An apple which is cored but not peeled, a slice taken off one end to enable it to stand without rolling, and stuffed with sultanas, brown sugar and cinnamon and then baked.

My mother's version of this was to use Yorkshire pudding batter. She would cook half the mixture on a baking tray, and carve it into sixths to serve with roast beef. My father got two sections. The remainder of the batter she would pour into a cake tray and serve the wonderfully crisp individual puddings with golden syrup for pudding.

The basic baked beans are white haricot beans (US: navy beans) in tomato sauce. However, baked beans can be made into a great dish by the addition of molasses and pork belly as in Boston baked beans.

A cream caramel turned out of its mould. Crème renversée.

A custard, which may or may not be flavoured, made with eggs, sugar and milk. It is then baked in the oven until browned rather than used as a pouring sauce.

Floury potatoes are the best for baking. They should be pricked all over, splashed with a little water and baked at 200º for about an hour until the skin is crisp and the internal potato is floury and cooked.

A pudding based on sweetened suet pastry or cake sponge with a variety of stuffings, steamed and then baked in the oven.

Traditionally the baker not only carried out the fundamental work of baking the bread, but also made available his ovens at the end of his own baking. People would bring their prepared dishes to him to be cooked in the cooling ovens. I did this when I lived in Greece, making up large dishes of moussaka and the like, taking them to the baker. They were eaten warm that day and then cold in following days. Like m,ost people, all I had in the house was a single gas burner.

Deep, handleless, oval, round or rectangular, metal, glass, ceramic or earthenware pots, used for casseroles, puddings and for baking fruits and vegetables.

A soft cream cheese made with cow's milk. It has a smooth, even white paste and is rindless, being packaged in polythene-lined tins for sale. It is made from pasteurised, skimmed milk and is used by bakers for making pastries and cheesecakes in North America. It contains 19% fat (dry), 0.2% fat (total). The curds are uncooked and unpressed. It is reminiscent of a fine-grained cottage cheese only more sour.