Warm Carrot Pudding with Gingered Fruit Compote
Yield
8 servingsPrep
20 minCook
100 minReady
150 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pudding | |||
| ¾ | cup |
soy milk
|
|
| ¼ | cup |
cornstarch
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | cup |
maple syrup
|
|
| 1 ½ | cups |
carrots
packed, grated |
|
| 3 | cups |
bread crumbs, whole wheat
a day old |
|
| 2 | teaspoons |
ginger
freshly grated |
|
| 2 | teaspoons |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ¾ | cup |
raisins, seedless
|
|
| ⅓ | cup |
walnuts
ground |
|
| Compote | |||
| 1 | each |
oranges
peeled, chopped |
|
| 1 | each |
apples
cored, chopped |
|
| ½ | cup |
apricots
dried, chopped |
*
|
| 1 | cup |
water
|
|
| ½ | cup |
pineapple juice
frozen, concentrate |
|
| 2 | teaspoons |
ginger
fresh, silvered |
|
| Creme | |||
| ½ | cup |
cashew nuts
raw |
*
|
| ⅓ | cup |
water
|
|
| ⅓ | cup |
maple syrup
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pudding | |||
| 177 | ml |
soy milk
|
|
| 59 | ml |
cornstarch
|
|
| 2.5 | ml |
baking powder
|
|
| 118 | ml |
maple syrup
|
|
| 355 | ml |
carrots
packed, grated |
|
| 7.1E+2 | ml |
bread crumbs, whole wheat
a day old |
|
| 1E+1 | ml |
ginger
freshly grated |
|
| 1E+1 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
| 177 | ml |
raisins, seedless
|
|
| 79 | ml |
walnuts
ground |
|
| Compote | |||
| 1 | each |
oranges
peeled, chopped |
|
| 1 | each |
apples
cored, chopped |
|
| 118 | ml |
apricots
dried, chopped |
*
|
| 237 | ml |
water
|
|
| 118 | ml |
pineapple juice
frozen, concentrate |
|
| 1E+1 | ml |
ginger
fresh, silvered |
|
| Creme | |||
| 118 | ml |
cashew nuts
raw |
*
|
| 79 | ml |
water
|
|
| 79 | ml |
maple syrup
|
|
| 5 | ml |
vanilla extract
|
|
Directions
PUDDING: Preheat oven to 350℉ (180℃).
Whisk together soy milk, cornstarch and baking powder.
Combine with other pudding ingredients and pour into a 9x5 inch cake pan.
Cover with foil and bake 1 to 1¼ hours.
Let cool for 30 minutes and cut into 8 squares.
COMPOTE: Combine all ingredients in a pot and cook over low heat 30 to 40 minutes, stirring occasionally, until apricots are tender and a light syrup forms.
CREME: Purée all ingredients in a blender until creamy, smooth and white.
TO ASSEMBLE: Pour about ¼ cup compote over a serving of pudding: top with a dollop of creme.
