This is about the easiest pudding in the world to make, a real winner for dinner if you have left everything to the last minute, people are coming over and you’re in a flap. Mum used to make it all the time. Use full-fat yoghurt, as it will taste twice as good as the half-fat nonsense.
Put the yoghurt in a bowl and mix in all the zest. Take a glass serving dish and put just under half the citrus yoghurt in the bottom, then evenly scatter over half the sugar. (Muscovado tends to get hard little lumps in it, so really try to crumble them out between your thumb and finger.)
Add the rest of the yoghurt in dollops over the sugar and then gently spread it out with the back of a spoon so as not to drag the first layer of sugar around too much. Scatter the rest of the sugar on the top and place the pudding, covered, in the fridge for up to a couple of hours but no more. Serve alone, or with biscuits, or poached fruit – or both, God damn it!