The weekend breakfast: Rum and marmalade bostock (pictured above)

Makes 4

For the frangipane

• 90g butter
• 90g sugar
• 1 egg
• 1 tbsp rice flour
• 90g ground almonds
• 0 Vanilla essence
• 1 tbsp dark rum

For the orange syrup

• 30g water
• 30g sugar
• 0 orange
• 1 tbsp dark rum
• 4 thick slices brioche
• 4 heaped tbsp marmalade
• 80g flaked almonds
• 1 tbsp icing sugar
• 0.25 tsp cinnamon

Step 1
Beat the butter and sugar in a food processor until light and creamy.

Step 2
Add the egg a little at a time until combined.

Step 3
Add the rice flour, vanilla and almonds.

Step 4
Blitz until combined.

Step 5
Add the rum and whizz for 5 seconds.

Step 6
Put in the fridge to set.

Step 7
In a small pan, heat the water, sugar, juice and zest until the sugar has dissolved.

Step 8
Remove from the heat and add the rum.

Step 9
Allow to cool.

Step 10
Toast the brioche on both sides.

Step 11
Preheat the oven to 200C/400F/gas mark 6.

Step 12
Lay the brioche on a baking tray and brush with the syrup.

Step 13
Spread each slice with 1 heaped tbsp marmalade evenly right to the edges.

Step 14
Spread the frangipane on top.

Step 15
Sprinkle with the almonds.

Step 16
Bake for 15 minutes until the top is nicely coloured.

Step 17
Allow to cool a little then dust with a mix of icing sugar and cinnamon.