Easy Summer Pudding

Directions

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.