Raisin bread bostock

Raisin bread bostock

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  • 4
  • Easy
  • 15 minutes
  • 15 minutes

“I saw a freshly baked loaf of raisin bread and I had to grab it so I could adapt Martha Stewart’s deliciously simple bostock recipe! This one contains berry preserve, but you can use jam, too.” – Khanya Mzongwana


  • 100 g caster sugar
  • ½ cup water
  • 1 t vanilla extract
  • 65 g whole almonds, toasted
  • 100 g sugar
  • 100 g butter, softened
  • 1 large free-range egg
  • 2 T flour
  • A pinch of salt
  • 1 t almond extract
  • 6 thick slices, raisin bread
  • ½ cup berry preserve
  • 45 g sliced almonds, for serving
  • icing sugar, for dusting

Cooking Instructions

1. Preheat the oven to 200°C and line a baking sheet with greaseproof paper.

2. In a small saucepan, combine the caster sugar, water and vanilla and cook over a medium-high heat, stirring, until the sugar dissolves, about 2 minutes.

3. In bowl of a food processor, combine the almonds and sugar and process until fine. Add the butter, egg, flour, salt and almond extract and process until smooth.

4. Brush both sides of the raisin bread with the syrup. Place on the baking sheet and spread each slice evenly with 1 T jam, then 3 T of the almond mixture.

5. Bake until golden brown, about 13–15 minutes. Sprinkle with sliced almonds and dust with icing sugar before serving.

Find more sweet treat recipes here.

Videography: Romy Wilson 

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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