Line 6 x 200ml dariole moulds or teacups with clingfilm.
Cut 6 small discs from the bread to fit the base of the moulds, and then cut the remaining slices in half diagonally.
Place the fruit, sugar and 350ml water in a saucepan. Bring to the boil and simmer for 5 minutes. Strain the fruit through a colander, reserving the sauce, and allow to cool.
Dip the bread bases in the strained sauce and use to line the bottom of the moulds. Dip the bread triangles in the sauce and line the sides of the moulds, overlapping slightly. (Some of the bread will stick out of the top of the moulds.)
Fill with the cooled fruit, and then fold over the bread and then the clingfilm to enclose.
Place the puddings on a tray, and then place another tray on top. Weigh it down (food tins or books work well) and chill overnight.
Bring the remaining sauce to the boil and simmer for 5 minutes or until reduced to a sticky syrup.
To serve, remove the puddings from their moulds and drizzle with the syrup.
* Allergen information: Customers are advised to check allergen warnings on products at the time of purchase as allergen information on products is subject to change after publication of this recipe.