Source: Joanne Spotten,  adapted from a recipe at http://www.thebirkettmills.com

 2 cups cooked buckwheat groats
1/4 cup raisins
2 eggs
1/3 cup coconut milk, light
2/3 cup water
1/3 cup honey
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp grated lemon peel
1/8 tsp ground nutmeg

Beat together eggs, milk and honey until well-blended; add vanilla
extract, cinnamon, lemon peel, nutmeg and rum. In a large bowl, combine
groats, apple, raisins and milk-egg mixture; mix thoroughly.  Spread pudding into buttered 8-inch square pan. Bake at 350°F for 25-30 minutes, stirring every 5 minutes. Remove from oven, let cool 15 minutes, then stir in sour cream. 

NOTES : The original recipe used milk, soy or other milk substitutes
might work as well as the coconut milk/water combination.

The original recipe called for apples to be added with the raisins and
sour cream to be added after the pudding had cooled slightly.