----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

-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

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.