In defence of stork margarine for baking.

rosieben

I've never been able to afford to bake with butter! I use stork or whatever's on offer for cakes etc and sometimes trex for pastry, sometimes half marg/half lard. No one in my family has ever complained about home cooking not tasting good

pauleyc

I always use stalk for baking - have never used butter (didnt know you had to) but recently just bought asdas own version and i think there was a difference but actually i think i preferd it - the cakes were more moist (not sure if that was the marge or not?)

Bella79

I always use stork for baking and there always well recived with family and friends, however i would only use butter for shortbread, and buttercream, pastry i use for savoury all lard for rich pastry for tarts sweets mince pies etc i use all butter, and sometimes bind together with orange juice, goes really well with your mince pies or custard tarts !

Bitsy_Beans

In an ideal world (or in Nigella's ) I'd use butter for all my baking. But since I can't afford it and I do a fair amount of cooking and therefore cannot afford the increased cost. So it's stork or Sainsbury's marg for me - although not the basic spread as it states on that it's not suitable for baking eek!

p-pincher

I agree 100 % . I love stork. I use the tub one for cakes and the block on for pastry and i think my baking tastes great (even if i say so myself). I use butter in shortbread as its such a simple recipe i think you do need it. Storks so much cheaper than butter. If youve never tried it its definatley worth a go.

hermum

I now use the cheapest soft marg for cakes, cheapest block for pastry half & half with lard.
By the time everything's mixed in I can't taste individual ingredients.

Hermia

One of my colleagues has a dairy allergy so I often use dairy-free marg when baking cakes/biscuits to take into work. I have used so many recipes where the writer insists that only butter can be used, but it has tasted lovely with the marg and no one would have guessed it wasn't butter. I always wonder whether the author of the recipe has a more refined palette than us mere mortals or whether they just never try their recipes with cheaper ingredients.

Sweet_Pea_2

I recently made a sponge cake with buttercream filling and I used butter (usually use stork) and decided I actually prefer it made with stork.

jackieglasgow

I use stork too, for cost and because it is vegetarian and I like the big tubs for storage. I do use real butter for buttercream and fancy cakes though as there is a difference in quality, but for everyday family baking Stork is excellent. I did try Sainsbury's baking fat in the gold paper wrapper once, it was revolting. I also use Willow, which used to be my preference, but its harder to find now, and getting more expensive too.

teasleym

I only ever use stork too! In fact got 3 traybakes of chocolate brownies made with them cooling as I type! It has got more expensive though lately, jumped to £1 for 500g and £1.90 for 1kg, but as I know it works I haven't switched to any supermarket own brands.

I seem to remember Phil Vickery on This Morning saying that its the best one for cakes and the only one he'd use. (He didn't use the name but mentioned that it was in a yellow tub and named after a bird so I assumed he meant stork!)

May have to try different dairy free options later if my 7mth old doesn't outgrow her intolerance to dairy, but whilst she doesn't eat the cakes I'm sticking to Stork!