Stottie Cake Recipe: A Taste of the North East

A stottie (stotty) cake is a thick, round disc of bread, baked low and slow to give it its signature chewy crumb and soft, crusty edge. Perfectly filling and deeply nostalgic, it’s the ultimate bread for a proper North East sandwich—especially when filled with ham and pease pudding.

My First Stotty

I first discovered stottie cakes when I came to North East England as a student. Hungry and between lectures I was wandering, searching for a cheap filling sandwich. I found a sandwich shop, its window was full of giant bread rolls. They had a wide range of fillings, from ham and pease pudding to chicken salad. The bread looked a bit rustic and strange to me at the time, like an overgrown bap that had lost its puff. I took a bite and never looked back. Unsure of what it was but having no other choice I tried one. Chewy, soft and salty, with just enough crust to give it bite – it was unlike any sandwich bread I had ever had before.

What is a Stotty Cake ?

Stotties are born from the thrift and practicality of working-class kitchens in North East England. Shipyard workers and miners needed something hearty and satisfying. Home bakers would use leftover bread dough, shaping it into large rounds and baking them at the bottom of the coal oven—the coolest part known as the sole—as the heat slowly faded. This low, gentle bake gave the bread its dense yet soft interior and slightly crisp crust.

In the 1920s, it wasn’t unusual to walk down a street and see stotties cooling on windowsills, lined up like proud homemade trophies.

Read more: Traditional recipes from North East England

Why is it Called a Stottie?

The name comes from the Geordie word “stott“, meaning “to bounce.” According to local lore, the bread’s bounce was once a way of testing whether it had baked properly. If it could survive a bounce off the kitchen floor, it passed the test. While I’ve never had the nerve to try that myself—my family would’ve refused to eat it!—I love this bit of regional cheek and charm. It sums up the North East’s no-nonsense attitude to food: if it works and fills you up, it’s a winner.

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How to Make a Stottie Cake

You don’t need to be a master baker to make stotties. In fact, they’re one of the easiest types of bread to try because they only require one rise. Less kneading, less waiting—just hearty results. It is worth the effort, there is something homely about eating homemade stotties.

Don’t forget to scroll down to get the complete printable recipe.

Equipment You’ll Need

• Large mixing bowl
• Small bowl for activating the yeast
• Measuring jug
• Kitchen scales
• Sieve
• Rolling pin
• Clean surface for rolling
• Wire rack for cooling

Instructions

Step One: Activate the Yeast

In a small bowl, combine the yeast, sugar, pepper, and 3 tablespoons of warm water. Leave it in a warm spot for about 15 minutes, or until it becomes frothy.

Step Two: Mix the Dough

Sieve the flour and salt into a large bowl. Make a well in the centre and pour in the frothy yeast mixture and remaining warm water.

Step Three: Knead

Bring the dough together and knead for about 10 minutes until it’s smooth and slightly glossy. It should feel elastic and bounce back when pressed lightly.

Step Four: First and Only RISE

Place the dough in a lightly oiled bowl, cover with a damp tea towel, and leave it to rise until doubled in size—about 1 hour.

SteP FIVE: ShaPE

Preheat your oven to 180°C (350°F, Gas Mark 4). Turn the dough out onto a floured surface and divide into two or three equal pieces. Roll each into a thick round (about 2cm thick and 25cm across).

STEP Six: Indent and PRICK

Use your knuckles or the base of a glass to gently press an indentation into the middle of each stottie. Prick all over with a fork to stop it puffing up during baking.

STEP SEVEN: BAKe

Place on a floured baking tray and bake for 20 minutes. They should be pale gold and feel firm when tapped underneath.

SteP Eight: COOL

Transfer to a wire rack and leave to cool. Though I won’t judge if you slice into one warm with a slab of butter!

Stottie Cake Recipe

Stottie Cake Recipe

A stottie cake is a large round of bread which is cooked slowly at the bottom of the oven for a more chewy texture

Print

Rate

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Proving time 1 hour hour

Serving Size 2 Stotties

Equipment

• Large bowl
• Small bowl
• Tablespoon
• teaspoon
• Measuring Jug
• Pastry Board
• Rolling Pin

Ingredients

• 1 tsp salt
• ½ tsp sugar
• 15 g fresh yeast or 7g sachet of dried yeast
• ½ tsp white pepper (optional)
• 400 g strong plain white flour
• 220 ml tepid water

Instructions

Activate Yeast

• In a small bowl, mix the yeast, sugar, and pepper with a little warm water. Leave 15 minutes until frothy.

Mix

• Sieve flour and salt into a bowl. Add yeast mixture and remaining warm water.

Knead

• Work the dough until smooth and elastic (about 10 minutes).

Rise

• Cover with a cloth and leave to rise for an hour, or until doubled in size.
• Preheat the oven to 180°C (350°F, Gas Mark 4)

Shape

• Knock back the dough. Divide in half or thirds. Roll into thick rounds (2cm thick, 25cm wide).

Ident

• Press a shallow dip in the centre of each and prick all over with a fork.

Bake

• Bake for 20 minutes until pale gold.

Cool

• Transfer to a wire rack to cool.

Video

Notes

Stottie cake is a delicious bread recipe from North East England. It is quick and easy to make.

Serving Ideas:

• Classic ham & pease pudding
• Cheese savoury
• Butter & jam
• Bacon & ketchup

Freezing Tip:

Slice, wrap, and freeze. Reheat in the oven for 5 minutes to refresh.

Nutritional Info (per quarter):

• Calories: 180
• Carbs: 35g
• Protein: 6g
• Fat: 1g
• Fibre: 2g

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How to Serve a Stottie Cake

The traditional filling is simple: ham and pease pudding. But a freshly baked stottie is a blank canvas for so many flavours.

Classic Fillings

• Ham and homemade pease pudding
• Cheese savoury (grated cheese, carrot, onion and mayonnaise)
• Egg mayonnaise or tuna mayonnaise
• Cold meats and pickles

Other Toppings

• Real butter and jam or honey
• Treacle or golden syrup for a sweet treat
• Soft french cheese like Brie with chutney
• Crisp bacon and ketchup

Stotties are usually cut into quarters, making them ideal for lunchboxes, picnics or a proper Geordie brunch.

Can you Freeze Stottie Cake?

Yes, you can. Slice them first, then freeze in airtight bags. They’re best eaten fresh, but you can refresh defrosted stotties in the oven for 5 minutes to bring back some softness.

FAQs

Can I use Fresh Yeast instead of Dried?

Absolutely. Use 15g of fresh yeast instead of 7g of dried. The process stays the same.

What Does a Stotty Taste Like?

It has a chewy interior, similar to a sourdough and not crispy like a baguette. The flavour is mild, slightly salty, and perfect with butter.

Why Make an Indentation in the Centre?

This helps the bread bake evenly and stops it rising more in the middle.

Final Thoughts

Making your own stottie cake is a lovely way to bring a piece of the North East into your kitchen. It’s comforting, simple, and steeped in history. Whether you grew up eating stotties or are just discovering them, there’s something magical about pulling a warm one from the oven and loading it up with your favourite filling.

Have you ever tried baking a stottie? I’d love to hear what you filled yours with—drop a comment below or tag me if you share it on social media!

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