Warm Carrot Pudding with Gingered Fruit Compote

Pudding

 * ¾ cup soy milk
 * ¼ cup cornstarch
 * ½ tsp baking powder
 * ½ cup maple syrup
 * 1½ cup packed grated carrots
 * 3 cup day old whole grain bread crumbs
 * 2 tsp freshly grated ginger
 * 2 tsp cinnamon
 * ¼ tsp nutmeg
 * ¾ cup raisins
 * ⅓ cup ground walnuts

Compote

 * 1 each orange, peeled and chopped
 * 1 each apple, cored and chopped
 * ½ cup dried apricots, chopped
 * 1 cup water
 * ½ cup frozen pineapple juice -- concentrate
 * 2 tsp slivered fresh ginger
 * creme
 * ½ cup raw cashews
 * ⅓ cup water
 * ⅓ cup maple syrup
 * 1 tsp vanilla

Pudding

 * 1) Preheat oven to 350 °F. Whisk together soy milk, cornstarch and baking powder.
 * 2) Combine with other pudding ingredients and pour into a 9" x 5" cake pan.
 * 3) Cover with foil and bake 1 to 1¼ hours. Let cool for 30 minutes and cut into 8 squares.

Compote

 * 1) 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.
 * 2) Creme: puree all ingredients in a blender till creamy, smooth and white.
 * 3) To assemble: pour about ¼ cup compote over a serving of pudding
 * 4) Top with a dollop of creme.