Stotty Cake With Ploughmans Lunch Recipe

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Stotty Cake With Ploughmans Lunch
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  1. Piccalilli: Toss together the onions, fennel and cauliflower with 2 tablespoons of the salt in a colander and set in the sink until they wilt, about 45 minutes. Rinse thoroughly.
  2. Heat the olive oil in a large saucepan or Dutch oven over medium heat and add the turmeric, stirring until the oil is an even color, about 30 seconds. Add the ginger, mustard seeds, fennel seeds, crushed red pepper, garlic and carrots.
  3. Cook, stirring, until fragrant and the vegetables are just tender and wilted, about 2 minutes, and then add 2 1/2 cups of water, the vinegars, brown sugar and remaining salt. Bring to a boil, and then remove from the heat and stir in the cauliflower mixture. Let cool to room temperature. Transfer to a sealed container and refrigerate for 24 hours.
  4. Stotty Cake: Whisk together the water, sugar and yeast in a bowl and set aside until the yeast activates and becomes foamy, about 10 minutes.
  5. Whisk together the flour and salt in a large bowl. Rub the butter into the flour mixture, breaking it up with your fingers until incorporated. Make a well in the center, and then pour the foamy yeast mixture and milk into the well.
  6. Gradually incorporate the flour into the liquid mixture using a fork. Turn the dough out onto a lightly-floured surface and knead until very smooth, about 5 minutes.
  7. Put the dough into a lightly-oiled bowl and cover with plastic wrap. Place in a warm area until the dough doubles in size, about 1 hour 30 minutes.
  8. Position a rack in the lower third of the oven. Preheat the oven to 425 degrees F. Punch down the dough and remove it from the bowl. Divide the dough into 4 balls, and then shape each into a 7-inch-diameter 1/4-inch-thick circle using your hands.
  9. Place the circles, spaced apart, on a baking sheet and cover with a dish towel. Let the dough rise for about 30 minutes in a warm area.
  10. Prick each circle a few times with the tines of a fork, and then make an indentation in the center with your finger. Bake the cakes until golden brown, 15 to 16 minutes. Transfer to a rack to cool. Serve on a board or plate with the piccalilli and any other accompaniments, as desired. The piccalilli will keep for 1 week tightly sealed in the refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 861.38 Kcal (3606 kJ)
Calories from fat 227.47 Kcal
% Daily Value*
Total Fat 25.27g 39%
Cholesterol 23.51mg 8%
Sodium 2614.02mg 109%
Potassium 929.77mg 20%
Total Carbs 137.14g 46%
Sugars 28.12g 112%
Dietary Fiber 9.83g 39%
Protein 17.13g 34%
Vitamin C 50.4mg 84%
Vitamin A 0.3mg 9%
Iron 2.4mg 14%
Calcium 161.4mg 16%
Amount Per 100 g
Calories 149.18 Kcal (625 kJ)
Calories from fat 39.39 Kcal
% Daily Value*
Total Fat 4.38g 39%
Cholesterol 4.07mg 8%
Sodium 452.72mg 109%
Potassium 161.02mg 20%
Total Carbs 23.75g 46%
Sugars 4.87g 112%
Dietary Fiber 1.7g 39%
Protein 2.97g 34%
Vitamin C 8.7mg 84%
Iron 0.4mg 14%
Calcium 28mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.5
  • 22

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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