Did you hear about the gang who stole £20,000 worth of Jammie Dodgers? No, this isn’t the opening of some joke, this is something that actually happened in South Wales a couple of years ago. Basically a gang from Liverpool travelled down to the Burton’s Food Factory in Torfaen and stole a trailer containing £20,000 worth of biscuits. The not so artful dodgers (…see what I did there?) were eventually caught and the trailer found. But the biscuits? Scoffed – I’m assuming – because they were never found. Perhaps the funniest part of this story though is the fact that one of the thieves – whilst being led from the dock to start his eighteen month jail sentence – chirped up and said, “Anyone want a biscuit?”
Anyway. It was my Mum’s birthday last week, which we celebrated quietly with a takeaway curry from our local and a game of Cards Against Humanity. I adapted my old Mallow Cake recipe and made this Jammie Dodger Cheesecake using digestive biscuits for the base, and plenty of jam, whipped cream and Jammie Dodgers for the topping.
I have to say I’ve never been a huge fan of Jammie Dodgers (I’m more of a Hob Nob/Custard Cream kinda girl), but they worked really well in a cheesecake! Yum! 🙂
Happy Birthday, Mum! ♡
These Brazillian Truffles are dangerously easy to make. They’re a little bit different from normal truffles; they’re softer and a little gooey, a cross between caramel and fudge. I’d never heard of them before, but as soon as the recipe popped up on my Pinterest feed when I was mindlessly scrolling one night I knew I had to give them a go. Bombs of gooey chocolate, I mean, what’s not to like? Just four ingredients, a little heat, a wooden spoon and a refrigerator is all you need!
Brigadeiros – Brazillian Truffles
- 1 can of sweetened condensed milk (mine was 379ml)
- 50g milk chocolate
- 1 tbsp cocoa powder (and a little more for dusting)
- 25g of butter
- Combine the condensed milk, chocolate, cocoa and butter into a pan and warm on a medium heat for 10 minutes, stirring occasionally. You’ll know it’s ready when it starts to thicken and pull away from the sides.
- Pour the mix into a bowl and refrigerate for a couple of hours – by that time it should have cooled completely and become much firmer and easier to handle.
- Mould into balls and dust in cocoa powder then return to fridge until you’re ready to scoff them. And that’s it!
I think these would make a great DIY gift and could easily be adapted with different flavours (next time I’m trying white chocolate!). Whaddya reckon? 🙂