Preheat oven at 180°C. 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 180°C and bake until firm. Meanwhile whip the cream.
De-mould the cake and serve warm with whipped cream.