1

Add the elderberries, water and sugar to a pot and bring to a boil. Cover and let simmer for about 5-10 minutes or until the berries are soft. Put the berries through a sieve, saving the juice (it should make about 400 ml). Add the juice back to the pot, then add the semolina and bring to a boil while whisking. Cook for about 2-3 minutes. Place the pudding in a bowl, stir in the salt and lemon juice, and let cool in the fridge for at least 4 hours, or overnight.

2

Shortly before serving, use an electric mixer with a whisk attachment to whip the pudding until fluffy. Add to a bowl, then top with the yogurt, Pure Spelt flakes and nuts.

Tips

According to taste other berries can be used, e.g. blueberries, blackberries or a berry mix.
Whipping the pudding makes it light and fluffy. You can also add 100 ml of whipping cream to the mixture.

Source:

IG Dinkel, Judith Gmür-Stalder