Step 1 Preheat oven to 190°C. Melt 15g spread and use to grease a soufflé dish. Sprinkle breadcrumbs over base and insides of the dish and shake gently to coat.
Step 2 Grate the rind from the orange and lemon, then squeeze the juice from both. You will need a total of 105ml (5 tablespoons and a teaspoon) of combined citrus fruit juice.
Step 3 Melt remaining spread in a small saucepan. Add flour, orange and lemon rind and cook for 30 seconds. Remove from heat and gradually whisk in milk.
Step 4 Return to heat and cook, stirring, until sauce is thickened and smooth. Continue cooking for a further 2 minutes. Remove saucepan from heat and stir in the sugar, orange and lemon juice.
Step 5 Carefully separate eggs from yolks. Beat egg yolks into milk mixture.
Step 6 Whisk egg whites in a clean bowl until stiff peaks form. As gently and carefully as possible, fold the yolk mixture into the whites until evenly incorporated. Spoon mixture into prepared dish. Bake for 25 to 30 minutes until soufflé has risen and is golden brown. Dust with icing sugar and serve immediately.