| PLUMDUFF | A rich spiced suet pudding made with raisins or currants (4,4) |
| ROSOLIO | A sweet cordial made with raisins (7) |
| ATOM | Unit of matter described by Ernest Rutherford in a model that proved his mentor J. J. Thomson's earlier plum pudding or currant bun model wrong (4) |
| BATH | Ancient spa city, "wash tub" town or currant bun borough in England (4) |
| RED | Cherry or currant |
| ROLYPOLY | A cylindrical pudding made with suet pastry and jam |
| TEACAKES | Flat cakes made from a yeast dough with raisins in it, usually eaten toasted (8) |
| PRUNELLA | From "plum", a damson-, raisin- or sloe-coloured fabric or dunnock (8) |
| SEMOLINA | From Italian for "bran, flour", the middlings of wheat left after milling; or, a pudding made of this (8) |
| CRUMBLES | Baked puddings made from fruit covered with a mixture of flour, butter and sugar (8) |
| HAZELNUT | Hard food item often found with raisins in chocolate bars (8) |
| MERINGUE | Deserving to have it binned, crustless suet pudding perhaps? (8) |
| ESURIENT | Greedily eating suet pudding? Nothing French in that! (8) |
| SPITEFUL | Venomous to flip suet pudding (8) |
| TRIFLE | English pudding made with a layer of sponge fingers, custard, fruit and whipped cream (6) |
| BLANCMANGE | Jelly-like pudding made with milk (10) |
| CHARLOTTE | Pudding made of stew: fruit with a casing or covering of bread (9) |
| GREENGAGE | Chartreuse-coloured fruit similar to any one of the plums originally used to make a version of a Christmas pudding but substituted with raisins by the Victorians (9) |
| PLUMPUDDING | Boiled suet dessert with raisins, currants and spices (4,7) |
| BACALAO | Spanish for a particular fish, but in culinary terms it refers to the dried and salted version which in Mallorca is often served with spinach and raisins, or local mushrooms (7) |
