Butter the base and sides of a 1.4-liter pudding basin or a medium glass or plasitc mixing bowl. Spoon the marmalade into the base.

Put the roughly chopped orange (minus the pips) in a food processor, then process until finely chopped. Place in a bowl and set aside.

In the same food processor after the orange, put softened butter, sugar, eggs, flour, bicarbonate of soda, baking powder, ginger, and salt and process until smooth and creamy, roughly 20 seconds. There is no need to wash the food processor between these steps.

Lastly, add in the chopped orange and process for a second to combine.

Spoon cake mixture into the prepared basin. Cover with greaseproof paper and then foil. Secure with a string around the basin to make it easy to lift it from the pot.

In a large pot, place in a steamer. Pour in enough boiling water to reach the base of the steamer. If you don't have a steamer you can place the basin on an upturned plate.

Cover and steam for roughly 2 hrs, topping up with water when necessary.

While still warm, remove the parchment and foil and turn the pudding onto a serving plate. Do this step while it's warm so the sticky marmalade layer stays in tack.

Serve the pudding hot with Creme Anglaise or vanilla ice-cream. Store leftovers in the fridge for up to 3 days.