Dysphagia Pineapple Upside Down Cake

Cooking Time
20 Minutes
Portions
5

Ingredients

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  • g McDougalls Plain Sponge (Baked)
  • ml Ambrosia custard
  • ml yoghurt
  • g tinned pineapple drained
  • g Nutricia Clear
  • g tinned cherry pie filling
  • g Nutricia Clear

  • 1

    Step 1

    Place sponge into a food blender and blend to a fine crumb. Add the custard and yogurt to make a puree. Check against descriptor C check list to ensure it passed, if there are any bits or it is not the correct consistency blend or adjust as needed. Place in a piping bag.
  • 2

    Step 2

    Blend the pineapple then pass through a sieve to ensure all bits are removed. Add the Nutricia Clear and leave for 2 minutes, check constancy against check list. Add more Nutricia if it is not thick enough. Place in piping bag.
  • 3

    Step 3

    Blend the pie filling then pass through a sieve to ensure all skin and bits are removed. Add the Nutricia Clear leave for 2 minutes check constancy against check list. Add more Nutricia if needed. Place into a piping bag.
  • 4

    Step 4

    Serve in clear glasses or bowls place sponge in the bottom then pipe a ring of piped pineapple puree on top and garnishing with cherry puree.

Ingredients

  • 375 g McDougalls Plain Sponge (Baked)
  • 200 ml Ambrosia custard
  • 50 ml yoghurt
  • 400 g tinned pineapple drained
  • 20 g Nutricia Clear
  • 100 g tinned cherry pie filling
  • 5 g Nutricia Clear