Preheat oven to 170C. Grease and flour (or line) a 1lb loaf tin. (To do this I lightly wipe butter all over the tin and shake flour around it).
Rub the butter into the flour using either a food processor or your fingers. I made it with my daughter so we used our fingers for a change!
Stir in the sugar, the orange rind, add eggs, salt, marmalade and milk and combine.
Pour into the cake tin. Bake for about 35-40 minutes. Test with a skewer to see when it's done.
Let it cool in the tin. Remove when you can handle it. Let it cool completely on a cake rack.
When cool, you may like to ice it. Simply mix sieved icing sugar with the freshly squeezed orange juice to make a smooth icing. Spread on top. You'll probably have too much here, but you can either spread it on slices, or simply make half the amount (as you can see, mine was too thin, as I obviously added too much juice, but it was still delicious!)
Enjoy freshly sliced or warmed with custard and a large mug of builder's tea.