Now updated for CSW19. New words, if any, and new inflections of existing words, are shown in red.
| affogato | a dessert made by pouring espresso coffee over ice-cream. |
| baclava baklava baklawa | a Middle Eastern dessert made of layers of filo pastry, honey, nuts, etc. |
| banoffee banoffi | as in banoffee pie, a sweet pastry case filled with bananas and soft toffee or caramel and topped with cream. |
| barfi burfi | an Indian dessert made from milk solids and sugar. |
| bavarois | a cold dessert consisting of a rich custard set with gelatine and flavoured in various ways. |
| betty | a kind of fruit pudding. |
| blancmange | an opaque jelly made with isinglass or gelatin and milk or (now usu.) cornflour and milk, often flavoured and sweetened. |
| bombe | a dessert, usu. ice-cream in a melon shape. |
| cassata | an ice-cream containing candied fruit and nuts. |
| charlotte | a kind of pie or pudding made by lining a dish with slices of bread, and filling it with bread soaked in milk, and baked. |
| clafouti clafoutis | a French baked pudding. |
| clootie | as in clootie dumpling, a suet pudding, containing currants, raisins, etc, steamed or boiled in a cloth. No —S. |
| cranachan | a traditional Scottish dessert, usually made from a mixture of whipped cream, whisky, honey, and fresh raspberries topped with toasted oatmeal. |
| custard | a mixture of milk, eggs, etc, sweetened or seasoned, thickened with cornflour and poured over puddings. |
| custardy | pertaining to custard. |
| dacquoise | a layered dessert of meringue with nuts, with a buttery chocolate or mocha filling. |
| dessert | a final course of a meal, pudding or other sweet item; fruit, sweetmeats, etc served at the end of a meal. |
| dolci | sweet things. |
| doucet dowset | a savory tart baked in sweet dough. |
| flam flamm flan flaune flawn | a custard; a pancake. Note that FLAN can take a plural FLANES as well as FLANS. And FLAM is also a verb: to deceive. |
| flummery | a pudding made from the husks of oats; by extension, anything insipid; empty compliment, humbug. [Welsh llymru, the name of a soft jelly made from sour oatmeal]. |
| gelato | an Italian ice-cream > GELATOS or GELATI. |
| gelly | jelly. |
| granita | a grainy-textured flavoured water-ice. [It. granita, grainy]. |
| halwa | a sweet Indian dish. |
| hokeypokey hokypoky | a kind of ice-cream sold on the streets. |
| juncate | a junket. |
| kissel | thickened fruit purée dessert. |
| kulfi | an Indian dessert made by freezing milk which has been concentrated by boiling away some of the water in it, and flavoured with nuts and cardamom seeds > KULFIS. |
| macallum | a dish of vanilla ice cream topped with raspberry sauce. |
| madzoon matzoon | a food similar to yoghurt made from fermented milk. |
| moile | a kind of rice pudding made with almond milk. |
| mousse | jello with whipped cream; meat or fish with whipped cream; a hair-gel; (verb) to style hair with mousse. |
| mousselike | like mousse. |
| nesselrode | a rich frozen pudding made of chestnuts, eggs, cream etc. [From Count Karl Robert Nesselrode, Russian diplomat, whose chef invented the dish]. |
| oaky | an ice cream. |
| palacinke | a thin crêpe-like variety of pancake common in Central and Eastern Europe. |
| pandowdy | a deep pie or pudding made of baked apples, or of sliced bread and apples baked together, with no bottom crust. |
| parfait | a dessert mousse or ice cream pudding. |
| pashka paska paskha | a rich dessert of cottage cheese, cream, almonds, raisins etc. traditionally served at Easter. |
| pav pavlova | a type of dessert consisting of a meringue base topped with whipped cream. [From the dancer Anna Pavlova]. |
| profiterole | a small puff of choux pastry, usu. filled with cream and covered with a chocolate sauce. |
| pud | pudding. |
| pudden | a pudding. |
| rasmalai | an Indian dessert made of cheese, milk and almonds. [Hindi ras, juice, + malai, skin formed on a hot liquid when it cools]. |
| russe | as in charlotte russe, a cold dessert made from whipped cream, custard etc, surrounded by sponge fingers. No —S. |
| semifreddo | a partially frozen Italian dessert similar to ice-cream > SEMIFREDDI or SEMIFREDDOS. |
| semolina | the particles of fine, hard wheat that do not pass into flour in milling, used to make puddings, thicken soups, etc. [Ital. semolino, dim of semola, bran, from L. simila, fine flour]. |
| sillabub sillibub syllabub | a drink or gelatin dessert consisting of wine and sweetened milk. |
| sopaipilla sopapilla | a square of deep-fried dough often sweetened and eaten as dessert. |
| sorbet | a water-ice (originally an Eastern sherbet). |
| spumone spumoni | a kind of Italian ice-cream, made of layers of flavours. The pl. of SPUMONE is SPUMONI or SPUMONES; SPUMONI itself has acquired a plural SPUMONIS. |
| sundae | a dish of ice-cream topped or mixed with fruit, nuts, syrup, whipped cream, etc. |
| syllabub | see SILLABUB. |
| tapioca | a farinaceous substance made by heating cassava; a disgusting slimy pudding made from this. [Tupi-Guarani tipioca, f. tipi residue, dregs + ok, og squeeze out.] |
| tartufo | a dessert of light mousse-like chocolate > TARTUFOS or TARTUFI |
| tiramisu | a dessert made with pieces of sponge soaked in coffee and marsala, layered with mascarpone and chocolate. |
| tortoni | a rich ice-cream flavoured with wine and containing chopped fruit. |
| trifle | a small amount; a dessert of sponge cake soaked with sherry and covered with jam or fruit, topped with custard and whipped cream; (verb) to occupy oneself desultorily. |
| verrine | a dessert comprising different layers of food presented in a glass. |
| zabaglione zabaione zabajone | a rich Italian custard. |