If you’ve ever visited Newcastle, Sunderland, or Durham, you’ve likely encountered the mighty Stottie Cake—a thick, doughy, flatbread that’s a staple of Northern English cuisine. With its chewy texture, slight sweetness, and iconic dimpled center, this isn’t just bread… it’s a cultural icon!
Perfect for sandwiches, soups, or just slathered in butter, the Stottie is a filling, hearty bread that’s survived generations. And today, we’re bringing this North East classic straight to your kitchen!
What Makes a Stottie Cake Special?
✅ Thick & Dense – No airy fluff here, just substantial, chewy goodness.
✅ Slightly Sweet – A hint of sugar makes it perfect for savory OR sweet fillings.
✅ Dimpled Center – The classic "stottie" shape helps hold fillings and gravy.
✅ Versatile – Eat it with ham & pease pudding, bacon, or even jam!
Fun Fact: The name comes from the Geordie word "stott"—meaning "to bounce" (because you could supposedly bounce it off the floor if stale!).
Authentic Stottie Cake Recipe
Ingredients (Makes 2 Large Stotties)
500g strong white bread flour (or half white, half wholemeal)
1 tsp salt
1 tbsp sugar (traditional for that slight sweetness)
1 x 7g sachet fast-action yeast
300ml warm water (more if needed)
1 tbsp lard or butter (for authenticity—oil works too)
Step-by-Step Instructions
