Keef Cooks logo
British food-lover Keef shows you how to cook amazing food with easy to follow recipes and videos. So stop wasting your time and money on takeaways or supermarket ready meals, and Get Cooking!
EXPLORE KEEF COOKS

Stottie Cakes

Introduction & method

In the Geordie dialect (Newcastle-upon-Tyne and thereabouts), to stot means to bounce, and somehow that has become the name of these discs of bread. A traditional stottie would be about 30cm (12 inches) in diameter, and you slice it horizontally for sandwiches.

 Stottie Cakes Recipe

Make the Dough


Mix together the dry ingredients. Mix the milk, water and most of the oil in a jug and slowly combine with the flour. When it has come together as a ball, tip the dough out onto a floured worktop and knead for 5-10 minutes until your dough is smooth and elastic. Place the dough in a bowl and rub the remaining oil over it. Cover with plastic film and leave in a warm place to double in volume - this will take an hour or two.

Make the Stottie


Knock the air out of the dough and form it into a large disc about 30cm (12 inches) in diameter and 4cm (1½ inches) thick. Make an indentation in the centre with your finger - press it all the way down to the bottom of the dough. Place it on a lined baking sheet, cover with a clean tea towel and leave to rise for 30 minutes.
Preheat your oven to 160°C (320°F) for a fan/convection oven, 180°C (356°F) conventional, gas 4. Put the stottie as low as it will go in the oven - traditional bakers would make stotties using residual heat from the main bake. After 20 minutes turn the stottie round, bake for another 10 minutes then turn off the heat, open the oven door slightly and leave the stottie in for a final 10 minutes. After that, take it out and let it cool on a wire rack. Serve with pease pudding and ham.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Stottie Cakes on YouTube.

 
Related recipes from Keef Cooks

Mufaletta Sandwich

Panackelty

Pease Pudding
You might also like these recipes:

Beef Risotto Vesta-style

Yorkshire Fishcake

Spam Fritters

Ingredients & Info



 300 grams strong white bread flour
 100 ml lukewarm milk
 100 ml lukewarm water
 2 tbsp sunflower oil
 1 tsp active dried yeast
 1 tsp salt
 1 tsp sugar

UNITS:
Metric
US Customary/Imperial

Makes 1 large stottie cake
Prep time: 20 minutes.
Proving time: 1 hour 30 minutes.
Cooking time: 40 minutes.
Total time: 2 hours 30 minutes.