* Prices may differ from that shown
I do a lot of baking at home so I like to keep my cupboards stocked with enough products to make a simple cake or a pie at a moments notice. One of the mainstays of my home baking is Stork margarine. I use the tub version for cakes and the block version for biscuits and pastry.
As far as I know the tub version comes in two sizes 500g and 1kg. The branding for Stork is quite distinctive as it is bright yellow and fairly easy to spot in the refrigerator at the supermarket. My only gripe with the plastic tubs is that they seem to be made of much thinner plastic than they used to be and quite often it is a struggle to find a 500g tub that is not broken or cracked around the top where the lid seals. Currently a 500g tub costs £1.10 and a 1kg tub costs £2.00 so thee is a small saving to be made by buying the larger tubs if you do a lot of baking.
The block version of Stork comes in one size only 250g and is sealed in foil coated paper similar to a block of butter. The wrapping paper is marked out in 50g increments to make it easier for measuring for recipes. I prefer to weigh the Stork out myself just to make sure my measurements are exact.
I use Stork in a tub for baking cakes, the bright yellow 70% vegetable spread is very soft and easy to remove from the tub. I find Stork very easy to bake with it creams nicely into sugar and makes for a light and fluffy cake. I do think there is a slight difference between using butter and Stork in that cakes made with butter have more depth of flavour to the sponge and are a little bit richer but not as light. Everyone who has ever eaten a cake I have made can not tell the difference between when I use Stork or butter. So for ease of working with and as it is a little cheaper to use Stork I will pick Stork every time unless specifically requested for a sponge made with butter.
Block Stork is great for making pastry or a biscuit dough as it is harder than the tub Stork which means it makes firmer dough which is easier to handle when rolling out and using pastry cutters. Biscuit dough and pastry dough made with block Stork does take that little extra effort to rub in to the flour so I usually leave the Stork out to reach room temperature before I begin baking. I find the pastry I make with block Stork is excellent as it is easy to handle cooks well without cracking or shrinking and tastes really good. The biscuits are also good as they are crumbly and melt in the mouth.
All things considered I do recommend Stork for baking as I get consistently great results every time.
Thank you for reading.
I like to bake cakes every now and again so I always make sure that I have a tub of Stork margarine in my fridge as I find it is the best to use. I have the 500g plastic tub version of Stork that is recommended for baking. I bought it from my local supermarket for about £1.
--- The Tub ---
The margarine comes in a bright yellow plastic container that is 13.5 x 8.5 x 7cm in size. On the top and sides it has the large and distinctive Stork logo which makes it very noticeable and eye catching on the supermarket shelf. The sides and bottom of the tub contain all of the information about the margarine.
--- The Margarine ---
The margarine is a dull yellow colour that looks quite similar to any other margarine that can be bought. It has a slightly sweet aroma that is very similar to other margarines that I have used. It's taste is not quite as nice as other margarines that I use for sandwiches though as it is meant to be only used for baking.
Even when it has been in the fridge, I find that it never goes too hard, which makes it easy to work with straight from the fridge. It is easy to cut up and measure out accurate amounts for whatever you may be baking. On the side of the plastic tub there are some lines that show rough portion sizes (100g). I find these useful as it means I can take out roughly the right amount without having to put margarine back into the tub.
I have only ever used this margarine for cakes as that is what I usually tend to bake. I find that it this margarine makes a good cake mixture that results in very nice cakes when baked. The margarine helps to give the cakes a nice golden colour and has no real impact on the overall cake flavour. I have used other margarines and butters in the past with mixed results, but I have found this seems to make the best cakes for me.
On the side of the pack, there is a basic cake recipe that I have tried and seems to work quite well. It is: 175g self raising flour, 1 tsp baking powder, 3 eggs, 175g caster sugar, 175g Stork and ½ tsp vanilla extract. This is the recipe that I use for both large cakes and fairy cakes and it works well in both respects to give nice and airy cakes.
--- Where to Buy ---
Stork can be found in nearly every grocery shop or supermarket as it is one of the leading brands. It also comes in a paper wrapper block that is slightly different from the tub version as it is deisgned to be used for different thinks. It is worth checking on the packet which one you need for your cooking needs.
--- Overall ---
Since using Stork for my cakes, they have always turned out really nice and tasty. I am going to continue to use it until I find something better as it is well worth the money for the large amount of cakes that you can make from one tub. I would highly recommend it to anyone who enjoys baking.
I am going to give 4/5 as it does contain quite a lot of fat per 100g (70g fat, 17.9g saturated).
