Cheese Fondue Cobbler


1 Packet of Jalapeño Savoury Biscuit Dough (available to buy via our website and on Ocado too)

1 Tbsp Olive oil

2 garlic cloves

1 Tbsp Mustard

1 tsp black pepper

Pinch of Salt

4 tbsp corn flour

50g butter

500ml milk

100ml white wine

100g grated cheddar

100g grated gruyere

50g parmesan

150g mozzarella cheese

Fresh chives


Preheat the oven to 180c fan

In a pan add olive oil and smashed garlic

On medium heat Cook garlic until softened

In a jug add milk, cornstarch, mustard, pepper, salt, and mix well (important you add the cornstarch to cold milk and mix well, or it will create lumps in your sauce)

Add butter to the pan

Slowly pour in ⅓ of the milk mixture whilst whisking at the same

Whisk well ensuring there are no clumps

Repeat and pour another ⅓ and mix well

Pour the last ⅓ of milk and mix well ensuring the mixture is boiling

Turn the heat off and all your cheese except the mozzarella

Mix the cheeses into the sauce

Tear your mozzarella into pieces and add it all over the cheese sauce

Place your jalapeno dough pucks directly on top of the cheese sauce, gently pressing them into the sauce mixture, whilst still keep the tops of the dough exposed

Bake for 30 minutes or until golden and bubbly

Finish with freshly chopped Chives

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