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Binging with Babish: Marmalade from Paddington

Binging with Babish: Marmalade from Paddington
i don't know if did you learn to use a knife like that you don't want to know well it's jolly good well now right it's time for the sugar that's what turns the juice into

marmalade

watch oh a lot hey what's up guys welcome back to

binging

with

babish

where this week we're taking a look at the

marmalade

from

the

paddington

films and children's literature for which of course we're going to need a whole bunch of oranges about 3 pounds of scrubbed oranges for
binging with babish marmalade from paddington
this recipe now you can use normal navel oranges but to make genuine

marmalade

you need seville sour oranges these are only ripe in the dead center of winter and are a bit hard to find but are the only way that you're going to make the tart slightly bitter concoction so enjoyed by the brits scots and peruvian bears alike seville sour oranges are different in a few ways first off they are positively chock-full of seeds this is a good thing for making jelly as seeds contain lots of pectin
second off you will find that they are very very sour and that's about it now we're going to play a game of passing the oranges back and forth across the screen a few times first slicing them in half and then juicing them into a bowl by hand of course just like mad eye moody does in the film and we're making sure to reserve the pulp and skins which we are going to separate using a spoon orange pulp and seeds are both good sources of pectin so you'll see how we put those to good
use later on take care not to pile your orange peels too high otherwise you might experience complete structural failure then we're going to strain the seeds out of the juice and add them to the orange flesh and then you have yourself the core components of traditional orange

marmalade

there's one more step to be taken

with

the peels and that is to slice them into small bite-sized pieces i personally prefer really chunky

marmalade

but you can break them down into as small pieces as you
like go ahead and set those aside because up until now this party's been all about the oranges and it's time to make it a bit of a lemon party ideally you want to use the slightly smaller sweeter meyer lemon but all i got here is a regular lemon which i'm going to deseed and cut into small chunks then we are dumping the orange peels orange juice and lemon chunks into a large stock pot we're also going to add just enough water to cover them all up in my case about six cups now you
could just add liquid pectin later on in the

marmalade

making process but we're going to extract it naturally

from

all those orange guts and seeds

from

earlier we're going to tie them in four layers of cheesecloth tied up tight

with

a bit of butcher's twine and then squeeze it into the hot tub just make sure it's as submerged and saturated as possible and bring this guy to a rolling simmer for anywhere

from

30 minutes to a full hour we want the orange peels to show absolutely no
resistance when cut in half

with

a spoon now we're taking this guy off the heat and removing our sack of scraps set that aside we're not done

with

it yet but first we're going to measure exactly how much

marmalade

we have i ended up

with

about seven cups then we're gonna add three quarters of a cup of sugar for every cup of

marmalade

so that comes out to five and a quarter cups we're just gonna give that a cursory mix to dissolve and then it's time to contend

with

our
binging with babish marmalade from paddington
pectin we're gonna give this bag a good hard squeeze not only to get any residual juices out but all this thick almost creamy liquid which is pure natural pectin we want at least a tablespoon's worth but don't squeeze your bag too hard otherwise i'm sorry that is the only sound effect i could make for that anyway we are now bringing this guy to a constant simmer adding an optional pinch of cinnamon and doggedly pursuing a temperature of 220 degrees fahrenheit it's gonna come
up to 212 very very quickly but it's going to stall around 216 for like half an hour while water continues to evaporate so it can reach its target temperature then to test to see if the jelly is going to set we're gonna drizzle a small amount onto a dinner plate that's been chilling in the freezer if the mixture wrinkles when you push it

with

your finger it is ready to go now this is the point where you can optionally preserve your

marmalade

into some sanitized canning jars they go
lids tightened and placed in a steaming rack set in a pot of simmering water 10 minutes in the simmering water and then 24 hours at room temperature making sure the safety buttons have popped down now in the movie and on the posters it looks as though

paddington

enjoys his

marmalade

sandwiches on semi-whole wheat bread so in the bowl of the stand mixer we're combining 250 grams of whole wheat flour 2 tablespoons of honey and 325 grams of water regular size whisking until smooth and then
topping

with

250 grams of all-purpose flour an additional half teaspoon of instant yeast one teaspoon of kosher salt and a tablespoon of olive oil cover

with

plastic wrap and let sit at room temperature for 30 minutes until big and foamy and puffy and it makes you think of brad leone the reason we've made this sort of whole wheat sponge is because whole wheat flour takes longer to absorb water so now when we knead it together on medium speed

