Stottie Cake

How to Make Stottie Cake

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1. Mix the flour, yeast, sugar and salt in a large bowl. Rub in the butter, then add the water and mix to a soft dough.

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2. Knead on a lightly floured surface for 10 minutes, until smooth and elastic. Put it in an oiled bowl, cover and leave to rise for 1 hour, until doubled.

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3. Line two baking trays with baking parchment. Knock the air out of the dough, divide it in two and shape each piece into a round about 20 cm across and 3 cm thick. Prick all over with a fork.

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4. Cover and leave to rise for 30 minutes, until puffy.

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5. Heat the oven to 220°C / 425°F (200°C / 390°F fan). Dust the tops with flour and bake for 10 minutes, then turn the loaves over carefully and bake for 8 to 10 minutes more, until pale golden and cooked through.

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6. Cool on a wire rack. Split horizontally and fill with ham and pease pudding, or a filling of your choice.

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Tips for Making Stottie Cake

• Prick the dough all over with a fork. It stops the disc from puffing up like a balloon and keeps it flat.
• Knead the dough well. A stottie should be dense and chewy, and a good 10 minutes of kneading develops the gluten.
• Turn the loaves halfway through baking. It bakes both sides evenly and gives the traditional soft, pale crust.

What to Serve with Stottie Cake

• Ham and pease pudding
• Bacon and egg
• Cheese and pickle

Storing & Reheating Stottie Cake

Best on the day it is baked. Keeps in a bread bin for 2 days, and freezes for 3 months. Toast or warm in the oven for 5 minutes to refresh.

Stottie Cake FAQ: Common Questions

Stottie Cake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.