| GOLDENSYRUP | Ingredient used to sweeten flapjacks, gingerbread and some types of steamed sponge pudding (6,5) |
| SYRUP | Golden -; ingredient used for parkin, gingerbread, flapjacks, pumpkin pie, toffee apples, treacle tart and steamed sponge pudding (5) |
| ALLSPICE | Peppercorn-like berry, dried and ground to flavour jerk chicken, gingerbread and other foods (8) |
| BAO | Type of steamed dumpling |
| TRAYBAKE | Blondie, chocolate brownie, flapjack, gingerbread or other sheet cake cooked in a shallow rectangular tin before being cut into bars/squares (8) |
| CUSTARD | With an egg-free, powdered variety invented by Alfred Bird, a creme anglaiselike sauce used for trifles or with crumbles or steamed sponge puddings (7) |
| HAZELNUT | Cob or filbert of a deciduous tree, used to flavour praline and some types of chocolate spread (8) |
| TREACLE | Black -; ingredient with a flavour reminiscent of burnt caramel, used to sweeten gingerbread cakes and sticky toffee puddings or to glaze ham (7) |
| PAPRIKA | Spice derived from a variety of sweet pepper, used to flavour/colour Hungarian or Spanish dishes such as goulash, chorizo and some types of fish stew (7) |
| JUNIPER | Tree with berries used to flavour gin and some types of elderflower presse (7) |
| TURNIPS | Creamy-white radish-like neeps cooked in hotpots, navarins, Scotch broths and some types of pasties (7) |
| SUGAR | "Jaggery" used to sweeten festive fare including brandy snaps, citrus peel, crystallised ginger, frumenty, gingerbread, glace cherries, jellies, marron glace, marzipan, mulled wine, nougat and Turkish |
| SUCROSE | What's used to sweeten pudding courses when processed (7) |
| DEMERARA | Raw cane sugar named after its place of origin in Guyana, used to sweeten coffee (8) |
| GLYCEROL | Colourless viscous liquid used to sweeten food and thicken liqueurs |
| STEM | - ginger; preserved rhizome ingredient used to flavour some types of puddings and cakes (4) |
| LOUVERS | Angled slats in wooden shutters, jalousies and some type of doors (7) |
| GOMME | French name for a (pencil) rubber; a syrup used to sweeten cocktails |
| CELERY | Plant related to lovage with seeds ground and added to salt to make an ingredient used to flavour Bl |
| ESSENCE | Vanilla -; ingredient used to flavour ice cream, custard and sponge cake; a concentrated form of pure extract (7) |
