DAILY DINNERS

Lightly grease an oven-proof, shallow-sided dish, about 28cm (11 in) in diameter. Preheat the oven to 180° C /Gas 4.

Lightly whisk the egg and caster sugar together in a bowl. Add the mascarpone and whisk again until smooth and there are no lumps.

Arrange the brioche slices as neatly as possible in a single layer on the greased dish to completely cover it. Trim the brioche slices as necessary to fit. Spread the mascarpone mixture over the brioche slices to about 1cm  away from the edge. (You don't have to be accurate about this!)

Arrange the apricot halves neatly in circles over the mascarpone right to the edge of the brioche. Sprinkle the demerara sugar over the apricots.

Bake in the preheated oven for about 30 mins until the custard is set and golden. Serve immediately, and dust with icing sugar (optional).

To prepare and cook ahead:  Step 1 can be made and kept in the fridge up to 12 hours before. The brioche can be arranged in the dish, covered tightly for up to 12 hours ahead. The apricots can be drained. Assemble up to 2 hours before serving. Or bake the day before and reheat in the oven preheated to 190°C /Gas 5 for about 10 mins. (It is best cooked just before serving, though.)