like this is likely to earn you a rare Paul Hollywood handshake.Season 1: Patisserie Week
Inspired by the Schichttorte Technical Challenge
We all know that our favorite judges like to find the most obscure and difficult recipes for the weekly technical challenges. Schichttorte is essentially a layered crepe cake. This one looks impressive (and is super tasty to boot!).Season 1: Final Week
Inspired by the Scone Technical Challenge
Another part of the final very British Technical Challenge was to whip up a batch of simple scones. Normally served with tea, scones are an English classic, much like these commonly misunderstood dishes!Season 2: Cake Week
Inspired by Glenn's Strawberries and Cream Cake
Known for his giant desserts, Glenn started off the second season with a beautiful (and massive) strawberries and cream cake. We like this version with a few blueberries and raspberries mixed in!Season 2: Cake Week
Inspired by the Angel Food Cake Technical Challenge
Presented with this challenge, the bakers were pretty confused, but in the end they made lovely cakes filled with lemon curd.Season 2: Bread Week
Inspired by the English Muffin Technical Challenge
A certain satisfaction comes from knowing how to make foods that you'd typically buy pre-made. The bakers mastered English muffins on their second week (and we think you can manage too, with this recipe).Season 2: Dessert Week
Inspired by Floating Islands Technical Challenge
We love the Great British Baking Show because it shows us new-to-us recipes, like this one for delicate meringue on a bed of creamy custard.Season 2: Dessert Week
Inspired by Christine's Brandy Snap Ninety-Niners
In the Showstopper Challenge, bakers were asked to make dozens of beautiful petit fours—or bite-sized desserts. Christine whipped up delicate brandy snaps filled with cream. If you're craving more mini treats, try these on for size.Season 2: Sweet Dough Week
Inspired by the Apricot Curonne Technical Challenge
One of Paul's trademark extra-difficult technicals, an apricot curonne, is filled with apricot preserves, almond paste and topped with flaked almonds. This one takes a little extra time, but it turns out beautifully. Mary Berry would be proud if you tried this one at home!Season 2: Sweet Dough Week
Inspired by Frances's Hot Cross Buns
Sweet dough is notoriously difficult to work with. (Getting that perfect rise? Impossible—if you don't follow these tips.) But Frances knocked it out of the park with her showstopper hot cross buns. Now you can too!Season 2: Sweet Dough Week
Inspired by Frances's Kolaches
In addition to those tasty hot cross buns, Frances whipped up a batch of tasty Bohemian style kolaches. She filled hers with custard and rhubarb, but feel free to substitute your favorite fruit filling for this tasty pastry.Season 2: Sweet Dough Week
Inspired by Frances's Palmiers
Made of flaky puff pastry filled with cinnamon and sugar, palmiers are certainly a show-stopping treat. While Frances made her puff from scratch, it never hurts to use frozen pastry to speed up the process. We'll show you how.Season 2: Unconventional Ingredients Week
Inspired by Ruby's Carrot Cake
Ruby stunned the judges with her adorable garden-inspired cake. The real star of that bake, though, was the delicious and moist carrot cake much like this one!Season 2: Final Week
Inspired by the Pretzel Technical Challenge
In the last week of this season, the bakers were challenged to make salty homemade pretzels. Getting that perfect twist can be tricky, but once you've got the hang of it, you won't want to stop! Try them alongside some of our favorite beer garden-inspired recipes.Season 3: Cake Week
Inspired by the Frosted Walnut Cake Technical Challenge
The Great British Baking Show starts every season off with Cake Week. In this season, bakers were challenged to make the perfect walnut cake. Lucky for you, we found a winning recipe right here!Season 3: Biscuit Week
Inspired by Mat's Pistachio and Cranberry Biscotti
We Americans would consider biscotti more of a cookie than a biscuit, but we'll let those differences go for the sake of this scrumptious biscotti. Packed with nuts and fruit, it's a great coffee companion.Season 3: Bread Week
