Individual Summer Puddings

You'll need four 8-oz (1-cup) ramekins or custard cups. Line each with plastic wrap, letting wrap extend 3 in. beyond tops of ramekins.

Bring raspberries, currants, blackberries, sugar, cassis, water, jam and lemon zest to a boil in a saucepan. Lower heat and simmer 2 minutes, or until berries have released their juices but still hold their shape. Remove from heat; stir in strawberries and cool to room temperature. Discard lemon zest.

Using a 3-in. round cookie cutter, cut out 8 bread rounds. Trim 4 to fit on bottoms of prepared ramekins; reserve remaining rounds. Line sides of ramekins to within 1/2 in. from tops with remaining bread slices, cutting bread to fit and leaving no gaps.

Spoon fruit mixture into lined ramekins to fill (reserve remaining fruit mixture). Top with rest of bread rounds.

Seal with plastic wrap overhang, then wrap tops with foil. Place ramekins in a baking dish. Place a weight (like a can of tomatoes) on top of each ramekin to weigh down. Refrigerate overnight or up to 3 days.

Purée reserved fruit mixture in blender; scrape through a fine-mesh sieve to remove seeds. Refrigerate.

To serve: Unwrap ramekins. Carefully lift out puddings by plastic wrap; invert onto serving plates and remove wrap. Brush puddings with reserved fruit purée to even out color. Top with a dollop of whipped topping and garnish with berries, as shown.Total time includes chilling Plan ahead: You can assemble and chill puddings up to 3 days before serving.