Warm Carrot Pudding with Gingered Fruit Compote
Ingredients
- ==
- ¾ cup soy milk
- ¼ cup cornstarch
- ½ tsp baking powder
- ½ cup maple syrup
- 1½ cup packed grated carrots
- 3 cup day old whole grains|whole grain breadcrumbs
- 2 tsp freshly grated ginger
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¾ cup raisins
- ? cup walnut meal|ground walnuts ==
- 1 each orange, peeled and chopped
- 1 each apple, cored and chopped
- ½ cup dried apricots, chopped
- 1 cup water
- ½ cup frozen pineapple juice -- concentrate
- 2 tsp slivered ginger|fresh ginger
- creme
- ½ cup raw cashews
- ? cup water
- ? cup maple syrup
- 1 tsp vanilla
- ==
- Preheat oven to 350 °F. Whisk together soy milk, cornstarch and baking powder.
- Combine with other pudding ingredients and pour into a 9" x 5" cake pan.
- Cover with foil and bake 1 to 1¼ hours. Let cool for 30 minutes and cut into 8 squares. ==
- 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: puree all ingredients in a blender till creamy, smooth and white.
- To assemble: pour about ¼ cup compote over a serving of pudding
- Top with a dollop of creme.
This article uses material from the "Warm Carrot Pudding with Gingered Fruit Compote" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
