Baking with yogurt and dairy products is one of my favourite ways to whip up an easy sponge so when the folks behind new dairy dessert Ski Sensations set up an exclusive blogger challenge I knew exactly what to make.
Ski in my mind is synonymous with skiing – the brand has been around for 50 years and whilst I’m not quite that old I do remember this retro advert for ski with strapline “as recommended by the Ski instructor” – which since my father was indeed a ski instructor I found this highly amusing as a child.
I’m pleased to say the packaging is still that iconic blue – sadly the milk churn shaped pots seem to have been ditched in around 1979 so maybe we should start a campaign to bring those back right now.
It’s important to make the distinction that Ski Sensation is not yogurt. Rather it’s an indulgent fruit dairy dessert you’ll find it in the section with grown up puds in pots rather than amongst the cartoon cartons aimed at kiddies. That said, it behaves similarly with yogurt in baking so you could try using it in any sweet recipes featuring yogurt for a similar effect.
Hiding in the cupboards was my new silicone doughnut mould. This recipe involves none of that creaming fat and sugar faff here – simply spoon the batter into the moulds and bake. Similar to muffins, the quickest whisk of the ingredients, and you’re virtually good to go.
My recipe rustling rivals will be:
Utterly Scrummy
At Home With Mrs M
Sticky Fingers
All four of us have each produced recipes and serving suggestions using Ski Sensations and these will shortly be showcased upon the official Ski Facebook page.
Keep tabs on each blogger recipe as it is announced then the happy recipe hop will culminate with a vote by followers of the Ski Facebook page will take place at the end of the month. A lucky Facebook-liking-recipe-voting follower will win a set of Ceracraft pans and the recipe that gets the most votes will be immortalised on video in the respective blogger’s kitchen!
To join in the fun, hop on over to the official Ski Facebook page and hit “like” to stay in touch.
Meanwhile I will leave you with a nibble of my Ski Sensations creation… baked berry doughnuts!
Raspberry Baked Doughnuts using Ski Sensations
makes 8-10
Ingredients
70g pot Ski Sensations strawberries & cream flavour dessert
1 large egg
125g caster sugar
45ml sunflower oil
110g self raising flour
50g raspberries
Equipment needed:
Silicone donut ring mould
Cake release baking spray (optional)
Directions:
1. Preheat the oven to 180c / Gas mark 4.
2. Place the Ski Sensations dessert, egg, caster sugar, flour and oil in a medium size mixing bowl.
3. Gently beat the ingredients together until just blended and smooth.
4. Spray the mould with cake release spray if using. Decant the batter into the mould using two teaspoons.
5. Bake the donuts for 15 minutes until golden and springy to the touch.
6. Allow the donuts to cool for a few minutes in the moulds then gently pop them out and transfer to a wire rack to cool completely.
7. When ready to serve, pop a raspberry into each hole.
Tip: if you don’t have a donut mould, try making them with a muffin mould instead.
Recipe and pictures commissioned by Ski for a fee in conjunction with their Facebook campaign and associated competition running between 31 March – 4 April. See also my post with iced ring doughnuts.
What a pretty bake Sarah… nice and simple to make too so perfect for getting the kids in the kitchen at the weekend, which I suspect I shall be doing as Matthew is working again…
Thank you Katie, he’ll have a nice surprise when he gets home if you do 😉
a very pretty bake, I have only once tried baked doughnuts and they did not turn out well (stuck to the pan and were more muffin than doughnut) but these look to have turned out very well
I use baking spray even with silicone moulds. Then they just pop out!
Cute recipe and good to hear the silicone worked so well during baking. Best of luck with the challenge.
At first glance I thought these were rum babas. Look good.
They look very cute! I want to know more now though;)
These recipes look really cute and tasty. Great challenge I love cooking with yoghurt too.
Oh Ski yogurts, I’d forgotten all about them. But I was brought up on them, the old iconic kind and used to love being allowed to choose my own flavours. Your doughnuts look so cute, if I had some moulds I would be getting out the bowl and whisk right now.
Yes I also remember the ski ads, they have been around forever have Ski! Good luck with your delicious berry doughnuts in the competition 🙂
A very pretty looking set of doughnuts, if that is the collective noun for doughnuts, or maybe that should be a sticky of doughnuts! I remember Ski yoghurt from my childhood days, mum and dad thought they were very Avant Garde for buying such a new and exotic product and we used to have yogurt for dessert, what a shame they ditched the old style pots though.
They look and sound really very tasty, much better for you than normal doughnuts which I’m not really a very big fan of anyway. Love baking with yoghurt too, seems to produce fabulously moist cakes that keep for longer….not that I have any real need for cake to keep for longer!
Great looking doughnuts, love the raspberry in the centre.
Lovely bake! My OH loves their lemon flavour 😉 I would never thought to bake with them!
I love my doughnut pans, I must try a recipe with yoghurt.
Lovely doughnuts. I must make some, I have the moulds that I bought last time we both went to Westfield together!
Cooking with yogurt can be really yummy. Good luck with the challenge!
They look great fun and very tasty!
Janie x
They look really good. I have been experimenting with baked doughnuts, but without oil. I will get there 🙂
These baked doughnuts look very tasty. Good for me as I have a fear of deep frying anything.