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Blueberry Bostock |
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| Serves 6 |
Prep 15 mins |
Cooking 25 mins |
Easy |
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+ cooling |
My rating |
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Ingredients |
2 tbsp caster sugar
1 strip of pared lemon zest
6 slices day-old brioche/thickly sliced white sandwich loaf
(roughly 10cm x 10cm slices) 150g blueberries
70g flaked almonds
crème fraîche, to serve (optional)
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For the frangipane
100g butter, softened
100g caster sugar
75g ground almonds
1 tbsp plain flour
¼ tsp almond extract
1 egg
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Heat the oven to 180C/160C
fan/gas 4 and line a baking tray with parchment. Put the
caster sugar and 3 tbsp water in a small saucepan, and add
the lemon zest. Bring to a simmer, bubble for a minute
until the sugar has dissolved, then set aside to cool a
little.
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To make the frangipane, beat
the butter and sugar together for a few minutes with an
electric whisk. Add the ground almonds, flour, almond
extract and egg, and beat for another minute until well
combined.
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Lay the slices of bread on the
tray, then brush the syrup over each slice until it’s used
up. Divide the frangipane between the slices of brioche
and spread right to the edges. Put a handful of
blueberries in the centre of each piece, then press as
many flaked almonds around the edge of each piece as you
can make stick.
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Bake for 25-30 mins until the
frangipane is golden brown. Cool for at least 10 mins
before eating, then serve with a spoonful of crème
fraîche, if you like.
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DAILY
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