1. To make the ice-cream, place the milk, cream and saffron in a small saucepan and bring to a simmer. While the milk is heating, beat the egg yolks and castor sugar together in a large heat proof bowl until pale and doubled in size. Slowly add the hot milk to the eggs while whisking and beat well. Transfer the mixture back to the saucepan and heat, stirring constantly until the custard coats the back of a spoon. Strain the custard to remove any eggy lumps and whisk the marmalade into the strained custard. Chill in the fridge and then churn in an ice-cream machine according to manufacturer's instructions (you may need to do this in batches). Freeze the ice cream until firm. Scoop round balls of the ice-cream and place in the freezer on a lined tray for at least 4 hours, or preferably overnight to firm.

2. Lay the sponge cake pieces to completely cover the balls of ice-cream in a single layer, using sponge crumbs to fill in any gaps, then return to the freezer for at least 4 hours, but preferably overnight.

3. Roll the frozen balls in beaten egg first and then in the panko breadcrumbs., then return to the freezer, again for at least 4 hours but preferably overnight.

4. To make the butter chocolate sauce, heat the butter and cream together in a saucepan and add the chocolate and cocoa, stirring to a smooth sauce.

5. Heat the oil to 200C, remove the balls from the freezer and fry immediately, and fry the balls two at a time for about 30 seconds until golden brown. Drain well. To serve, pour a quarter of a cup of the chocolate sauce in the base of a bowl and place a fried ice-cream ball on top. Serve immediately.