| CARAMEL | Sugar heated until brown (7) |
| TOFFEE | Sugar heated until caramelised, applied to apples on sticks or enriched with butter for pudding sauce (6) |
| BEURRENOIR | Butter heated until brown or black, often flavoured with vinegar or lemon juice (6,4) |
| CREAM | Baked until clotted in Devon and Cornwall or heated until extra-thick in Jersey, dairy food served with scones or used to make various puddings (5) |
| TOAST | Bread cooked until brown and crisp (5) |
| CALCINED | Heated until pure |
| REDHOT | Said of metal when heated until it glows red (3-3) |
| INCA | Former currency of India equal to one-sixteenth of a rupee or 12 pies; or, linked with "pommes" for a classic French dish of layered sliced potatoes, baked until brown (4) |
| DUNDERFUNK | A seafarer or sailor's name for a type of hardtack that combined ship's biscuit with molasses and was baked until brown in a pan as an attempt to make a pudding (10) |
| HASH | From "axe", the # symbol, resembling "chopped" lines; or, a coarse "chop" of meat and potatoes, fried until brown (4) |
| EGGFLIP | Traditionally heated with a red-hot poker, a warm nog of ale, dark rum, wine etc with brown sugar, nutmeg and yolks (3,4) |
| PRICIER | Promotion less heated but more costly (7) |
| THERMAL | Heated exchange of "Hamlet" concerns king (7) |
| BOWSHOT | Accepts heated quarrels may be met within this (7) |
| WARMISH | Slightly heated (7) |
| FURNACE | Chamber greatly heated (7) |
| TOASTED | Heated bread tried out inside (7) |
| BRANDED | Given markedly heated treatment (7) |
| WARMING | Getting heated, at one point, preparing to fight (7) |
| HOTSHOT | Specialist heated small whiskey (7) |
