Place the fruit in a large saucepan with the sugar and heat gently for 5 minutes or until the sugar has just dissolved and the juices have started to run from the fruit.
2
Line mini pudding basins with cling-film.
3
Then cut discs from the bread to line bottoms of the basins, and strips for the sides.
4
Fill the moulds with the poached fruit, making sure the bread is getting soaked through. Cover each with a last disc of bread pressing down on them well. All the bread should be soaked with the berry juice.
5
Cover and chill overnight. Reserve any leftover liquid.
6
To serve unmould on individual plates and serve with extra juice and cream or yoghurt if desired.