Stottie Cakes
Member recipe

Stottie Cakes

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(2 ratings)

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Serves 1 - 16 Rolls

Soft Bread Rolls, light and tasty

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  • 800g - 1lb 12oz Strong Flour
  • 15g salt
  • 35g - 1oz Olive Oil
  • 7 g sugar
  • 15g milk powder
  • 2 pkts (11g each) quick acting yeast
  • 500ml - 17 fl ozs of equal amounts milk/water (Luke Warm


    1. Add the quick action yeast and sugar to the luke warm water/milk mixture cover with cling film and place somewhere warm to activate. when ready it should have a good head of froth on top.
    2. Sieve together in a large bowl the flour, salt and milk powder and sprinkle over the Olive Oil.
    3. When the milk/water yeast mixture is ready, pour into the well in the centre of the dry ingredients and oil then mix together thoroughly to form a ball of dough.
    4. Knead the dough until smooth and shiny and when you press it it springs back.( I use a Kenwood with the dough attachment at this stage for about 10 - 15mins)
    5. Place in a floured bowl covered with cling film and put somewhere warm to rise until twice its original size. Dependent on the temperature this could take up to an hour.
    6. Once risen "knock back" to take out the air and then roll out the dough to about 3/4 of an inch. 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.
    7. Place in a preheated oven gas 7 220c (fan assisted 200c gas 6) for 12 to 15 mins
    8. 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.

Comments, questions and tips

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Ed Fortune's picture
Ed Fortune
15th Feb, 2020
These aren't Stotties, they're Barm Cakes. Stotties are larger, flatter and denser in every way. There's some common confusion (because buns/barms/rolls are the same thing with different names), but Stotties aren't barms, different recipe entirely. There's more to making a stottie than just knocking back the dough.
28th Sep, 2019
My husband who is born and raised in Newcastle was really excited when I found this recipe (I'm a Southerner). It took us a while to get the yeast to give us head (no pun intended) but we got there in the end. Apparently as a first attempt they were good - just a little bit salty. Next time I will reduce the amount of salt I use and not let them over prove!
bruce jobling's picture
bruce jobling
25th Dec, 2018
more buns than flat cake, what's the difference between stottie and barm cake(is that a question or a comment, not sure any I'll put two question marks at the end)??.!!!!!!!
29th Dec, 2018
Well the problem is that that's no stotty! My suspicions were first raised by the words 'light and tasty'... A light stotty? Some people... Stotty should be about a foot across, a few inch deep, flat, n pretty dense. This is because they only get left to prove the once, unlike in this recipe. Sure they're lovely breadcakes but I'm afraid they're not stotties.
1st Dec, 2017
27th Jun, 2013
Is 500ml of milk and 500ml of water to be used or 250ml milk and 250ml water, 500ml combined?
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