| RYEBREAD | General name for pumpernickel, a baked food often flavoured with honey, black treacle or caraway seeds (3,5) |
| NOUGAT | Confection flavoured with honey and pistachios/almonds; a specialty of Montelimar (6) |
| CAKES | Puffs, gems, kisses, fancies, angel wings, yum-yums... baked foods often served with afternoon tea (5) |
| BREADBOX | Place for pumpernickel |
| RYE | Grain used for pumpernickel |
| SEED | Poppy or caraway |
| HERB | Cardamom or caraway |
| MAHOGANY | Wood traditionally used by cabinetmakers; informal word for a dining table; old dialect for gin and treacle; or, brandy and water (8) |
| GINGERBREAD | Cake made with treacle or syrup (11) |
| CORALTREE | Erythrina yields treacle or stew (5,4) |
| NAAN | Traditionally baked in a clay oven or tandoor, a variety of Indian flatbread often flavoured with nigella seeds (4) |
| BEURRENOIR | Butter heated until brown or black, often flavoured with vinegar or lemon juice (6,4) |
| CAKE | Madeleine, scone, lemon drizzle or Battenberg, a baked food traditionally served with afternoon tea (4) |
| BISCUIT | Shortbread, custard cream, hobnob or ginger nut, a baked food with varying degrees of "dunkability" (7) |
| ICEDTEA | Chilled Darjeeling, Earl Grey, Assam, sencha or other tisane, often flavoured with sliced citrus fruits or herbs (4,3) |
| DUFF | A thick flour pudding, often flavoured with currants etc. and boiled in a cloth bag (4) |
| SALAMI | Name a kind of sausage, often flavoured with garlic (6) |
| LIMPA | Swedish rye bread flavoured with anise, caraway and fennel seeds, orange zest and black treacle (5) |
| TORTONI | A rich ice cream often flavoured with sherry (7) |
| PARKIN | Traditional northern ginger cake baked with black treacle and oatmeal, customarily eaten on Bonfire Night (6) |
