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Peanut Butter & Jam on Toast with Baked Custard by Amanda Orchard

Such a comforting flavour combination that needn’t be lost to those with swallowing difficulties!

Suitable for diets Level 7 to level 4.

Amanda Orchard founded Texture Modified Food Solutions to assist those preparing and serving meals to individuals dealing with swallowing difficulties.

See Amanda’s website for more. https://texturedfoods.com/


  1. Place bread into the toaster and toast.
  2. Pour milk into a saucepan and add toast, jam, peanut butter & cinnamon.
  3. Over a low heat bring the milk to a gentle simmer. Once this occurs, remove from the heat, set aside and steep for 30 min.
  4. During this time pre-heat oven to 160 degrees and boil kettle.
  5. Once milk infusion has steeped for 30 min, strain through a sieve and whisk in sugar until its dissolves.
  6. Whisk the eggs then slowly pour in milk infusion while continuing to whisk until all combined
  7. Pour custard mix into individual ramekins and place in a baking dish. Pour boiling water from the kettle into the baking dish to 50% full to create a water bath
  8. Carefully place baking dish into the oven and bake for 15-25 min or until custard is just set.
  9. To make the coulis place berries, sugar and water in a pan and bring to a gentle simmer over a medium heat. Puree with stick blender then sieve to remove seeds. Thicken to a level 4.
  10. Carefully remove custard from the oven and set aside to cool for 5 to 10 min. Pour/spoon over coulis & serve!