Culture: The Stottie Cake
Traditionalists and historians will argue over whether the stottie cake is a Northumbrian or Tyneside invention, but one thing's for sure - it has graced many a Northumbrian packed lunch.
The Stottie cake (or stotty) is a type of bread produced in the North East of England. It is a thick, flat, round loaf (usually about 30 cm in diameter by 8 cm deep). A proper stottie is a meal in its own right.
Stotties tend to be eaten split and filled. Common fillings include ham and pease pudding, but also bacon, egg and sausage. The heavy texture of the bread gives it its name (to 'stott' is Geordie dialect meaning 'to bounce'), and also makes it difficult for many people to eat one whole in one sitting, therefore most bakeries provide them halved or even quartered.
Elsewhere in the world, bread similar to the Stottie is known as Oven Bottom Bread.
Article adapted from the Wikipedia online encyclopedia.
The Stottie cake (or stotty) is a type of bread produced in the North East of England. It is a thick, flat, round loaf (usually about 30 cm in diameter by 8 cm deep). A proper stottie is a meal in its own right.
Stotties tend to be eaten split and filled. Common fillings include ham and pease pudding, but also bacon, egg and sausage. The heavy texture of the bread gives it its name (to 'stott' is Geordie dialect meaning 'to bounce'), and also makes it difficult for many people to eat one whole in one sitting, therefore most bakeries provide them halved or even quartered.
Elsewhere in the world, bread similar to the Stottie is known as Oven Bottom Bread.
Article adapted from the Wikipedia online encyclopedia.
