They were softer, almost milkier; a product that took pride of place in bakery windows, and only touched the ground if given to a clumsy bairn. Like eating cloud. The methods don’t match up with the instructions, or the ingredient ratios contain typos (as I discovered by baking a recipe which resulted in sloppy, shapeless dough, producing breads that were inexplicably both flaccid and cardboard-like, only to find another version of the recipe, identical but for a significantly larger quantity of bread flour). Cut in lard until mixture resembles coarse crumbs. Once cooked, thoroughly stir and place in a dish or bowl to cool and set. Remove the dough from the bowl and tip it onto a floured surface. Brilliant recipe for Stottie…just like me Mam used to make. Mix the flour and salt together and rub in the margarine. Your Top Stotty recipe produces something which is deeply satisfying to me (and better than anything I’ve had recently from the Greggs opposite the Central station)! I brushed 2 egg yolks and sprinkled sugar on the top crust prior to baking, and I kept the crust edges covered the entire baking time and they were perfectly done and golden. Using your thumb, stab a deep indentation in the centre of each cake. Using a wooden spoon or the end of the rolling pin, make an imprint in the center of each bread and place them well-spaced on a baking sheet lined with parchment paper. Thanks from one exiled Geordie to another. I really like your posts and I don’t even cook but should this recipe not say what happens to the yeast ? I didn't like the lard taste in the crust. Place in a floured bowl covered with cling film and put somewhere warm to rise until twice its original size. Easier if you have a pressure cooker. After allowing the crust to cool I added the pumpkin mix. It’s an oven bottom bread. I thought this crust turned out perfectly! 8g fast acting dried yeast It should be cut in half and used for sandwiches, and if you haven’t had one with a fried egg in, you haven’t lived. 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. I was in some Greggs and asked a woman in the queue “what’s that?”, “That’s a Stottie pet”, What do you do with them?””Slice them in two and make a sandwich” “that’s a pretty big sandwich” ” You don’t have to eat it all at once like”. 11 Pie Plates We Want to Get Our Hands On, Do Not Sell My Personal Information – CA Residents. I hadn’t been to the Newcastle area until recently. Add the quick action yeast and sugar to the luke warm water/milk mixture cover with cling film and place somewhere warm to activate. Can’t Get You Out Of My Head Chocolate Cake. My Mother always made her pie crust with lard. 150ml milk. Shape into a ball; chill for 30 minutes. So here’s a quick and easy traditional stottie recipe for you to make at home while we’re all in lockdown. 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. Transfer each cake onto its own lined tray. Serve hot or warm with butter, marmalade, molasses, honey, cheese, split pea purée, or ham. Cover with tinfoil or you end up with a skin on top. That bit is non-negotiable. 5. They were a practical solution to a kitchen problem, a cheap, fuel-saving waste-not-want-not answer. 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. PS – have you got a good recipe for pease puddin’? Happier. I'm Livvy, a food writer and cook. ( I use a Kenwood with the dough attachment at this stage for about 10 - 15mins). Hello Livvy, I found your recipe by chance a few weeks ago and, in stereotypical northern male fashion, I got the wife to try it (she likes baking, honest!). Transfer to a 10-in. English cuisine Paella Valenciana from Spain, sauerkraut from Germany, biryani from India, bacalhau from Portugal, boeuf bourguignon from France. 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. The results of this recipe is one of the flakiest crusts I have ever had. Bake the stotties for 12 minutes. Everyone raved. In the United Kingdom, especially at breakfast, no one would give up their slice of bread and preferably a freshly baked bread.
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