Thanks for reading.
This review may also appear on my blog and on Ciao under the same username.
Stork Margarine was introduced in 1920 and falls under the Unilever brand.
Stork is a margarine product which is very versatile. It comes in 2 forms :
Stork in a block wrapped in foil is suitable for shallow frying and for making pastry.
Stork in a tub is best suited for everyday cakes.
You can also use this on toast if you so wish.
The variety I will be reviewing is the Stork in a tub.
The Stork comes in a soft plastic tub with a pull off lid. The main colour is a bright yellow. The top of the lid has the Stork logo in blue and white and a banner stating that this perfect for cakes. This is backed up with various cake images throughout the packaging. The top also has a quick nutrition chart and the best before date.
The base of the tub has the ingredients, nutrition and contact details for Unilever. The tub can be recycled and must be kept in the fridge. It can be frozen for up to 3months.
There is an added benefit to the tubs being in the form of an easy measure pack. Under the lid at both ends, there is markings in ounces and grammes. This avoids having to use scales for small baking projects.
Inside the tub, we are met by a bright, yellow margarine. Despite having been kept in a fridge, the margarine is soft and very easy to scoop out of the tub.
Vegetable Oils , Water , Salt [1.75%] , Buttermilk , Emulsifiers: Mono- And Di-glycerides of fatty acids , Flavourings , Vitamin E , Citric Acid , Preservative (Potasium sorbate) , Colour: Beta-Carotene , Vitamins A & D .
10g (2 teaspoons) will provide :
*Availability and Price*
Stork in a tub can be bought in various sizes. My local shop sells this at 89p for a handy 250g tub. Supermarkets don't appear to do this size but they normal charge around 65p for 500g and £1.25 for 1kg.
When I was a child, I spent alot of time with my wee Granny and our favourite pastime was baking! I was happy to bake anything really but my speciality was fairy cakes and it still is. I would like to inflict this onto my toddler in a hope that we can bond through cooking as he grows so we regularly bake cakes for Daddy coming home from work. Well Mummy does the baking, Boo shouts orders from the high chair and eats the finishing product as the taste tester!
Most of my baking projects require butter or margarine and the only brand I trust to help me out is Stork. I was brought up using this in my baking and wouldn't trust any other brand. It is reasonably priced for the job and although I pay more for it from my local shop, the handy 250g size does it fine..anything more would be wasted.
So what do I use Stork for?
My fairy cakes/sponge cake - this is one of the first stages of my fairy cakes. I need to scoop some of this out into my bowl and cream into my sugar before mixing in my other ingredients. The butter creams well as it is nice and soft which makes less work for me as I don't have a hand blender on anything. The result? My cakes are light and fluffy and turn out perfect most of the time!
I also use Stork for my cookies which are usually the Asda ready to make ones and it works well with them. It can also be used for scones and various other cakes. If you need to grease a tray for baking, Stork on a piece of kitchen roll makes the perfect option for this.
I like that the tub has markings meaning I can avoid using my scales for weighing the butter. This saves a bit with washing up if I am making a premade cake mic.
I only use Willow butter for my toast etc and hate margarine but for my cakes I make the exception. This margarine smells less distinctive than Lurpak and Flora and is quite creamy and sweet smelling.
If you need to do baking of any sort..I highly recommend Stork.
Thanks for reading.
I like to cook and bake at the weekend as my grandma taught me how to do it when I was growing up, I used to go around to her house every weekend and we would cook together and she had lots of children and had to make her own cakes and puddings as she had very little money and she baked right up until she died aged 90 a few years ago.
I use this margarine as it is perfect for cakes and it is very cheap and the one I always buy is in a tub as it is good to use from it and not have a butter dish but it is available in a block too but I prefer the tubs better.
For a 500g tub it cost only 69p from Tesco, and it comes in a white plastic tub with yellow and blue colours and the name on the top of the lid, and it has a picture of a stork above the name.
The margarine is a nice yellow colour and it is extremely soft to take out of the tub and spread over crackers or bread without breaking or tearing it, the texture is very light and smooth and it can be easily scooped out of the tub.
It is best stored in the fridge and it is still nice and soft to use, it tends to go too soft if left out of the fridge but some people prefer it that way but I like mine cold and straight from the fridge.
Sometimes they are on offer for 2 for £1 and I then buy them at that price and freeze one, my wife tends to freeze everything and this product is fine from the freezer in my opinion.
Per 10g serving it contains 53 calories, 5.9g fat, 1.5g saturates and 0.2g of salt.
