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Stottie cakes

Stottie cakes
makes 8
prep 20 mins, plus rising cook 15–20 mins
freeze for up to 3 months


500g (1lb 2oz) strong white flour
1 ½ tsp fast-action dried yeast
1 tsp caster sugar
1 ½ tsp salt
45g (1 ½ oz) butter
150ml (5fl oz) full-fat milk
flour, for dusting


1 - Mix together the flour and dried yeast in a large bowl, then add the sugar and salt. Rub in the butter until well blended. Make a well in the centre and pour in the milk and 150ml (5fl oz) tepid water. Mix to a soft, pliable dough. Knead for 10 minutes, or until you have a smooth and elastic dough. Place in a lightly oiled bowl and loosely cover. Leave in a warm place to rise for 1 hour, or until doubled in size.

2 - Dust the work surface with flour and knead the dough briefly until smooth. Divide it into 8 equal pieces and roll each piece out into a flat round, 10cm (4in) in diameter. Lightly flour 2 large baking trays and place 4 dough rounds on each tray. Dust with a little flour.

3 - Preheat the oven to 220°(425°F/Gas 7). Meanwhile, push the handle of a wooden spoon into the centre of each round, wiggling it to make a small hole. Prick the dough lightly with a fork, cover with oiled cling film, and leave in a warm place for 20 minutes, or until slightly risen and puffy.

4 - Bake for 12-15 minutes, or until risen and lightly golden. Transfer the stottie cakes to a wire rack to cool.

Good with: Sweet or savoury fillings; split through the middle and spread with your favourite.

Leftovers: Can be made into breadcrumbs for stuffings or toppings. They are also great for making bread and butter pudding.

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