Wiktionary 0. Freebase 0. How to pronounce stottie cake? Alex US English. David US English. Mark US English. Daniel British. Libby British. Mia British. Karen Australian. Hayley Australian. Natasha Australian. Veena Indian. Priya Indian. Neerja Indian. Zira US English. Oliver British. Wendy British. Fred US English. Tessa South African. It looks a little like ciabatta… does it taste similar? I will have to make these and try them out on him to see. Lovely recipe for a chilly Saturday xx.
Totally different to ciabatta funnily enough Dom — but in the same stable as that type of bread though! The simplest recipes are often the tastiest! I love this kind of soft roll with simple butter and ham! Hi Karen, this stottie cake sounds fab! We will be passing through Northumberland later this year!
So looking forward to it! Never heard of, nor tried, a Stotty before Karen. This sounds so lovely, especially as you can turn the oven off early, as it has been so hot here in Sydney Australia at the moment.
The addition of pepper is brilliant. In Newfoundland it is part of Sunday dinner almost every Sunday. I was lucky enough to have pease pudding at a Jiggs Dinner I attended when I was in Newfoundland Lori and it was fabulous! Scottie cakes they are awesome they give me great memories of living in Ferryhill County Durham and the pease pudding I make still lovely. I have to make this for my mum.
Lovely post. Stottie cake is what I grew up with! Once or twice in a month I always make one at home for the kiddos! What a lovely and informative blog about food and your writing! Your blog has inspired me so will get to work on them shortly. Thanks for sharing. Regards, Acorn. Once again, thanks for your supportive and lovely comments Acorn! I am so pleased you love what I do here, as much as I love writing and sharing my thoughts and recipes with all my readers, Karen.
Beautiful and informative writing. An inspiring blog. We just celebrated St. My wife and I like to cook a bag of pease pudding in the pot with the meat and veg more like a Newfoundland Jiggs dinner than just corned beef and cabbage. For the next few days this means an abundance of corned beef and pease pudding sandwiches, red flannel hash and Reubens.
Six should make each stotty just enough for one person. Very tasty! I found your website recently following a link from the lovely Madaboutmacarons site and have had a drool inducing time deciding which recipe to try first. Simple, quick and tasty. I had mine warm from the oven with some butter. Thanks for the memories! I live in Ireland now and the first thing I do when I go home is buy a cheese savoury stottie from Greggs — now I can make my own anytime I want — happy days.
Making the stotties reminded me of my Grandma. She was from Chopwell in County Durham and the name locally was yesty cakes as in yeasty. She refused point blank to call them stotties. Her motto, when it came to food, was better too much than too little.
Grandma would make a relish — I think it is traditional, but it might have just been her own — finely sliced lettuce, chopped scallions and mint sauce thinned with vinegar, and sweetened a touch with sugar. She also made the best panackelty and ham broth packed with huge chunks of ham, onions, leeks, carrot and turnip, barley lentils and peas.
Served with suet dumplings. Real food that stuck to the ribs and kept you fed for the entire day. I get very cross when I read articles and websites dismissing British food — believe we have a tradition that can give many other countries a run for their money.
Hello Beth — I cannot tell you how much I loved reading your comments — we have so much in common and our grandmothers must have been twins!
My grandparents lived in Newlands near Ebchester and I know Chopwell as it is not that far away….. I remember going to Consett on the Ventura bus to see Mary Poppins! Hi Karen, just wanted to say thank you for this recipe. I am from the North East of England where I had a great childhood in a house that always smelt of fresh cooking and baking when my brothers and I returned home from school.
One of my very favourites was stottie cake filled with pease pudding, home cooked ham and dotted with silver skin onions, fantastic.
I followed your recipe today and 3 hours later relived those wonderful childhood memories, my mother would of been so proud of me.
Thanks once again and I love reading your blog. I grew up the same way, and I think we are lucky to have such happy memories…. This recipe sounds similar and we wonder if it is indeed the same?
Have you heard of New Cake? Hi Gail, I am sorry, but I have never heard of this before, never, and I also asked friends and family too, sorry! I found this page looking to see if stotties were sour dough as it seems so different from regular bread but it appears its the cooking process that gives it the taste and texture.