When used for cakes it is nice and soft to use in a food mixer as it mixes very well with sugar and eggs and the cakes are nice, fluffy, light and delicious.
It is a very good product for a cheap price and it is ideal to use with crisp breads, rolls, scones, crackers, bread and anything that a spread is used for and I recommend it to anyone to give it a go.
If on a budget and you have a large family it is a cheap, quality margarine and the tub is a good size for the price.
It is also a recyclable tub.
I rate it 5 stars.
When I was growing up my mother used to use this product to bake her cakes she used to buy it all the time and when I got married many years ago I started to use it too, whenever I see it in the supermarket it always reminds me of those days.
I have done lots of jobs over the years and one of them was being a cook in an old peoples home and I used to use Stork all the time for my baking and when I went on to cook in a childrens nursery I did the same and the cakes were perfect and light. I also used it at home and still do, it is perfect. It is lovely and soft and can easily be put into a basin and blended into the mixture.
The margarine comes in a foiled packaging that can be easily opened as it is folded at both ends and can be either used straight from the packet or put into a butter dish, although I use it from the packet but my mother still uses her butter dish, it is still soft when it is taken from the fridge and can be used on crackers or bread or scones as it does not tend to break them.
I bake with it often and find it to be perfect and I use it for cooking in a frying pan to lightly cook onions and they cook them nice and soft and are not greasy and the smell is delicious.
It is very cheap to buy from a supermarket or garage for around 56p for the packet and it can be bought in small tubs for about 65p or the larger one for around 79p which is excellent value for a well know margarine.
It is super for shallow frying anything and it does not tend to stick to a pan, I use it in a saucepan and add the biscuits to it to make my cheesecake bases and works a treat.
It is ideal to place in a little dish on the table to use for dinner parties for bread rolls as it spreads evenly and it soft.
I find it absolutley perfect and I recommend it to anyone and for the price it is unbelievably good value for money, especially if you do alot of baking or on a budget like I am.
I give it a 5 star rating.
When myself and my other half moved in together in August, I discovered a blackberry bush in the garden and started baking. I baked things such as cupcakes, pies, cheesecakes and cookies. All very nice, but I found that a lot of the recipes used butter. To start with, I followed the recipes to the letter and added full butter such as Anchor. It started to dawn on me that although these bakery items were all delicious, they were very fattening, so I looked for an alternative. It also didn't help that the butter I was buying was at least £1 per bar.
So I looked around for an alternative and discovered Stork. Despite Stork being around since 1920, I'd never used it. When reading the packet/tub, I was unsure as to whether it was butter or margarine, but as it said that it was great for baking, I thought I'd give it a go and purchased a bar of the Stork in foil.
The produce inside the foil looks like margarine. It's lighter in colour than butter and softer. I measured out the amount I needed for my mince pies and started to rub it into the flour. It rubbed in easily, although it left a few more lumps than butter would. I actually found that if a recipe calls for soft butter, this does the trick, straight from the fridge.
The end result of the pastry was nicer and lighter than the pastry that I'd made the week before from butter. It was a little more crumbly than when made with butter, but it was a very nice crumbly. The general consensus in our household was that using Stork made the pastry tastier than it had been previously when made with butter.
Since then, I've always used Stork in my baking and it's always been a great success. I've always used the Stork in a foil wrapper, although it's also available in a plastic tub. The blurb on the wrappers says that the Stork in a tub is best for everyday cakes and scones, whereas the Stork in a foil wrapper is best for pastry and shallow frying. I tend to use the foil one mostly because it's easier to measure it out onto the weighing scales.
I also used Stork last Tuesday, both for making my pancakes and for frying the pancakes, It worked well for both uses and I'll be sticking with it in the future.
Stork is available from most supermarkets, at about 45p for the foil-wrapped bar, which is about half the price as the cheapest bar of butter.
This is another one of those household items that has followed me from childhood. It was the only margarine my mum ever used and now it's the only one I use too.
As well as the foiled variety, Stork margarine comes in a good, strong plastic tub, with a well fitting lid. I always hang on to these tubs, as they make great microwave dishes. When the tub is opened, you find a soft yellow, margarine inside with a gentle swirled pattern on top.
Stork is 59% vegetable fat and is very easy to spread, even straight from the fridge. It doesn't have a strong taste, but I prefer this, as it does not interfere with the taste of the filling.
