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Ingredients Jump to Instructions ↓

  1. Pudding

  2. 3/4 cup 177ml Soy milk

  3. 1/4 cup 15g / 1/2oz Cornstarch

  4. 1/2 teaspoon 2 1/2ml Baking powder

  5. 1/2 cup 164g / 5.8oz Maple syrup

  6. 1 1/2 cups 165g / 5.8oz Packed grated carrots

  7. 3 cups 438g / 15oz Day old whole grain bread - - crumbs

  8. 2 teaspoons 10ml Freshly grated ginger

  9. 2 teaspoons 10ml Cinnamon

  10. 1/4 teaspoon 1 1/3ml Nutmeg

  11. 3/4 cup 120g / 4 1/5oz Raisins

  12. 1/3 cup 78ml Ground walnuts

  13. Compote

  14. 1 Orange - peeled and chopped

  15. 1 Apple - cored and chopped

  16. 1/2 cup 73g / 2.6oz Dried apricots - chopped

  17. 1 cup 237ml Water

  18. 1/2 cup 118ml Frozen pineapple juice - - concentrate

  19. 2 teaspoons 10ml Slivered fresh ginger

  20. Creme

  21. 1/2 cup 118ml Raw cashews

  22. 1/3 cup 78ml Water

  23. 1/3 cup 109g / 3.8oz Maple syrup

  24. 1 teaspoon 5ml Vanilla

Instructions Jump to Ingredients ↑

  1. PUDDING: Preheat oven to 350F.

  2. 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.

  3. 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.

  4. CREME: Puree all ingredients in a blender till creamy, smooth and white.

  5. TO ASSEMBLE: Pour about 1/4 c compote over a serving of pudding: top with a dollop of creme.

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