If, like mine, your Seville marmalade didn’t set properly, then take heart that it can be used as a sauce. I would usually put golden syrup into the pudding basins for this recipe but marmalade seems more appropriate. A dash of whisky in there with it would also be good - for those that like it.

Ingredients - serves 6 100g self-raising flour 100g unsalted butter - softened 25g fresh, white bread crumbs 1/2 tsp baking powder 100g caster sugar 2 eggs 2 tbsp milk grated zest & juice of 2 small oranges 6 tbsp marmalade (mix in a tbsp of whiskey if you wish) 6 individual pudding basins, buttered

Method

Butter the inside of 6 individual pudding basins and spoon a tablespoon of marmalade into the bottom of each.

Cream together the butter and caster sugar with a wooden spoon. Add the flour, bread crumbs, and baking powder and incorporate them into the creamed butter and sugar. Beat in the two eggs and then stir in the orange juice, zest and milk - this will now look like a thick batter.

Divide the mixture between the basins and cover tightly with foil under the rim. Place the puddings in a large saucepan and surround with water up to a third of the depth of the basins. Bring to the boil then cover with a lid and turn down to a bare simmer for 35-40 minutes by which time they will have risen.

Remove the foil and run a small knife around the inside before turning out - and then serve warm with clotted cream.