By eatmundo · July 6, 2026
🇬🇧Same ingredients, elsewhere in the world
7 matchesDishes from other countries' kitchens, made from the same core ingredients as Stottie Cake. The percentage is the share of ingredients the two recipes have in common.
Classic American Corn DogIn the USA · same ingredients50%
Chocolate con Porras (Thick Hot Chocolate with Porras)In Spain · same ingredients50%
Gyeranppang (Korean Egg Bread)In South Korea · same ingredients50%
The Stottie Cake is a large, round, flat bread from the North East of England, known for its distinct dimple in the middle. It has a robust crust and a soft, chewy interior, perfect for hearty sandwich fillings or as an accompaniment to a warming stew.
According to eatmundo's ingredient comparison, the closest dish to Stottie Cake from another cuisine is Classic American Corn Dog (USA): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a large mixing bowl, combine 500g strong white bread flour, 10g salt, 7g active dry yeast (one sachet), and 1 tablespoon caster sugar. Mix these dry ingredients thoroughly until well combined.
- 2
Gradually add 200ml lukewarm water and 100ml lukewarm milk to the dry ingredients, mixing with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
- 3
Knead the dough vigorously for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. A good kneading technique develops the gluten, crucial for the bread's texture.
- 4
Lightly grease a large bowl with a little oil, place the dough in it, turning once to coat. Cover the bowl with cling film or a damp cloth and leave to prove in a warm place for 1-1.5 hours, or until doubled in size.
- 5
Once proved, gently punch down the dough to release the air. On a lightly floured surface, shape the dough into a large, round, flat disc, approximately 25-30cm in diameter and about 2-3cm thick. Use your fingertips to create a slight indentation in the centre, which is characteristic of a stottie.
- 6
Place the shaped dough onto a baking sheet lined with parchment paper. Cover loosely with cling film and allow it to prove for a second time in a warm place for 30-40 minutes, or until visibly puffy.
- 7
Preheat your oven to 200°C (390°F) with a baking stone or heavy baking tray inside for at least 15 minutes. Once ready, carefully transfer the stottie onto the hot stone/tray.
- 8
Bake for 20-25 minutes, or until golden brown on top and the base sounds hollow when tapped. The crust should be firm but not overly hard. Let cool on a wire rack before slicing and serving, often filled with savoury delights.
Frequently Asked Questions
What is a Stottie cake?
A Stottie cake is a flat, round leavened bread originating from North East England. Made primarily from flour, yeast, salt, and milk, it is typically split and filled with savory ingredients for a substantial meal.
What type of flour should I use for the best Stottie Cake texture?
For an authentic chewy Stottie Cake, use strong white bread flour. It has a higher protein content which develops good gluten structure, essential for its characteristic texture.
What is the ideal baking temperature and time for a Stottie Cake?
Bake in an oven preheated to 200°C (390°F), on a preheated baking stone or heavy tray, for 20-25 minutes, until golden brown on top and the base sounds hollow when tapped. The hot oven and preheated stone give a good rise and a firm but not overly hard crust.
How do I know when my Stottie Cake is fully cooked, and what should its texture be like?
A cooked Stottie Cake will be golden brown on top and bottom, and sound hollow when tapped on the base. The interior should be soft, light, and chewy, not dense or doughy.
Why might my Stottie Cake turn out dense or fail to rise properly?
This is often due to inactive yeast, insufficient kneading, or not allowing enough time for the dough to prove in a warm environment. Ensure your yeast is fresh and the dough doubles in size during proving.
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