Instructions

Preheat oven to 150°C/fan 130°C/gas mark 2. Lightly grease 850 ml (1 1/2 pint) ovenproof dish; set aside. Gently heat milk in a pan until almost boiling; remove from heat.
Place bread crumbs in a bowl; pour over hot milk and stir. Stir in sunflower spread and lemon zest and set aside. Mash raspberries with 15 g (1/2 oz) of the caster sugar. Spread raspberry mixture evenly over base of prepared dish; set aside.
Add egg yolks to breadcrumb mixture; mix well. In a separate bowl, whisk egg whites until stiff; whisk in remaining caster sugar. Stir a couple of spoonfuls of me whisked egg whites and sugar mix into breadcrumb mixture to loosen; gently fold in remaining whisked egg whites. Spoon mixture evenly over layer of raspberries in dish.
Bake in oven for about 45 minutes or until pudding is set and pale golden. Dust with icing sugar if desired and serve hot.