1 Grease a 1.5 litre (6–cup) pudding basin. Line the base with baking paper.
2 Place ¼ cup of sugar into a medium frying pan with2 tablespoons of water. Stir over medium heat until the sugar has dissolved. Add the rhubarb and simmer gently for 5–7 minutes, or until just softened. Remove from heat. Stir in raspberries. Set aside to cool.
3 Meanwhile, beat table spread, vanilla and remaining sugar in a bowl with electric mixers until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in flour, almond meal and ginger. Stir in milk.
4 Spoon about one-third of the fruit mixture over the base of the pudding basin. Spoon sponge batter over fruit. Cover basin with a sheet of baking paper, then a sheet of foil. Tie kitchen string around the rim of the basin to secure the paper and foil. Cover with basin lid, if you have one.
5 Place the pudding basin in a large saucepan. Pour enough boiling water into the pan to come halfway up the side of the basin. Cover the pan with a lid. Steam over medium heat for1 hour, 15 minutes, topping up the water as needed.6 Meanwhile, combine yoghurt, the orange zest and the juice in a small bowl.
7 Remove basin from pan. Cool for 5 minutes. Invert the pudding onto a plate. Top pudding with the remaining rhubarb mixture, scatter with pomegranate seeds. Serve with orange yoghurt.