Titanic’s passengers enjoyed various Edwardian dishes served in a variety of dining rooms on board the Ship… from the grand Verandah Café, to the exclusive first-class á la carte Restaurant, the second class dining area and third class saloon, delicious and elaborate meals were served. This holiday, spice up your dinner party with adding a few exceptional Titanic desserts that were featured on her maiden voyage.

Here are a few dessert recipes highlighting Titanic’s menu that you can re-create for your holiday party:


First Class Dessert - Waldorf Pudding

(Makes 6 to 8 servings)

2 large tart apples, peeled

½ cup sultana (golden raisins)

1 tbsp lemon juice

1 tbsp finely chopped crystallized ginger

1 tbsp butter

1/3 granulated sugar

2 cups milk

4 egg yolks, beaten

Pinch freshly ground nutmeg

1 tsp pure vanilla extract

¼ cup toasted walnuts, halved

Thinly slice apples. Stir in raisins, lemon juice and ginger. In skillet, melt butter over high heat; add apple mixture and cook for 1 minute. Stir in 2 tbsp of the sugar. Cook stirring often for 3 to 4 minutes or until apples are lightly caramelized. Scrape apple mixture and syrup into 10-inch round glass baking dish. Reserve. Meanwhile, in saucepan set over medium heat – heat milk just until bubbles from around the edges. Whisking constantly, add some of the milk to eggs; mix until well incorporated; add remaining milk, nutmeg, vanilla, and remaining sugar and mix well. Pour over apple mixture. Set baking dish inside large roasting pan; pour enough boiling water roasting pan to come halfway up sides of baking dish. Place in 325F oven for 45 to 50 minutes or until custard is set but still jiggly. Carefully remove baking dish to cooling rack; sprinkle with walnuts. Cool to room temperature before serving.


Second Class Dessert - American Ice Cream

(Makes 3 cups and serves 6)

2/3 cup granulated sugar

1/3 cup lemon juice

Pinch of salt

2 cups light (cereal) cream

2tbsp finely chopped grated lemon zest

1 cup whipping cream

In small pot or microwave-proof dish, combine sugar, lemon juice and salt; heat over medium heat until sugar is dissolved. Meanwhile, in heavy-bottomed saucepan, combine light cream with lemon zest; heat over medium heat for 6 to 8 minutes just until small bubbles start to form around edges of pot. Remove from heat. Whisk sugar mixture and whipping cream into lemon zest mixture until smooth. Place in refrigerator uncovered; cool completely stirring often. Pour mixture into ice-cream maker and proceed following manufacturer’s instructions. Or, pour mixture into chilled, shallow metal pan; cover and freeze for about 3 hours or until firm. Break up into pieces and transfer to food processor; puree until smooth. Pour into chilled airtight container; freeze for 1 hour or until firm. Soften in refrigerator for 20 minutes before serving.


Third Class Dessert - Currant Buns

(Makes 12 buns)

¼ cup lukewarm water

½ cup granulated sugar

1 pkg active dry yeast (1 tsp)

3 ½ cups all-purpose flour

½ tsp salt

¾ warm milk

¼ cup butter, melted

2 eggs

½ cup currants

2 tbsp icing sugar

1 tbsp water

In small bowl or measuring cup, combine warm water and 1 tbsp of the sugar; sprinkle yeast over top. Let stand for 10minutes or until frothy. Meanwhile, in large bowl, blend together remaining sugar, flour, and salt. In small bowl, whisk together milk, butter, and eggs. Stir in yeast mixture until combined. Make well in dry ingredients; using wooden spoon, stir in yeast mixture until soft dough forms. Turn out onto lightly floured board. Knead for 8minutes or until dough is smooth and elastic. Transfer dough to large greased bowl, turning to coat. Cover with plastic wrap and let rest in a warm place for 1 hour or until doubled in bulk. Punch down; turn out onto floured surface; knead in currants. Shape into a 12-inch long log. Cut dough into 12 equal pieces. Roll pieces of sough into smooth, seamless balls. Place buns on greased baking sheet leaving about 2 inches between each bun. Cover loosely and let rest for 30 minutes. Bake in 400F oven for 15 minutes or until golden brown. Stir together icing sugar and water; brush over warm buns and let cool on rack.


Source: Archbold, R., & McCauley, D. (1997). Last Dinner On The Titanic: Menus and recipes from the legendary liner. The Madison Press Limited.