Steamed lemon pudding

Instructions

1. Mist a 1-litre pudding basin with cooking spray, line the bottom with a circle of baking paper and spoon in the lemon curd and half the lemon zest.
2. Put the spread, sugar, eggs, flour, baking powder, yogurt and the remaining lemon zest in a mixing bowl and whisk together until just combined, then spoon the mixture over the lemon curd. Cover the top of the basin with a layer of baking paper and a layer of kitchen foil, then tie it tightly around the rim of the basin with kitchen string.
3. Put the basin in a large pan on a trivet. Fill the pan with boiling water until it comes halfway up the pudding basin, then put the lid on and cook over a low heat for 1 hour 30 minutes, topping up the water if you need to.
4. While the pudding is cooking, make the custard. Mix the egg yolk, caster sugar and custard powder in a small bowl to a smooth paste. Warm the milk in a pan over a low heat until just steaming, then pour a little into the egg mixture and whisk together. Pour this mixture back into the pan of milk and cook over a low heat for 15 minutes, stirring often until thick enough to coat the back of a spoon.
5. Remove the foil and baking paper from the pudding. The sponge should spring back when gently pressed with your finger. Using oven gloves, put a plate on top of the basin and carefully invert to turn out the pudding onto the plate. Spoon any remaining lemon curd over the pudding and serve with the custard.