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Chocolate Pudding Day

Celebrating the USA National chocolate pudding day with some of our favourite recipes.

Chocolate cupcakes @life_with_the_cookes

The Great Popsy Bake Off

Do you and your littles love to bake together? Do they love licking the spoon and bowl out? Then read on to see our favourite chocolate puddings.

Tomorrow is a national chocolate pudding day in the USA. I for one think that is an amazing national day to have! Chocolate after all is a vegetable, it must count as one of our five a day right? Just kidding (sort of) but it does mean that this is a sweet treat that can be enjoyed in moderation.

Today we thought we'd give you some ideas for bakes you can make to celebrate chocolate pudding day tomorrow AND there might be some social media fun to be had this weekend.

We are off to channel our inner Mary Berry and Paul Hollywood.

Sammie & Soph x


Sorcerer's Apprentice Cakes

Sorcerer's hat inspired cakes

Add a little magic to your cakes

The most magical looking cupcakes that are easy to make. They're also super easy to make with your little people with lots of spoon licking involved, with simple finishing touches for full effect.

The cake recipe is one of our favourites, Mary Berry's Chocolate Cupcake Recipe.

  • 4 tbsp Water (boiling)

  • 40g Cocoa powder

  • 3 Free range large egg(s)

  • 175g Unsalted butter (softened)

  • 165g Caster Sugar

  • 115g Self-raising white flour

  • 1 tsp Baking powder

For the decorations

  • 140g butter, softened

  • 280g icing sugar

  • 1-2 tbsp milk

  • ¼ tsp vanilla extract

  • Blue Food Colouring

  • Giant buttons

  • White star sprinkles

It's all in the details
  • Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon)

  • Divide the mixture equally between the 12 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.

Thank you to Little Louis @life_with_the_cookes


The Cookie & Brownie Collaboration

All layered up

Prepare for a mouth watering, taste tingling treat

This is our brand rep Bex's mash up recipe, doesn't it look incredible? Lots of trial and error to get this right so we are lucky that she's shared her secrets with us all. I am definitely putting this on the school holiday activity list. I can't wait to hear what you think about this, it definitely sounds like a treat for the taste buds.


Cookie layer

• 280g plain flour

• 1 teaspoon baking soda

• 1 and ½ teaspoons cornstarch

• ½ teaspoon salt

• 170g unsalted butter, melted & slightly cooled

• 150g packed light or dark brown sugar

• 100g granulated sugar

• 1 large egg + 1 egg yolk, at room temperature

• 2 teaspoons pure vanilla extract

• 225g white chocolate chunks

Brownie layer

• 110g plain chocolate

• 170g unsalted butter

• 350g granulated sugar

• 3 large eggs

• 1 tablespoon vanilla extract

• ½ teaspoon salt

• 2 tablespoons cocoa powder

• 125g plain flour

• 2 packs oreos

  1. Line and grease a 9x13 rectangular baking tin.

  2. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.

  3. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them.

  4. Press mixture into baking tin then freeze the mixture in the baking tin for 20 minutes.

  5. Whilst cookie layer freezes, prepare the brownie layer.

  6. To make the brownie portion, break up the plain chocolate and place it and the butter in a large, microwave-safe bowl. Place in the microwave and heat on high power in 30-second intervals, stirring between, until the chocolate is melted and smooth.

  7. Whisk in the granulated sugar until smooth.

  8. Add the eggs, vanilla, salt, and cocoa powder, and whisk until well mixed.

  9. Add the flour and, using a spatula, stir carefully until incorporated, but not overmixed.

  10. Take out the cookie pan from the freezer and layer the Oreos, sides touching, in the pan. You can chop the leftover Oreos and gently fold them into the brownie mix if you like.

  11. Gently spread the brownie mix on top.

  12. Bake in a preheated oven at 175°C for 30-40 mins. You can have them a bit more squidgy if you like, just take them out while they still have a bit of a jiggle.

  13. Allow to cool in tin then cut and serve.


Biscoff Rocky Road

Throw it all in

Rocky Road with a difference

I had to share this one. While I think it looks amazing the ingredients don't grab me! That said I know the love is strong for Biscoff. We'd love to know if you are team Sammie or team Soph with this bake!

The recipe and method can be found here


Rocky Road

  • 400g White Chocolate

  • 50g Unsalted Butter

  • 125g Biscoff Spread

  • 150g Mini Marshmallows

  • 250g Lotus Biscoff Biscuits (chopped)


  • Biscoff Spread

  • Biscoff Biscuits

  • Line a 8/9″ Square tin with Parchment paper and leave to the side.

  • In a Large bowl, add in the Chocolate and Butter – melt on a low heat over a Double Boiler (a larger glass bowl, over a pan of simmer water, make sure the water doesn't touch the bowl), or in the Microwave on short bursts until fully melted – stir till smooth!

  • In a separate bowl, melt the Biscoff Spread in the microwave for 30 seconds or so or until runny, beat into the melted white chocolate mix.

  • Once its melted and combined, add in the Marshmallows and chopped Biscoff Biscuits and fold together – pour into the tin and spread till it's even.

  • If you want the extra Biscoff kick, melt some extra Biscoff Spread and drizzle over the top of the Rocky Road and sprinkle with some more Biscoff Biscuits, and refrigerate until set!

Ingredients all prepped and ready to go


Nigella's Instant Chocolate Mousse

Photo by Lis Parsons

Keeping it simple with this quick pudding

This is possibly one of my favourite chocolate puddings they are so easy to make and you can tweak it to your liking. We follow this recipe.

This is so easy to whip up and the perfect pudding to make to join in the chocolate pudding day celebration.

  • 150g mini marshmallows

  • 50g soft butter

  • 250g good dark chocolate (minimum 70% cocoa solids) chopped into small pieces

  • 60ml hot water (from a recently boiled kettle)

  • 284ml double cream

  • 1 teaspoon vanilla extract

  1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.

  2. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.

  3. While the chocolate mixture cools, whip the cream with the vanilla extract until thick, and then fold into the cooled chocolate mixture until you have a smooth, cohesive mixture.

  4. Pour or scrape into 4 glasses or ramekins, about 175ml / ¾ cup each in capacity, or 6 smaller (125ml / ½ cup) ones, and chill until you want to eat. The sooner the better!


I hope you've loved all of these recipes and find some time to give them a go when you next bake. I'll be stocking up on some of these ingredients for sure.

5 Facts about Chocolate you might not know

  1. Cacao was once used as a currency. The Aztecs loved the value of the cacao bean so much that they used it as a currency at the height of their civilisation.

  2. The first chocolate bar was made in England. In 1842 the Cadbury company made the very first chocolate bar.

  3. Most Cacao is now grown in Africa. Despite it South American roots 70% of the worlds supply comes from Africa.

  4. Chocolate has a special melting point. Chocolate is the only edible substance to melt around 34°C just below the human body temperature. That's why it melts on your tongue so easily.

  5. White Chocolate is not chocolate. It doesn't contain cocoa solids or chocolate liquor, meaning its not really chocolate in the strict sense. but it does contain parts of the cacao bean, the cocoa butter that is.

Join in The Great Popsy Bake Off

This weekend we thought we would have a little fun over on Instagram. All day Saturday 26th June we are holding a fun event on our stories for a chance to win £5 credit. We want you to post a photo of your chocolate makes. It doesn't have to be an idea from this blog and it can be something you made in the past. Post a photo of it to your stories and tag @popsyandmama we will collate and virtually judge the entries. Winner will be announced Sunday evening 27th June.

Will you be joining us?


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