2 free-range eggs
5 tbsp/75ml double cream
1 tbsp caster sugar
1 reday-made teacake, sliced horizontally into three
1 tbsp butter
110g/4oz tinned apricots, drained
3 tbsp marmalade
1 tbsp chopped fresh mint
Whisk the eggs, cream and sugar together to form a batter then dip the teacake pieces into the batter until well coated.
Heat the butter in a non-stick frying pan and fry the bread on each side for 2-3 minutes, or until golden brown on both sides.
Place the apricots and marmalade into a separate frying pan and warm until the jam melts. Stir in the mint.
To serve stack the fried teacake slices on a plate and spoon over the sticky apricots.
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