This is more of an assembly job than actual cooking, but a really nice simple dessert to pull out when you crave something sweet after dinner or throwing a last minute dinner party. Make a sponge at the weekend, cut into slices and freeze and you can make this any time with just a few minutes notice.
Sponge with elderflower liqueur, ice cream, whipped cream and blueberries, served 3
3 slices sponge cake
3 tbsp St Germain elderflower liqueur
3 scoops vanilla ice cream
3 spoonfuls lightly whipped cream
150 g fresh blueberries
Place the sponge slices in bowls. Pour the liqueur over the cake. Top with ice cream, whipped cream and blueberries.