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 Steamed sponge pudding with fruit shapes moulded to the surface. Not the same dish as the better-known Vectis (or Isle of Wight) Roll Pudding.  Original Receipt in ‘Dundee Courier‘ – Saturday 4 June 1898Isle of Wight Pudding.— Three ounces of butter, quarter-pound of flour, half teaspoonful of baking powder, one ounce of dried cherries three ounces of sugar, three eggs, three ounces of almonds, one ounce citron. Butter a mould, ornament with cherries and the citron cut into fancy shapes. Beat the butter to a cream, add the sugar, beat eggs, add them and the flour alternately to butter and sugar, add baking powder, and almonds blanched and shredded; beat all well together, put the mixture into the mould, cover with a greased paper. Steam. Serve with lemon sauce. Puddings associated with the Isle of Wight include: Isle of Wight Doughnuts Isle of Wight Farmhouse Cake Isle of Wight Pudding Kixies Jelly Osborne Pudding Sandown Pudding Vectis Doughnuts Vectis Pudding or Vectis Roll Wootton Pudding Yeast Cake  |
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