Spring Lemon Curd & Elderflower Sponge Pots

A light, floral dessert that captures the freshness of spring, pairing silky Lemon Curd with soft sponge and delicate elderflower notes.

Ingredients (serves 4)

• 4 tbsp The Wooden Spoon Lemon Curd

• 2 small sponge cakes or Madeira cake, cubed

• 150 ml double cream

• 2 tbsp elderflower cordial

• Zest of 1 lemon

• 2 tbsp icing sugar

• Fresh berries and edible flowers, to garnish

Method

1. Whip the cream:
   Lightly whip the cream with icing sugar and elderflower cordial until soft peaks form.

2. Layer the pots:
   Spoon a layer of sponge cubes into glasses or ramekins, followed by a generous spoon of Lemon Curd, then a layer of cream.

3. Repeat:
   Add another layer of sponge, lemon curd, and cream.

4. Finish:
   Top with lemon zest, fresh berries, and edible flowers for a delicate spring finish.

5. Chill & serve:
   Chill for 30 minutes before serving for best texture.

Serving Suggestion

Perfect for spring garden lunches or Easter gatherings, these light sponge pots pair beautifully with a glass of chilled prosecco or elderflower spritz.