Geordie Stottie Cakes with Ham and Pease Pudding
Big flat, chewy North East loaves baked until golden and split for thick sandwiches of ham, pease pudding and pickle.
Made with Basic bread dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £1.60 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Divide your ready made bread dough (see the base recipe) into 2 pieces of 300 g. Shape each into a ball, then flatten with the heel of your hand into a disc about 20 cm across and 2 cm thick.
- 2
Place the discs on a floured baking tray. Press a dent into the centre of each with your fist or a thumb, which keeps the middle from rising too high. Cover and prove for 30 minutes.
30 min - 3
Heat the oven to 220°C (200°C fan). Prick the surface of each disc 6 to 8 times with a fork. Bake for 18 to 22 minutes, until golden brown and the bases sound hollow when tapped.
20 min - 4
Cool on a wire rack for 10 minutes. Cut each stottie in half through the middle, as you would a pizza base.
- 5
Spread the bottom halves with the pease pudding, add the ham, then spoon over the piccalilli and a little mustard.
- 6
Replace the tops, cut each stottie into 2 wedges and serve warm.
Tips
- The dimple in the middle is the trick that gives a stottie its flat, dense, chewy crumb. Press it in just before baking.
- For a heartier filling, try hot pease pudding with sage and a thick slice of roast pork.
- A stottie is best split while still slightly warm. It gives a soft, tender inside.
Storing and freezing
Keeps for 2 days wrapped at room temperature and freezes well for 3 months, whole or sliced. Warm in a hot oven for 5 minutes. Fill with ham just before serving and keep any filled ones in the fridge.
Questions
What is a stottie cake?
A stottie is a large, flat, round bread from North East England, mainly Newcastle and Northumberland. It is dense and chewy, and baked on the oven floor. It is traditionally split for filling with ham and pease pudding.
Is pease pudding vegetarian?
It is made from split peas and is often vegetarian, but some versions include ham stock, so check the label. Look for a plain, ready to eat tub in the supermarket.
Can I add anything to the dough?
Yes. Knead in a handful of chopped herbs, or sprinkle the top with poppy seeds. Keep the base dough as it is so it is a plain stottie.
More made with basic bread dough
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.