Bruise 200g of strawberries with a fork, stir in the basil, and set aside.
Crush the remaining strawberries, pass through a fine sieve, and reserve the juice.
Grease two dariole moulds with oil and line with cling film, leaving overhanging edges.
Remove bread crusts and cut into circles for the top and bottom and rectangles for the sides.
Dip bread circles into the strawberry juice and press into the bottom and sides of the moulds.
Half fill moulds with crushed strawberries, add a tablespoon of cream, and top with more strawberries.
Place a juice-dipped bread circle on top, cover with film, and press down firmly.
Turn out the puddings onto plates and decorate with strawberry halves, clotted cream, and double cream.
Heat sugar in a pan until golden-brown, drizzle into strands, and form into sugar balls to serve.