In this video, the host, Binging with Babish, recreates the marmalade from the Paddington films and children's literature. The recipe requires Seville sour oranges, which are hard to find but necessary for the authentic flavor. The host explains the process of making the marmalade, from juicing and straining the oranges to adding sugar and pectin. The marmalade is then canned and used to make a marmalade sandwich on semi-whole wheat bread.
The host also makes the bread from scratch, using a combination of whole wheat and all-purpose flour. The dough is allowed to rise and then baked in the oven. The finished bread is used to make a marmalade sandwich, which is then tasted and deemed "really, really good."
Finally, the host makes English-style scones to serve with the marmalade. The scones are made with a combination of all-purpose flour, sugar, and cold butter, and are baked in the oven until puffed and browned. The host suggests that the scones would be a perfect accompaniment to elevenses or afternoon tea, and that Paddington Bear would likely approve of them as a delivery system for his beloved marmalade.
Here are the key facts from the text:
1. To make genuine marmalade, you need Seville sour oranges.
2. Seville sour oranges are only ripe in the dead center of winter.
3. Seville sour oranges are hard to find.
4. Seville sour oranges are different from other oranges in that they are full of seeds and very sour.
5. Seeds contain lots of pectin, which is useful for making jelly.
6. To make marmalade, you need to slice the oranges in half and juice them by hand.
7. The pulp and skins of the oranges should be reserved and separated using a spoon.
8. Orange pulp and seeds are both good sources of pectin.
9. To extract pectin naturally, you can tie the orange guts and seeds in cheesecloth and squeeze them into a hot tub.
10. The mixture should be brought to a rolling simmer for 30 minutes to an hour.
11. The orange peels should show no resistance when cut in half with a spoon.
12. The marmalade mixture should be measured and then sugar should be added (three-quarters of a cup of sugar for every cup of marmalade).
13. To test if the jelly is ready to set, a small amount should be drizzled onto a dinner plate that's been chilled in the freezer.
14. If the mixture wrinkles when pushed with a finger, it is ready.
15. The marmalade can be preserved in sanitized canning jars.
16. To make Paddington's favorite bread, you need 250 grams of whole wheat flour, 2 tablespoons of honey, and 325 grams of water.
17. The dough should be kneaded together on medium speed with a dough hook for about seven minutes.
18. The dough should be let to rise in a well-oiled bowl for one hour or until doubled in size.
19. The loaf should be baked at 425 degrees Fahrenheit for 40-50 minutes.
20. The internal temperature of the loaf should be between 200-210 degrees Fahrenheit.
21. To make English-style scones, you need 425 grams of all-purpose flour, half a teaspoon of salt, 2 tablespoons of baking powder, and 50 grams of sugar.
22. The mixture should be pulsed together, then 110 grams of cold unsalted butter should be added and pulsed until no large chunks remain.
23. The mixture should be folded together with a rubber spatula until it forms a shaggy dough.
24. The scones should be rolled out to about a one-inch thickness and cut into two and a half-inch rounds.
25. The scones should be brushed down with a mixture of equal parts beaten egg and whole milk.
26. The scones should be baked in a 450-degree Fahrenheit oven for 10-12 minutes.