It is also great for baking with. I use it in a lot of recipes, especially ones for biscuits. It creams very easily and is ideal for making butter cream as a filling for cakes. Although you are advised to use foiled wrapped Stork for pastry, I have used the tub variety with great success too.
Stork margarine is suitable for baking, spreading and shallow frying. It is also suitable for freezing and can be kept in your freezer for up to 3 months.
Stork margarine has a good, long use by date. My most recent tub, bought last week is dated 22/05/10. This is really handy for someone who doesn't get through it quickly and it also prevents waste. As a household of 5, a 1kg tub will last us just over a week.
Vegetable Oils, Water, Salt (1.75%), Buttermilk, Emulsifier: mono-& di-glycerides of fatty acids, Flavourings, Vitamin E, Citric Acid, Preservative: Potassium Sorbate, Colour: Beta-Carotene, Vitamins A & D.
Stork contains virtually no trans fatty acids and no hydrogenated fats.
It is suitable for vegetarians.
*Nutritional Value Per 100g*
Energy - 531kcal
Protein - trace
Carbohydrate - trace
of which sugars - trace
Fat - 59.0g
of which saturates - 14.8g
mono-unsaturates - 29.7g
polyunsaturates - 14.0g
trans - 0.5g
Fibre - nil
Sodium - 0.7g
Salt Equivalent - 1.8g
In Tesco, Stork can be bought as a 250g foiled wrapped block for 45p. It is also available in a 500g tub for 64p and 1kg tub for £1.23.
I think Stork is great value as it's a lot cheaper than other branded margarines. I like the fact that it doesn't have a strong flavour, this make it great for baking with and it doesn't interfere with other flavours either.
If you're looking for a good quality margarine, at an affordable price, I would happily recommend Stork.
My mum always had a plastic margarine tub of Stork in the fridge for whenever she was baking. Now I have my own place and Mr Norton is a keen cook, I have started to buy Stork too as it makes sense and it always came highly recommended by my mum and anyone else in the family who used to bake cakes.
I did not know until I actually read the plastic tub, but Stork comes in TWO varieties distinguished by the packing:
A plastic margaring tub means it is for CAKES, SCONES etc
Stork in a foil wrapper is for PASTRY and SHALLOW FRYING.
This review is primarily about the Stork in a plastic tub (but the photo is for Stork in the foil wrapper). I have not bought Stork in the foil wrapper recently nor have I made pastry with the other type of Stork so I cannot comment about that type.
Stork for cakes/ scones etc has the following nutritional stats:
Per 10g (2 teaspoons) 53 calories, 5.9g fat (ofwhich 1.5g saturated fat), 0.2g salt. So it is not the best thing in the world for you- but after all it is intended for BAKING and you aren't supposed to eat cakes and scones every single day.
I also like how Stork has the Royal Crest on it and the words "By Appointment to Her Majesty the Queen manufacturers of food and household products- Unilever"- so the Queen uses Stork too! How more highly recommended can it get?!
I also like how Stork does actually have a picture of a ..... STORK on their logo. The plastic margarine tub has baking measures marked all around the tub in 100g indents on one side and 3.5 oz marks on the other side so you can measure out the amount you need for a recipe without having to waste half of the margarine in the scales when it sticks to them.
You can also FREEZE both types of Stork in your freezer for up to three months (and then defrost them in your fridge) as stated on the packaging. I did not know this, but it means if I ever see this on offer, I can stock up!.
Our tub that we bought last month has a best before date of May 2010 so it will keep for a few months in the fridge if you decide not to bake anything as soon as you buy it. It is a vanilla ice cream colour and smells different to other margarines such as Flora- it smells a bit like icing sugar to me, but that is maybe just because as we only use this for baking (it is NOT intended to be used as a margarine for spreading on toast!) I have made the associaltion between cake cooking smells and Stork.
Overall, I have never had any issues with using Stork to bake with. It is very cheap- around 69p for a 500g tub and it is perfect for any cake or scone recipies or baking recipes where you need margarine. I would definitely recommend this product for baking.
As I said the other day I've been having a right old baking session and of course to do this you need the ingredients to create your perfect creation!.
Now Stork Margarine has been around since 1920, (manufactured and branded that is) although margarine was first discovered way back in 1869 by a Chemist called Mege Mouries, he had little knowledge of how to sell this new product and in 1871 he sold his information to Jurgens, which then become part of Unilever.
Now Stork can be bought in almost any supermarket or corner shop as it is well known throughout the country, it comes in two different styles. Available in 2 sized tubs for a softer version 500g, 1kg, this is handy for mixing with flour for cakes and biscuits as it melts into the other ingredients really easily. Using this version also makes cake making a lot quicker than if it was the much harder firm block of margarine.
