For the berry compote
Step 1 Put the water and sugar in a large heavy based sauce pan and bring to a simmer.
Step 2 Wash and prepare the fruit, topping the strawberries and cutting them in half if they are big.
Step 3 Into the pan first add the currants and allow it to come back to a simmer before adding in the rest of the fruit and immediately turning off the heat and leave to cool in the pan.
For the puddings
Step 1 Each pudding uses two slices of bread. From half of the slices, using a pastry cutter and trying not to include any crust, cut out twenty discs of bread, one the size of the top of your pudding basins and the other the size of the bottom.
Step 2 With the other half of the slices first remove the crusts before cutting in half. You should have 10 tops, 10 bottoms and 20 side pieces.
Step 3 Soak each of the bottoms in the juice of the fruit compote before squashing it down into the bottom of the mould. Next soak each of the sides and then squishing these into place as well.
Step 4 Using a slotted spoon, to lift it without too much extra juice, (as you have already soaked the bread) fill the mould to the top with fruit.
Step 5 Finally soak the tops and lay them on top of the pudding. Lightly cover with cling film and refrigerate overnight, do not press down at this stage.
Step 6 The following morning press down the lids gently so any excess juice flows out. The puds are now ready to serve or will keep for 5 or 6 days in the fridge.
To serve, turn out onto a plate and spoon over a little of the juice that was left over with a generous spoon of clotted cream or mascarpone.