1. Begin by cold brewing 1 tsp tea leaves with almond milk; set aside (leave for at least 1 hour)

2. Brew additional 1 tsp tea leaves with 3/4 c boiling water; set aside

3. Begin making the caramel pudding by melting sugar in a nonstick skillet over medium heat. Continue cooking until the sugar liquefies and turns a light amber

4. Mix 1/2 c brown sugar with 1/4 c tea, bring to boil and stir until brown sugar disolves

5. Add caramelized sugar to brown sugar/ tea mix, simmer until mixture thickens, stirring often

6. Add in additional 1/4 c brown sugar, 1/4 c tea, 1/2 tsp vanilla, and 1/8 c dairy free butter. Bring to a rapid boil, then remove from heat

8. Preheat oven to 350 F

7. Next, begin to make the cake mixture by combining flour, sugar, baking powder, salt, and dairy free butter. Knead the mixture together, it will still be crumbly and small chunks of butter may be visible

8. Strain tea leaves from almond milk, and mix almond milk into cake mixture

9. Evenly divide cake mixture into four, lightly greased, ramekin dishes

10. Evenly divide pudding mixture and pour over the cake mixture in the ramekins

11. Bake for 25-35 minutes, until tester comes clean

12. Let cool for at least 15 minutes, as pudding in the bottom will be extremely hot!