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Proper Stotties

29 Apr

After making the suspiciously healthy-looking wholemeal stotties last week, out of necessity rather than choice due to not having enough strong white flour, I decided I should do it properly and make some stotties that really looked like stotties.

Despite one small deviation from the recipe (you’re meant to rub margarine into the flour before adding the other ingredients; I forgot, and substituted some sunflower oil in with the liquid later instead), they seemed to have come out about right. Certainly recognisable as a stottie by anybody born within spitting distance of the Tyne!

The only thing they’re missing is being filled with some nice thick pieces of bacon and a few lumps of decent black pudding

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Posted by on Monday 29 April 2013 in Cooking

 

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