EHRWALDER ALM

During winter in Ehrwald we take the cable car up the valley and ski down to the village. The Ehrwalder Alm is the halfway stopping point for skiers and walkers and we stop at midday for something to eat and a glass of fizz or beer.

One of Ed’s favourite meal is Germknodel. This is a sponge pudding made with yeast and served with custard and it’s huge (see recipe). Ed and my brother Conor often have one EACH after a ski session, then head back to Spielmanns for a sleep!

After skiing we take the cable car back down to the village and walk to Mario’s Bar. This is a great place, full of atmosphere and we have been visiting it since Abi was a little girl. Most of the ski instructors can be found here after work, enjoying a beer or two.

After Mario’s we walk up to Spielmanns http://www.hotel-spielmann.com and take a hot shower before dressing for dinner. We are very much looking forward to the evening as it’s dessert night at the hotel. We start with a buffet of assorted salads, meats and fish. Main course tonight is saddle of veal with asparagus, followed by the main event. A huge selection of sweet treats, including a chocolate fountain, ice creams, sorbets, macaroons, patisseries, freshly picked berries and pancakes cooked to order. This has been a wonderful day and we finish the evening by sitting at the bar with a nightcap, discussing our ski triumphs and disasters of the day.

RECIPE FOR GERMKNODEL

130ml milk

2 tbsp sugar

400gm flour

2 eggs

50g butter

42gm yeast

2 tbsp poppy seeds

8 tbsp jam (plum or damson)

1 tbsp icing sugar

Pinch of salt

Vanilla custard (Creme Anglais)

Warm the milk in a saucepan over a low heat, then add the yeast and a little of the sugar and whisk for about 2 or 3 minutes, until the yeast has completely dissolved.

In a separate bowl, put the flour, remaining sugar, salt, butter and eggs and mix thoroughly, then gradually add the milk and yeast mixture a little at a time, until it forms a smooth dough.

On a floured surface, form the mixture into a ball and put back in the bowl. Cover with a tea towel and leave for about an hour until the dough has doubled in size.

This dough will make around 8 dumplings. Divide the mixture up and roll into a flat disc, add a tablespoon of jam into each circle and fold over, pulling the circle together. Make these into round dumplings and leave to rest for 15 minutes.

Put the dumplings in a steamer and steam for around 15 minutes.

Serve the dumplings in separate bowls. Pour the custard over the top, sprinkle with poppy seeds and dust with icing sugar.

Take a rest after you’ve eaten one!!

Guten Appetit