Warm Carrot Pudding With Gingered Fruit Compote Recipe - Cooking Index
Warm Carrot Pudding With Gingered Fruit Compote Recipe - Cooking Index
| Pudding | ||
| 3/4 cup | 177ml | Soy milk |
| 1/4 cup | 15g / 0.5oz | Cornstarch |
| 1/2 teaspoon | 2.5ml | Baking powder |
| 1/2 cup | 164g / 5.8oz | Maple syrup |
| 1 1/2 cups | 165g / 5.8oz | Packed grated carrots |
| 3 cups | 438g / 15oz | Day old whole grain bread - - crumbs |
| 2 teaspoons | 10ml | Freshly grated ginger |
| 2 teaspoons | 10ml | Cinnamon |
| 1/4 teaspoon | 1.3ml | Nutmeg |
| 3/4 cup | 120g / 4.2oz | Raisins |
| 1/3 cup | 78ml | Ground walnuts |
| Compote | ||
| 1 | Orange - peeled and chopped | |
| 1 | Apple - cored and chopped | |
| 1/2 cup | 73g / 2.6oz | Dried apricots - chopped |
| 1 cup | 237ml | Water |
| 1/2 cup | 118ml | Frozen pineapple juice - - concentrate |
| 2 teaspoons | 10ml | Slivered fresh ginger |
| Creme | ||
| 1/2 cup | 118ml | Raw cashews |
| 1/3 cup | 78ml | Water |
| 1/3 cup | 109g / 3.8oz | Maple syrup |
| 1 teaspoon | 5ml | Vanilla |
PUDDING: Preheat oven to 350F.
Whisk together soy milk, cornstarch and baking powder. Combine with other pudding ingredients and pour into a 9" X 5" cake pan. Cover with foil and bake 1 to 1 1/4 hours. Let cool for 30 minutes and cut into 8 squares.
COMPOTE: 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.
CREME: Puree all ingredients in a blender till creamy, smooth and white.
TO ASSEMBLE: Pour about 1/4 c compote over a serving of pudding: top with a dollop of creme.
Source:
Neiman Marcus Incircle Cookbook
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