For the Caramel: Place 4 tablespoons of brown sugar with the water and a splash of lemon juice in a small sauce pan. Bring to a boil without stirring. Turn down the heat and let the sugar turn into a dark coloured caramel (about 3 minutes).You can move the pan back and forth every now and then. Using brown sugar makes it a little trickier to find out when the caramel is done. Take the pan from the heat and let the caramel cool down for 5 minutes.

Add 200 ml of the soy milk, put the pan back on low heat and let the caramel dissolve in the milk.

In a medium bowl, mix the remaining milk with 1 tablespoon of brown sugar and 3 tablespoons of corn starch using a whisk. Add the mixture to the caramel milk and bring the mixture to a boil on medium heat, constantly whisking. The milk will start to thicken up and turn into a creamy consistency. Take the pan of the heat and whisk in the vegan butter and vanilla extract. Pour the pudding into a bowl and cover with cling-film to prevent a skin from forming . Refrigerate after cool down to room temperature for 2 hours.

Whisk the pudding before serving to create a nice and smooth texture.

For the candied walnuts:

Place the brown sugar and walnuts into a small saucepan. Cook over medium heat until brown sugar turned into a caramel. Use a wooden spoon to move the mixture around in the saucepan, making sure that all of the walnuts get coated.

Remove from heat and quickly spread the walnuts out on the lined baking sheet to prevent them from drying in a clump. If you like, sprinkle same sea salt over the warm walnuts. Let cool, before using for decorations.