Hi Geordie:-) I did find an alternate recipe for you, but in the other recipe, I think I would add the milk at the same time you add the water to the flour??!? Anyway here is the other recipe that I found but it comes with no guarantees - I have not tried it. In fact, this is the first time I have heard of Stottie Cake. I gather it is used for all types of sandwiches, as well as eaten with butter. Good luck!!

Stottie
"There are many recipes and variations of the Stottie. It has even been said that Hadrian when building the wall would dry out the local Stotties and use them as chariot wheels which could be removed and used as shields when the Scots attacked. "

Stottie Cake

"...and before you accuse me of disregarding the Trades Descriptions Act, yes, I know it's not a cake. It's bread but that's the name of it! Basically it is the same as ordinary bread but with a subtle difference."

6 lbs Strong white bread flour
6 teaspoons of salt
1oz lard
2oz fresh yeast
2 teaspoons sugar
2 1/2 to 3 pints warm water

Mix flour and salt together then rub in the lard. Cream the fresh yeast and sugar and stir in about half of the warm water until dissolved. Leave the yeast mixture until frothy then add to the flour/salt mix together with the rest of the warm water, sufficient to make a firm but not sticky dough. Knead for ten minutes, place in bowl, cover and leave in a warm place until it has doubled in size. Turn out and knead again.

This is where the recipe differs from 'normal' bread. Sufficient is cut after the dough has had its first rising. Roll out to about 1/2-inch thick and 6 to 8-inches diameter. Prick all over with a fork and bake on a floured tray on the bottom of the oven ­ this is important ­ for about 25 to 30 minutes on gas mark 8, 450F.

When baked cut through middle and fill with butter.(Best eaten on the same day!)

Even better, put a few rashers of bacon in also. Best bacon sandwich you ever tasted!