Preheat oven to 18O°C/fan 16O°C /gas mark 4. Lightly grease an ovenproof dish; set aside.

Put sunflower spread, sugar, lemon zest and juice, egg yolks and flour in a bowl; beat or whisk together until thoroughly mixed.

Add milk; beat again until well mixed.

In a separate bowl, whisk egg whites until stiff; fold carefully into lemon mixture.

Transfer mixture to prepared dish.

Place dish in a shallow roasting tin; pour enough hot water into tin to come halfway up sides of dish.

Bake for about 40 minutes or until top is golden brown and spongy to the touch and serve immediately.