Chef's Recipes

Bostock with Earl Grey prunes

Australian Gourmet Traveller recipe for Bostock with Earl Grey prunes from Long Shot in Melbourne.

  • 1 hr preparation
  • 35 mins cooking plus macerating
  • Serves 6
  • Print
Bostock with Earl Grey prunes
"I'd never heard of bostock before eating at Long Shot. It's delicious. I'd be thrilled if you could publish the recipe so I can try making it at home."
Kurt Gatehouse, South Yarra, Vic
To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 12 brioche slices, 2cm thick, crusts removed
  • To serve: flaked almonds
  • For dusting: icing sugar
  • To serve: vanilla ice-cream
Earl Grey prunes
  • 130 gm caster sugar
  • 1 star anise
  • 1 tbsp loose-leaf Earl Grey tea
  • 12 small pitted prunes
Chocolate orange custard
  • 125 ml (½ cup) pouring cream
  • 2 tbsp milk
  • Finely grated rind of 1 orange
  • 1 vanilla bean, split, seeds scraped
  • 4 egg yolks
  • 25 gm caster sugar
  • 75 gm dark chocolate (60% cocoa solids), finely chopped
  • 125 gm icing sugar
  • 125 gm butter, softened
  • 125 gm almond meal
  • 25 gm plain flour
  • 3 eggs


  • 1
    For Earl Grey prunes, bring sugar and 500ml water to the boil in a small saucepan over medium-high heat. Remove from heat, add tea leaves and set aside to infuse (3 minutes). Strain into a bowl over prunes and star anise (discard tea) and refrigerate overnight to macerate.
  • 2
    For chocolate orange custard, heat cream, milk, rind and vanilla bean in a saucepan over medium heat, to just below boiling, then reduce heat to very low. Whisk egg yolks with sugar and vanilla seeds in a large bowl until pale (4-5 minutes), add to cream mixture, whisking continuously, and cook, whisking continuously, until thickened (8-12 minutes). Add chocolate, mix well, then remove from heat and allow to cool.
  • 3
    For frangipane, whisk icing sugar and butter in an electric mixer until pale and creamy (4-6 minutes). Add almond meal and flour, mix to combine, then add eggs one at a time, mixing well between additions until mixture is smooth.
  • 4
    Preheat oven to 170C. Drain and halve prunes (reserve syrup). Spread chocolate custard over a slice of brioche, top with 4 prune halves, drizzle with a little tea syrup then top with another brioche slice. Spread frangipane over top and sides then scatter with flaked almonds. Repeat with remaining brioche and bake bostock on a tray lined with baking paper until golden (20 minutes). Serve warm dusted with icing sugar and topped with a scoop of ice-cream.


Note Long Shot uses house-made brioche, but we've gone with store-bought. Start this recipe a day ahead to macerate the prunes. This is best eaten on the day it's made.