A Geordie (Tyneside, northeast England) name for a stottie — a thick, flat, round bread roll with a dense crumb and a characteristic dimple in the middle, baked on the bottom of the oven. Stotty cakes are a point of fierce local pride in Newcastle and the surrounding region, where they're used for substantial sandwiches stuffed with pease pudding, ham, or anything else going. Despite the word 'cake', there's nothing sweet about them — the name comes from the Geordie verb 'to stot', meaning to bounce (the dough is said to be so dense it bounces if dropped).
Nothing hits the spot after a Saturday night out in Newcastle like a bacon and egg stotty cake from the early-morning bakery.
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(Geordie) A stottie.
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