Banana, Blueberry and Almond Bostock

Sat, 24 August 2019

(serves 4)

Ingredients:

For the Rum Syrup:

100g caster sugar

50g water

50g dark rum

For the Frangipane:

100g diced butter

100g caster sugar

2 eggs

100g ground almonds

3 to 4 drops of almond extract

Other Ingredients:

1 loaf of brioche

1 punnet of blueberries

1 banana

Handful of flaked almonds

Method:

1. Place the sugar water and rum in a clean saucepan and on a medium heat, bring to a gentle simmer.
2. Stir occasionally to help the sugar dissolve. Allow to cool to one side until required. This syrup will be used later to soak the brioche before baking
3. To make the frangipane, beat together the eggs and sugar is a clean bowl until light and fluffy.
4. Add the eggs one by one mixing well before adding the next egg. Fold in the ground almonds and almond extract. Put the frangipane to one side until required
5. Preheat the oven to 180c.  Cut the brioche into 1 inch thick slices. Dip each slice into the prepared rum syrup.
6. Place each slice of brioche onto a baking tray lined with parchment paper. Cover each slice of brioche with thinly sliced banana.
7. Cover the sliced banana generously with frangipane. Top each slice with blueberries and flaked almonds. Bake for 20 minutes in the preheated oven.
8. Allow to cool slightly before serving with a dusting of icing sugar