Grapenut pudding, for the unfamiliar, is a popular New England dessert made of Grape-Nuts cereal, developed at some point in the early 20th century. (Grapenut ice cream is also a delicious specimen of the local repertoire.) There are two recipes that are predominant — one primarily custard, and one primarily grape-nuts.

Over the weekend, I tried, for the first time, to make grapenut pudding on my own, and I added the extra challenge of making it non-dairy. The recipe appearing on Yankee Magazine’s website, of the custard style, was my starting point. While it tasted okay, I ultimately deemed the recipe a failure because the grapenuts failed to stay dispersed within the liquid, creating two unpleasantly discrete pudding strata.

I’m going to dig up my grandmother’s recipe and start there next time.