| KUGEL | Baked pudding of potatoes or noodles in Jewish cooking |
| LAYER | Sauce, cheese or noodles, in lasagna |
| CRUMBLES | Baked puddings of fruit topped with a mixture of flour, butter and sugar (8) |
| KNISH | Lighthouse around point produced piece of Jewish cooking (5) |
| SACK | The plunder/pillage of a captured city or town; a large bag of burlap, gunny or hessian for flour, grain, potatoes or racing in; a woman's loose-fitting gown; or, a train of silk hanging from the shou |
| CHARLOTTE | A classic pudding of stewed apples or other seasonal fruit baked in a bread-and-butter or sponge cake casing; or, the forename of the Bronte sister who penned Jane Eyre (9) |
| DUMPLING | A "little lump" of suet-enriched dough for a casserole or stew; a pudding of apple encased in said soft stodgy paste; or, by extension, a round or roly-poly-shaped person or thing (8) |
| ROASTERS | Pigs, potatoes or poults suitable for oven-cooking; the pans in which they are parched or prepared; people or places who/which cook coffee beans; or, hot scorching days (8) |
| ALASKA | State of baked pudding (6) |
| CHERRYPIE | A pudding of bigarreaux, geans, morellos, oxhearts or other similar fruits baked in a crust-topped pastry shell; or, the fragrant purple-flowered garden heliotrope (6-3) |
| TRIFLE | A false or idle tale; a thing of litle value; a slight piece; a small sum; a gewgaw; a type of pewter; or, a cold pudding of custard, fruit cocktail, jelly and sherry-soaked sponge with a sprinkling o |
| ROLYPOLY | A head-over-heels forward gambol; a game of tumbling down a grassy slope; a baked or steamed pudding of suet pastry and jam; or, a podge (4-4) |
| BLANCMANGE | A dish of white meat or fish in a cream sauce in medieval times, now a pudding of jelly made with milk (10) |
| COMPOTE | Old French-derived "put together" pudding of fruits or "mixed" breakfast dish of berries, cooked, preserved, reduced or stewed in sugar syrup (7) |
| APPLEPIE | A traditional comforting pudding of an orchard's Bramleys or other cookers baked within a short buttery pastry crust, to which the addition of custard or cream is a scrumptious must (5,3) |
| CLAFOUTIS | French tart-like pudding of black cherries or griottes baked in batter (9) |
| ELBOW | Word with grease or noodles |
| TUNA | A variety of bean or noodle served over fish |
| FOOLISH | Half-baked pudding is hard (7) |
| AFTERSUN | It may help after getting baked pudding, one from France (8) |
