Preheat oven at 180C. In a bowl beat eggs, sugar, butter and orange essence until smooth. Stir in breadcrumbs and milk. Add orange marmalade and blend well together. Pour the batter into a greased pudding mould. Cover and set in a pan with enough water to come halfway up the sides of the mould. Place the basin in the preheated oven at 180C and bake until firm. Meanwhile whip the cream. De-mould the cake and serve warm with whipped cream.