Title: Warm carrot pudding with gingered fruit compote
 Categories: Desserts, Bakery, Low-fat, Vegan
      Yield: 8 Servings
 
MMMMM--------------------------PUDDING-------------------------------
    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    Orange, peeled & chopped
      1    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
  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.
  
  "Vegetarian Times" December, 1993