We are open until 6:00 PM
We are open until 6:00 PM
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    IMPORTANT - Please note: We accept bookings with children and infants on any date in Bear Lodge on room by room bookings, or on any date in any chalet if occupying the whole chalet. Also in all chalets for departures on 15, 22 & 29 Dec 2021; 6 & 13 Feb; 27 Mar; 3 & 10 Apr 2022 . Bookings made online outside these parameters unfortunately will not be accepted. 


Off Piste Puds & Cakes - Part 2

Altitude does funny things to people. Makes them want to strap planks to their feet for starters. It also does funny things to cakes, and don’t even get us started on boiled eggs. However, the humble yoghurt cake blows a raspberry in the face of dizzy heights and bravely rises a treat every time. You can flavour a yoghurt cake with anything from carrots to elderflower, but a firm favourite is chocolate.

To give the classic yoghurt cake VIP style status we tried baking it in mini Victoria Sandwich push up tins (thank you Lakeland). So cute! Then we sliced in half and sandwiched with chocolate enriched butter icing! Delicious! 

The Recipe

- 2 125ml pot of natural or cherry flavoured yoghurt
- 2 pots self-raising flour
- 1 pot cocoa powder
- ¾ pot sunflower oil
- 1 pot caster sugar
- 3 medium eggs
- 1 level teaspoon baking powder

Using your yoghurt pot as a measuring device (no scales needed) add everything to a large bowl and fold together until smooth and well combined. Take an ice cream scoop (so all the cakes are an even size), plop one dollop of mix into your well-buttered tin. If using a regular muffin tin as opposed to our straight-sided special be aware they will be more triangular in shape but it would still work. Or just use the mix to make regular icing topped cup cakes.

Bake at 180 degrees for around 20 minutes (depending on the fierceness of your oven). Allow to cool before cutting in half and filling with the buttery, chocolately goodness of the icing. 

For the icing

- 50g dark chocolate
- 275g icing sugar
- 125g soft butter
- 2 Tbsp milk

Melt the chocolate over a saucepan of simmering water. Once melted, allow to cool slightly. Meanwhile, sift the icing sugar into a bowl and add the butter. Using an electric whisk whip up until light and fluffy adding the milk as you go. Finally whisk in the cooled but still runny chocolate and keep whisking until soft and mousse like. A dusting of icing sugar and it wouldn’t be rude to consider shoving a whole one in your mouth in one go. Possibly in private. Enjoy!

If you can't wait to get your hands on this and many more tasty treats, book one of our luxury ski chalets and take advantage of a special offer for your February ski holiday.

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Please contact Louise, Jess, Maxine, Cam or Millie if you have any questions.

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