Stottie Cakes - Anyone know how Stottie Cakes in Newcastle, NE England are made?

Answer 1

the following link has a recipe, sorry i can't copy and paste
good luck!
http://www.mg002b3988.pwp.blueyonder.co.uk/leeks.htm

Answer 2

Stottie cakes - yummy with gravy

2lbs flour
3 level tsp. salt
3 oz. margarine
1.5 oz fresh yeast or 3 level tsp. dried yeast ( fresh is best)
1 tsp. sugar
1/2 pint warm water - (not too hot)
1/2 pint milk
This makes 3 1/4 lbs of risen dough. The quantity of the liquid differs according to the elasticity of the dough, it has to be firm but pliable, not too stiff.

Preparation:

1. Mix the flour and salt together and rub in the margarine.

2. Mix the yeast and sugar into the water, stirring until the yeast dissolves: If you use dry yeast mix the yeast and sugar into the water and leave until the yeast has dissolved and frothing.

3. Make a little hole in the centre of the flour and add the water stirring with your hands working into a firm dough.

4. Knead well until the dough is smooth and shiny. If the dough is a little soft more flour may be added, kneading (up to 2 oz.) but it is difficult to add water if the dough is too firm so just sprinkle the extra flour if needed.

5. Turn dough out onto a floured board and knead until the dough is no longer sticky and is smooth and shiny.

6. Lightly grease a dish and place dough in it, cover with a teatowel and leave to rise in a warm place until it is twice the size, or you could put it in a large plastic bag.

7. When risen turn onto floured board and knead lightly to let out the air and to make the dough pliable again. Cut the sizes of dough to the size you want. Put a hole in the middle of the piece after rolling it out to the size and depth you want and with a fork make a few stabs,place them on a baking sheet and put in oven,top rack. Bake at 425 F or 220 C. for 12 to 15 minutes. it may take a little longer but don't leave in too long. Test with a fork - if they come out clean they're done