Mini Summer Berry Puddings

Place gelatin, jam and 1 cup boiling water in a medium saucepan on low heat. Cook and stir for 2 mins or until gelatin is dissolved. Add berries; cook and stir for 2 mins or until thawed. Strain; reserve syrup and berries separately. Set aside for 15 mins to cool.

Meanwhile, cut 4 rounds from the bread slices with a 2-inch round cookie cutter and 4 rounds with a 3-inch cookie cutter. Trim crusts from remaining 8 slices bread. Cut each into 3 strips for a total of 24 strips.

Line four 1-cup molds or teacups with plastic wrap. Press a small bread round into the bottom of each mold. Arrange 5-6 bread strips, vertically around edge, overlapping slightly. Spoon berries into each mold.

Spoon 1 tbsp of the reserved syrup over each pudding. Top puddings with large bread rounds. Spoon another tablespoon of syrup over each pudding. Cover puddings with overhanging plastic wrap. Refrigerate for 3 hours.

Place remaining syrup in a small saucepan on high heat. Bring to the boil; boil for 8-10 mins or until reduced to 1 cup. Cool. Unmold puddings onto serving plates. Brush with a little of the reduced syrup. Drizzle with remaining reduced syrup. Serve with whipped cream and mint.