Sunderland Stottie 'Cake'

[FloatIsRechargedNow]

By which I mean the round bread - I've not been there since c1980 and would like to make some the same as then, so I'm not sure if it's changed since. I remember you could buy the whole bread or as part of ready/fresh triangular sandwiches which were a bakery 'treat' back then. But then in Sunderland you could also buy single eggs and fags and 2oz cheese in most corner shops.

Many on-line recipes say that as part of the 'shape' of the bread you have to punch it in the middle, and it would be good to know if it is fundamental as it explains the shape and is also so appropo.

Anyway, best flour, methods, temps and punching advice would be gratefully received, for 1980 stottie cake, it's for a present.

Amiable Northern hummus! That's hilarious!! Had ya whisht man woman!!

I have one on my worktop right now courtesy of Greggs Pallion . Called in on the way home from work as I was hypnotised by the blue neon come-hither sign
These 2 recipes might be worth a try:
www.independent.co.uk/life-style/food-and-drink/regional-passions-the-newcastle-stotty-bounces-back-in-the-first-of-a-series-from-around-britain-1441664.html
www.mydish.co.uk/recipe/295/Stotty-Cake

That pease pud has set me off thinking about saveloy dips now.....

Ehhh is pease pudding a north east thing? I assumed it was enjoyed the length and breadth of the country.

You poor southerners are missing out.It's LUSH

Ooh, saveloy dip, I've not had one for years

And now I have an urge to do roast beef and leek pudding this weekend you buggers!

I hate pease pudding but would kill for stottie down here in the SE.

leek pudden bloody lovely or 'git hellish' as the parlance of my youth (and still now)