# Stottie cake

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Type of bread from North East England

Stottie cake Alternative names Stotty Type Bread Place of origin England Region or state Northumberland and County Durham

A **stottie**/**stotty** (**cake**) is a type of [bread](/source/Bread) from [North East England](/source/North_East_England).[1]

## Physical description

It has an uneven round flat shape, with a diameter of about 200 millimetres (8 in) and a depth of about 25 millimetres (1 in). It sometimes has a small hole or indentation near the centre. It weighs about 270 grams (10 oz). Its colour is mostly white, with patches of brown. It has a crusty and/or fluffy texture.[1][2][3][4]

## Cooking method

The dough is often made the same way as normal [white bread](/source/White_bread) (containing [fat](/source/Fat), not [French](/source/France)- or [Italian](/source/Italian_cuisine)-style).[4][5] Stottie dough may be made by combining excess dough through [kneading](/source/Kneading) and [rolling](/source/Rolling_pin).[1]

The dough only gets one rise instead of two.[4] For example, it may be baked as follows:[1]

1. The dough is divided into parts that are formed into large discs.

1. A hole or indent is made in the center of each disc.

1. These discs of dough are [proved](/source/Proofing_(baking_technique)).

1. The discs are baked on the bottom of the oven at 200 °C (392 °F) for 15 minutes.

1. The discs are rotated and baked at a slightly lower temperature for 15 more minutes.

## Usage

It is often used to make sandwiches by separating it horizontally and putting toppings such as [ham](/source/Ham), [bacon](/source/Bacon), [sausage](/source/Sausage), [mushrooms](/source/Mushroom), or [fried egg](/source/Fried_egg), and [butter](/source/Butter), [pease pudding](/source/Pease_pudding), or [ketchup](/source/Ketchup) inside.[1][2][3][4][5]

## History

The name may have come from the [North-Eastern](/source/Northumbrian_dialect)/[Geordie](/source/Geordie) word *stot* '(to) bounce' (the root of the word "[stotting](/source/Stotting)"), perhaps due to how the dough was thrown, or *stotted*, onto the bottom of the oven.[1][3][5]

The bread has been made since at least before [WWII](/source/World_War_II).[1]

## Other names and related concepts

- Oven-bottom cake ([Yorkshire](/source/Yorkshire))[1][4]

- [Scuffler](/source/Scuffler) (Yorkshire)[1]

- [Fadge](/source/Fadge) ([Scotland](/source/Scotland), [Ireland](/source/Ireland), [Northumberland](/source/Northumberland), and [Lancashire](/source/Lancashire))[6]

- [Hearth](/source/Hearth)-breads ([Italy](/source/Italy) and [France](/source/France))[1]

## See also

- [List of bread rolls](/source/List_of_bread_rolls)

- [List of British breads](/source/List_of_British_breads)

## References

1. ^ [***a***](#cite_ref-:0_1-0) [***b***](#cite_ref-:0_1-1) [***c***](#cite_ref-:0_1-2) [***d***](#cite_ref-:0_1-3) [***e***](#cite_ref-:0_1-4) [***f***](#cite_ref-:0_1-5) [***g***](#cite_ref-:0_1-6) [***h***](#cite_ref-:0_1-7) [***i***](#cite_ref-:0_1-8) [***j***](#cite_ref-:0_1-9) Mason, Laura; Brown, Catherine (2006). "Stotty Cake". [*The Taste of Britain*](https://archive.org/details/tasteofbritain0000maso/mode/2up?view=theater&q=Stottie). Hammersmith, London: Harper Press. p. 283. [ISBN](/source/ISBN_(identifier)) [978-0-00-724132-3](https://en.wikipedia.org/wiki/Special:BookSources/978-0-00-724132-3) – via Internet Archive.

1. ^ [***a***](#cite_ref-:1_2-0) [***b***](#cite_ref-:1_2-1) ["Types of bread"](http://www.fabflour.co.uk/fab-bread/types-of-bread). *FabFlour: Flour Advisory Board*. [Archived](https://web.archive.org/web/20241006175217/https://www.fabflour.co.uk/fab-bread/types-of-bread) from the original on 6 October 2024.

1. ^ [***a***](#cite_ref-:2_3-0) [***b***](#cite_ref-:2_3-1) [***c***](#cite_ref-:2_3-2) Potty, Olivia "livvypotts" (15 April 2016). ["Top Stotty"](https://oliviapotts.wordpress.com/2016/04/15/stotty-bread-recipe/). *A Half-*. [Archived](https://web.archive.org/web/20220626133132/https://oliviapotts.wordpress.com/2016/04/15/stotty-bread-recipe/) from the original on 26 June 2022. Retrieved 6 October 2024.

1. ^ [***a***](#cite_ref-:3_4-0) [***b***](#cite_ref-:3_4-1) [***c***](#cite_ref-:3_4-2) [***d***](#cite_ref-:3_4-3) [***e***](#cite_ref-:3_4-4) ["Stottie Bread"](https://www.cooksinfo.com/stottie-bread). *CooksInfo*. 18 August 2004 [last updated July 9, 2018]. Retrieved 6 October 2024.

1. ^ [***a***](#cite_ref-:4_5-0) [***b***](#cite_ref-:4_5-1) [***c***](#cite_ref-:4_5-2) ["Stottie cake - the taste of home"](https://web.archive.org/web/20160815221631/http://www.shieldsgazette.com/time-of-our-lives/stottie-cake-the-taste-of-home-1-3011005). *[Shields Gazette](/source/Shields_Gazette)*. 12 January 2011. Archived from [the original](http://www.shieldsgazette.com/time-of-our-lives/stottie-cake-the-taste-of-home-1-3011005) on 15 August 2016.

