Stottie cake

Stottie cake or stott is a type of bread originating from the North East of England. The name "stottie" comes from the Geordie word "stot", meaning to bounce, because the dough is "stotted" or bounced against the oven wall to create a flat, round loaf.

Etymology[edit | edit source]

The term "stottie cake" is derived from the Geordie word "stot", which means to bounce. This is in reference to the traditional baking method of the bread, where the dough is "stotted" or bounced against the oven wall to achieve its characteristic flat, round shape. The term "cake" in this context does not refer to the sweet baked good as commonly understood, but is a regional term for a type of bread.

Description[edit | edit source]

A Stottie cake is a type of bread originating from the North East of England, particularly associated with Newcastle upon Tyne. It is round and flat, usually measuring 12 inches (30 cm) in diameter. The bread has a heavy and doughy texture, with the outer layer being thick and tough while the inside remains soft. It is traditionally baked by being stuck to the side of a hot oven, which gives it a round and flat shape.

Usage[edit | edit source]

Stottie cakes are often used to make sandwiches, known as "stott sarnies". Due to their large size, they can hold a substantial amount of filling. They are also commonly used as the base for pizzas in the North East of England.

Related Terms[edit | edit source]

See Also[edit | edit source]

Stottie cake Resources
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