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.
