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Place the dough on a floured work surface and divide into two or three equal dough pieces. The choice is very rich, going from cereal to soft white bread. Tip the dough onto a well-floured work surface. The Newcastle bakery chain Greggs of Gosforth is well known for making stottie cakes and keeps a tight lid on its recipe for the dish. I doubled the recipe for 2 deep dish 10" pies. Serve hot or warm with butter, marmalade, molasses, honey, cheese, split pea purée, or ham. Stottie Cake Recipe This recipe will give you three at 285 grams Plain Flour 500g (1lb 4oz) Salt (10g)oz Fat or Lard 25g (1oz) Sugar 5g (oz) Yeast 30g (oz) Water (warm) 290g (10oz) Milk Powder 10g (½ oz) Total Weight 865g (2lb 1oz) Method Sieve all the dry ingredients and then rub the fat or lard through. Mix the dry ingredients (flour, salt, sugar and dried yeast) together in a large bowl, … I baked at 425 for 15 minutes then 350 for 45 once it was filled - next time I'll parbake as the bottom was somewhat soggy. The preparation time takes into account the time it takes for the dough to rise. It’s an oven bottom bread. Place in a floured bowl covered with cling film and put somewhere warm to rise until twice its original size. It’s an oven bottom bread. Mix the flour salt, sugar, pepper and yeast. Thank you – that makes perfect sense and congratulations on the Le Cordon Bleu thing. Save my name, email, and website in this browser for the next time I comment. It came out great, although my "pinch" of salt was too little. Transfer each cake onto its own lined tray. Leave to prove in a warm place for an hour, or until doubled in size. Reply. Takes: 1 hour 10 minutes 50g lard thickness. Cut out into rounds about 5 ins in diameter (I use a Dimpled pint pot) Put onto floured baking sheets, prick with a fork twice , dust with flour, and place somewhere … 2 tsp salt https://www.kenwoodworld.com/uk/familyrecipes/nannys-stotty-cakes Hi Deidre! This is how we had them on Sunday evening and I think a stottie and some tinned pease pudding is as close as I will come to a Proustian epiphany. I think my grandma would approve. 5. Brilliant recipe for Stottie…just like me Mam used to make. I chop half an onion, some smoked bacon or ham and about 250g yellow split peas. I made it in a lidded frying pan, campfire style. 11 Pie Plates We Want to Get Our Hands On, Do Not Sell My Personal Information – CA Residents. when ready it should have a good head of froth on top. Anthony gaskin September 25, 2020 At 11:31 am. Knead the dough for 10-15 until forms a single smooth ball. Preheat your oven to 200°C. Method. Roll out with a floured rolling pin into a rough circle, about the size of a small dinner plate or frisbee (the dough will be very elastic and spring back; persevere). Bakes: 1 hour 15 minutes, 500g strong plain white flour To make two 10-inch pie crusts - I use 1 cup of solid Crisco, 1 Tbsp + 1 tsp milk, 1/3 cup boiling water, 2 ½ cups, flour and 1 ¼ tsp salt. Once risen "knock back" to take out the air and then roll out the dough to about 3/4 of an inch. Transfer to a 10-in. Bake at 180°C for 20 minutes, or until crisp and starting to brown. I thought this crust turned out perfectly! Everyone raved. 1. So I have  spent the last week making stotties, and it has been glorious. Although we ate these with pease pudding and ham, they’re really the perfect vehicle for any sandwich. I think, perhaps the stotties of my childhood were treated a little more gently. Don’t skimp on the salt: bread needs salt. Stir in the milk and warm water. Cut out into rounds about 5 ins in diameter (I use a Dimpled pint pot) Put onto floured baking sheets, prick with a fork twice , dust with flour, and place somewhere warm to prove and rise to about twice their size. This is a traditional recipe which you might find a little tougher than some of the store-bought versions, but it’s a really tasty loaf! Great crust...I have tried many; what's a little lard once in awhile? It’s a different country. Comes out great every time! Taste of Home is America's #1 cooking magazine. This site uses cookies. Good Food Deal That said, anyone can make a stottie if they have the very simple ingredients needed: flour, salt, sugar, yeast, white pepper, and water.If you've made any sort of bread before, this should be a cinch, though mastering the texture may be tricky. Sieve together in a large bowl the flour, salt and milk powder and sprinkle over the Olive Oil. The term comes from our local word ‘Stott’ which means bouncy, so you can understand why it’s a bit more doughy. This is my 'go-to' pie crust recipe! Form balls of dough and flatten them to a thickness of about 1 inch. (You can’t, to my knowledge, get hold of stotties in London. I pre-baked 10 min @ 400. 150ml milk. Really surprised it took me half a century to go to Newcastle and then find them secretly eating wonderful comfort foods all by themselves. 1 tablespoon sugar Get started with my five favourite posts. Anthony gaskin September 25, 2020 At 11:31 am. I left the North East a long time ago and looked for a recipe and thankfully found this one….perfect Stottie… thank you x. It's not like I eat pie every day. Dependent on the temperature this could take up to an hour. Anyhoo, less chattin’ and more snackin’, Brilliant recipe for Stottie…just like me Mam used to make. So here’s a quick and easy traditional stottie recipe for you to make at home while we’re all in lockdown. By continuing to use this site, closing this banner, or clicking "I Agree", you agree to the use of cookies. Remove the dough from the bowl and tip it onto a floured surface. And growing up in the North East, in Newcastle and South Shields, that taste of home is the stotty bread. Previously, when I found myself mindlessly eating the same soup for multiple meals in a row, or relying on