Warm Carrot Pudding with Gingered Fruit Compote

Name: Warm Carrot Pudding with Gingered Fruit Compote
Cook time: P1H40M
Total time: P2H30M
Yield: 8
Cuisine: Fusion
Ingredients: soy milk; cornstarch; baking powder; maple syrup; carrots; bread crumbs, whole wheat; ginger; cinnamon; nutmeg; raisins, seedless; walnuts; oranges; apples; apricots; water; pineapple juice; ginger; cashew nuts; water; maple syrup; vanilla extract

YIELD

8 servings

PREP

20 min

COOK

100 min

READY

150 min

Ingredients

Pudding

CUP SOY MILK

CUP CORNSTARCH

TEASPOON BAKING POWDER

CUP MAPLE SYRUP

1 ½

CUPS CARROTS
packed, grated

CUPS BREAD CRUMBS, WHOLE WHEAT
a day old

TEASPOONS GINGER
freshly grated

TEASPOONS CINNAMON

TEASPOON NUTMEG

CUP RAISINS, SEEDLESS

⅓

CUP WALNUTS
ground

Compote

EACH ORANGES
peeled, chopped

EACH APPLES
cored, chopped

CUP APRICOTS
dried, chopped *

CUP WATER

CUP PINEAPPLE JUICE
frozen, concentrate

TEASPOONS GINGER
fresh, silvered

Creme

CUP CASHEW NUTS
raw *

⅓

CUP WATER

⅓

CUP MAPLE SYRUP

TEASPOON 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 9×5 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.