The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Stotty Cake

North East

Soft, round, white wheatflour rolls made with fat.

The original source of this receipt isn't known. Can you help?


6lbs Strong white bread flour
6 teaspoons of salt
1oz lard
2oz fresh yeast
2 teaspoons sugar
2½ to 3 pints warm water

Mix flour and salt together then rub in the lard.
Cream the fresh yeast and sugar and stir in about half of the warm water until dissolved
Leave the yeast mixture until frothy then add to the flour/salt mix together with the rest of the warm water, sufficient to make a firm but not sticky dough.
Knead for ten minutes, place in bowl, cover and leave in a warm place until it has doubled in size.
Turn out and knead again.

This is where the recipe differs from 'normal' bread. Sufficient is cut after the dough has had its first rising. Roll out to about½" thick and 6" to 8" diameter. Prick all over with a fork and bake on a floured tray on the bottom of the oven (this is important) for about 25 to 30 minutes on gas mark 8, 450F.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018