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Warm Carrot Pudding with Gingered Fruit Compote

Warm Carrot Pudding with Gingered Fruit Compote
Main Ingredient: Walnuts Carrot Apricot Raisins

Preparation: Baked Goods

Course: Puddings and custards

Dietary: Various vegetarian

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Warm Carrot Pudding with Gingered Fruit Compote ingredients

  • ---PUDDING---
  • 3⁄4 c Soy milk
  • 1⁄4 c Cornstarch
  • 1⁄2 t baking powder
  • 1⁄2 c Maple syrup
  • 1 1⁄2 c Packed grated carrots
  • 3 c Day old whole grain bread crumbs
  • 2 t Freshly grated ginger
  • 2 t Cinnamon
  • 1⁄4 t Nutmeg
  • 3⁄4 c Raisins
  • 1⁄3 c Ground walnuts
  • ---compote---
  • 1 Orange, peeled & chopped
  • 1 Apple, cored & chopped
  • 1⁄2 c Dried apricots; chopped
  • 1 c water
  • 1⁄2 c Frozen pineapple juice concentrate
  • 2 t Slivered fresh ginger
  • ---CREME---
  • 1⁄2 c Raw cashews
  • 1⁄3 c water
  • 1⁄3 c Maple syrup
  • 1 t vanilla

Cooking Warm Carrot Pudding with Gingered Fruit Compote

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


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