Talk:Stottie cake

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On the meaning[edit]

I was always told they got the name because they were thrown onto the bottom of the oven to be cooked - is there a source for the bouncing origin? 89.243.241.171 (talk) 20:20, 22 December 2008 (UTC)[reply]

I'd agree: my understanding, admittedly as a long-time ex-pat Geordie, is that to "stot" something is to throw it against something hard. Nothing to do with bouncing, indeed my expectation would be an absence thereof. —Vom ^(talk) 14:41, 5 March 2016 (UTC)[reply]

As a Geordie growing up in Newcastle as a teen in the 1960s, "It's on the stot" was a euphemism for having an erection. I suppose "on the bounce" would be good translation! --MichaelGG (talk) 06:38, 21 March 2017 (UTC)[reply]

Dimple[edit]

In my experience stottie bread always has a dimple, in the middle, should this be includein the article? rfwebster (talk) 12:17, 24 April 2009 (UTC)[reply]

Scuffler[edit]

Future breadymologists researching for this article might like to look at the Scuffler (West Yorkshire - specifically Pontefract/Castleford & area) which sounds suspiciously like Middlesbrough's fadgie mentioned in this article. —Preceding unsigned comment added by Mantavani (talk • contribs) 00:08, 6 March 2010 (UTC)[reply]