| SABAYON | Sweet sauce served with a rich sponge or fruit pudding? (7) |
| MADEIRA | Rich sponge, or fortified wine (7) |
| ESCALOPE | A thin slice of meat, usually veal, coated with egg and breadcrumbs, fried, and served with a rich sauce |
| GRAVY | Sauce served with a meat roast (5) |
| TARTARE | Sauce served with a fish (7) |
| SANDWICH | Consisting of slices of bread with a filling, peer John Montagu's snack of choice whilst gaming; or, anything in a similar arrangement, such as a Victoria sponge or a layer cake (8) |
| ROBUST | From the Latin for "oak, strength", a word for something healthy, strong, sturdy or vigorous, or for wine or food with a rich full-bodied flavour (6) |
| COBBLER | Dumpling-topped fruit pudding; or, a shoe, boot or leatherwork-mender (7) |
| COBBLERS | Shoemakers or cordwainers; fruit puddings baked with cakelike toppings; or, nonsense (8) |
| BRIOCHE | What light, slightly sweet bread or bun is made with a rich, eggy yeast dough? (7) |
| OCHRE | Earthy pigment with a rich history and, despite its etymological foundation "yellow", a range of warm natural colours from gold, mustard and saffron to deep orange, red or brown (5) |
| CORONATION | Innocent cook getting in a stew with a rich dish (10,7) |
| PIZZAIOLA | Ten large square sandwiches, ace kept until last with a rich tomato sauce! |
| PEKING | ____ duck, a traditional Chinese poultry dish served with shredded vegetables and a sweet sauce (6) |
| HONEYGLAZED | Cooked with a sweet sauce, as carrots or ham |
| LOOFAH | Have starters of fruit pudding but returned sponge |
| ALOOF | Stand-offish way a fruit pudding is sent back (5) |
| MADELEINE | A small, rich sponge cake (9) |
| MADEIRACAKE | Type of sweet baked food made of rich sponge (7,4) |
| MIGNONETTE | Plant with a honey-like scent in the evening, genus Reseda; or, the name of a sauce served with oyst |
