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How to Make Chocolate Bosworth Jumbles

A great favourite of Richard III, Bosworth Jumbles are rumoured to have been the indulgence of choice when the Tudor dynasty was first established. Age-old tales even suggest that the recipe was found on the Bosworth battlefield itself! The dough was often flavoured with caraway seed, aniseed or almond… but we’ve added a little chocolate to ensure your Bosworth Jumbles go down a treat!


  • 120g of Flour (half wholemeal spelt, half white)
  • ½ tsp of Baking Powder
  • 70g of Golden Caster Sugar
  • 30g of Freshly Ground Almonds
  • 30g of Unsalted Butter
  • 40ml of Milk
  • 25g of White Chocolate or Milk Chocolate


  • Mixing Bowl
  • Dough Scraper
  • Baking Tray
  • Cooling Rack
  • Small Saucepan
  • Heatproof Bowl

METHOD: Traditional Tudor Chocolate Bosworth Jumbles

  1. Preheat your oven to 180°C (160°C fan or gas mark 4) and then add the flour, baking powder, caster sugar and freshly ground almonds to a mixing bowl.
  2. Next, cut the unsalted butter into cubes and add it to the mixing bowl, rubbing the mixture together between your fingertips until it resembles breadcrumbs. Add the milk to the breadcrumb mixture to form a soft dough.
  3. Divide this dough into 12 evenly sized pieces, then roll each one into an oblong shape, just less than one centimetre thick.
  4. Twist each length of dough into a figure-of-eight and bake them for around 12 minutes on a baking tray, until they’re lightly golden. Remove them from the oven and allow them to cool on a cooling rack.
  5. Now it’s time to melt the chocolate. Fill a small saucepan with several inches of water, then heat it up on the hob. Cover the top of the pan with a tightly fitting, heatproof bowl, ensuring that none of the steam can escape and that the water itself does not touch the bottom of the bowl. Add the chocolate to the bowl and stir occasionally, until it has fully melted.
  6. Once the chocolate has melted to a smooth, pourable consistency, drizzle it over the top of your Jumbles for a delicious finish.
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