----------------------------------PUDDING---------------------------------- 3/4 c Soy milk 1/4 c Cornstarch 1/2 ts Baking powder 1/2 c Maple syrup 1 1/2 c Packed grated carrots 3 c Day old whole grain bread -- crumbs 2 ts Freshly grated ginger 2 ts Cinnamon 1/4 ts Nutmeg 3/4 c Raisins 1/3 c Ground walnuts ----------------------------------COMPOTE---------------------------------- 1 ea Orange, peeled & chopped 1 ea Apple, cored & chopped 1/2 c Dried apricots, chopped 1 c Water 1/2 c Frozen pineapple juice -- concentrate 2 ts Slivered fresh ginger -----------------------------------CREME----------------------------------- 1/2 c Raw cashews 1/3 c Water 1/3 c Maple syrup 1 ts Vanilla PUDDING: Preheat oven to 350F. Whisk together soy milk, cornstarch & baking powder. Combine wi
th other pudding ingredients & pour into a 9" X 5" cake pan. Cover with foil & bake 1 to 1 1/4 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 1/4 c compoteover a serving of pudding: top with a dollop of creme.
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