Line 6 small pudding moulds with clingfilm, leaving enough overhanging to cover the puddings later. Use a 5cm round biscuit cutter to cut 6 discs from 2 pieces of bread, to fit the bases of the moulds. Using the remaining bread, cut out 6 x 7cm discs for the lids and then as many rectangles, roughly 4cm x 5cm wide, as you can. Dip the smaller circles in the syrup then put into the bases of the moulds. Repeat with the rectangular pieces, fitting them around the sides of the moulds and making sure they overlap a little so they stick together. Fill each mould with fruit right to the brim and top up with a tbsp or so of the syrup. Finally, soak the larger discs of bread in the syrup and put on top of the puddings, then cover with the overhanging clingfilm. Chill any remaining syrup.