branflakes to sustain me for days on end, I would recreate my grandmother’s sultana scones (and realise guiltily that I prefer Ruby Tandoh’s), or make my mum’s minestrone. pie plate. Once risen "knock back" to take out the air and then roll out the dough to about 3/4 of an inch. For the uninitiated, first of all, I’m so sorry, you have unquestionably been missing out for however many years you’ve spent stotty-less. Add the yeast and sugar mixture and the rest of the water into the well. So maybe they aren’t authentic in the sense that they’re not made with old dough, and I don’t have an Aga or a wood burning stove, which means I have to manufacture the conditions that led older cooks to bake this bread. Cover with tinfoil or you end up with a skin on top. Required fields are marked *. I’ve upped the liquid ratio, because it makes the bread softer and chewier. I made it in a lidded frying pan, campfire style. Stir together with your hand until it comes into a ball; the dough will be pretty sticky at this point. Sometimes, especially when I’m sad, or just find myself in a bit of a cooking rut, I realise that what I need is a taste of home. Otherwise, I thought it was tender but held up well, and flaky! Stottie recipe: how to cook the perfect stottie | Metro News 1. It was a tad short, barely enough for pans. In a bowl, combine flour and salt. It may start to resemble bread crumbs, or the lard may just disappear into the flour; the goal is to incorporate it fully, so there are no lardy lumps. Maybe my lard was old. Made a rhubarb custard pie and it is lovely if I may so myself. They take a bit of elbow grease mind, as you need to knead the dough for 10-15 minutes. But that’s OK. We don’t bake in the same way we used to, and our ovens are a little more advanced. Sprinkle in water, a tablespoon at a time, until pastry holds together. Mix the flour and salt together and rub in the margarine. I left the North East a long time ago and looked for a recipe and thankfully found this one….perfect Stottie… thank you x, It’s an oven bottom bread. Can’t Get You Out Of My Head Chocolate Cake. Just enter your email address, and you'll get new recipes in your inbox weekly. Read our cookies policy and privacy statement for more information. The results of this recipe is one of the flakiest crusts I have ever had. Your email address will not be published. Push the dough away from you with heel of your hand, then pull it back towards you, stretching and returning, stretching and returning. Place the dough on a lightly floured work surface and, while kneading, bounce it for 10 minutes. Divide the dough into two equal portions. I made it in a lidded frying pan, campfire style. 4. What I haven’t been able to do, until now, is make a decent stotty. The chewiness and softness of stotties can be heroically replicated in a modern domestic oven,  just by preheating to a high temperature, and then turning it off once the stottie has had a few minutes in there, leaving it in place for an hour until firm but still soft. Save my name, email, and website in this browser for the next time I comment. They were a practical solution to a kitchen problem, a cheap, fuel-saving waste-not-want-not answer. I’m a believer. In the United Kingdom, especially at breakfast, no one would give up their slice of bread and preferably a freshly baked bread. Hope it makes more sense now! Put the dough back in the bowl of the stand mixer and cover it with a cloth. I’m a bit of a glutton and even I think that you can get four decent sandwiches out of one. Brilliant recipe for Stottie…just like me Mam used to make. Using your thumb, stab a deep indentation in the centre of each cake. I'd recommend a quarter teaspoon of salt. Once risen "knock back" to take out the air and then roll out the dough to about 3/4 of an inch. I pre-baked it for ten minutes at 400F before adding the pumpkin pie filling and baking an additional 50 minutes at 350F.Updating the technique, I made it in the food processor, chilling the half-cup of lard in the refrigerator first. Today, we are talking about stottie cake or stotty. In the United Kingdom, especially at breakfast, no one would give up their slice of bread and preferably a freshly baked bread. Once cooked, thoroughly stir and place in a dish or bowl to cool and set. I used this recipe to make crust for a pumpkin pie. Smashing scran. Didn't have much taste to it at all though, so it's really dependent on a delightfully decadent pie filling to carry it through. I also had it the following night, toasted with butter and marmite and soft boiled eggs. Good luck with that. Secondly, a stotty bread or stotty cake (also spelt ‘stottie’) is a fairly normal bread dough, with a short prove, which is then cooked for quite a long time at quite a low temperature. Line a baking sheet with baking paper or a silicone mat, and then flour the baking paper. Choose the type of message you'd like to post, 500ml - 17 fl ozs of equal amounts milk/water (Luke Warm. But I switched the lard for French butter. Anything that brought the smells and flavours of my childhood home into my grown up kitchen. Notify me of follow-up comments by email. On a lightly floured surface, roll dough to 1/8-in. Once cooked (test by knocking the bottom of a roll they shouldn't be too brown on top) remove and place on a wire cooling rack and allow to cool thoroughly before slicing. Shape into a ball; chill for 30 minutes. You won't ever be afraid to make pie crust again. I hadn’t been to the Newcastle area until recently. Pease pudding is very easy to make. Knead it for ten minutes: time yourself. ( I use a Kenwood with the dough attachment at this stage for about 10 - 15mins). I left the North East a long time ago and looked for a recipe and thankfully found this one….perfect Stottie… thank you x.

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