This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Warm Carrot Pudding with Gingered Fruit Compote



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


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


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 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.

How To make Warm Carrot Pudding with Gingered Fruit Compote's Videos

Relevant Articles