Elderflower & Lemon Verbena Boodle

Boodle is a cross between a syllabub and a trifle, named after the famous London
club where Winston Churchill was a member. Our version uses tangy verbena leaves
and the first blooms of elderflower which will be out later this month.

Ingredients For 6 sundae glasses
80g Caster Sugar
80ml Water
6 leaves of Lemon Verbena
4 Elderflower Heads
1 Lemon, juice and zest
8 Sponge Fingers
400ml Double Cream
Mint & Viola flowers to decorate

Method

• Put the sugar and water into a small pan over a moderate heat, bring to the boil, then simmer to reduce by half. Take the pan off the heat, stir in the verbena leaves, elderflower and lemon. Leave to steep and cool for an hour.

• Sieve the leaves and flower heads out of the syrup.

• Break the sponge fingers into pieces, line the base of a serving dish with them.