Eggless Italian Pudding

To prepare the eggless pudding soften the gelatine in cold water.

Put the milk, cream and the contents of the vanilla pod into a saucepan and bring to the boil.

Filter everything using a fine sieve and gradually add the eggless confectioner’s custard a little at a time, stirring constantly.

Pour the mixture into the individual moulds and place in the fridge for at least 3 hours.

Before serving the eggless pudding, plunge the moulds into boiling water for just a few seconds.