preheat the oven to 180c/gas 4
lightly butter an ovenproof dish
slice the Panettone thinly
melt the marmalade in a small saucepan
put half the Panettone slices flat in the bottom of the ovenproof dish and pour over half the marmalade
break the eggs into a bowl and beat them lightly, then beat in the milk and the sugar
pour half the egg-custard mixture over the Panettone
then add the remaining slices, the rest of the marmalade and the custard
bake for about 25 to 30 minutes
to make the meringue whisk the egg whites until stiff and then whisk in half the sugar
fold in the remaining sugar
cover the pudding with the meringue mixture and put back in the oven for about 20 minutes or until the meringue is browned and crisp