From the New Laurel's Kitchen cookbook-the 1986 edition. Laurel points out that if you wish to use honey in this recipe, depending on which type you use, it may not work as the honey will make the pudding runny. I've learned that the hard way! Furthermore, I have substituted rice milk and soy milk in this pudding recipe. Plans are to try this recipe sometime in the near future using agave nectar instead of brown sugar. (Stay tuned.) Laurel also offers a version with egg, which is the version I use and have always used. The egg is optional, although the pudding will not be as rich tasting. Your call.