Ingredients
1 punnet of strawberries
200g/7oz caster sugar
400g/14¼oz mixed frozen fruits, de-frosted
1 tbsp fresh basil, chopped
5 slices white bread
blackberries and redcurrants to garnish
fresh mint

Method
1.Take half the strawberries and remove the tops. Cut into four and add to three-quarters of the mixed fruit. Add 113g/4oz of the caster sugar and the berries and basil. Leave to one side.
2. Place the rest of the frozen fruit in a blender and purée the fruit well. Add some sugar to taste.
3. Remove the crusts from the bread and line six small moulds, first with clingfilm and then with a small circle for the base, slices for the sides and a larger circle for the top. When lining the moulds dip the bread on one side in the purée and place in the mould, dipped side against the mould.
4. Fill the centre with the fruit and some of the juice and press down well. Top with the last slice of bread.
5. In a very clean pan heat the remaining sugar until it turns to caramel and cool slightly. Using a clean metal spoon and a wooden spoon handle, dip the spoon into the caramel and lift out. Quickly wrap the sugar around the steel and lift off to form a spun sugar ball.
6. To serve, remove each pudding from its mould and place on a plate. Pour over the sauce and garnish with the fresh berries and basil and place the spun sugar on the top in a pile. Finally garnish with the mint.