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Stottie Cake: The Legendary Bread of Northeast England 🍞🇬🇧


 

1. Make the Dough

  • In a large bowl, mix flour, salt, sugar, and yeast.

  • Rub in the lard/butter until crumbly.

  • Gradually add warm water, mixing until a soft (but not sticky) dough forms.

  • Knead for 10 mins by hand (or 5 mins in a mixer) until smooth and elastic.

2. First Rise

  • Place dough in a greased bowl, cover, and let rise for 1-2 hours (until doubled).

3. Shape the Stotties

  • Punch down the dough and divide into 2 equal pieces.

  • Roll each into a ball, then flatten to 2-3cm thick.

  • Use your knuckles to press a deep dimple into the center (this is key!).

4. Second Rise & Bake

  • Place on a floured tray, cover, and rest for 30 mins.

  • Preheat oven to 200°C (390°F).

  • Bake for 20-25 mins until golden but still pale (Stotties shouldn’t be crusty!).

5. Cool & Serve Properly!

  • Let cool on a rack (they’ll firm up slightly).

  • Best served fresh—split and filled with:

    • Ham & pease pudding (the classic!)

    • Bacon & egg (breakfast stottie!)

    • Butter & jam (simple perfection)


Pro Tips for Authentic Stotties

🔥 No crusty tops! Stotties should be soft, not crispy—reduce heat if browning too fast.
✋ Dimple deeply! This helps fillings stay put and keeps the texture right.
🍞 Stale stottie? Revive it by toasting or steaming—or make stottie bread pudding!
🏴 True Geordie style: Serve with savory fillings like sausage or corned beef.