The much firmer block of margarine ( which is the one that Dooyoo are showing in their picture) comes in it's own gold foil wrapper and it perfect for when you are making pastry as it rubs into the flour really well giving you the crumb effect that you require for making pastry without going to soft to quickly.
The softer Stork margarine comes in a tub, making it more manageable to scoop out, the tub is plastic and is bright yellow and white with the logo Stork sitting on the top of the lid. These tubs are great as they have markings on each side with the measurements for ounces and grams. So if you are cooking in ounces just look on one side and you will see three and a half ounces measured out 4 times giving you 5 sections and the grams being measured in 100g measurements, the same again in 4 markings giving you 5 sections of marg.
When lifting the lid off this tub you will see a pale yellow spread with the distinct smell of margarine, I hate this smell as when we were kids we used to have this put on top of our peas YUK! and also spread on bread can't stand the smell so this is put into the food proccessor rather quickly!.
One of the recipes this is particulary good for is "Marble Cake" one of the easiest cakes to make , but looks really professional. to make this cake you will need a greased and lined 20cm cake tin, with the oven switched on to 180C/Gas 4.
~~~225g soft Stork~~~
~~~225g caster sugar~~~
~~~225g self raising flour~~~
~~~3 large eggs~~~
~~~3 tablespoons of milk~~~
~~~1 teaspoon vanilla essence~~~
~~~2 tablespoons of drinking chocolate powder~~~
1. Place all the ingredients except the drinking chocolate into food processor and blend together until well mixed.
2. Divide the mixture into 2 bowls and in one put in the drinking chocolate powder and mix well.
3. Now take a spoonful of the plain mixture and place in the cake tin, then scoop a spoonful of the chocolate mixture and place next to the mixture thats already in the tin and continue in this way, then when it comes to whats left on the second layer just alternate the different colours and finally just swirl your fork across the top and pop into the oven for about 1 hour or until a skewer comes out clean from the middle with no mixture stuck to it!.
4. Lift onto a cooling tray.
5. Put the kettle on, make a cup of tea or coffee and enjoy a nice piece of cake like Aunt Sally!.
The large 1kg tub of Stork costs roughly £1.23, 500g tub costs 64p and the 250g hard foil wrapped stork costs 45p.
Just a little "Did you know?"
"That sometime in the Second World War a lorry carrying Stork margarine overturned into a field on the A531 near Heighley in Madeley, near Staffordshire. People came from miles around to get some of the margarine due to the war rationing and this is now known as Margarine Corner!"
A big 5 stat rating for the king of margarines!.
Why did I buy this product?
I bought this certain product as it is the best for making cakes.
What is the product for?
There are two types for STORK spread.
~ STORK in a tub is ideal for everyday cakes and scones.
~ STORK in a foil wrapper is best for pastry and shallow frying.
Where can I buy it from and how much?
I bought this spread for 78p from Somerfield's. I have also found it in different stores for different prices. Check below for details:
ASDA ~ 64p
TESCO ~ 64p
Typical Values per 100g
Every week normally one day during the weekend I spend the day with my children doing some home baking. I think it is important as a mother to spend time with my children doing something which they love and build that close bond. Let's face it all kids love getting messy and eating special treats.
I was in my local supermarket when I was buying the ingredients to make a lovely cake. Let's make it homemade ones are always better. I paid 78p which I thought was pretty cheap but after reviewing the prices for on here I see the average price is 64p that is a saving of 14p doesn't really sound a lot but when you add it up over the weeks for an average year that a saving of £7.28.
I never actually realised that there was a difference between the foil spread and the spread that comes in the tub. To be honest it is all tastes the same to me.
I love the fact that the tub makes it easily to measure because if you look on the tub you will see that along the top of the lid there is cut off sections where on one side it is measured in 100gs and the other side is 3 1/2oz. Makes it much easier although I do recommend for a perfect cake that you measure the ingredients exactly to a fault free cake.
I would rate this product 10/10 price is great, taste is great, and even the measurements on the side is a great idea.
Hope my review was of some used to you, thank you for taking time to read it.
I first gave stork margarine a try when baking a cake, I went to my fridge to reach for the margarine to mix in with the rest of the ingredients and I noticed I was all out, a dash to Tesco was urgently required. After being hit hard by the recent Credit Crunch I was on a mission to keep all costs as low as possible, this definitely included the cost of my cake. I noticed Stork on the shelf and read the text printed on the side of the tub "Perfect for cakes" so I felt I could not go wrong, I was definitely right.
