Baking question: margarine or butter?

kah22

It's St.Patrick's Day next week and I'm baking a Guinness Cake to celebrate the gentleman. It's a Nigella Recipe and I was wondering if I use margarine instead of butter which would be the best block stork, or tub stork?

BAGGY

We have a butter dish for toast and jacket spuds. I buy speadable butter or 'I cant believe it's not' stylee... for sarnies and use sm hard marg for baking with lard for pastry. Oil for muffins

janb5

Dollardog wrote: »

I wouldn't use margarine, too many additives. I only use butter for cakes and things. As for lard, my mum only ever used all lard for her pastry and it was wonderful, quite 'short'. She used it for sweet things and savoury, I can't ever say that it tasted of pork at all. I don't make my own pastry, but if I did, it would always be all lard. My mum's mince pies were the very best I've ever tasted.

It`s irrelevant I`m afraid whether it tastes of pork or not. If you`re Jewish or Muslim, you cant use any pork product due to strict dietary laws.