Mincemeat and marzipan bostock
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Mincemeat and marzipan bostock
Recipe by Sarah Cook
The bostock is a thrifty French pastry, usually made from stale bread and frangipane. We’ve given it a festive yet lazy twist with marzipan, making this gorgeous pud or brunch as easy as it is satisfying
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
518Kcal
Fat
17gr
Saturates
5gr
Carbs
81gr
Sugars
60gr
Fibre
2gr
Protein
8gr
Salt
0.6gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 2 thick, slightly stale slices of brioche (or from a small white sandwich loaf)
- 2 heaped tablespoons of mincemeat
- 65g marzipan, coarsely grated
- 1 tbsp flaked almonds
- icing sugar, to dust
- whipped cream, or ice cream, to serve
For the syrup
- 4 tsp caster or granulated sugar
- ⅛ tsp vanilla extract or paste
- zest of 1 satsuma, plus 2 tsp juice
- 1 tsp dry sherry (optional)
Step by step
Get ahead
You can assemble the bostock a few hours before baking. Just keep covered until you’re ready to bake.
- Make the syrup first. Put the sugar, vanilla, satsuma zest and juice into a small pan. Add 2 teaspoons water and place on a low heat, stirring until the sugar has dissolved. Remove from the heat and stir in the sherry, if using. Set aside to cool. Preheat the oven to 200°C, fan 180°C, gas 6.
- Put the bread on a lined baking sheet and brush with the syrup until you’ve used it all up. Spread the mincemeat over each slice, then scatter over the marzipan and flaked almonds. Dust the tops with a little icing sugar and bake for 10 minutes until golden brown.
- Cool for at least 5 minutes before enjoying with something creamy.
