Along with bread and butter pudding, queen of puddings is a justly famous English classic and the epitome of comfort food. This variation, which is made with citrus zest and marmalade instead of the red jam traditionally used in queen of puddings, is to me even better than the original version. This pudding can be served either hot or cold, with or without cream, depending on your taste and the occasion.
Set the oven to preheat at Gas Mark 4/180°C/350°F. Butter an oval or rectangular ovenproof dish. Spread the breadcrumbs over the bottom of the dish. Put the milk into a saucepan and add the finely grated zest of one orange and the lemon. Add the butter and stir over a low heat until the butter has melted and the mixture is just warm. Lightly whisk together the egg yolks and
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