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Paul Hollywood has admitted he ‘doesn’t get’ one cake habit that many Brits say is the ‘best bit’.
There’s nothing quite like ‘licking the bowl’ clean, and it’s often something you’ll allow your kids to do, because it tastes so delicious.
The creamy mixture is hard to describe, but it certainly has a unique taste. You’ve likely had it again and again over the years when you or a family member or friend has baked a cake while you’re there.
But what does the Great British Bake Off host think of it?
His opinion on raw cake mixture may shock you, as you may have assumed he’d be one to cheekily lick the bowl clean, but he’s actually repulsed by the thought of it.
The Channel 4 star may judge bakes of all shapes and sizes, but you’ll never catch him taking a spatula to the raw cake mixture.
He took to his TikTok page to caption his short video: “Something I’ve never understood… eating the raw cake mixture! Do you like eating it?”
He said that he doesn’t personally like to eat raw cake mixture, saying: “The idea of raw egg, lumps of flour and butter doesn’t appeal.
“I’d rather bake it, I really don’t get it”.
However, in the comments, people were baffled at how he didn’t like it, with some saying that they believed it to be the “best bit” of making a cake.
Someone wrote: “Licking the bowl is the highlight for any child when there is baking going on! My kids love it!”
Another said: “I cannot believe Paul has never licked the bowl…It was the best bit as the kids were fighting over it.”
Somebody else wrote: “Raw eggs are now completely harmless”.
Licking cake mixture with raw egg has historically been considered risky because raw eggs can sometimes carry harmful bacteria such as Salmonella. If someone ingested these bacteria, they could develop foodborne illnesses, which might lead to symptoms such as diarrhoea, stomach cramps, fever, and vomiting.
Years ago, before improvements in food safety practices, the risk of contamination was potentially higher because egg production and handling standards were less rigorous.
While modern food safety measures have significantly reduced the likelihood of contamination, the risk, although small, still exists, which is why consuming raw eggs or mixtures containing them is generally discouraged.
People with weakened immune systems, young children, pregnant individuals, or the elderly were and remain particularly vulnerable to the potential consequences of foodborne illnesses.
