This pudding - and it is definitely a pudding, rather than a dessert - is based on Queen of Puddings, but is made with oranges rather than the layer of jam. It's really a very simple and economical pudding, being based on breadcrumbs, eggs and milk, and even with the meringue, nicely uses up the whole egg. My recipe is from the Dairy Book of Family Cookery, surely an 80s classic, which I think you used to buy from the milkman.
75g caster sugar
50g breadcrumbs (white is best)
2 eggs, separated
1. Heat the milk and butter together, and grate in the zest of the orange. When the butter has melted, stir in 25g of sugar and the breadcrumbs. Stir in the egg yolks.
2. Pour into a buttered 1 pint ovenproof dish. Bake in the oven at 170C for 20 minutes.
3. Remove from the oven and cover with slices of the orange.
3. Whisk the egg whites until stiff then fold in the remaining 50g sugar. Pile the meringue over the pudding.
4. Brown quickly in the oven.