Instructions: 1 Melt the butter in a small frying pan. Using a 4cm-wide scone cutter, cut a circle from each of the slices of bread. Spread the marmalade on two of the circles and place the remaining ones on top to make a sandwich. Whisk the egg and cream together and dip each sandwich in to absorb the mixture.

Fry the eggy bread for 2-3 minutes on each side until golden and set.

2 To make the sauce: Heat the butter, sugar and cream together for a few minutes to combine. To serve, place on a plate and spoon over the sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.