rease 8 (¾ cup capacity) dariole moulds with butter and cut out 8 pieces of baking paper and foil circles, big enough to cover the tops of the dariole moulds.
In a mixer or using electric beaters, cream the butter, sugar and vanilla bean paste until light and fluffy.
Add eggs one at a time to incorporate them well. Now add the flour, baking powder and salt and on a low speed, combine to form a batter then add the milk and mix again.
Loosen the marmalade by incorporating the Cointreau and then divide between the 8 dariole moulds.
Now portion the batter over the marmalade, leaving a 2cm gap from the top, to leave room for rising. Cover each mould with baking paper, then foil and fasten with kitchen twine. Place in wide pot or sauté pan big enough to fit all the moulds and fill with warm water, halfway up the side. Place over a medium heat and cook with the lid on for 40-45 minutes. Add more water if it evaporates too much.
Remove and cool for 5 minutes.
Loosen the sides with a small sharp knife the invert onto plates.
Serve with a generous dollop of cream.
Choosing a selection results in a full page refresh.