Warm carrot pudding with gingered fruit compote

Yield: 8 Servings MMM

Ingredients:

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 MMMMM--------------------------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 MMMMM---------------------------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 with other pudding ingredients & pour into a
9" X 5" cake pan. Cover with foil & bake 1 to 1 1/4 hours. Let cool

Instructions:

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.