Easy Summer Pudding

3 pounds raspberries, fresh or frozen
1/2 cup sugar, or to taste
2 pounds poundcake
Lightly sweetened whipped cream, sour cream or creme fraiche

Rinse berries, then combine in a saucepan with sugar and 1/4 cup water. Cook gently, stirring occasionally, just until berries soften and yield their liquid, 5 to 15 minutes.

Meanwhile, cut poundcake into slices 1/2 inch thick. Line a deep bowl with just over, half the slices to a depth of about 4 inches; pack slices so they leave no gaps. Strain cool berries, reserving liquid. Spoon berries on poundcake, then drizzle with about half the liquid.

Cover with remaining slices of poundcake again packing them closely together. Drizzle with all but a few tablespoons of remaining liquid (refrigerate rest).

Find a plate that will just fit in bowl, and press it down on top of the pudding. Weight it with, a few cans and refrigerate overnight.

To serve, run a knife around edge of pudding and invert onto plate. Cut slices, serve with cream.

Yield: 12 servings