I tried Marmalade and Vermicelli Pudding this week. The first thing I found amusing was how Mrs. Beeton’s recipe called for a "breakfastcupful" of vermicelli — I used a standard mug, which seemed to do the trick. I found the combination of vermicelli, marmalade, and raisins delightfully nostalgic, like a cross between a bread-and-butter pudding and a fruity rice pudding. This recipe would be perfect for a comfort-seeker looking to try something new. I was surprised by how the vermicelli absorbed the flavors of the marmalade and milk, creating a subtly sweet and tangy base. The custard sauce was the perfect finish, adding a creamy richness that balanced the pudding's slight bitterness from the orange peel in the marmalade. It's a comforting dish, perfect for a cozy evening in.