Part 5/8:
Inspired by the second-class menu dated October 9, 1913, a recipe for Victoria pudding was chosen for preparation. This dessert, originally popularized by Mrs. Agnes B. Marshall in her cookbook, included a complex blend of flavors: ripe bananas, oranges, lemons, and vanilla custard, ultimately culminating in a luxurious ice cream.
While the comprehensive recipe is lengthy and complicated, it centers around creating a base of creamy vanilla custard and fruit puree, followed by a freezing process to reach the desired texture. Despite its demanding nature, the result is a visually stunning and immanently flavorful dessert.