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Stottie Cake
A thick, doughy bread roll from northeast England — the classic partner to pease pudding. Pricking the dough all over before it bakes is what stops it puffing up unevenly in the oven.
Ingredients
Instructions
Mix flour, yeast, salt and sugar. Rub in lard. Add water to make a soft dough.
Knead 10 minutes. Rest 1 hour.
Knock back and shape into large flat round loaves 2cm thick.
Prick all over with a fork. Rest 30 minutes.
Bake at 220°C for 15-18 minutes. The base should sound hollow.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
