When I was asked by Johnston Mooney & O’Brien to share a recipe and include the link to the video, it triggered so many memories of my own. I love the way it goes from black and white to colour.
The song, When the World was Yours and Mine, was created especially for the JMOB TV commercial in 2012. Following an overwhelming reaction to the song, (JMOB received calls, emails and youtube comments), they decided to use the song to try to raise some money for Temple Street Children’s Hospital.
The song is now available for download from iTunes. Each time it is downloaded, at a cost of €1.29, a minimum of 80 cents will go directly to Temple Street (JMOB are making no profit from this song – the balance of the money is the necessary administration fees charged by iTunes). So if you like the song…. go on download it and donate.
I remember picnics like that – where the bonnet of the car was used as the table! And despite the fact that there was probably an easterly gale blowing you were told to ‘run about and you’ll get warm’.
When we went off on a family picnic the Primus stove was always brought along to make the tea! My Mum used to send us kids into total strangers houses to ‘ask the nice lady for some water for the kettle’! Can you imagine that happening today?
We hated doing it but there was no way you were going to say no to Mum!
And the seaside sandwiches….. who liked sand sandwiches???
Other memories this video evoked were of the old old ads!!! Yes, I am old!!!! (well kind of!) The radio was always on in our house and it is the radio ads I remember.
I can still sing along to Johnston, Mooney and O’Brien for your favourite family pan!
Or the other one – again for a bakery – which I am sure Johnston, Mooney & O’Brien will forgive me for mentioning was the
K for Kennedy’s
E for Energy
N for Nice and Nourishing
E for Enjoyment
D for Delicious
S means Your Satisfied
God, how sad is that? And then again it just shows how the power of advertising permeates into our brain!!!!!
When I was approached by Johnson Mooney & O’Brien to share a recipe, we chatted and I asked a few questions. As regular readers will know I am wheat intolerant – but that doesn’t stop me from using wheat when cooking for others. Unfortunately, JM&O’B don’t have a spelt range yet. The other question I asked was with regard to their policy on gmo…. I am thrilled to tell you they use gmo-free grain in all their range. Well done guys!
So as the video had brought back memories of my Mum and my Nana I thought it appropriate to share an really really old-style recipe that would have been a regular dessert in our house – Queen of Puddings.
Queen of Puddings was traditionally made with the breadcrumbs soaked in milk and eggs, and baked, topped with raspberry or strawberry jam and then a final topping of meringue. You can use any bread from the Johnston, Mooney & O’Brien range – brown, white, sliced, buns – it doesn’t matter.
This is my version which involves two of our favourite ingredients rhubarb which we have a major crop of this year and ginger!
- 4 oz/ 100 g rhubarb
- Sugar to taste
- 1/2 pt milk/ .284 litre
- 1 oz/25 g fresh root ginger, finely chopped
- 2 oz/ 50 g breadcrumbs
- 2 oz/ 50 g caster sugar
- 1 oz/ 25 g butter
- 2 egg yolks
- 2 egg whites
- 2 oz caster sugar + a tablespoon
There are basically three stages to this recipe.
Firstly stew your washed and chopped rhubarb with the sugar and a dash of water – this can be done the night before – do some extra and you can have stewed rhubarb and yoghurt for breakfast 🙂
The next day peel and chop your ginger. Put it and the milk in a clean saucepan, bring slowly to the boil, turn off the heat and leave to infuse for about 10 minutes.
Meanwhile make your breadcrumbs. You can take the easy option and just blitz a couple of slices of bread in the processor which I did, or if you have smallies in the house, this is a great way for them to help, breaking the bread slices down to crumbs 🙂
Grease your pie dish and have your breadcrumbs ready. Strain the milk over the breadcrumbs and add the caster sugar and butter to the breadcrumbs. Give it a stir to ensure that the butter melts and sugar dissolves.
Leave to stand for 30 minutes.
Heat your oven to 180 deg. Bake your pie for 30 minutes – it should be just set.
Remove from oven and spread your stewed rhubarb over the top.
Whisk your egg whites and 2 oz of caster sugar until stiff. Spread this over the rhubarb and sprinkle over the final tablespoon of caster sugar.
Return pie to the oven and bake for a further 10 – 15 minutes until the meringue is golden brown.
I know, I know it seems like a lot of work and an awful lot of sugar. Honestly, though it isn’t a lot of work, it’s just a few different stages that can be done while your doing something else, and of course, it is totally worth it!
This is a SPONSORED post.