- 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.