Easy Summer Pudding

1. 1

   Rinse the berries, then combine in a saucepan with the sugar and 2 tablespoons of water.

2. 2

   Cook gently, stirring occasionally, just until the berries soften and yield their liquid, 10 to 15 minutes.

3. 3

   Cool.

4. 4

   Meanwhile, cut the pound cake into roughly 1/2-inch-thick slices.

5. 5

   Line a rounded bowl with just over half the slices of the pound cake to a depth of about 4 inches; pack the slices so they leave no (significant) gaps.

6. 6

   When the berries are cool, strain them, reserving the liquid.

7. 7

   Spoon the solids on top of the pound cake and drizzle with about half the liquid.

8. 8

   Cover with the remaining slices of pound cake, again packing them close together.

9. 9

   Drizzle with all but a few tablespoons of the remaining liquid (refrigerate the rest).

10. 10

    Find a plate that will just fit in the bowl and press it down on top of the pudding.

11. 11

    Weight it with a few cans (or whatever you can find that will do the trick) and refrigerate overnight.

12. 12

    To serve, run a knife around the edge of the pudding and invert onto a plate.

13. 13

    Cut slices and serve with cream.

No additional tips available.