Warm carrot pudding with gingered fruit compo
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Soy milk |
| ¼ | cup | Cornstarch |
| ½ | teaspoon | Baking powder |
| ½ | cup | Maple syrup |
| 1½ | cup | Packed grated carrots |
| 3 | cups | Day old whole grain bread crumbs |
| 2 | teaspoons | Freshly grated ginger |
| 2 | teaspoons | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| ¾ | cup | Raisins |
| ⅓ | cup | Ground walnuts |
| 1 | each | Orange, peeled & chopped |
| 1 | each | Apple, cored & chopped |
| ½ | cup | Dried apricots, chopped |
| 1 | cup | Water |
| ½ | cup | Frozen pineapple juice concentrate |
| 2 | teaspoons | Slivered fresh ginger |
| ½ | cup | Raw cashews |
| ⅓ | cup | Water |
| ⅓ | cup | Maple syrup |
| 1 | teaspoon | Vanilla |
Directions
PUDDING
COMPOTE
CREME
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 1¼ 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 ¼ c compoteover a serving of pudding: top with a dollop of creme.