Dysphagia Afternoon Tea

Cooking Time

Ingredients

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Ingredients For the Sandwiches

  • g Country Range Supreme Coronation Chicken Filling
  • g Country Range Medium White Sliced Bread (crusts removed)
  • ml Full fat milk
  • g Vegi gel
  •   Thickener (as needed)

For the Scones

  •   6cm Plain Scone made with Country Range Scone Mix
  • g Single Cream
  •   2 tbsp Seedless Raspberry Jam
  •   Thickener as required
  •   3 tsp whipped Cream

For the Pudding

  • g Country Range Plain Sponge (Baked)
  • ml Ambrosia custard
  • ml yoghurt
  • ml Double Cream
  • g Country Range Milk Chocolate Drops
  • ml Ambrosia Custard
  •   2 tsp Seedless Raspberry Jam

Method

  • 1

    Step 1

    Sandwiches: For the filling - Transfer the Country Range Supreme Coronation Chicken Filling to a blender and process until smooth.
  • 2

    Step 2

    Check seasoning and, if required add food thickener.
  • 3

    Step 3

    Sandwiches: For the bread - Heat the milk to 90°c, add the bread slices and blend to a smooth purée. Add vegi gel and cook for a further 2 minutes. Immediately pour the mixture onto a tray lined with cling film. Smooth out the mixture and set on the tray.
  • 4

    Step 4

    When the bread mix is cold, pipe the filling mixture over half of the bread sheet. Fold the naked side over and cut into 15 finger sandwiches or triangles.
  • 5

    Step 5

    Complete checks using IDDSI Framework Testing Methods for Level.
  • 6

    Step 6

    Scones: Place the scones and cream into a food processor and blend to a crumb. Add cream, blend and complete checks using IDDSI Framework Testing Methods for Level 4. Add more cream if required.
  • 7

    Step 7

    Add mixture into a piping bag and create small rounds 3cm in diameter
  • 8

    Step 8

    Thicken jam with Thick and Easy, and pipe in a swirl over the scone.
  • 9

    Step 9

    Pipe a small swirl of whipped cream on top of the jam.
  • 10

    Step 10

    Pudding: Place sponge into a food blender and blend to a fine crumb. Add the custard to make a puree. 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.
  • 11

    Step 11

    Melt the milk chocolate over a hob or in the microwave for 30 seconds. Add double cream and whisk until well mixed and thickened. Place into a piping bag.
  • 12

    Step 12

    Serve in clear glasses or bowls layering sponge, chocolate, custard adding a touch of jam onto the centre of the top custard layer
  • 13

    Step 13

    Complete checks using IDDSI Framework Testing Methods for Level 4.

Ingredients

  • 400 g Country Range Supreme Coronation Chicken Filling
  • 300 g Country Range Medium White Sliced Bread (crusts removed)
  • 900 ml Full fat milk
  • 20 g Vegi gel
  • Thickener (as needed)
  • 6cm Plain Scone made with Country Range Scone Mix
  • 140 g Single Cream
  • 2 tbsp Seedless Raspberry Jam
  • Thickener as required
  • 3 tsp whipped Cream
  • 375 g Country Range Plain Sponge (Baked)
  • 200 ml Ambrosia custard
  • 50 ml yoghurt
  • 50 ml Double Cream
  • 250 g Country Range Milk Chocolate Drops
  • 300 ml Ambrosia Custard
  • 2 tsp Seedless Raspberry Jam