Cream together butter and sugar.
Beat in egg yolks one at a time.
Sift together flour and salt, add alternately with milk to creamed mixture.
Add the lemon rind, lemon juice and marmalade.
Fold in stiffly beaten egg whites.
Spoon mixture into a lightly greased 220mm diameter oven proof dish or 4 individual ramekins.
Place in a pan of water making sure water reaches no more than halfway up sides of dish.
Bake at 180°C for 20 – 30 minutes, until well risen and lightly browned.
This sponge pudding forms its own sauce at the bottom of the dish.
Serve at once, sprinkled with sifted icing sugar, if desired.
Reprinted with permission of mitzireddy
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