Method

• 1.
  Preheat oven to 200°C. Grease 2 baking trays and line with baking paper.
• 2.
  For ice cream, combine breadcrumbs and sugar in a bowl. Sprinkle over trays and bake for 10-12 minutes, swapping trays and stirring halfway, until golden. Cool. Whiz in a food processor to break up.
• 3.
  Transfer to a bowl and combine with ice cream. Return to container. Freeze for 3-4 hours until firm.
• 4.
  For the crumb, preheat oven to 200°C. Combine milk powder and butter. Spread over a greased and lined tray. Sprinkle with sugar and bake for 12-15 minutes, stirring halfway, until golden. Set aside to cool.
• 5.
  To make pudding, grease a 3-cup- (750ml) capacity microwave-safe bowl. Line base with baking paper. Place sugar, zest and 220g butter in a stand mixer fitted with the paddle attachment. Beat until pale and fluffy. Add eggs, 1 at a time, beating well. Fold in flour.

• 6.
  Arrange orange slices in base of bowl. Add half the marmalade, then batter, smoothing surface. Cover with plastic wrap. Microwave on medium for 10 minutes or until risen. Set aside.
• 7.
  To make sauce, place orange juice and remaining marmalade in a saucepan over medium heat. Cook, stirring, for 5 minutes or until reduced. Stir in remaining butter.
• 8.
  Turn out pudding. Serve with ice cream, sauce and sprinkled crumb.