Summer pudding, from England, has become one of our favorite ways of using local berries at their peak.

Cut away crusts from slices of good bread.

Lightly cook the berries with a little sugar.

Take a rounded bowl with a flattish bottom and line it with the bread slices, cutting to fit.

Pour in berries and then top with remaining slices of bread, again cutting to fit.

Top with wax paper and then a suitably sized sturdy plate that you weight down with something heavy, such as a big can of tomatoes.

Leave it weighted for 4-24 hours, depending on how juicy the berries are, until the berries have expressed their juice and the bread is permeated.

Serve topped with cream or whipped cream.