Dont be frightened to give this bread its proper name…. Id like to share a memory of my grandmother making this bread.. If you think about it the ingredients werent as refined as they are today…your stotty looks good But …. Well youve got me going now…. Ive just re read and saw a Sunderland reference…. Im baking at the moment and my long recall is working overtime…. My nan filled me with stories….
In the twenties she ran a long gone bakery shop called Eggleshaws…. On football match days the miners walked into Sunderland and bought her bread for their pease pudding and ham….. They squatted in the road on their haunches to eat…as they did at their work in the mines…. If there is anyone out there!!!! If you want those big gaseous cavities its just slivers of lard total less than an ounce for Karens weight of flour…. Hot oven to start bring it down to afterwads…….
North Shieds fish quay yesterday…. The fish quay in Sunderland is a sad place now with only one wet fish outlet… As I said I soaked up nans stories …its as if she was honour bound to pass on all the information… she reminisced about earlier times …born in ! David, I apologise for not replying to these 2 comments, somehow I seem to have missed them! Once again, thanks for sharing your memories and all the tales of the humble stotty above, I have read the comments with great interest and with your permission, I may use these memories in a new post about stotties, along with your recipe that uses lard too!
LOVE the Sunderland dialect, and I can just hear my grandmother talking to me now, in her sing-song Sunderland dialect……. Tried to send you a pic of a stottie with blasted cavities…. Random thoughts on Panackelty…always done in the same deep roasting tray as the herring Ha! The layers were pretty much as every one described but I remember minced beef….. The fire which these were cooked on was sacred by the way!
The tea is accompanied by biscuits and typical cakes such as scones, Bakewell tart , Eccles cake, and sandwiches of all kinds. This is perhaps the most famous dish in the UK after breakfast. Raw fish, usually cod, is dusted with flour and dipped in a batter before being fried and finally served with French fries. English families traditionally gather every Sunday for lunch, and the meal consists of a piece of roast meat, usually beef, accompanied by potatoes and seasonal vegetables.
With a very simple preparation based on eggs, milk and flour, it is a kind of savory choux pastry. These small rolls are often served with roast beef. With shortcrust pastry, the English prepare delicious stuffed pies, usually considered as a main dish.
The shortcrust pastry is stuffed, for example, with pieces of beef and kidneys cooked in beer as in the steak and kidney pie or with chicken and mushrooms. In short, do not be fooled by those who superficially claim that English cuisine deserves no interest!
Every corner of the world has its specialties and, if you really want to say that you have visited a place, it is good practice to be conquered by the local flavors that are offered to you, overcoming the hesitations that may not align with our eating habits.
The stotty comes from Newcastle, a city in North East England. It is an important and powerful symbol of identity for this region. The geordie dialect is native to the language spoken by Anglo-Saxon settlers in England.
It also has Scottish and Irish influences and is today associated with the English who belong to the working class. The stotties are therefore very popular among the British of the working class and are said to be born of frugality. Traditionally, bakers dropped it on the kitchen floor to determine if the dough had a good consistency. The dough that did not bounce was thrown away.
For hygienic reasons, this practice was abandoned. The stottie cake baked under an initial heat before continuing to bake while the oven was cooling. Originally, the stottie cake was a very thick and chewy bread that was baked for a long time in the coldest part of the charcoal oven.
Thanks to modern baking techniques, cakes are now much lighter. It is made from a simple white bread dough based on simple ingredients such as flour, yeast, salt, sugar and water, but due to its quick and unique rise and slow baking, you get a fluffy, round and flat bread. It is this slow baking method that gives the stottie cake a crispy but soft exterior, and a rather pleasant crispness, as well as this unique slightly acidic taste.
Stotty may be the name of this delicious bread in Newcastle, but similar breads, with the same ingredients and the same method of preparation, are made in other parts of the United Kingdom. They are usually called oven cakes , oven bottom cakes or bread cakes. It does not matter what its name is and what you will fill it with when you split it.
This bread is absolutely delicious! With over 30 years of experience in the kitchen, she is now sharing her skills as a private chef and cooking instructor.
Can I use ordinary SR flour for this? I know in other recipes it says strong, which have but not much of it. Thank you and I hope you can advise me. Hey Anne, it is always a good idea to use a high gluten flour aka bread flour in the US , but rest assured it will work well with all-purpose flour as well.
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