The follow up to PADDINGTON Bear’s movie adventures is out on DVD and Blu Ray and to celebrate the small screen release of the marmalade loving bear in blue we were invited to a special marmalade masterclass with chef, ANNA POLYVIOU at the Vive Cooking School in Rosebery.

Now, marmalade is not necessarily everyone’s cup of tea but Polyviou has created a recipe which both little bears and big bears will enjoy, particularly the big bears when they hear how little sugar it calls for, unlike traditional marmalade. Trading the bucketfuls of sugar Paddington uses when creating his sandwich concoction, Polyviou has replaced it with pineapple creating an altogether more accessible flavour and reducing our little bears’ sugar intake in the process.

 ANNA POLYVIOU’s Pineapple Marmalade Recipe

120g Orange, fine dice .5cm
120g Pineapple, fine dice .5cm
150ml Pineapple juice
50ml Water
50g Sugar, caster
½ Vanilla pod, de-seeded
50g Caster sugar
5g Pectin

  1. Wash the orange skin under cold water, before dicing
  2. In a small saucepan, place the diced orange, pineapple, vanilla, 50g sugar, water, and pineapple juice and allow to come to the boil.
  3. Mix the sugar and pectin together, then add to the marmalade mixture
  4. Reduce the heat to a medium setting and simmer for 20-25 minutes till the oranges have softened. Continue stirring the mixture so it doesn’t catch at the base.
  5. Do a tester by putting a small amount of marmalade on a plate in the fridge, cooling it down to see the consistency.
  6. Once cooked, transfer to a tray to cool down.

I am personally not a lover of marmalade but I can honestly say this marmalade has changed my mind, it is absolutely delicious. Though I may not go so far as to keep it under my hat, particularly as it has a 1-2 week fridge life within which to be enjoyed.

We had our pineapple marmalade served on French toast, which we all had a go at making at our own cookery stations. Quick and straightforward to make, even my three year old got involved and once cooled he very much enjoyed using the bear cutter to put a real Paddington stamp on this special breakfast.

Paddington’s Pineapple Marmalade French Toast

(Serves 5 bears)
Egg Mixture
3 Whole eggs, medium
150ml Milk
50g Caster sugar
Pinch mixed spice

  • In a medium bowl, combine the ingredients and whisk well.

French Toast
Pineapple Marmalade
Egg mixture
150g Butter, unsalted
1 loaf sliced white bread
50g Icing Sugar, for dusting

  1. Spread the marmalade evenly to cover 5 slice of white bread, placing another slice of bread on top to make 5 sandwiches.
  2. Put 30g of butter in a small frying pan over a medium heat and melt until it starts sizzling. Dip bread in the egg mixture and place into the pan, cooking for 2-3 minutes on each side or until golden brown.
  3. Remove from the pan and allow to cool for 2-3 minutes on a chopping board. Once cooled you have the option to use a cutter to make a fun shape, bear or otherwise, for your littles.
  4. Finish off with a dusting of icing sugar and serve on its own or with ice cream.

Final step, enjoy. You’re a real bear now!

Paddington 2 is available on 4K Ultra HD, Blu-Ray, DVD and Digital online and instore nationwide. Head over to our competition page to see how you can WIN your own copy of Paddington 2 on DVD.