with

a dough hook for about seven minutes
we're gonna get a more accurate picture of how hydrated our dough is and your first reaction is gonna be oh my god it's way too sticky i wasted a pound of flour how am i going to get into heaven now but worry not because we want this dough to be very well hydrated and it will become much more handleable after rising in a well-oiled bowl for one hour or until doubled in size so cover it in plastic wrap and let it hang out until it's big and poofy and ready to be shaped into its final
form first up we gotta generously flour our worktop and then we're gonna turn the dough out massage it minimally to knock out any air bubbles and then we're rolling it out to one long big old thing

with

a length of maybe 20 inches and width no wider than your intended loaf pan we're then going to roll it up tightly and place it in said loaf pan after it's been well lubricated

with

vegetable oil then we are cutting some parchment paper down to size pressing it into our loaf pan
binging with babish marmalade from paddington

with

about two inches of overhang on each side dropping the loaf in and then generously greasing up two sheets of plastic wrap we want plenty of plastic wrap so it can be tinted over the loaf and we want oil so it don't stick and as you can see the overhanging parchment paper helps us tent the plastic wrap over the loaf so it is not impeded during its one to two hour rise now mine rose a little unevenly so i made the inadvisable decision to score it which made it deflate a little bit so only
do that if you have to but either way we're baking at 425 degrees fahrenheit for 40 to 50 minutes checking at 30 minutes and loosely tenting

with

foil if the loaf is starting to brown too quickly once the loaf is done it should have an internal temperature of between 200 to 210 degrees fahrenheit and should look almost exactly like a loaf of whole wheat bread we're now going to use our handy dandy parchment paper overhang to retrieve it

from

the pan place it on a cooling rack and brush
the whole thing down

with

melted butter this is going to give our loaf a nice sheen while we let it cool completely for at least two hours cut into it one minute sooner and you will annihilate your bread's texture and there you have it folks a little weirdly shaped but perfectly serviceable half whole wheat sandwich bread ideal for the making of

marmalade

sandwiches the only other ingredient of which i could see in the movie was a generous slathering of high quality butter an absolute
necessity to balance out the extreme sharpness of our genuine seville orange

marmalade

normally i'd want to toast a sandwich like this but

paddington

's appeared to be soft and rather pliable so there you have it all the vitamins and minerals of bad needs for a whole day more like all the sugar and carbs you could possibly fit into a sandwich time to take a big cartoon shaped bite and i'll tell you this is really really good tart bright fruit and rich creamy butter tucked between two
slices of hearty wholesome weedy bread really my only complaint is

paddington

's claim that a wise bear always keeps a

marmalade

sandwich under his hat in case of emergencies an experience like so many others that left me feeling confused and sticky but before we call it a day i want to share

with

you what i think is the ultimate expression of

marmalade

and that is on english style scones into the bowl of a food processor goes 425 grams of all-purpose flour half a teaspoon of salt 2
tablespoons of baking powder and 50 grams of sugar we're gonna pulse that to combine before stopping and adding one stick or 110 grams of cold unsalted butter which we're gonna pulse until no large chunks remain almost like we're making a short crust then into a large bowl goes one cup or 236 milliliters of whole milk and two large eggs whisk together and then add the dry ingredients then we're just going to fold this together using a rubber spatula until it forms a shaggy dough
that just kind of holds its shape turn it out onto a well-floured worktop and knead just a little bit until no large cracks remain then we're rolling it out just a little bit we want to get it to about a one inch thickness which we're then going to cut into two and a half inch rounds i'm going to use this highfalutin fancy fluted pastry cutter which of course we're going to dust

with

flour to prevent stickage and then we're going to place our scones directly onto a
parchment-lined baking sheet where we're then going to brush them down

with

a mixture of equal parts beaten egg and whole milk you could also optionally brush these down

with

melted butter or just egg or milk or nothing if you want your scones to be not as good into a 450 degree fahrenheit oven they go for 10 to 12 minutes until puffed and browned and flaky and scone-like the perfect accompaniment to elevenses or afternoon tea where they would most likely be served

with

butter and

marmalade

now as far as i know

paddington

bear does not mention scones as a preferred

marmalade

delivery system but i'd like to think that he would approve he is after all a very wise and very british bear you