A French, not British, pudding, bostock usually has frangipane on top of brioche, but this cheat’s version is just made with marzipan. It’s basically fruit and marzipan on bread. Serve while warm – it doesn’t look as good once it’s sat around, as the bread starts to look soggy and the rhubarb shrinks a bit. Go easy when sifting icing sugar on to serve (the dessert is already very sweet) – it’s just for looks.
Prep time: 15 minutes | Cooking time: 20 minutes
4 thick slices of brioche
30g caster sugar, plus 8 tsp
60g unsalted butter, very soft
2 tsp finely grated orange zest
95g good-quality marzipan, broken into small chunks
25g flaked almonds
Icing sugar, to finish
Thick cream, to serve
Put the brioche slices on a baking sheet or in a roasting tin in which they can lie in a single layer.
Spoon the 30g sugar into a heatproof bowl and pour in 50ml boiling water. Stir until dissolved, then leave this to cool.
Trim the rhubarb and cut it into slices the right size to lie vertically on each piece of brioche.
Spoon the cooled syrup over the brioche slices, covering both sides. Carefully butter each slice on both sides.
Mash the orange zest into the marzipan. Arrange little chunks of this on top of each slice, then lay on the rhubarb. Sprinkle with the extra teaspoons of sugar and bake for 20 minutes, sprinkling on the almonds after 10 minutes.
Leave to cool a little (the marzipan will be quite wet), then sift over some icing sugar and move to serving plates. Don’t let the slices get too cool or they’ll be hard to move. Serve with cream.
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