Lovely Geordie Stottie bread cakes recipe here for you. This traditional bread bun comes from Newcastle in the North East of England. The name stottie comes from the word to 'stott' or to bounce and refers to the fact that the bread used to be so dense, it would bounce when dropped. Stotting is still used to describe the behaviour of antelope when they jump to avoid predators. It's a shame that Bud the police horse didn't 'stott' when confronted by an irate Newcastle United fan after the Magpies had been hammered by local rivals Sunderland. If he had, maybe he would have avoided getting a straightener.

Full stottie bread cakes recipe:

500g bread flour
1.5 teaspoons of salt
1 teaspoon of sugar
1 sachet of dried yeast (7g)
300ml luke warm water or 150ml each of luke warm water and luke warm milk
50g melted and cooled lard

Bake in a preheated oven at 180C or 355F for 25-30 minutes. Enjoy!

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