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Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday


By Sharon Hearne Smith

Food Stylist & Writer

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Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.

Ingredients

This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.

Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.

Makes: 1 loaf (about 12 slices)

  • Sunflower oil for greasing
  • 500g tub natural yoghurt
  • 100ml milk
  • 2 tbsp olive oil
  • 2 tbsp sesame seeds + extra for sprinkling
  • 2 tsp bicarbonate of soda
  • 2 x 500ml yoghurt tubs of porridge oats (or 400g)
  • butter for serving, optional

Method

  1. Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
  2. Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
  3. Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
  4. Mix everything together until well blended.
  5. Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
  6. Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
  7. Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
  8. Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.
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At Glenilen Farm, our Co-Owner Valerie Kingston loves starting her morning with a generous dollop of live natural yoghurt, a drizzle of honey, and a handful of fresh berries on her porridge 🍓🍯

glenilenfarm

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Hot Lemon Pudding from Ballymaloe House #Cork

Myrtle Allen had been making this old-fashioned pudding long before she opened the restaurant at Ballymaloe. The recipe first came into her family in the 1930s. It is a really lovely dish and I like to serve it as a lunchtime dessert throughout the year. As the pudding bakes, it separates into two layers: the top is a light lemon sponge, and the bottom is a creamy lemon sauce. I like to serve every spoonful of the pudding with a generous amount of softly whipped cream.

Serves 4

Ingredients

  • 15 g/½ oz (generous 1 tablespoon) soft salted butter
  • 225 g/8 oz (1 cup plus 2 tablespoons) caster (superfine) sugar
  • 3 large eggs
  • 30 g/1 oz (¼ cup) plain flour
    grated zest and juice of 2 lemons
  • 250 ml/8 fl oz (1 cup) milk
  • icing (confectioners) sugar, for sprinkling
  • softly whipped cream, to serve.

Method

Preheat the oven to 180°C/350°F/Gas Mark 4. Have a 1.2 litre/2 pint (5 cups) pie dish to hand.

Place the butter in a mixing bowl, cream it with a wooden spoon and gradually add the sugar. It will seem odd trying to cream so much sugar into so little butter and the mixture will have a similar texture to damp sand. Separate the eggs place the whites in a spotlessly clean bowl and set to one side. Mix the egg yolks into the butter and sugar mixture followed by the flour. Blend in the lemon zest and juice followed by the milk.

Whisk the egg whites to stiff peaks and gently fold them into the wet mixture. Pour into the pie dish and bake for about 40 minutes, or until set. The top of the pudding should be golden. Sprinkle with icing sugar and serve hot from the oven with softly whipped cream.

This recipe is from ‘Ballymaloe Desserts’ a cookbook by JR Ryall, Head Pastry Chef at Ballymaloe House HotelSearch for:

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