One of the things I love doing on this blog from time to time is resurrecting an old recipe. I’m not talking about an old recipe from my archives, I’m talking about an old recipe that goes back, sometimes hundreds of years. Those recipes that are disappearing and being replaced by modern, from-the-box recipes that look so good in those pretty, pretty pictures. You know what I’m talking about. The ones that make cardboard look like pure caramel.
So today I wanted to post about the Irish Goody. It’s fading from existence, even in Irish kitchens! It’s a fantastic way to use up some bread before it goes bad or stale and makes for a wonderful dessert, particularly for the kiddos.
One of the memories that I often think back on is the trip I took to Ireland with Mini Chef and my mom. The funny thing is, I had always heard that Irish food isn’t very good. Even Irish people told me that! But I have to say, everything I ate there was just dreamy. I pretty much ate my way through Ireland and loved every crumb and morsel (except for that blood sausage stuff served with a traditional Irish breakfast. Ya, except that.)
I saw this recipe mentioned in a forum. Not the recipe itself so much as people hoping to find a good recipe. The description is below. This was really wonderful comfort food. In fact, it was so good I had to give it away so I wouldn’t eat any more of it. My in laws were pretty happy with it!
“The Irish Goody is a very old recipe dating back to the 18th century and before. It was usually served on St. John’s Eve (June 23rd) and is basically a soggy mess of bread, milk, spices and sweetener.”(1)
There is no traditionally specific recipe for it. It was something that was thrown together with the spices on hand. So I stayed true to form but added a little seasonal flavor to it with pumpkin pie spice. But you could get pretty creative if you have a good spice cabinet. I’m thinking sesame, chia or caraway seeds would be wonderful here as well. But no matter what you have on hand, it’s a delicious, soggy mess of a dessert that is fast to put together and comforts many a belly around the dessert table.
This has roughly the texture of cooked oatmeal when it’s done. I’m sure it’s possible that some people only cooked it enough to get the bread soggy so that the bread holds it’s form and it’s more like a bread pudding. But I just felt it was more of a “comfort food” if it more closely resembled oatmeal. So I cooked it a little longer and that’s exactly what I got! Yum!!!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING IRISH GOODY RECIPE:
This clean eating Irish goody is an old recipe that I'm hoping to help keep from fading out of existence. It's a great way to use up extra bread!
- 6 slices clean, whole grain bread
- 3 cups milk of choice (unsweetened)
- 1/4 cup honey
- 1 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice, no sugar added (see link above)
Place all ingredients in a medium pot and bring milk to a boil.
Continue cooking and stirring until you have something that resembles oatmeal. (about 10 minutes, give or take)
Cool slightly and serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.