Summer Pudding

Step 1

Rinse the berries, then combine in a saucepan with the sugar and 1/4 cup water. Cook gently, stirring occasionally, just until the berries soften and yield their liquid, 10 to 15 minutes. Cool.

Step 2

Meanwhile, cut the pound cake into roughly 1/2-inch- thick slices. Line a medium bowl with just over half the slices of pound cake so they come about 4 inches up the sides of the bowl; pack the slices so they leave no (significant) gaps. When the berries are cool, drain them, reserving the liquid. Spoon the berries on top of the pound cake and drizzle with about half of the liquid.

Step 3

Cover with the remaining slices of pound cake, again packing them close together. Drizzle with all of the remaining juice from the berries.

Step 4

Find a plate that will just fit into the bowl and press it down on top of the pudding. Weight it with a few cans (or whatever you can find that will do the trick) and refrigerate overnight.

Step 5

To serve, run a knife around the edge of the pudding and invert onto a plate and cut slices or just scoop servings right from the bowl.