Grease 4 x 200ml dariole moulds or pudding moulds with the oil. Using a 6cm fluted cutter, stamp out 8 circles of bread and use 4 to line the bases. Reserve the remaining circles and use the rest of the bread to line the sides of the moulds.
In a pan, heat the defrosted berries with the sugar for 2-3 minutes. Remove the berries from the heat and stir in the mint.
Spoon the mixture into the moulds, reserving a little juice (pour into a container and keep in the fridge). Top with the reserved bread rounds and loosely cover with clingfilm. Weigh down each mould with a small tin and leave in the fridge overnight to set.
When ready to serve, turn out the puddings onto plates. Brush with the reserved juice and serve with the fresh strawberries and ice cream.