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 1898
Isle 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
Vectis Pudding or Vectis Roll
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