The best thing to do is to mix the yoghurt, mascarpone cheese, cornflour, tiny pinch of salt, sugar and the 2 tablespoons of orange marmalade and gently warm them up, but don't heat completely at this stage.

Taste the pudding mixture and decide whether it needs more orange essence, orange grind, spice and how much of orange liqueur you want to add.

The orange flavouring very much depends on the flavour of your orange marmalade. If you don't have any orange essence, just add an extra spoon of marmalade.

Once you are happy with the flavour, carry on heating everything on medium heat, making sure that everything is well blended. I use a balloon whisk to get rid of any lumps (especially the cornflour can leave lumps if not properly mixed in).

Don't let the mixture to boil; otherwise it might curdle, but bring it to the point where it starts to bubble.

Pour the mixture into ramekins, ice cream bowls or small glasses. Leave to cool down and when completely cold, place into the fridge and leave to chill for several hours until set.