Mix together elderflower and lemon juice in a small bowl or 1 cup liquid measuring cup. Stir well and set aside.
Make lemon instant pudding according to package directions using the 1 ¾ cups of cold milk and ¼ cup elderflower syrup or liqueur. Set aside at least 5 minutes to thicken.
Trim brown edges from the pound cake and slice the cake into ¼” slices. Then cut slices into 1/4 -inch cubes. Place half of the cubes in the bottoms of 12 very small individual dessert dishes (dessert dishes used in this recipe and in the photo above each hold 5 oz.)
Drizzle half the elderflower and lemon syrup over the pound cake cubes.
Spoon or pipe half of the pudding over the pound cake.
Spoon or pipe half of the whipped topping over the pudding layer.
Repeat with remaining pound cake, elderflower and lemon syrup, pudding, and whipped topping.
Cover and refrigerate at least 4 hours before serving. Store covered in refrigerator.
Garnish with blackberries, lemon slices, and sugar flowers just before serving.
This dessert can be made up to 24 hours in advance of serving.
♥ The preferred elderflower syrup brand for this recipe is Monin and the preferred liqueur maker is Drillaud.♥ Recipe can be made in a medium sized trifle bowl instead of small individual dishes.