Stottie Cake
A large, flat, chewy loaf from the North East, perfect split and filled with ham and pease pudding.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 2
- Level
- Medium
A stottie is baked with just one short rise, which gives it its dense, chewy texture. It's pressed with a thumb in the middle before baking.
It's traditionally filled with ham and pease pudding, or bacon and egg.
Stottie Cake
45 min total · approx. 460 kcal per serving
Ingredients
Servings
Method
- Mix everything into a soft dough and knead for 10 minutes.
- Cover and leave to rise for 1 hour.
- Knock back, divide in two and roll each into a round about 2.5cm thick. Press a thumb into the middle.
- Put on a floured tray, prick all over with a fork and rise for 15 minutes. Heat the oven to 220°C / 200°C fan.
- Bake on a low shelf for 20–25 minutes, turning halfway, until golden. Cool on a rack.
Cook's noteEach loaf makes a big sandwich for one or two people.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
