Soaking Solutions

Soaking Solutions

Soaking solutions can be used to alter the consistency of normal foods eg cakes, biscuits, crackers, cereal and sandwiches.

Foods are soaked with thickened fluids (eg thickened water, fruit juice, stock or milk) so they become very soft like purée.

Soaking solutions make some foods safer and easier to swallow and they have the appearance of normal foods so may be more appealing.

Thickened fluids are made using prescription fluid thickeners eg Thick & Easy.  See your GP for a prescription.

A soaking solution is made from 125mls of a fluid and one scoop of Thick and Easy. The chosen item is immersed in the fluid for several seconds before being removed and placed on the plate/dish it is to be served on. After 2 hours the item should be soft enough that it can be eaten with a spoon and easily managed in the mouth.

Soaking solutions are commonly used with sponge, biscuits and white bread. The item must have it crusts removed and have no “bits” in it. For example, an item with seeds, nuts, chocolate chips, cream layer, icing, dried fruit, fruit zest etc would not suitable as the bits would not soak and the end result would be unsafe for the resident. Just because the item needs to be plain textured it does not need to have a plain flavour. For example, a digestive can be soaked in hot chocolate or a sponge can be made with cinnamon powder and soaked in sherry.


Breakfast ideas for soaking solutions


  • Scotch Pancakes with various toppings – soaked pancakes in various flavours and puree toppings e.g soaked in a maple syrup solution with a red fruit puree.

Full English or combination of hot ingredients on bread or as a sandwich from following list:

  • Scrambled/poached egg
  • Bacon
  • Sausage
  • Tomato
  • Mushroom
  • Beans

The individual items must be pureed and thickened. Bacon, sausages and beans to be sieved before thickening. The bread can be soaked in chicken stock and therefore be served as part of the breakfast – however, it is not to be toasted or fried before being soaked as this will not produce the correct texture.


Dessert guidance for texture modification

Sponges and biscuits soak very well and can be served with a number of items which make for a large variety of desserts that can be made. By using a soaking solution it means that the sponge/biscuit will keep its shape and there for remain looking like an appetising dessert.

Jelly and ice cream are unfortunately often unsuitable for many patients on a texture modified diet and/or on thickened fluids on account of them changing consistency in the mouth. In place of ice cream a thick flavoured cream can be served and for jelly a thickened fruit juice is a very tasty alternative.


Digestive or ginger biscuits can be the base or topping of lots of desserts:

  • Cheesecake – various fruit flavoured toppings or chocolate/toffee topping combinations. For example, dark chocolate cheese cake mix piped on to a biscuit soaked in whisky and chocolate with pureed pear.
  • Banoffe Pie – digestive base, pureed banana and toffee flavoured cream
  • Lemon meringue/Key Lime Pie – digestive base, lemon/lime curd with cream that has been pureed with meringue.
  • Crumble like dessert – pureed fruit base and biscuit topping. For example, spiced stewed apple pure with soaked ginger or digestive biscuit served with thick custard.
  • Soaked biscuit topped with mousse in various combinations – For example, ginger biscuit with chocolate mousse and fruit puree.


Sponge ideas:

  • Eves pudding – pureed apple, soaked sponge with apple juice served with thick cream or custard
  • Jam sponge – Various flavours of seedless jam, soaked sponge served with thick cream or custard
  • Upside down cake – Various fruit puree with soaked sponge served with thick cream or custard.
  • Sponges – Jam, upside down cake, Ginger, cinnamon, nutmeg etc. Can be served with pureed fruit and thick cream or custard
  • Tiramasu – soaked sponge with tiramisu topping
  • Trifle – soaked sponge with jam in place of the jelly, pureed fruit, cream and custard.
  • Chocolate sponge – sponge made with chocolate powder not chunks, soaked in hot chocolate (made with water) and served with thick chocolate sauce.
  • Lemon Sponge – vanilla sponge soaked in a lemon syrup soaking solution. This can be done with other fruit juices as well for alternative flavours.
  • Birthday Gateaux – whole thin sponges can be soaked and then layered with cream and fruit, Can be decorated with fruit mould or coloured thick cream


Savoury Snack/party food guidance for texture modification
Ritz biscuits can be soaked in a savoury soaking solution, for example chicken stock. These can then be topped with a variety of purees (below toppings to be pureed/sieved when needed) for open snacks/party food. The toppings can also be placed on a mini savoury pancake or round of bread cut from a white loaf for a canapé.

  • Smoked salmon mousse/chicken mousse
  • Whipped Cream Cheese (various flavours can be added)
  • Pork Kofte
  • Chicken Tikka
  • Hummus
  • Smoked ham with piccalilli
  • Tzatziki and olive puree
  • Beetroot and Mackerel with Horseradish
  • Caramalised onion and soft goats cheese
  • Tomato and basil
  • Coronation chicken

Open or closed sandwiches can be made with the same filling ideas and as well as some more traditional fillings such as tuna or egg mayo. Cheddar Cheese does not puree so I suggest using cream cheese in its place.
Burgers, Hotdogs and Mini pizza

  • Burger – cooked in stock and then pureed and sieved served on round of bread cut from a white loaf soaked in chicken stock. Can be served with pureed fried onion, cream cheese, ketchup, (pureed)relish, mayo, mustard etc.
  • Sausage – cooked in stock and then pureed and sieved served on a length of bread cut from a white loaf soaked in chicken stock. Can be served with pureed fried onion, cream cheese, ketchup, (pureed) relish, mayo, mustard etc.
  • Pizza – Round cut from white loaf and soaked in chicken stock, pureed tomato sauce, various pureed toppings and cream cheese.