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.