Warm Carrot Pudding with Gingered Fruit Compote

Ingredients

 * pudding
 * 3/4 cup soy milk
 * 1/4 cup cornstarch
 * 1/2 tsp baking powder
 * 1/2 cup maple syrup
 * 1 1/2 cup packed grated carrots
 * 3 cup day old whole grain bread
 * -- crumbs
 * 2 tsp freshly grated ginger
 * 2 tsp cinnamon
 * 1/4 tsp nutmeg
 * 3/4 cup raisins
 * 1/3 cup ground walnuts
 * compote
 * 1 each orange, peeled & chopped
 * 1 each apple, cored & chopped
 * 1/2 cup dried apricots, chopped
 * 1 cup water
 * 1/2 cup frozen pineapple juice
 * -- concentrate
 * 2 tsp slivered fresh ginger
 * creme
 * 1/2 cup raw cashews
 * 1/3 cup water
 * 1/3 cup maple syrup
 * 1 tsp vanilla

Directions
Pudding: preheat oven to 350°F. 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 ¼ 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 ¼ c compoteover a serving of pudding: top with a dollop of creme.