You will need to cook this using the double boiler / bain-marie method. Add some water to a saucepan and set a heatproof bowl on top. The hot water shouldn't touch the bottom of the bowl.

In the top bowl, add the egg yolks, whole egg, cornstarch, sugar and salt. Whisk vigorously until fluffy and the sugar is almost dissolved. Place the bowl over the saucepan, turn the stove to medium heat and add the orange juice slowly, mixing continuously. The mixture will start to cook gently from the steam.

After about 10 minutes, the eggs will no longer be foamy and the sauce will thicken. Switch to a spatula and stir slowly. Stop as soon as the sauce is thick enough to coat the spatula (a couple of minutes).

Remove from the heat and add the butter cubes one at a time, mixing well. Set aside in the fridge to cool.

Grease the baking dish with a little olive oil.

In a bowl, using a hand mixer, whisk the butter, then add the orange juice, sugar, eggs, baking powder, flour and orange zest, until you get a smooth, soft batter. Add the orange curd and fold it in with a spatula.

Transfer it to the pudding tray and place the tray in the fridge for one hour.

Heat the oven to 180 C (356 F).

Bake the pudding for 50-60 minutes, or until a toothpick comes out clean. Let it cool for at least 10 minutes before serving.