Paddington Bear first debuted in 1958 and his creator, Michael Bond, subsequently wrote 20 books about his polite bear. With universal recognition, Paddington has sold more than 30 million copies worldwide. I fondly remember the television series launched in the US in 1989. I fell in love with that bear and loved his adventures, mishaps, and his attempt to "get things right."
Now with my own babies to introduce to Paddington, I was overjoyed to see the launch of the BabyGap collection earlier in the year. It is a limited edition collection so be sure to snag up your precious onesies, boots, and pure adorableness.
We've been following Paddington on Twitter. With the launch of this campaign, he has been a busy traveler! He's gone around the world promoting the new movie and new line. And so, the adventure begins.
“Paddington Bear™ is a universally loved character, known for his adventurous, spirit, polite attitude and his style” said Jane Pattinson, Vice President Global babyGap design, “We feel that our babyGap customers will love the playful designs – from Paddington’s iconic blue duffel coat, yellow wellington boots to polka-dot ponchos, to quirky bear inspired hats – whether they’re looking for a special baby gift or a fun addition to their own little one’s wardrobe.”
With all of the excitement Gap has built up for the return of Paddington, of course we were thrilled to see the launch of the trailer for the movie (brought to you by the producer of Harry Potter!). Set to release in November in the UK, we are hoping to hear a US release date really soon.
- 8 Seville oranges, 6 oranges peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped; 2 oranges quartered, thinly sliced, and seeded
- 2 lemons, quartered, thinly sliced, and seeded
- 1 1/2 quarts cold water
Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.
Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving. (Marmalade will keep, covered and refrigerated, for up to 1 month.)