The most hilarious Great British Bake Off innuendos EVER – from soggy bottoms to grabbing jugs

WHILE it's great to fantasise about nibbling on the Great British Bake Off's creations each week, there's something else that got us hooked - the naughty innuendos that leave us giggling on our settees.

Here are just some of the best utterances the show has brought us so far - and what they were really meant to mean...

"The crimp is critical to stop any leakage from the meat"

Family man Richard and Paul Hollywood seemed to form an unwitting bromance during the 2015 season.

While discussing sausage meat in one episode, even Mary Berry tried not to get the giggles as they discussed cooking a sausage plait.

"The crimp is critical to stop any leakage from the meat," Paul said. "If you crimp them well enough, you don't have too many explosions."

Good to know.

"Hopefully the taste will be good and my crack will show"

There is nothing more important than a good crack when you're making a Madeira cake.

While in other cakes its a sign of disaster, the crack on top of the cake ensures that it will be made to its best.

In the first episode of the 2015 series, Ugne excitedly revealed how she hoped her crack will show.

"It doesn't look like it's going to stay up for me"

Professional musician Stu was having a nightmare when it came to cake week, unimpressing with a beetroot black forest gateau.

However when the mixture failed to rise in the oven, dejected Stuart admitted: "It doesn't look like it's going to stay up for me."

He was the first to be eliminated that season.

"You know we love chunky nuts on Bake Off"

Luis from Cheshire was having a bit of a hard time crunching his nuts on Advanced Dough Week in 2014.

Luckily Mel was supportive and told him: "You know we love chunky nuts on Bake Off."

Thankfully he made it through to the final and still managed to impress with his eventual doughnut platters.

"You've got too much of a soggy bottom"

If there's one thing you take away from watching Bake Off, it's this - NO ONE likes a soggy bottom.

Soggy Bottoms - caused when moisture collects at the base of cakes and pies, leaving the top dry and the bottom too wet - has been a source of giggles and everyone's favourite innuendo from day one.

Used too many times to count, you know you were in trouble if Mary or Paul brought up your bottom.

"Oh no, you have some irregular shaped balls!"

In the 2014 series of the show, Mary was quick to chastise one of the contestants for having irregular shaped balls.

Turns out it was part of their showstopper, and the judge wasn't happy that the mismatched blobs weren't the same size and shape, ruining the look of the final creation.

Hate it when that happens.

"Get those lady's fingers soggy!"

In 2013, the Bake Off was really hitting its stride when it came to saucy double entendres - but this one was one of the most hilarious and obvious of them all.

The contestants took on the task of making a trifle from scratch - which includes a sponge layer made of lady finger cakes.

Sue Perkins warned everyone that the time was running out by telling across the tent: "Get those lady's fingers soggy!"

"It's about half the size it was when it went in!"

Firefighter Mat Riley had a little trouble in 2015 when his vol-au-vents suffered a setback in the oven.

The ever-cheerful character was seen pulling the pastries out of the oven before declaring they'd shrunk.

He then left everyone in giggles as he revealed: "It's about half the size it was when it went in!"

"I'm ganaching my buns"

Diana was ready to finish of decorating her cakes and proudly told the camera that she was ganaching her buns.

The oldest contestant on the show to date, she was then seen dunking her chocolate sponges into a thick chocolate sauce.

The moment also caused Mel and Sue to fight over the chocolate spread that was left - so it looks like she ganashed the presenters as well.

"It's all about the wrist action"

Mary Berry was always on hand to give some of the contestants a few tips and tricks of the trade when needed.

In this case, she was talking about the importance of giving something a good whisk.

Obviously.

"Can you come and grab my jugs please?"

Series 7 winner Candice Brown wasn't afraid to ask for a helping hand - when it came to her final presentation that is.

Revealing an impressive pub and family made from gingerbread as her showstopper, the star asked if Mel Geidroyc could grab the jugs she needed to present her design.

The same showstopper also saw Mary Berry utter the iconic words: "I'll eat a bit of carpet" and Paul Hollywood telling Val Stones: "Your sister tastes great!"

"This didn't get the finger treatment at all!"

In the 2017 series of the Bake Off, Paul and new co-host Prue Leith proved that even though the show had moved to channel 4, the innuendos weren't going anywhere.

During the technical challenge during Bread Week, Paul and Prue were left cracking up with laughter over how to make a cottage loaf - leading to the most double entendres in one show EVER.

Talking through how to make the two layered loaf, Paul revealed: "It's all about making both balls quite tight.

"The way that we do that and the way I do it is to drive my finger right the way through to the tray underneath."

Not to be outdone, Prue cheekily asked: "Do you flour your finger?"

Covering his face and laughing, Paul replied: "I could oil it".

And when it came to testing the bakes at the end of the technical, Prue upped things again, at one point saying: "This didn't get the finger treatment at all."

"You've got great penetration there"

On cake week, Paul and Mary had two rules - no soggy bottoms, and deep penetration.

And by deep pentration, they were talking about lemon drizzle cakes, and the drizzle going through the sponge.

When Jane Beedle, 2016's runner up, managed to do this perfectly, Paul was quick to congratulate them, and muttered this iconic sentence.

"They've got to beat it until it's really, really stiff"

Mary is a whizz in the kitchen - and knows how to make a good meringue.

The key is to whisk the ingredients so they thicken and remain firm once the whisk has come out of the concoction.

Basically it needs to be really stiff before you put it in the piping bag.