Combine 150g of defrosted fruit, half the fresh berries, half the pudding sugar, and chopped basil in a bowl.
Blend the remaining frozen fruit and sugar in a food processor until pureed.
Strain the fruit puree through a fine sieve and set it aside.
Cut four bread circles to fit the bottom of the ramekins and four for the lids.
Slice the remaining bread into strips to line the sides of the ramekins.
Oil the ramekins and line them with cling film.
Dip small bread circles into the puree and place them at the bottom of each ramekin.
Line the sides with bread strips dipped in puree, overlapping them slightly.
Fill the center with the basil-infused fruit mixture and a drizzle of puree.
Dip the remaining bread lids in puree and place them on top, then chill in the fridge.
Simmer 200g sugar and 110ml water in a saucepan for 8 minutes until thickened.
Add the basil bunch to the syrup, remove from heat, and let it cool.
Blend the cooled syrup and basil in a food processor, then strain through muslin.
Turn the puddings onto plates and garnish with remaining puree, fresh berries, and basil syrup.