Warm carrot pudding with gingered fruit compote

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Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also

[edit] Description

[edit] Ingredients

• pudding
• 3/4 cup soy milk
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• 1/2 cup maple syrup
• 1 1/2 cup packed grated carrots
• 3 cup day old whole grain bread
• -- crumbs
• 2 tsp freshly grated ginger
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 cup Raisins
• 1/3 cup ground walnuts
• compote
• 1 each orange, peeled & chopped
• 1 each Apple, cored & chopped
• 1/2 cup dried apricots, chopped
• 1 cup water
• 1/2 cup frozen pineapple juice -- concentrate
• 2 tsp slivered fresh ginger
• creme
• 1/2 cup raw cashews
• 1/3 cup water
• 1/3 cup maple syrup
• 1 tsp vanilla

[edit] Directions

1. Pudding: preheat oven to 350°F. Whisk together soy milk, cornstarch & baking powder.
2. Combine with other pudding ingredients & pour into a 9" x 5" cake pan.
3. Cover with foil & bake 1 to 1 ¼ hours. Let cool for 30 minutes & cut into 8 squares.
4. Compote: combine all ingredients in a pot & cook over low heat 30 to 40 minutes, stirring occasionally, until apricots are tender & a light syrup forms.
5. Creme: puree all ingredients in a blender till creamy, smooth & white.
6. To assemble: pour about ¼ c compoteover a serving of pudding: top with a dollop of creme.

[edit] See also