Heat the oven to 180C/160C fan/gas 4.
Lightly grease a medium baking dish with
1 tsp of the spread. Put the remaining
spread, caster sugar, lemonzest, egg,
flour, baking powder and yogurt in a
mixing bowl. Whisk together for 2 mins
until pale and fluffy. Stir in the apple
sauce – this might make the mixture look
curdled, but don’t worry. Gently fold in
the berries, then pour the batter into the
prepared dish and level the surface. Bake
for 25-30 mins until the sponge is golden
brown and firm in the centre.
Meanwhile, mix lemon juice, demerara
sugar and passion fruit pulp together.
Remove pudding from the oven, lightly
prick the surface with a fork and drizzle
over passion fruit mixture. Serve warm
with low-fat vanilla ice cream or the yogurt.