Inspired by the Baguette Technical Challenge
Bread week is where the best bakers always seem to rise to the top. Try this baguette recipe at home and you'll earn the title of Star Baker!Season 3: Desserts Week
Inspired by Ian's Pomegranate Creme Brulee
Take this special occasion dessert to the next level by incorporating pomegranate flavor, just like Ian (who took home Star Baker this week!).Season 3: Chocolate Week
Inspired by the Chocolate Souffle Challenge
Souffles are notoriously difficult to master, but when made just right, they are absolute heaven! Give this recipe a go in your own kitchen and then try a few of our other French favorites!Season 3: Final Week
Inspired by Tamal's Sticky Toffee Pudding Cake
You can't have a British baking show without a good sticky toffee pudding! Tamal turned this classic English dessert into a multi-tiered masterpiece, but you can make this simple (but still delicious) version at home.Season 3: Final Week
Inspired by Nadiya's Big Fat British Wedding Cake
Nadiya took home the crown (or should I say cake plate) with a stunning tiered lemon cake. This version lacks the elegant jewels and sparkle of her finale showstopper, but it still has those amazing citrus flavors.Season 4: Cake Week
Inspired by Benjamina's Pistachio and Cardamom Cake
Benjamina kicked off this season with a beautiful cardamom drizzle cake. While this isn't an exact copycat, this cheesecake still features all those amazing flavors.Season 4: Biscuit Week
Inspired by Kate's Lavender Shortbread
Leave it to the Brits to incorporate a hint of lavender into their shortbread. When used sparingly, this floral flavor can be lovely and delicate.Season 4: Biscuit Week
Inspired by Tom's Frappelatteccino Shortbread
In the biscuit challenge, baker Tom packed a lot of ingredients into one small shortbread. We love the idea of cappuccino and shortbread, though! It goes without saying that these cookies are a great match for your morning cuppa.Season 4: Biscuit Week
Inspired by Candice's Sticky Ginger Pub
In a gingerbread house challenge, baker Candice went the extra mile and set her cookie pub atop a sticky ginger cake, much like this one.Season 4: Botanical Week
Inspired by Jane's Coconut Meringue Pie
Who can resist a delicate meringue-topped pie? We love this coconut recipe. Take it up to Jane's level and incorporate just a little lime zest for more tropical flavor.Season 4: Desserts Week
Inspired by Selasi's Summer Picnic Roulade
With a combination like strawberries and cream, who can go wrong? This beautiful cake roll, inspired by Selasi, would be a stunning addition to any picnic or party.Season 4: Patisserie Week
Inspired by Candice's Mushroom Palmiers
We've already seen sweet palmiers from our British bakers, but the flaky treat can also be savory. Packed with mushrooms, these make an elegant appetizer.Season 4: Patisserie Week
Inspired by Jane's Pistachio Fancies
For the Patisserie Week Showstopper Challenge, bakers were challenged to make petite cakes, or fancies. Jane got great reviews from Mary and Paul on the flavor of her pistachio cake. Pair this with fresh raspberries and cream to mimic Jane's flavor combinations exactly.Season 4: Final Week
Inspired by Jane's Red, White and Blue Pavlova
In the last Signature Bake of the season, bakers were tasked with making picture-perfect meringue desserts. Jane made a beautiful, berry-filled pavlova much like this one.Season 4: Final Week
Inspired by Candice's Mini Asparagus Quiches
In the final challenge of the season, the bakers were asked to make a picnic fit for the queen herself—a major challenge! Candice included miniature asparagus quiches in here royal picnic spread, and you can make the full-size version at home with this copycat.Season 4: Final Week
Inspired by Candice's Rhubarb Tart
As a part of that same queenly challenge, Candice baked up beautiful rhubarb tartlets. When not entertaining the queen, this rustic version is a great substitute.Originally Published: February 21, 2018
