1.Preheat oven 180°C (160°C fan forced). Grease 6 x 1-cup ovenproof dishes and line bases with baking paper. Spoon marmalade evenly over base of each prepared dish.
2.Beat butter and sugar in a bowl with an electric mixer until light and creamy, then beat in eggs, one at a time. Fold in sifted flour alternately with the milk to form a smooth batter. Spoon the batter evenly over marmalade in each dish.
3.Pour enough boiling water into a large baking dish to come about 1cm up the side. Carefully place pudding dishes in hot water in baking dish, transfer dish to oven and bake for 25-30 minutes or until puddings are just firm in the centre.
4.Remove baking dish from oven, allow puddings to stand in hot water for a few minutes then carefully lift out, loosen edges and turn onto serving plates.
Serve warm with cream, ice-cream or custard. Recipe is best prepared as required.Note