On Easter Sunday, my folks came over for dinner and I roasted two small lamb shoulders in the Römertopf bakers.
Seasoned following these Jamie Oliver instructions, the lamb was a huge hit – so much so that it was almost all eaten before I remembered to take a photo. There were only a few pieces of roasted butternut/trombie pumpkin (homegrown) and a little of the lamb meat left…
I thought the leftover pumpkin might make a nice substitute for potatoes in our stottie cakes (the original version is a Dan Lepard recipe from The Handmade Loaf)…
- 500g bakers/bread flour
- 180g peeled roasted pumpkin/squash, mashed (original recipe uses 300g of mashed potato, but this was all I had leftover from dinner)
- leftover garlic and herbs from the roast
- 10g dry yeast
- 10g fine sea salt
- 300g water
This is quite a sticky dough – you might need to add a bit more flour if it’s too hard to handle. Start by squelching all the ingredients together to form a dough – I included a couple of cloves of peeled roasted garlic and bits of oregano and rosemary leftover from our Easter dinner.
Scrape off your hands and place the dough in a large mixing bowl. Cover and allow to prove for about an hour until roughly doubled in size. Then flour your bench and turn the risen dough out. Use a scraper if necessary (if the dough is too sticky) and fold the dough onto itself a few times. Divide the dough into four pieces.
Shape each piece into a ball and place it on a sheet of parchment. Lightly spray a piece of clingfilm with oil and fit it snugly around the dough ball. Allow to prove for a further 30 – 40 minutes. Preheat the oven to 240C with fan and position pizza stones in place if you’re using them.
Once the dough has risen…
…flatten it out under the clingfilm with your fingers…
Peel off the clingfilm and dust the top of each circle of dough with flour…
Turn the oven down to 220C with fan and bake each round, either on a pizza stone or on an oven tray. After a few minutes the dough will start to puff up – carefully open the oven and remove the parchment paper if you can. Flip the dough over (I use my welding gloves) and allow it to brown on the other side. Repeat again and bake until the stotties are golden…
I served these for lunch topped with homemade hommus and the leftover roast lamb…
The boys loved these, even Small Man who’s not normally a fan of pumpkin. And I loved the fact that none of our Easter leftovers went to waste!
Fig Jam and Lime Cordial 
What a lovely Easter family meal Celia and I love the look of your pumpkin sotttie cakes. They would definitely be a hit in our home.
Have a beautiful weekend.
:-) Mandy xo
PS. MY IMK post will be up and running on Monday 05 May.
Mandy, can’t wait to see what’s in your kitchen this month! Hope you’re having a good weekend xx
I’ve never heard of stottie cakes, pumpkin or otherwise. That last photo has me swooning and wishing for a bite.
Maureen, I was just happy not to have to waste our Easter leftovers! :)
The stottie cakes look delicious. We are big fans of pumpkin!
Manuela, thank you! There’s SO much of it here at the moment, I’m trying to find creative ways to use it up! We’ve never had a pumpkin glut before! :D
I’ve never heard of stottie cakes, but now I want one.
Deb, I think they’re meant to be puffier than my version – ours are a bit like a chubby pizza.. :)
Might try this with sweet potato – a sort of cross between the original potato and your pumpkin though I won’t get the flecks of orange that you have. Looks good.
Thanks Anne! I think it would be delicious with sweet potato! We have the orange fleshed ones here, as well as the purple ones with white flesh (“here” as in available to buy here, not growing in our yard) – which ones do you have?
I’ve never tried growing them here as it’s not their native environment and I only grow easy things :) . We only seem to have imported orange fleshed ones here. I’ll have to keep a look out for purple ones.
The stottie cakes look just lovely! I think I would be helping myself to seconds…or thirds! :)
Thanks Laila! If your kids are anything like mine, they’d love these. The potato version is particularly popular here!
Fabulous – had never heard of these but want to make them now!
Chica, do you have Dan Lepard’s book? It’s an absolute treasure trove of international bread recipes and accompanying stories!
I don’t have it but I really need it – really, really!
Here’s a link to the Amazon UK page – you might be able to get it from there on Kindle as well when you’re in the UK: http://www.amazon.co.uk/The-Handmade-Loaf-Contemporary-Recipes/dp/1845333896/ref=sr_1_3?ie=UTF8&qid=1399155386&sr=8-3&keywords=dan+lepard
Ooh thank you!
I’m not sure how the pumpkin would blend with my bacon and ketchup stottie sandwich but it looks good! Stotties are common in the north east of England where I was brought up.
Ooh, thank you for that! When I make something based on a recipe that I’ve read, I’m never quite sure if they’ll pass muster with folks who’ve eaten the original! :)
Clearly I would have to run a taste test to be sure but they look good ;) . I now have a yearning for a proper bacon stottie cake sandwich. I may have to arrange a visit to my mum! (You might like to look up Russian Cake – real cake not bread – which is another of my childhood favourites and I think is fabulous)
I too have never heard of stottie cake. Love your treatment and presentation.
Thanks Norma! Best of all, the Easter leftovers weren’t wasted! :)
You are the best.
xxx
What an interesting recipe, Celia! I’ve not heard of a stottie… but it looks delicious! Now I’m heading to the link for the Romertopf lamb! Yummo.
Liz, I only used Jamie’s recipe for the seasoning of the lamb, then cooked them following my usual method with the Romy (soak pot first, the put lamb in and lid on, then into cold oven and turn heat to 200C with fan). Worked a treat!
