Warm Carrot Pudding With Gingered Fruit Compote

Ingredients

180 ml soy milk
32 gr cornstarch
2 gr baking powder
260 gr maple syrup
190 gr packed carrots
700 gr day old bread
10 gr ginger
5 gr cinnamon
1 gr nutmeg
120 gr raisins
40 gr walnuts
1 orange
1 apple
140 gr apricots
325 ml water
120 ml pineapple juice
10 gr slivered ginger
60 gr cashews
4 gr vanilla
5 cake
8 squares

Instructions

light syrup forms. CREME: Puree all ingredients in a blender till creamy, smooth & white. TO ASSEMBLE: Pour about quarter c compoteover a serving of pudding: top with a dollop of creme.