Place the berries into a saucepan with caster sugar and a little orange peel, gently bring to a simmer, remove from the heat and leave to cool. Once cooled add the cassis and leave again to infuse.
Strain the berries from the juices.
Using dariole moulds, line with clingfilm leaving an overhang.
Cut a disk of bread that will fit the base, dip into the juice untiul nicely soaked, place into the bottom of the dariole mould.
Cut the crusts of the bread, and cut into 3. Dip each slice into the juices and line the side of the mould, leaving a slight overhang. You will need 5-6 slices.
Fill the middle with some of the berries coming almost to the top. Fold over the overhanging bread to seal in the filling and brig over the clingfilm to seal in the pudding.
Place the puddings onto a tray, placing another tray on top and weigh down with tins, leave in the fridge overnight to set.
When ready to serve, place upside down onto a clean board, holding the clingfilm pull the mould off. Remove the clingfilm and place onto a plate,
Serve with fresh strawberry and Chantilly cream.