3/4 cup brown soy milk
1/2 cup white sugar
1 egg, beaten
3/4 cup water
2 teaspoons vanilla extract
1/2 cup golden raisins
In a blender, combine brown soy milk, sugar, egg, water and vanilla extract; blend until well blended. Pour into 1-quart unbleached 2-cup pudding pot.
When pudding is cooled, fully squeeze raisins or pieces of candied fruit into the pudding, varying the amount enough to hold the shape of fruit and avoid crushing the berries. Refrigerate 2 hours, or until pudding consistency is reached. Cool completely before serving.