World’s oldest family reveals that the secret behind their longevity: Porridge

Among them they have clocked up a combined age of 1,075 years, earning the 13 Donnelly siblings from Northern Ireland a place in the record books. Scientists are studying the brothers and sisters, whose ages range from 72 to 93, but they insist the secret of their remarkable longevity is a twice-daily diet of porridge at their farm in County Armagh. We reveal all about the hearty breakfast classic. 

In the UK porridge is traditionally made from oats but you’ll find different versions in almost every culture around the world. In fact porridge is any grain simmered in liquid to become a hot meal. In the US grits is a version of porridge, while in China congee is made from boiling up rice and water. In Wales porridge is known as uwd, while in Ireland porridge mixed with whiskey was a remedy for the common cold. In Jamaica porridge is sold by street hawkers by the cup, using coconut milk combined with oats. 

Porridge can be traced back to medieval times when it was also known as porage. One popular brand, Scott’s, still uses the ancient term on its boxes which feature a kilted man. Historically Scottish households kept porridge drawers where the food could be stored and solidify, to be eaten later cold. In England a popular dish from the times of Richard II was pea porridge which included herbs and onions. 

The recipe for porridge is much-debated. Scots will tell you that true porridge is made from only oats, water and a pinch of salt simmered gently for 10 minutes. Milk can be served on the side. However it’s also common to mix in a little milk to make the blend creamier. Unless you’re a strict traditionalist almost anything goes – try adding a handful of raisins or a spoonful of honey. Purists recommend soaking porridge oats overnight to improve consistency. However there’s one thing on which everyone is agreed: lumpy porridge is a no-no. 

The story of Goldilocks, who almost came to a sticky end after eating the bears’ porridge then falling asleep, was written by Poet Laureate Robert Southey. The fable first appeared in 1837 as The Story Of The Three Bears featuring the line: “Who’s been eating my porridge?” 

Because it is cheap to make and filling porridge became a staple prison food. Hence the term “doing porridge” which is thought to have originated in the 1950s. In 2006 there was an outcry among inmates when it was announced that porridge was being phased out in favour of packs of cereal to save money on cooking. The popular BBC sitcom Porridge, starring Ronnie Barker, Richard Beckinsale and Fulton Mackay, ran from 1974 to 1977. 

Ancient custom has it that porridge should only be stirred clockwise. Stirring anti-clockwise will invite the devil into your breakfast. Another old wives’ tale has it that porridge should be eaten while standing as that way it will fill you up more. 

As the Donnellys will testify porridge is very healthy. It’s high in fibre and protein, proven to lower bad cholesterol and is good for the heart. It takes a while for the body to digest so energy is released slowly making you feel fuller for longer. A 1984 study of 100,000 people by Harvard University’s school of public health concluded that eating porridge and other whole grains can help you live longer. 

A spurtle is a wooden implement dating from the 15th century that’s specifically for stirring porridge. Its stick-like design means it doesn’t drag the mixture, as a spoon would, and it can be used for breaking up lumps – the enemy of porridge. Traditionally a thistle is carved at the top of a spurtle. The World Porridge-making Championships, held annually since 1994 in the village of Carrbridge in the Cairngorms national park in Scotland, feature a golden spurtle as the first prize. 

Celebrities who have sung the praises of porridge over the years include Madonna, Nicole Kidman, Kylie Minogue and Bill Gates. Singer Marianne Faithfull once said: “The food that’s never let me down in life is porridge.” Former PM David Cameron said that he “choked on his porridge” when he heard a US commentator describe Birmingham as “a totally Muslim city”. 

Porridge was carried to the North and South poles respectively by explorers Richard Byrd and Roald Amundsen and has been taken into space by US astronauts. Archive footage of Buzz Aldrin joking with Mike Collins about his reliance on oatmeal during the Apollo 11 mission to the moon has been used by Quaker in a recent advertising campaign. 

The average bowl of porridge contains only about 170 calories. Usually made from rolled oats the most common variety are Pinhead oats, giving the dish its slightly chewy texture. For a finer texture ground oats, also known as oatmeal, can be used. 

Doctor Johnson’s dictionary definition of porridge oats in the 18th century was: “A grain which in England is given to horses but in Scotland supports the people.” Robert Burns wrote in praise of porridge: “The halesome parritch, chief o’ Scotia’s food”. A travel writer visiting Scotland in the late 18th century was astonished to see that farm labourers ate the dish three times a day. George Orwell noted that Scotland’s gifts to the world were “whisky, golf and porridge”, while more recently porridge appears in the Ian Dury song Reasons To Be Cheerful. 

The Gleneagles Hotel in the north of Scotland serves porridge laced with raspberries and Drambuie when it hosts dignitaries. Chefs have also added langoustines to sex up porridge but Heston Blumenthal went a step too far for some when he began serving his snail porridge. On the island of St Kilda, in the Outer Hebrides, puffins used to be added . 

Devil’s Porridge was an explosive concoction, containing gun powder, used in the First World War. It was made by munitions girls and their dangerous work is commemorated at the Devil’s Porridge Museum in the Scottish borders. The term was coined by Sherlock Holmes author Sir Arthur Conan Doyle, who visited the original factory near Gretna. 

World Porridge Day is held every year on October 10 and raises funds for starving children throughout the world. 

Market researcher Mintel says 49 per cent of the UK population eat porridge for breakfast at least sometimes, while one in five has it daily. It has been calculated that every year 47 million gallons of porridge are eaten in the UK.