Pain perdu with sticky apricots

Prep time less than 30 mins

Cook time less than 30 mins

From Ready Steady Cook

Method

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.

110g/4oz tinned apricots, drained

1 tbsp chopped fresh mint

3 tbsp marmalade

1 tbsp caster sugar

1 tbsp butter

5 tbsp/75ml double cream

2 free-range eggs

1 reday-made teacake, sliced horizontally into three

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