“Good bake”. “Nice crumb”. “It’s over-proved”. “The gluten hasn’t developed”.

Four years ago only expert bakers would have understood these terms. Now, thanks to Paul Hollywood and his Great British Bake Off co-judge Mary Berry, they’ve become familiar phrases in millions of homes up and down the UK.

And it’s not just Bake Off terminology that’s been on the rise – the show has led to a staggering revival in home baking too. “I can’t go a day without someone coming up to me and showing me a photo on their phone of their latest loaf or cake,” says Hollywood, 47. “I love it.”

The fourth series of Bake Off ended recently and once again supermarkets reported increased sales of baking ingredients and cake-making tools.

Just two weeks after filming finished for Bake Off, he went straight to work on his latest offering, Pies & Puds. There’s a book out now and a TV series will follow.

Here is a recipe from Hollywood’s Pies & Puds:

Bacon & Egg Pie (Serves 6)
For the rich shortcrust pastry:
275g plain flour
Pinch of fine salt
135g cold unsalted butter, diced
1 medium egg, beaten
1tsp lemon juice
2-3tbsp very cold water
1 egg, beaten, to glaze

For the filling:
1tbsp vegetable oil
1 large onion, finely chopped
1 garlic clove, crushed
200g unsmoked streaky bacon, diced
200g pork loin, cut into roughly 1.5cm dice
5 medium eggs
100g cream cheese
100g mature Cheddar, grated
1tbsp chopped chives
Salt and pepper

To make the pastry, put the flour and salt in a bowl. Add the diced butter and rub in with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.

Mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the rubbed-in mixture and pour in the egg mix. Mix the liquid into the flour and fat mixture, using one hand; avoid overworking the dough. If it is too dry, add a splash more water.

When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes.

For the filling, heat the oil in a wide frying pan over a medium-low heat and add the onion and garlic. Cook gently for about eight minutes, until soft. Add the bacon and pork, increase the heat a little, and cook for about 10 minutes, stirring from time to time, until any liquid from the meat has been driven off. Leave to cool completely. Heat your oven to 200C/gas 6 and have ready a 20cm loose-based sandwich cake tin, 4cm deep.

Beat two of the eggs with the cream cheese until smooth. Add the Cheddar and chives and season with salt and pepper. Stir in the cooled bacon mixture.

Roll out two-thirds of the pastry and use to line the cake tin. Roll out the remaining pastry ready to form the lid.

Put the filling mixture into the pastry case. Make three evenly spaced depressions in the filling and crack the remaining eggs into them. Brush the rim of the pastry with water and place the lid on top. Press the edges to seal and trim off the excess neatly. Brush the top of the pie with beaten egg and make a steam hole in the centre.

Bake in the oven for 50-55 minutes, until golden.