Warm Carrot Pudding With Gingered Fruit Compote Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
PUDDING
3/4 cup: Soy milk,
1/4 cup: Cornstarch,
1/2 tsp: Baking powder,
1/2 cup: Maple syrup,
1 1/2 cup: Packed grated carrots,
3 cup: Day old whole grain bread, crumbs
2 tsp: Freshly grated ginger,
2 tsp: Cinnamon,
1/4 tsp: Nutmeg,
3/4 cup: Raisins,
1/3 cup: Ground walnuts,
COMPOTE
1 each: Orange, peeled & chopped
1 each: Apple, cored & chopped
1/2 cup: Dried apricots, chopped
1 cup: Water,
1/2 cup: Frozen pineapple juice, concentrate
2 tsp: Slivered fresh ginger,
CREME
1/2 cup: Raw cashews,
1/3 cup: Water,
1/3 cup: Maple syrup,
1 tsp: Vanilla,
Directions:
PUDDING: Preheat oven to 350F. Whisk together soy milk, cornstarch &
baking powder. Combine with 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.
Source from luhu.jp
baking powder. Combine with 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.
Source from luhu.jp