Traditional Stotty Cake

Prepare a firm yeast dough using bread flour, salt, water, and a little lard or butter.

Let the dough rise once, then knead again to remove large air bubbles.

Shape into large, flat discs about 2-3cm thick.

Prick the top all over with a fork (this prevents it from rising too much and keeps it dense).

Bake at a relatively low heat (around 160-170°C) for about 30 minutes. It should be heavy and chewy, not light and airy.

Once cooled, split horizontally and fill with ham and pease pudding for the classic 'Geordie' sandwich.