| ROLYPOLY | British pudding dish of suet pastry spread with jam, rolled up and steamed |
| PHORRITO | Soup-inspired dish that's rolled up and eaten |
| 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) |
| PERSUADE | Salesman rolled up and used a conditioned prompt (8) |
| ESURIENT | Piggy in mixture of suet, nothing for Napoleon to eat? (8) |
| JAMROLYPOLY | British pudding also called shirt-sleeve pudding and dead man's arm (3,4-4) |
| SWISSROLL | A sponge cake spread with jam, cream or another filling and served in a cylindrical form (5,4) |
| TIPSYCAKE | A characteristically boozy British pudding or alcoholic trifle involving fruit-and-custard-layered sherry-soaked sponge, which may induce a spirited sense of squiffiness (5,4) |
| STRUDEL | Thin sheet of fruit-filled dough rolled up and baked (7) |
| CREPE | Pancake that's often rolled up and filled with whipped cream in Japan |
| ROULADE | Unionist introduced to ale Rod ordered with meat rolled up and filled (7) |
| TART | Jam-rolled pastry (4) |
| TIFFING | In a huff with lunch guest after rejection of suet pudding (7) |
| SCONES | Thought to derive from early Dutch for "fine bread", baked rounds or quadrants of plain or fruited dough, subject to a long-running debate as to whether said cakes are spread with jam first, or cream |
| CUSTARD | Traditional British pudding sauce used as one of the layers in a trifle (7) |
| PUDDING | A sausage-like mass originally, later a sweet or savoury steamed dish such as clootie dumpling, roly-poly, spotted dick or suet pastry pie (7) |
| BOWL | Roll the ball at the pudding dish (4) |
| SURAL | Half of suet and fat cut from back of calf |
| YORKSHIRE | Type of British pudding |
| SWISS | The roll that's spread with jam (5) |
