The Three Chimneys Hot Marmalade Pudding

• 150 g (6 oz) fine brown breadcrumbs
• 110 g (4

Butter a two-litre/three-pint pudding basin, preferably a plastic one with a clip-on lid. Place the breadcrumbs, flour and sugar in a mixing bowl. Gently melt the butter with the marmalade. Pour the melted ingredients over the dry ingredients and mix thoroughly. Whisk the eggs until frothy and gently beat into the mixture until combined. Dissolve the bicarbonate of soda in the water, then stir