Sticky marmalade pudding
Preheat the oven to 180°C/375°F/Gas mark 4. Line the bottom of a 23cm/9in round cake tin, at least 5cm/2in deep, with non-stick baking parchment.
Warm together 50g/2oz each of the butter and sugar, and half of the marmalade. Spoon into the tin, then arrange the orange slices over the top of the marmalade mixture.
Beat together the remaining butter and sugar. Gradually beat in the eggs. Sift the flour and ground ginger together, and fold into the mixture with the remaining marmalade and the fresh ginger. Carefully pour over the oranges, and spread to fill the tin.
Stand the tin on a baking tray, and bake for 1 hour 10 minutes or until just firm to the touch.
Invert the pudding onto a serving plate, and serve warm with custard.