Place apricots in a bowl, pour warm water over and set aside to soak for 1 hour

Drain apricots and reserve liquid

Place apricots, 2 tablespoons reserved liquid, cinnamon stick, orange juice, orange rind and 1 tablespoon brown sugar in a saucepan

Bring to a boil, then reduce heat, cover and simmer for 10 to 15 minutes or until apricots are tender

Stir arrowroot mixture into apricot mixture and cook for 2 to 3 minutes longer or until mixture thickens

Remove pan from heat and set aside to cool

Cook tagliatelle until al dente, drain and set aside

Coat a buttered 8-inch souffle dish with bread crumbs

Place one-third tagliatelle in base of soufle dish and top with half apricot mixture

Repeat layers, sprinkle with walnuts and remaining sugar, and top with remaining tagliatelle

Pour butter over pudding and bake for 25 minutes at 375F

Turn onto a plate and cut into wedges to serve.