Secret recipe for stottie is revealed

FOR anyone who has ever wondered how one of the region’s best loved foodstuffs is made, or where Newcastle Falcons star Jonny Wilkinson gets his all important energy from, one new charity book has all the answers.

FOR anyone who has ever wondered how one of the region’s best loved foodstuffs is made, or where Newcastle Falcons star Jonny Wilkinson gets his all important energy from, one new charity book has all the answers.

Kali Sutcliffe

The Greggs 50 Great Recipes cookbook has hit the streets, and in it is a recipe for sticky banana bread from the World Cup rugby star himself, and, for the first time, step-by-step instructions on how to create the North-East delicacy that is the perfect stottie, as well as the secret to the Greggs gingerbread man, which has been tickling the tastebuds of North-East youngsters for generations.

The charity cookbook was launched at the Northumberland Street branch of the bakery yesterday and contains recipe suggestions from other North stars such as Alan Robson of Metro Radio’s late night talk show Nightowls, actress Denise Welch, former EastEnders star Jill Halfpenny, Tyne Tees TV presenter Pam Royle and even Newcastle MP Doug Henderson, as well as members of the general public and Greggs staff.

The book has been made to mark the 25th anniversary of the North-East Children’s Cancer Run (NECCR), a five-mile event which more than 200,000 people take part in each year, helping to raise millions for young sufferers of cancer all over the area.

A spokesman for Greggs said: “Twenty years ago, when the fun run was in its infancy, the survival rates for children diagnosed with cancer were about 20%.

“Today, this figure stands at 80%, thanks partially to the support of thousands of people from across the North-East who have taken part in and supported the fun run, raising in excess of £3m in the process.”

The recipe book, the first of its kind to be sold by Greggs, has also been illustrated by local school children who attend Greggs breakfast clubs across the region, including pupils at Felldyke Community Primary, Wharrier Street Primary and New York Primary, who have provided their artistic interpretations of the book’s tasty recipes.

Graham Randall, managing director of Greggs North- East, added: “The cook book is all about people sharing their favourite recipes with others so it was great to get some of the next generation of potential bakers involved.

“We have been baking for the people of the North-East for many years now and hopefully the book will encourage another generation to head to the kitchen.”

All profits from the Greggs cookbook will go direct to the NECCR. The book will be sold for £3.99 at all Greggs stores.

Go to page two to view reciepes from the book

Jill Halfpenny - Carrot and Mango Cake

Top tip - You can swap the cream cheese topping with Quark if you want a lighter option


225g plain flour

175g dark brown sugar

100g sultanas

100g fresh mangoes, diced

450g grated carrots

1 beaten egg

1 tsp baking powder

250ml skimmed milk

2 tsp ground ginger

1 tsp ground coriander

1 tsp mixed spice

For the topping

300g Philadelphia cheese

150g icing sugar

Zest of one orange

Poppy seeds for decoration


1) Preheat oven to 180/gas mark four and prepare a 450g non-stick tin

2) Mix the flour, baking powder, sugar, ginger, coriander, spice, sultanas, diced mangoes and carrots. Stir everything together

3) Beat the egg and milk well and add the mixture

4) Pour the mixture into the tin and bake for one hour

5) Leave the base to cool.

6) Before serving, mix the cheese, orange zest and icing sugar until smooth

7) Spread over the top of the cake and sprinkle with a little orange zest and a few poppy seeds

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Jonny Wilkinson - Sticky Banana Bread


75g butter or margarine, softened

100g soft brown sugar

1 beaten egg

2 large ripe bananas, mashed

225g self raising flour

1/2 tsp ground allspice

Pinch of salt


1) Heat oven to 190/gas mark five

2) Grease a 900g loaf tin and line with greaseproof paper

3) In a large bowl, cream butter and sugar until fluffy

4) Beat in egg a little at a time

5) Stir in mashed banana then fold in flour, allspice and salt, sifted together

6) Spoon into prepared tin

7) Bake in the centre of the oven for
35-40 minutes, until a skewer inserted
in the centre comes out clean

8) Leave in tin for two to three minutes, then turn out to cool on a wire rack

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Date scones by Denise Welch


1/4 cup self raising flour

3/4 cup wholewheat flour

2 tbsp granulated sugar

2 1/2 tsp baking powder

1/2 tsp salt

6 tbsp butter

1/2 cup chopped dates

1/2 cup milk

2 eggs


1) Preheat oven to 220/gas mark 7

2) Grease a baking sheet

3) In a medium bowl, combine the flours, sugar, baking powder and salt and mix well

4) Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs

5) Stir in the dates

6) In a small bowl, combine the milk and eggs together (keeping aside two tablespoons of the milk and egg mixture) and add to the dry ingredients, stirring until just moistened

7) On a floured surface, gently knead the dough to make a ball, place on the cooking sheet

8) With floured hands, press the dough into an eight inch circle

9) Cut into eight wedges: do not separate

10) Brush with the reserve egg mixture

11) Bake for 13-15 minutes or until golden brown

12) Cut into wedges and serve warm

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Blueberry Ginger scones with custard cream by Foreign Secretary David Miliband


300g self raising flower

50g caster sugar

50g butter

75g blueberries (fresh or frozen)

60ml sour cream

125ml milk

3tsp ground ginger


1. Grease an 8" round sandwich cake pan

2. Sift flour, ginger and sugar into a medium bowl

3. Rub in the butter, add berries and sour cream

4. Stir in enough milk to make a soft sticky dough

5. Turn dough onto floured surface and knead until smooth

6. Press dough out to a 2cm thickness, cut into 5cm rounds and place into prepared pan

7. Bake in a very hot oven (220c/230c - gas mark 7) for about 15 minutes.

8. To make the custard cream, bat the cream with custard and sugar in a small bowl using an electric mixer until soft peaks form.

9. Serve scones with custard cream, dusted with sifted icing sugar, if desired.

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Queen's Porridge by mountaineer Sir Christopher Bonnington


180ml milk

180ml breadcrumbs

2 eggs

30g butter

1 lemon

4tbsp jam

170g caster sugar


1. Boil the milk with the butter on the hob until the butter is melted.

2. In mixing bowl, pour the milk and butter mixture over the breadcrumbs and allow to soak for a few minutes.

3. Separate the yolks from the whites of the eggs (save the whites for the meringue) and add the yolks of the eggs, the grated rind of the lemon and 110g of sugar to the bread crumb mixture.

4. Pour the mixture into a grease baking or casserole dish and bake at 170c/gas mark 3 for approximately 30 minutes or until set.

5. Remove from the oven and cover custard mixture with the jam.

6. Mix together two egg whites and 60g sugar to create a meringue and spread over the top of the jam.

7.Bake in the oven at 170c/gas mark 3 until top is a pale brown.


David Whetstone
Culture Editor
Graeme Whitfield
Business Editor
Mark Douglas
Newcastle United Editor
Stuart Rayner
Sports Writer