Girl's night cooking class and dinner + lemon blueberry pudding cake recipe!
Last week we had the opportunity to be taught and fed by the talented Jenny Evans of Jenny’s Gatherings. Her classes are so much fun! Our menu was delicious and the company even better. Jenny will be on Good Things Utah today so tune in if you live in the Utah area. Her personality is larger than life and her love and passion for food is contagious.
Rachel Thurston of Rachel Thurston Photography/ Ali of Nena and Co./ Laura Wiertzeman of Ascot Friday, Target does it again and Ascot & Hart/ Jenny Evans of Jenny’s Gatherings/ Lisa Harris of Lunch Pails and Lipstick/ Summer Thacker of Lunch Pails and Lipstick/ Morgan Smith of Bugaboo/ Lisa of St. Eve Jewelry
We just had to share this recipe for the dessert we enjoyed. It is perfect after heavy holiday meals! So light and fluffy and fresh. Trust us when we say… you will LOVE this!
LEMON BLUEBERRY PUDDING CAKES
2 eggs
½ c. sugar
2 Tsp. flour
1 c. milk
2 Tsp. butter, melted and cooled
¼ c. fresh lemon juice
2 tsp. Fresh lemon zest
½ tsp. salt
1 c. fresh blueberries, divided, plus more for garnish
Fresh whipping cream, optional
- Preheat oven to 350 F. Set 6 ramekins (6 oz. each) in a 9 by 13 in, baking pan. Set aside.
- In a large bowl, whisk together egg yolks and sugar until thick and creamy. Stir in flour, milk, butter, lemon juice and lemon zest.
- In a large, clean bowl, whip egg whites and salt until stiff (but not dry) peaks form. Stir one quarter of beaten whites into egg yolk mixture until blended, then gently fold in remaining whites and ¾ cup of the blueberries.
- Pour batter into ramekins. Pour enough hot water into the baking pan to come 1 inch up sides of the ramekins, careful not to get water in the ramekins.
- Bake until the tops are lightly golden, about 35 minutes. Remove ramekins from water bath and let cool to room temperature before serving. Garnish with whipping cream, the some fresh blueberries and a mint leaf, if desired. ( You can make this early in the day, cover with plastic wrap after they cool and let sit out until ready to serve.
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