Set aside 100g each of raspberries and blackberries for decoration.
Bruise 200g of the mixed berries with a fork and stir in the basil.
Crush the remaining berries and pass through a fine sieve to collect the juice.
Grease two dariole moulds with oil and line with cling film.
Remove bread crusts and cut circles for the bottoms and tops of the moulds.
Cut remaining bread into rectangles to line the sides of the moulds.
Dip bread pieces in juice and line the moulds firmly without leaving gaps.
Fill halfway with crushed berries, add one tablespoon of cream, and add more berries.
Seal with juice-dipped bread circles, cover with film, and chill.
Heat sugar in a pan until golden-brown to create caramel.
Drizzle caramel over a steel and pull into sugar balls.
Unmould puddings, decorate with reserved berries, remaining juice, cream, and sugar balls.