Baked Irish Porridge

03 Jan 2012

Happy New Year! You might have noticed a few wee changes here….what better time for new beginnings than the first week of the year, right?

In the spirit of fresh new starts, I’ve decided to make a small change to the title of this blog and from this day forward she will now be emblazoned: “farmette” {at I Married An Irish Farmer}. The farmer and I gave it some thought and came to the conclusion that it was time for a change…and in his words “We all know you married an Irish farmer now….isn’t that old news?” He’s right.

So, here’s the new news…

1. I have basically (umm, finally) settled into my role as ‘chief farmette’ here at the farm.


2. The little weekly column that I write is entitled “Tales of A Modern Farmette” and @ModernFarmette is also my handle on the ‘ould Twitterbox, so now everything will be all nice and tidy.  We likey nice-y and tidy.


3. The word “farmette” makes me smile. Nuff said.

For now, the web address will stay the same so you don’t have to remember a new one, eventually it will move to a new address and I will make sure that process is seamless.

I have also added two new pages on the right hand side:  “Settling In” and “Traditional Skills”. Both quick links to past blog posts with “Settling In” being a sort of pre-food round up of funny posts about adapting to my new life in the countryside, and “Traditional Skills”, a place for all those time-honoured skills that I have learned over the past 2 years, such as butter and cheese making, apple pressing, jam, bread, and honeybee posts. I will be adding new material to both pages as time goes on.

Roight. Enough with the housekeeping, swiftly moving on…

I had planned on starting off the year with theeee most wickedly decadent cake + pudding post, inspired by one too many viewings of Sofia Coppola’s Marie Antoinette over the holiday break, but decided to go with a healthier start…for a week or so anyway.

Baked porridge oats for brekky is one of the little farmer’s firm favourites. He loves it with brown sugar + massive amounts of cinnamon and Grandad’s honey. This morning we used Highbank Orchard Syrup, a boiled down apple syrup in place of the honey. Let’s just say it went over better than a new Phineas and Ferb episode. I discovered this gorgeous new product at Savour Kilkenny in October, and we will definitely keep a stock of it in the larder from here on out as it is perfect in porridge on a cold winter’s morning.

My {Quick and Easy} Baked Irish Porridge Oats


1 cup of Irish porridge oats (We love Kilbeggan Organic* best, now also available in the USA at Dean & Deluca in store and online)

2 cups of water or milk + 2-3 tablespoons milk

1 tsp boiled apple syrup or 2 tsp of honey

1-3 tsp cinnamon

2 tbsp brown sugar


Bring the porridge oats and water or milk to a boil in a saucepan. Turn down heat and let simmer for 3-4 minutes stirring constantly. Remove from heat. Mix in a few tablespoons of milk, a teaspoon of Highbank Orchard Syrup (or any boiled apple syrup) and cinnamon to taste. Pour into an ovenproof ceramic baking dish, sprinkle top with 2 tbsp of brown sugar and place into 425f/210c oven* for 20 minutes or until brown sugar has bubbled and hardened on top slightly. Serve immediately.

*alternatively, if you have an oven with an overhead grill place under at 200c for 10-15 minutes

*Since posting, I rec’d an email that Kilbeggan Oats are now available in Stateside at Dean & DeLuca!

You can also use the coarser steel cut oats; just soak them in water overnight beforehand so they get nice and soft when cooked/baked in the morning.

Cheers to a wonderful 2012! If you have a spare moment, would love to hear your thoughts on “farmette” and other changes to the blog…you can leave a reply below.

Slan Abhaile,

Imen x

Photo and styling by Imen McDonnell 2012

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