Arrowroot, Vanilla And Orange Pudding

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.