Any of several receipts for puddings including marmalede, either mixed in or as a steamed sponge upside-down pudding made with a base layer of marmalade which becomes the hot sauce when turned out.
Original Receipt from 'The English Cookery Book' Edited by JH Walsh, 1859 (Walsh 1859)

Orange Marmalade Pudding
Take two table spoonsful of marmalade three ounces of butter melted and one ounce of sugar. Beat this well together in a mortar. Add the yolks of five eggs and the whites of two and put it in a dish immediately after which place it in the oven. Three quarters of an hour will bake it