Instructions: Blend the arrowroot and sugar in a small bowl. Add to 1/2 cup (118ml)

of the milk and stir until smooth.

Heat the remaining milk and orange zest in a heavy saucepan until scalded. Add the arrowroot mixture and stir constantly until it thickens, about 1 min. Stir in the vanilla and bring to the boil.

Remove from the heat and slowly drizzle in the egg substitute, stirring constantly with a wire whisk. Strain into a serving bowl and chill.

To serve, present in small dessert dishes or ramekins. This pudding goes very well with fresh fruit, such as strawberries.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.