Blueberry Bostock

• granulated sugar↗3 tbsp tbsp
• lemon zest↗1 strip
• brioche↗6 slices slices

  or thick sliced white sandwich bread (approx 10cm x 10cm slice)

• blueberries↗100g g
• sliced almonds↗50g g
• crème fraîche↗

  for serving (optional)

• butter↗100g g

  soft

• granulated sugar↗100g g
• ground almonds↗75g g
• plain flour↗1 tbsp tbsp
• almond extract↗¼ tsp ¼ tsp
• egg↗1

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4 and line a baking tray with parchment paper. Place the granulated sugar and 3 tbsp water in a small saucepan, add the lemon zest. Bring to a gentle boil, simmer for a minute until the sugar dissolves, then set aside to cool slightly.

2. 2

   To make the frangipane, beat the butter and granulated sugar with an electric whisk for a few minutes. Add the ground almonds, plain flour, almond extract and the egg, beat for another minute until the mixture is smooth.

3. 3

   Arrange the bread slices on the tray, then brush each slice with the syrup until it runs out. Spread the frangipane over the brioche slices and smooth it to the edges. Place a handful of blueberries in the centre of each slice, then press as many sliced almonds as possible around the edge so they stick.

4. 4

   Bake for 25–30 minutes until the frangipane is golden‑brown. Cool for at least 10 minutes before serving, then optionally serve with a spoonful of crème fraîche.