Apricot Bread & Butter Pudding

1kg apricots, halved and stoned                                                           Serves 4 1 tbsp lemon juice 75g caster sugar 12 1cm-thick slices brioche 75g soft butter Toasted flaked almonds Mascarpone or thick cream, to serve   Method Combine apricots, lemon juice and ¼ cup sugar in a saucepan and cook, covered, over medium heat until apricots are soft. Spread brioche with butter, place over lapping slices in a heatproof dish and sprinkle with remaining sugar. Bake at 200°C for 10 minutes, or until brioche is golden. Top with apricot mixture and return to oven for 5 minutes. Sprinkle with almonds and serve with either mascarpone or thick cream.