| DARIOLE | A flowerpot-shaped mini pudding basin forming part of a French chef or patisserie's batterie de cuisine, with a brioche tin, cannele mould, madeleine pan, ramekin, souffle dish etc (7) |
| PUTTONAHAPPYFACE | Play a smiley-shaped mini-golf course? |
| HELMETS | They've come a long way since the days of the pudding basin. (7) |
| DARIOLEMOULDS | Small flowerpot-shaped utensils used for individual puddings such as pannacotta or chocolate fondant |
| CAKE | A food sold in a cafe, bakery, tea room, boulangerie or patisserie (4) |
| BAKERY | A boulangerie or patisserie; or, the collective biscuits, bread, buns and cakes made in either shop (6) |
| DARIOLES | Flowerpot-shaped moulds in which to bake English madeleines (8) |
| BOWLDER | Pudding basin the German used as editor (7) |
| UTENSILS | Items of kitchenalia forming a chef or cook's batterie de cuisine (8) |
| PASTRYBRUSH | Traditionally, a boar-bristled utensil in a baker, chef or home cook's batterie de cuisine for sweeping eggwash over uncooked pies, spreading fruitcakes with apricot glaze or applying melted butter to |
| KITCHEN | From "to cook", a room for baking, broiling, frying, grilling etc; its batterie de cuisine, collective cupboards or staff; the traditional fare of a country; or, a utensil for roasting meat (7) |
| BAKEWARE | Collective pans, sheets, tins, trays and other ovenable kitchenalia forming part of a chef's batterie de cuisine, to cook biscuits, bread, cakes, gratins, pies, quiches or even fancy fleurons to garni |
| COOKBOOK | A volume containing a veritable feast of recipes to be prepared using kitchenalia or batterie de cuisine, from bakes, cakes and stodgy puddings to fatten one up to salads and light suppers to keep one |
| COBBLE | Rounded stone on a beach or forming part of a French pave (6) |
| UTENSIL | Any one of the implements forming a batterie de cuisine (7) |
| PATISSIER | French word for a chef or cook specialising in pate brisee, a choux, feuilletee, sablee, sucree and all other doughs forming the basis of delicacies including chouquettes, galettes, mille-feuille, pro |
| AGNEAU | Lamb, to a French chef (hint: think of a 1970s vice president) |
| SIGNATURE | ____ dish, one that is a speciality in the repertoire of a specific chef or restaurant (9) |
| SILL | Part of a window where you'd find a flowerpot |
| KITCHENWARE | Batterie de cuisine (11) |
