I was born in Sunderland in 1930 and during the war my friends mother made the best sottie cake I've ever tasted. I have tried all sottie cake recipes from every cook web site you can mention, but never achieved the required result. until today, there was an article in the Independent newspaper about northeast sottie cake with a recipe attached I baked it without delay and WHOW!!!. just like my friends mothers. Here is the recipe:
STOTTIE CAKE
3/4 Ib plain white flour
1 tsp salt
1/2 oz fresh yeast (Any supermarket sells it at the bread counter)
1/2 tsp sugar
1/2 oz fresh yeast (Any supermarket sells it at the bread counter)
pinch of white pepper
1/2 pint tepid water, divided use
Put the flour and salt into a mixing bowl and mix.
Mix the yeast, sugar and pepper in a small bowl with 2 tablespoons of the tepid water and leave for 15 minutes in a warm place.
Then after 15 minutes slowly add the yeast sugar and pepper mixture into the flour and salt then add the remaining tepid water until you have a soft dough.
Turn out onto a slightly floured board and knead for 5 minutes, then place into a grease bowl and leave to prove for 1 hour or until it has doubled in size.
Place on the floured board a roll it out into a circle until it is approx 3/4 to 1 inch thick prod the top with a fork in several places. Place on a floured baking tray.
Place the baking tray in the bottom of a preheated 350 degree F oven (180c) and bake for 20 minutes turning after 15 minutes. Place on a wire rack and allow to cool. Then enjoy.
Note:-You could divide the dough into smaller sotties, say bun size if you wish.
I hope you find this recipe to your liking |