1. **[^](#cite_ref-6)** Griffiths, Bill (2004). [*A Dictionary of North East Dialect*](https://archive.org/details/dictionaryofnort0000grif). Northumbria University Press. pp. 52, 152–153, 185. [ISBN](/source/ISBN_(identifier)) [978-1-904794-06-6](https://en.wikipedia.org/wiki/Special:BookSources/978-1-904794-06-6) – via Internet Archive.

## Further reading

Brears, Peter (2014). [*Traditional Food in Yorkshire*](https://books.google.com/books?id=mjmUoAEACAAJ). Prospect Books. [ISBN](/source/ISBN_(identifier)) [9781909248335](https://en.wikipedia.org/wiki/Special:BookSources/9781909248335).

v t e British breads List of British breads Bannock Bara brith Barley bread Barm cake Bath bun Batch or bun Bread roll Buttery Chelsea bun Chorleywood bread Cob Cockle bread Colston bun Cottage loaf Crumpet Dripping cake Farl Fried bread Griddle scone Hot cross bun Iced bun Lardy cake London bun Manchet Muffin Oatcake Pan loaf Plain loaf Potato scone Saffron bun Sally Lunn bun Scone Scuffler Singing hinny Staffordshire oatcake Stottie cake Recipes on WikiBooks Category:British breads Food portal United Kingdom portal

v t e English cuisine Roman times Dishes Sausages Middle Ages to 15th century Exemplars Utilis Coquinario (c. 1300) The Forme of Cury (c. 1390) Dishes Apple pie Bacon Cheesecake Chewette Custard Game pie Gingerbread Kippers Mince pie Mortis Pasty Pease pudding Pie Pottage 16th century Exemplars Richard Pynson (The Boke of Cokery, 1500) Thomas Dawson (The Good Huswifes Jewell, 1585) Dishes Banbury cake Black pudding Fruit fool Pancake Scones Syllabub Trifle (without jelly) 17th century Exemplars Elinor Fettiplace (Receipt Book, 1604) Gervase Markham (The English Huswife, 1615) Robert May (The Accomplisht Cook, 1660) Hannah Woolley (The Queen-like Closet or Rich Cabinet 1670) Thomas Tryon (Wisdom's Dictates 1691) John Evelyn (Acetaria: A Discourse of Sallets 1699) Kenelm Digby (The Closet Opened 1699) Dishes Battalia pie Currant bun Queen of Puddings Sponge cake Sussex pond pudding Sweet and sour Tea 18th century Exemplars Mary Kettilby (A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery 1714) Mary Eales (Mrs Mary Eales's Receipts 1718) John Nott (The Cooks and Confectioners Dictionary, 1723) Eliza Smith (The Compleat Housewife 1727) Hannah Glasse (The Art of Cookery Made Plain and Easy 1747) Ann Cook (Professed Cookery, 1754) Martha Bradley (The British Housewife 1758) Primitive Cookery (1767) Elizabeth Raffald (The Experienced English Housekeeper 1769) Richard Briggs (The English Art of Cookery 1788) William Augustus Henderson (The Housekeeper's Instructor 1791) Dishes Bread and butter pudding Christmas pudding Chutney Curry Cottage or Shepherd's pie Eccles cake Jellied eels Jugged hare Ketchup Marmalade Parkin Piccalilli Pork pie Roast beef Sandwich Scouse Suet pudding Toad in the hole Trifle (with jelly) Welsh rarebit Yorkshire pudding 19th century Exemplars Maria Rundell (A New System of Domestic Cookery 1806) Martha Brotherton (Vegetable Cookery 1812) Eliza Acton (Modern Cookery for Private Families 1845) Charles Elmé Francatelli (The Modern Cook 1846) Isabella Beeton (Mrs. Beeton's Book of Household Management 1861) Dishes Battenberg cake Bubble and squeak Cauliflower cheese Cobbler Devilled kidneys Eton mess Eve's pudding Faggots Fish and chips Full English breakfast HP Sauce Ice cream cone Jam roly-poly Lancashire hotpot Lardy cake Madeira cake Potted shrimps Sausage roll Steak and kidney pudding Summer pudding Windsor soup Worcestershire sauce 20th century Exemplars Florence Petty Elizabeth David (A Book of Mediterranean Food 1950) Dorothy Hartley (Food in England 1954) Constance Spry Fanny Cradock Marguerite Patten Jane Grigson Delia Smith Rick Stein Nigel Slater Keith Floyd Marco Pierre White Nigella Lawson Jamie Oliver Fergus Henderson (The Whole Beast 1999) Gordon Ramsay Gary Rhodes Mary Berry Dishes Bakewell tart Beef Wellington Carrot cake Chicken tikka masala Coronation chicken Crumble Knickerbocker glory Ploughman's lunch Salad cream Steak Diane Sticky toffee pudding 21st century Exemplars Heston Blumenthal (The Fat Duck) Lizzie Collingham Hugh Fearnley-Whittingstall (River Cottage) Rachel Khoo Michel Roux Jr. (Le Gavroche) Antony Worrall Thompson Clarissa Dickson Wright (A History of English Food 2011) Dishes Coronation quiche Platinum Pudding Related List of English dishes List of English cheeses List of savoury puddings List of sweet puddings Rationing in the United Kingdom

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Adapted from the Wikipedia article [Stottie cake](https://en.wikipedia.org/wiki/Stottie_cake) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Stottie_cake?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.