Rosie Makes: Marmalade Bostocks

Marmalade Bostocks

Happy New Year, everyone! When I shared my best bakes of 2021, many of you loved the rhubarb bostocks and so, with a little stale brioche left in the larder after Christmas, I decided to experiment with these marmalade bostocks: sweet brioche topped with lip-puckering marmalade and a rich orangey frangipane, baked until golden. Perfect for a slow Sunday New Year’s brunch. To make them, you will need:

150g marmalade
1 egg
120g caster sugar
120g ground almonds
120g butter
Zest of one clementine
10 slices of brioche
Flaked almonds, for sprinkling
(This makes 10 bostocks – otherwise you can use the frangipane for other recipes: it will keep in the fridge for one week or in the freezer for a month!)

Preheat the oven to 180C Fan. Beat the butter and sugar until light and fluffy, then add the egg and ground almonds to make a firm paste.

Marmalade Bostocks

 

Spread the brioche slices out on a tray covered in kitchen foil. Warm the marmalade in the microwave, adding a little boiling water if you need to loosen it further. Spread approx one tablespoon of marmalade on top of each piece of brioche, then top with two tablespoons of frangipane.

Marmalade Bostocks

Marmalade Bostocks

Add a sprinkling of flaked almonds on top and bake for 25 – 30 minutes. Remove from the oven, dust with icing sugar and serve.

Marmalade Bostocks

Marmalade Bostocks

One comment

  1. Maureen Irvine says:

    Oh my goodness Rosie, these sound absolutely blissful! 💕 💕

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.