Marmalade Pudding

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4. Butter a 1.5 litre ovenproof dish.

You want the marmalade to have a loose consistency, like a thick compote. If it is very thick, ‘let it down’ a bit by mixing with a little boiling water, then leave it to cool completely.

Mix the marmalade with the 4 egg yolks, the cream, caster sugar and orange flower water or alcohol, if using, until creamy and thoroughly blended. Set aside a heaped tablespoonful of the breadcrumbs and stir the rest thoroughly into the mix.

In a separate, scrupulously clean bowl, whisk the egg whites to soft peaks. Gently fold them into the batter with a metal spoon. Carefully pour into the prepared dish and sprinkle the reserved breadcrumbs over the top.

Stand the dish in a roasting tin. Pour boiling water from the kettle into the tin so it comes halfway up the sides of the dish, then carefully transfer to the oven. Bake for 50–60 minutes until set – it should have a little quiver about it, and not be too solid.

Remove the dish from the roasting tin. Dust the pudding with icing sugar and serve with cream, yoghurt or ice cream.