Warm carrot pudding with gingered fruit compote

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.

"Vegetarian Times" December, 1993 Submitted By MARK SATTERLY On 06-23-95

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