I can only agree — these look delicious and I will add them to my recipe box. Can you freeze them?
Anne, I think so! Although I’ve never had a batch of stottie cakes (particularly the potato ones) last more than an hour out of the oven! :)
Made me smile! Thanks for pondering the question, even if it is an abstract one for you.
Hi Celia, I have a copy of Jamie Does ..(two in fact, but that is another story) and just checked out the recipe. Is may be the inaugural Romertopf dish!!
I used just the seasoning instructions – butter and spices and herbs and garlic – then roasted the shoulders in the Romy. Don’t forget it has to go into a cold oven! :)
I remember :)
A baker I certainly am not and that for more than one reason, but I absolutely love the look and sound of these – since there oft is pumpkin left over and hommus always in the fridge, I can feel a trial coming up!!!!
It’s a great combination of flavours, Eha! :)
I really love the sound of these! What a perfect dish for this time of year too :)
Kari, the stottie cakes are very popular here – I probably should make them more often for the boys! :)
Another recipe on my to do list!
Hope you like them, Tandy! They’re quick and easy – nice change from sourdough baking!
Gosh that looks good Celia…I could eat that right now. Very inventive! x
Jane, these would have been perfect with those lamb ribs of yours! :)
looks divine!
Thanks Mel!
how delicious – and I love the thought of you in welding gloves in the kitchen
Johanna, I can’t survive without my welding gloves! I’ve blogged about them at length:
https://figjamandlimecordial.com/2012/03/06/little-kitchen-things/
Coming from north east England (the home of the stottie) I grew up with stottie cakes but never ones as fabulous as this! Thanks for sharing this gorgeous recipe!
Hooray! Thanks for saying that Helen, never having seen a real stottie cake, it’s hard to know what they’re supposed to look like! :)
You’ve done a great job! Stotties are usually made with strong white flour with only salt added for flavour. They have a chewy texture and make good chunky sandwiches. We’re not known for our culinary heritage in the north east but stotties are one of our traditional foods that seemed to have travelled far and wide :-)
Thanks Helen! I’ll practice saying “Stottie cake” with a Geordie accent for the next time I try them.. :D
Stottie cake recipe will be great for camping.
Diane, I’ll have to take your word for it, as there’s no way you’d ever get me near a tent.. ;-)
Great recipe and infinitely variable, potato to pumpkin to something else. I have not heard the term baker’s flour — could you let me know what that means? Thanks!
Hi, bakers flour is another term for bread flour – it has a higher protein content than plain (AP) flour.
Veg in (Dan Lepard) bread? Right up my street :)
Sally, there are heaps of interesting recipes in The Handmade Loaf! :)
Yes I must revisit it. Short and Sweet is the one I turn to most.
Hello Celia! New York over and I’m back in the real world. You are always doing such interesting things. I tried some pumpkin and veg in a camp oven yesterday but the coals were way too hot and it all burnt to a crisp! Next time maybe.
See Jo, the notion of “camp oven” implies “camping”, which is something I never do.. :D
Hi Celia, I write my In my kitchen post today!!!
So…. here it´s for you all.
Kisses
Wonderful Ale! :)
gorgeous celia..x
Thanks Jane! :) x
I love slow-roasted lamb. Glad the Easter lunch was a success. We seem to always have lamb at Easter but for some reason, this year we had beef! I love how none of your leftovers went to waste. Your leftovers turned into a princely meal xx
Thanks Charlie, it was nice not to have to give any roast lamb to the chooks! :D
These look lovely indeed Celia, and I bet they taste so delicious with the extra herbs from the roast- yummo!
Becca, it was really delish – the herbs and garlic really came through in the stotties!
What a terrific idea. I’ve not heard of Stottie cakes but they look terrific and very versatile. I’ll bet the lamb was great..
Di, thank you, the lamb was fabulous actually – I don’t often bake lamb, so it was a nice change. The boys really like the flatbread, especially if I make it with mashed potato, but they happily ate the pumpkin version as well. :)
I’ve been trying to find a way to sneak some past my husband Celia…he’s sure he doesn’t like it but I think that could be because his mother used to fry it until it had no resemblance to meat ):
I have a feeling that there isn’t very much your boys would pass up, especially if you made it.
These look ideal for me & my hubby Peter! Yum Yum Yummm!
Thanks Sophie! Hope you enjoy them!
Nice photos on the transformation and before-and-afters. Great job!
Julie
Gourmet Getaways
Thanks Julie! You always take the best photos, so I’m chuffed to get positive feedback like this from you! :)
Your so kind xx
These look excellent and now that Brunhilda is up and running 24/7 again, I have all of that free oven space just waiting to cook something like this. I have a large pumpkin sitting in the pantry that has been doing double service as something to kick my toe on when I reach for the spud bag so I think it is time to exact my revenge. Pumpkin stotties and soup for tea tonight I think :)
Fran, you had a field of pumpkins, didn’t you? You must have a heap of them – we have four giant ones and two more large butternuts – I’m not sure what to do with them all! :)
I STILL have a field of pumpkins and can’t see past all of those leaves. Just wondering when they are supposed to die back?! Yum on the butternuts. The bigger hard skinned ones last for ages. I have a huge one sitting in my pantry from about 4 months ago. Still looks fine.
Never hear of them but looks good