Recipe for Warm Carrot Pudding with Gingered Fruit Compote

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Yield:

8 Servings

Ingredients:

Amount	Ingredient
	PUDDING ----------------
3/4 cup	Soy milk
1/4 cup	Cornstarch
1/2 tsp	Baking powder
1/2 cup	Maple syrup
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 x	Orange, peeled & chopped
1 x	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

Instructions:

Instructions: PUDDING: Preheat oven to 350F. Whisk together soy milk, cornstarch & baking powder. Combine with other pudding ingredients & pour into a 9" X 5" cake pan. Cover with foil & bake 1 to 1 1/4 hours. Let cool for 30 minutes & cut into 8 squares. 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. CREME: Puree all ingredients in a blender till creamy, smooth & white. TO ASSEMBLE: Pour about 1/4 c compoteover a serving of pudding: top with a dollop of creme.

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