19 Mar Paddington Bear’s French Toast With Pineapple Marmalade
To celebrate the launch of Paddington 2 on DVD and Blue-Ray on March 21 2018 we’re delighted to bring you this cute-as-a-button recipe for Paddington’s favourite pineapple marmalade – and a delicious French toast sandwich you can use it in. Yum!
Makes: 5
Ingredients
3 medium eggs
150ml milk
50g caster sugar
Pinch mixed spice
150g unsalted butter
1 loaf sliced white bread
Pineapple marmalade (recipe below)
50g icing sugar, for dusting
Method
In a medium bowl, combine eggs, milk, caster sugar and mixed spice together and whisk well
Spread the marmalade evenly to cover 5 pieces of white bread, placing another sliced bread on top. Continue till 5 sandwiches are made.
Put 30g of butter in a small frying pan over a medium heat, once it starts sizzling after been melted. Dip bread into the egg mixture and place into the pan, cook for 2-3 minutes on each side or till golden brown.
Remove from the pan, and allow to cool for 2-3 minutes on a chopping board. Once slightly cooled cut out with a bear cutter.
Finish off with dusting icing sugar on the cut-out bears, arrange on the plate.
PINEAPPLE MARMALADE
Ingredients
120g finely diced orange
120g finely diced pineapple
150ml pineapple juice
50ml water
50g caster sugar
½ vanilla pod, de-seeded
50g caster sugar
5g pectin
Method
Wash the orange skin under cold water, before dicing.
In a small sauce pan, place the diced orange, pineapple, vanilla, 50g sugar, water, pineapple juice and allow to come to a boil.
Once come to the boil, mix the sugar and pectin together then add into the marmalade mixture.
Reduce the heat to a simmer over medium heat, for about 20-25minutes till the oranges have softened, continue stirring so the mixture doesn’t catch on the base.
Do a tester by putting small amount onto a plate and cooling it down to see the consistency in the fridge
Once cooked, transfer into a tray to cool down.
Recipe by Anna Polyviou.
