| PLUMDUFF | Boiled flour pudding made with raisins (4-4) |
| DUFF | Steamed or boiled flour pudding (4) |
| ROSOLIO | A sweet cordial made with raisins (7) |
| ROLYPOLY | Pudding made with a sheet of dough (4-4) |
| TEACAKES | Flat cakes made from a yeast dough with raisins in it, usually eaten toasted (8) |
| HAZELNUT | Hard food item often found with raisins in chocolate bars (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) |
| BLANCMANGE | Jelly-like pudding made with milk (10) |
| TRIFLE | Pudding made with jelly and sponge cake (6) |
| PLUMPUDDING | Boiled suet dessert with raisins, currants and spices (4,7) |
| SPOTTEDDICK | Traditional British pudding with raisins |
| DOUGHBALL | Boiled flour dumpling provoked bold laugh (9) |
| EVES | Traditional English pudding made from apples and sponge (4) |
| SAGO | Pudding made from hard white grains (4) |
| FUDGE | Sweet such as a flour pudding cut from the back (5) |
| TEACAKE | Baked item made from a yeast dough with raisins in it, usually eaten toasted and buttered (7) |
| FRUITCAKE | Tea-bread-like food baked or boiled with raisins, sultanas, currants, citrus peel and spices (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) |
| OAT | Grain often found in cookies with raisins |
