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
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
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
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!
Why not pin for later?

Ahh! I love these. Obviously with ham and pease pudding!
Of course, that is the best combo
I love regional breads and am familiar with the stottie cake and “stotting” which also happens in Scotland although not with bread! Love the idea of ham and pease pudding sandwiches though, excellent combo.
I didn’t realise it happened in Scotland as well
They might be food for the poor, but they look very enticing. Going to pin to my Breads board
Thank you, they were really tasty
I’d never heard of these but they sound great – I might have to make them, the kids will love bouncing them on the kitchen table !
I can imagine that might get a bit dangerous 🙂
Oh wow, how delicious to they look. Thanks for linking up to #tastytuesdays
Oh wow. Just found this post. Brought back memories of whenever we used to visit my grandparents. My mum would nip up the street to buy stotties at the baker. Guess it is something I’m going to have to try baking now as they don’t sell them down here. Definitely regional
You will definitely have to try baking them. They were a lot easier to make than I thought. I have never seen them anywhere else, a definite north east recipe
I just love stottie cake it’s nice to know the recipe I am a geordie but little in Yorkshire now
Me too, it adds a really nice taste to a sandwich!
Marks and Spencer have started selling stottie buns in Scotland. They’re not quite the same but definatly passable. I even made some peas pudding to go in them. I grew in the North East and have missed them when I moved away after I married. My mother even bought them to Plymouth and Wales for me, when she came to visit. I’m trying this recipe today.
Oh have they! Will have to see if they do them here. Hope the recipe went well
Awesome, easy recipe! I’m terrible at baking bread but this worked first time & tasted just right. We moved to NZ 20+yrs ago we miss a good stotty- thank you