Warm Carrot Pudding With Gingered Fruit Compote

Course : Puddings
Serves: 8
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3/4 cup soy milk
1/4 cup cornstarch
1/2 teaspoon baking powder
1/2 cup maple syrup
1 1/2 cups packed grated carrots
3 cups day old whole grain bread crumbs
2 teaspoons freshly grated ginger
2 teaspoons cinnamon
1/4 teaspoon nutmeg
3/4 cup raisins
1/3 cup ground walnuts
1 Medium orange -- peeled and chopped
1 Medium apple -- cored and chopped
1/2 cup dried apricots -- chopped
1 cup water
1/2 cup frozen pineapple juice concentrate
2 teaspoons slivered fresh ginger
1/2 cup raw cashews
1/3 cup water
1/3 cup maple syrup
1 teaspoon vanilla

Preparation / Directions:

PUDDING: Preheat oven to 350F. 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 1 1/4 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: Puree all ingredients in a blender till creamy, smooth and white. TO ASSEMBLE: Pour about 1/4 c compoteover a serving of pudding: top with a dollop of creme.


Nutritional Information:

211 Calories (kcal); 3g Total Fat; (10% calories from fat); 2g Protein; 48g Carbohydrate; 0mg Cholesterol; 40mg Sodium

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