Mincemeat and marzipan bostock recipe | Sainsbury`s Magazine
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 dessert or brunch as easy as it is...
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
- 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)
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