Sead Foods

Pumpkin-Spiced Chocolate Caramel Pudding Pots (Ve)

These are a welcome treat to enjoy when the evenings get longer and you are craving a Halloween autumnal treat. Toasted pumpkin seed biscuit base, followed by a thick creamy layer of pumpkin-spiced caramel and topped with a light chocolate mousse! The three layers of these puddings are decadent enough to enjoy just as it is, any time of the year, but if you want to finish a dinner party off with a flair or impress your children with edible spiderwebs, then they can be easily decorated to full spooky effect. The spun sugar is actually very simple to do, it just requires a bit of confidence! Re-purposing your old Sead jars as pudding pots is also a great example of upcycling, and the jars are the perfect size for these desserts. 

Pumpkin-Spiced Chocolate Caramel Pudding Pots (Ve)


Makes 3 pudding pots 

For the pumpkin crust 

20g pumpkin seeds, toasted 

50g hobnobs 

25g vegan butter, melted 

For the spiced caramel 

40g vegan butter 

3 tbsp maple syrup 

1 tsp vanilla essence 

140g Sead caramel sesame butter 

1/2 tsp ground cinnamon 

1/4 tsp of each cinnamon, nutmeg, ginger, allspice

For the chocolate mousse

70ml aquafaba (about 1/2 the liquid from a tin of chickpeas)

1/4 tsp lemon juice

40g dark chocolate, min 70% cocoa solids

25d Sead chocolate sesame butter 

1/4 tsp cinnamon 

Chocolate spiders (optional) 

80g dark chocolate, min 70% cocoa solids 

Spun sugar webs (optional) 

100g caster sugar

2 tbsp water 

3 Sead jars, washed and dried 


To make the pumpkin crust, put the toasted pumpkin seeds and hobnobs in a food processer and blitz until the mixture looks like crumbs. The toasted pumpkin seeds will be giving off a lovely nutty aroma at this point. Pour in the melted butter and blitz briefly until the butter is all mixed in. Divide the mixture into the three jars, and pat down with the back of a spoon or your finger. Pop the jars into the fridge whilst you make the caramel. 

For the caramel, put all of the ingredients together into a small saucepan over a medium-low heat. Stir continuously until the butter has melted to avoid the caramel catching on the sides. Keep the mixture on the heat for a couple more minutes to deepen the flavour and get the sugars to caramelise, stirring all the while. When it is done, spoon the caramel carefully on top of the pumpkin crust, then put back in the fridge.    

To make the chocolate mousse, break the chocolate into pieces and place into a heatproof bowl. Put the bowl over a small saucepan of simmering water, being careful not to allow the bottom of the bowl to touch the water. As soon as the chocolate is melted, take it off the heat and allow it to cool down until it is no longer warm to the touch, otherwise it will deflate the aquafaba peaks. Stir in the chocolate Sead sesame butter and ground cinnamon to the bowl of chocolate and set aside. If you have a freestanding electric mixer, put the whisk attachment on. If not, a regular handheld whisk will work just fine, as long as you can give it some elbow grease! Make sure your whisk and bowl are free from any traces of grease, then whisk together the aquafaba and lemon juice until stiff peaks form. Unlike traditional egg whites, you can’t over-whisk aquafaba so just keep going until the peaks are at the point where you can turn the bowl upside down without any movement. Gently fold in the cooled chocolate mixture to the aquafaba and mix until fully incorporated. The peaks will deflate a little naturally but should remain a spoonable consistency with plenty of air pockets. Top the caramel with the chocolate mousse and return to the fridge to set for a few hours. The pudding pots can be enjoyed as they are, but if you want to add an extra Halloween flair then decorate them with some chocolate spiders and spun sugar webs. 

For the chocolate spiders, melt 80g chocolate in a bowl over the stove as you did for the chocolate mousse. Once it has cooled slightly, spoon it into a piping bag. If you don’t have a piping bag then you can use the corner of a Ziploc bag and snip a very small hole off the corner. Lay out some grease-proof paper on a worktop and pipe out your chocolate spiders. You may find it easier to work from the outside of the legs to the middle, then do the spider’s body at the end to join the legs up. Leave to harden and gently peel them away from the greaseproof paper to use. 

If you are making the spun sugar webs, make sure you are ready to serve them immediately afterwards as the spun sugar will break down with any moisture in the air. Take the jars out of the fridge an hour before starting the spun sugar as the condensation on the jars will also affect the sugar. Prepare your work area by putting newspaper/greaseproof paper down and placing the jars on top. In a small saucepan over a low heat, melt 100g of caster sugar with 2 tbsps water. Avoid stirring it, but rather shake the pan gently to dissolve all of the sugar. You can brush the sides of the pan down with a pastry brush if there are any sugar crystals forming. Heat the pan with minimal interruption until the sugar goes an amber colour, then take of the heat. Allow to cool for a few minutes until a fork dipped in leaves a slower drip rather than running straight off. Dip the fork into the pan and quickly pull it out and over your jars to form fine threads of sugar. You might find it easiest to turn the jar upside down and do the bottom first, then lay it on its side and do the sides. Be careful of getting your fingers in the way though as the caramel will still be very hot! If the caramel is getting too hard to work with, simply return it to the hob for a few seconds to loosen it again. This can be done as many times as you need in order to cover the jars. Once you are happy with the web, attach the spiders by using a bit of melted chocolate as glue. Serve and enjoy immediately. 


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