Marmalade pudding

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.

Dried fruity version

Plump up a handful of raisins, sultanas, dried apricots or pitted prunes by soaking in some tea for 10 minutes, then drain and place in the bottom of the ovenproof dish before adding the batter.

Fresh fruity version

You can also replace the marmalade with a fruit compote – of apple,rhubarb or plum, for example. You might need to add an extra dash of sugar.

Jammy version

This pud works very well if you replace the marmalade with any favourite jam – especially tart jams like raspberry, gooseberry and blackcurrant. As with the marmalade, loosen with a dash of hot water if needed.