| BAKEWELLPUDDING | Baked dessert with a puff pastry case lined with a layer of jam and an egg and almond paste mix (8,7) |
| BAKEWELL | Town in the Derbyshire Dales noted for its speciality pastry pudding with an almond-flavoured filling and a layer of jam (8) |
| FEUILLETE | A puff pastry case with a sweet or savoury filling |
| SCEPTICAL | Unable to swallow? Apply 51cc paste mix (9) |
| GLAZE | Vitreous or glossy coating for pottery; thin topcoat of transparent colour applied to a painting; or, an eggwash or layer of jam brushed over pastry, cakes or other food (5) |
| HUMBLEPIE | *Baked dessert with a modest yet fruity flavor |
| NUTCAKE | Baked dessert with a little crunch |
| MARBLECAKE | Baked dessert with a swirled pattern |
| GREENGAGE | Fruit and an egg cooked following endless gluttony (9) |
| STONES | Attacks and an egg in the nest's broken (6) |
| VACUOLE | A space within a cell that is empty of cytoplasm, lined with a membrane, and filled with fluid. They are essential organelles, performing functions such as storage, ingestion, digestion, excretion, an |
| GALETTE | Either a French buckwheat crepe with a savoury filling; or, a puff pastry crust baked with seasonal fruit (7) |
| FLEURON | Flower-like ornament employed in Gothic architecture or found at the centre of the face of a Corinthian abacus; or, a puff pastry garnish in the form of a crescent moon (7) |
| IRONMAIDEN | Medieval instrument of torture consisting of a hinged case lined with spikes (4,6) |
| POWDER | Pressed or loose, a type of cosmetic applied to the face with a puff or a brush (6) |
| PECTIN | A mix of carbohydrates found in the cell walls of fruit, used for the setting of jams and jellies (6) |
| DARIOLE | Small cylindrical mould used to make a dessert of puff pastry and almond cream (7) |
| MACARON | French name for a cake-like confection with halves made from egg white, sugar and almonds, and a creamy filling |
| VOLAUVENT | A very light puff pastry case usually filled with a savoury mixture (3-2-4) |
| GRUYERE | Whether in a puff pastry tart with asparagus and peas or in one's croque-monsieur, fondue, French onion soup or gougeres as light as the breeze, this nutty sweet tangy Swiss or alpine-style cheese is |
