31 January 2024

Dysphagia Afternoon Tea

There’s something truly comforting about afternoon tea; the little sandwiches, sweet treats, and that all-important cuppa. But for those living with swallowing difficulties, or dysphagia, enjoying traditional favourites can often be a challenge. That’s why creating a dysphagia-friendly afternoon tea is such a wonderful way to bring back joy, flavour, and inclusion to the table.

Our dysphagia afternoon tea recipes focus on soft, smooth, and safe textures that still look and taste fantastic. From puréed sandwiches and melt-in-the-mouth scones to indulgent puddings that pass the IDDSI Level 4 test, each element has been carefully developed to make mealtimes both dignified and delicious. These creative dysphagia foods help residents enjoy the social side of eating again. No compromise on taste or presentation required.

If you’re new to dysphagia catering or want to make sure you’re following the correct texture levels, take a look at our IDDSI Guide for a quick refresher on framework testing and food consistency. And for care teams who’d like to build more confidence in preparing desserts for dysphagia and other modified meals, our Dysphagia Training Days provide expert tips, step-by-step videos, and resources to support you every step of the way.

Ingredients

For the Sandwiches:

400g Coronation chicken filling
Medium white sliced bread (crusts removed)
900ml Full fat milk
20g Vegi gelatine
Sosa thickener (as needed)

For the Scones:

6cm Plain scone
140g Single cream
2 tbsp Seedless raspberry jam
Sosa Thickener as required
3 tbsp Country Range whipped cream

For the Pudding:

375g Sponge layers (Baked)
200ml Ambrosia custard
50ml Yoghurt
50ml Double cream
250g Country Range milk chocolate drops
300ml Ambrosia custard
2 tbsp Seedless raspberry jam

Method

Sandwiches: For the filling – Transfer the Coronation Chicken filling to a blender and process until smooth.
Check seasoning and, if required add food thickener.
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.
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.
Complete checks using IDDSI Framework Testing Methods for Level.
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.
Add mixture into a piping bag and create small rounds 3cm in diameter
Thicken jam with Thick and Easy, and pipe in a swirl over the scone.
Pipe a small swirl of whipped cream on top of the jam.
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.
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.
Serve in clear glasses or bowls layering sponge, chocolate, custard adding a touch of jam onto the centre of the top custard layer
Complete checks using IDDSI Framework Testing Methods for Level 4