The jam, marmalade or whatever you are using, needs to be the consistency of a thick compote. If it's thicker than that, let it down with a little water
Separate the eggs
Mix the jam with the egg yolks, cream and sugar until thoroughly blended
In a scrupulously clean bowl, whisk the egg whites to the soft peak stage
Set aside a heaped tablespoon of breadcrumbs
Stir all the rest of the breadcrumbs into the mix
Gently fold the whisked egg whites into the mixture
Sprinkle the remaining breadcrumbs over
Stand the dish in roasting tin and pour boiling water into the tin until it is halfway up the sides of the dish
Bake at 180° / Fan 160°/ Gas 4 for 50-60 minutes until set. There should still be a bit of a quiver Click to start a 50 minute timer
Remove from the roasting tin and dust with icing sugar. Serve on its own, or with a dollop of cream, yogurt or ice cream