Elderberries are very well known in austria for making syrup, though you can make much more delicious things with them, such as pudding. The combination with lemon and raspberries does work very well with this distinct and not often served dessert.

Ingredients

pudding:

• 500g oat milk (or other vegan milks)
• 25g sugar
• 20g cornstarch (ca. 2 tbsp)
• 1-2 big elderberry flower
• 2 tbsp lemon juice

sauce:

• 100g raspberries
• 1 flat tbsp sugar
• 1 tbsp water

Instructions

Mix 50g of the milk (ca 10 tbsp) with the cornstarch and the lemon juice. As lemon and milk don’t go well together I am using oat milk instead. Taste wise there is not much difference as the elderberry is very intense.

Heat the rest of the milk together with the sugar and the elderberry flower. Stir until the mixture comes to a boil. Get the flower out once it starts boiling.

Remove the pot from the stove (important!) and stir in the cornstarch mixture. Put the pot back and heat under constant stirring until it starts to boil. Remove the pot from the stove and stir for 1 more minute. This will allow to let the pot cool down a bit. Otherwise the pudding might burn during pouring.

Pour the pudding in cold vessels. Top it with the raspberry sauce. Note that the berries will sink in if you add them directly. If you want them to be on top, let the pudding cool down for about 15 minutes before adding them.

Tips

• Don’t add baking powder. It makes the dough more fluffy, but it gets soaked with oil. In the end it feels more doughy than without and adds so much oil to the dish.