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.