This pleasant dessert cooks itself while you are eating dinner and makes a light but warm conclusion to the meal.
6 egg whites
6 tablespoons sugar
3 large tablespoons orange marmalade
1 teaspoon orange extract or Cointreau
Beat the egg whites with the sugar (adding the sugar very gradually) until stiff but not dry. Fold in the marmalade and the orange extract. Pour into a well-buttered 2-quart double boiler and steam for 1-1/4 hours over constantly boiling water. Serve with this sauce:
6 egg yolks beaten until thick and lemon colored
1-1/4 cups powdered sugar
a jigger of sherry or Cointreau
1 cup whipped cream
Just before serving, mix well in the top of another double boiler all of the ingredients except the whipped cream. Add that at the last moment and pour over the pudding.