locale: Isle of Wight

Yeast-raised sweet white wheatflour dough formed into small balls, spiced, with dried fruit and/or candied peel in the centre, deep fried. Known at least since ...

Spiced soda-raised white wheatflour cake, top decorated with candied peel. Known only from cookbooks by J.Salmon

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.

Claimed in J.Salmon to be an Ise of Wight name for sloe jelly.

Bread-and-butter pudding made with brown bread, orange marmalade and cream-based custard. Served chilled, decorated with crystallized fruit, and accompanied wit...

A jelly-like set desert made by lining the sides of a mould with boudoir biscuits and the base/top with ratafias and glace cherries, filling with firm custard. ...

Thin rounds of white wheatflour and egg paste with soda, jam in centre, a second round adhered on top. Deep fried.

White wheatflour suet pastry, rolled out thin and spread with currants, chopped apple, lemon rind, sugar, sweet spices and golden syrup. Folded into a roll, end...