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Proper Stotties

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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Stotties!

I thought it was about time I tried making some stotties, something I’ve never tried baking before despite eating them on a semi-regular basis.

As an added complication, it turned out that I hardly had any strong white flour, so I had to make wholemeal stotties… sounds suspiciously healthy.

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They certainly look like stotties; the real test will be what they’re like inside, but we’ll have to wait and see…

[Later in the week]

I’ve been eating stotties for my lunch every day, and they seem good to me; at least, they seem like wholemeal stotties should do, but I don’t think I’ve ever seen one to compare it with.

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Quite a dense texture, as you’d expect, but not too heavy that it’s hard work to eat. Must remember to get strong white flour before I try it again, and maybe some with a mixture of wholemeal and white.

 
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Posted by on Sunday 14 April 2013 in Cooking

 

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