Unfortunately, we couldn't find a quote for Paddington the bear.

But here's the marmalade sandwich recipe made in his honor..

The Lion and the Unicorn were fighting for the crown:
The Lion beat the Unicorn all round the town.
Some gave them white bread, some gave them brown;
Some gave them plum-cake and drummed them out of town.

We get inspiration from Ina Garten's Plum Cake Tatin

Ingredients
6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
10 to 12 purple "prune" plums, cut in half and pitted
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

Soon her eye fell on a little glass box that was lying under the table: she opened it, and found in it a very small cake, on which the words "EAT ME" were beautifully marked in currants.

Our recipe for the Eat-Me cakes is based on a Scotch Shortbreads recipe found in The Fannie Farmer Cookbook...

0.5 lb butter
0.5 C confectioner's sugar
2 C flour
1/4 t salt

Preheat the oven to 350 F.

Cream the butter, then gradually add the sugar, beating well.
Mix the flour and salt together and add to the first mixture, combining thoroughly.
Roll out the dough with a rolling pin until its 1/4" thick, then cut into circles.
Put them on ungreased cookie sheets (we used a Silpat)
Prick each cookie with a fork, and bake for 20-25 minutes until lightly browned around the edges

We then frosted them with the words "Eat-Me" and decorated them whimsically to fit the mood of the book.

The Queen let another drop fall from her bottle on to the snow, and instantly there appeared a round box, tied with green silk ribbon, which, when opened, turned out to contain several pounds of the best Turkish Delight. Each piece was sweet and light to the very centre and Edmund had never tasted anything more delicious.

Our Turkish Delight recipe was adapted from one on About.com

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Ingredients:

4 cups granulated sugar
1 1/4 cups cornstarch
1 teaspoon cream of tartar
4 1/4 cups water
1 tablespoon lemon juice
1 1/2 tablespoons rosewater
1 cup confectioners sugar
Vegetable oil or shortening
Preparation:

In a 9 inch baking pan, grease the sides and bottom with vegetable oil or shortening. Line with wax paper and grease the wax paper.

In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.

Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.

Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, and allow to simmer for 1 hour, stirring frequently.

Once the mixture has become a golden color, stir in rosewater. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight.

Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.

Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces.

Coat with confectioners sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.

Preparation
Combine all ingredients in iSi creative whip. Shake vigorously 30 seconds. Screw on one iSi cream charger and shake again 15 seconds. Dispense immediately into long fluted mousse glasses. Strained peaches, pears, apricots or applesauce may replace bananas. Cinnamon may be substituted for nutmeg

1 1/2 cups heavy cream
6 Tbsp Amaretto
2 Tbsp powdered sugar

Coffee Rum Cream

1 1/2 cups heavy cream
3 Tbsp Rum [substitute Prairie Moon syrup for the liqueur]
3 Tbsp Coffee flavored liqueur [substitute Prairie Moon kahlua flavored syrup for the liqueur]
3 Tbsp powdered sugar

Mochaccino Cream

1 1/2 cups heavy cream
3 Tbsp chocolate syrup [Prairie Moon syrup works great]
3/4 tsp cinnamon

Hazelnut Cream

1 1/2 cups heavy cream
6 Tbsp hazelnut liqueur [substitute Prairie Moon hazelnut syrup for the liqueur]
3 Tbsp powdered sugar

For all recipes, combine all ingredients in iSi cream whipper. Add cartridge, shake and dispense.

Preparation:
Pour cream and maple syrup in a 1 pint iSi Creative Whip. Screw on one iSi cream charge and shake 3 to 5 times until desired consistency is reached. Serve immediately or store up to 10 days in the refrigerator.

*Note: Any flavored syrup, sweetened to taste, can be substituted.