Jammie Dodger Cheesecake

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
  1. 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.
  2. 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.
  3. 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? 🙂