Most delectable, this carrot pudding is a treasure with its accompanying Gingered Fruit Compote. A classic of British gastronomy.

Warm Carrot Pudding with Gingered Fruit Compote
Recipe type: Desserts
Serves: 8
  • Pudding:
  • 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
  • Compote:
  • 1 orange, peeled and chopped
  • 1 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
  • Creme:
  1. PUDDING: Preheat oven to 350F. Whisk together soy milk, cornstarch and 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.
  2. CREME: Puree all ingredients in a blender till creamy, smooth & white.
  3. TO ASSEMBLE: Pour about 1/4 Cup compoteover a serving of pudding: top with a dollop of creme.

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