Stork makes margarines for specialist purposes and comes in two main types, a foil wrapped version and a plastic tub. As stated on the sides of the packaging, the foil wrapped Stork product is designed especially for pastries and the plastic tub version is designed for use as an ingredient for baking of cakes. I must admit, having used the plastic tub variety and had plenty left after finishing all my baking, I used the rest of the tub as I would normal margarine and found little if not no difference between this and a normal branded product.
The foil wrapped Stork margarine comes in a single size packet of 250 grams, however the plastic tub of Stork comes in a larger 500 gram container as well as a super large 1 kg container for those who do lots and lots of baking.
~~Price and Availability~~
You can buy Stork margarine from most good supermarkets and as I previously mentioned I bought mine originally from Tesco, and since the first time I have also bought it from Asda and Budgens. The cost obviously varies depending on where you buy it but in Tesco the 500g plastic tub costs 64p and the 1kg £1.23 where as the 250g foil wrapped packet costs 45p. However, in Budgens the cost is significantly more being 89p for the 500 gram plastic tub in my local store, but they generally are more expensive than Tesco.
Overall, Stork is a great margarine but for a particular purpose, namely making cakes and pastries. It serves this purpose well and can also be used as a normal margarine if so wished. I will use this in the future when baking and would recommend it. I give this product a Dooyoo rating of 5 stars out of 5.
I bake to my sons at least once a week so I use margarine to prepare the dough. When I found Stork margarine I could hardly believe that such a good baking margarine is so cheap. I'll share a recipe my sons love and I bake it quite often.
Price and package
From time to time Unilever repacks the Stork margarine but luckily the quality is the same. The 250 g margarine comes in a golden wrapper and contains 75% vegetable fat. It costs 0.45 pounds. The label says it is for pastry. The larger pack is 500 g and it comes in a plastic box. The label says it is for cakes. It contains 59% vegetable fat and costs 0.64 pounds. I found 1 kg pack as well. I buy the 500 g version as it has more practical wrapper.
It has light yellow colour and its texture depends on the temperature but you can always spread it. It is smooth, creamy and slightly salted. I use it only for baking. For preparing sandwiches I buy butter because I like its taste better.
Vegetable Oils, Water, Salt [1.75%], Buttermilk, Emulsifiers: Mono- And Di-glycerides of fatty acids, Flavourings, Vitamin E, Citric Acid, Preservative (Potassium sorbate), Colour: Beta-Carotene, Vitamins A & D.
100 g of Stork margarine contains 59 g fat and this results 531 kcal. 15 g out of the 59g is saturates.
- 350 ml milk
- 1 egg
- 1 teaspoon salt
- 1 cup plus 4 teaspoon sugar
- 0,5 kg plain flour
- 7 g instant yeast
- 150 g butter or margarine
- 3 tablespoon cocoa powder
- Bread maker (if you don't have bread maker then a big mixing bowl)
- Pastry board or clean flat surface
- Rolling pin
- Teflon baking tin or non-stick baking paper in the normal tin
I drop all the ingredients in our bread maker to knead the dough. If you don't have one, put the ingredients in a large bowl and knead it for 15 minutes at least.
So the ingredients for the dough in the order you should put them in the bread maker:
- 300 ml lukewarm milk
- 70 g margarine
- 1 egg
- 1 teaspoon salt
- 4 tablespoon sugar
- 0,5 kg plain flour
- 7 g instant yeast
I use the dough programme of my bread maker. It takes 90 minutes to it to get ready.
While the bread maker works I prepare the filling. Ingredients:
- 1 cup of sugar
- 3 tablespoon cocoa powder (Cadbury Bournville)
When the bread maker finishes I melt the 80 g rest margarine in the microwave oven.
Preparation and baking:
When the bread maker finished with the dough I get it out and cut the dough in two halves. Preheat the oven to 170-180 C (gas oven 3). I take out the pastry board and put some flour on it. I put one half of the dough on it and I stretch it as thin as I can. Then I spread the melt margarine on it evenly then I put on it the half of the cocoa-sugar filling. Spread the filling on the dough with the back of a spoon and then roll it up. I cut 2 cm slices and put them carefully on the tin. I put them into the oven and after 10 minutes of baking I anoint the top of them with the rest of the melt margarine mixed with the 50 ml milk. Bake them for further 10-15 minutes until the top of them is medium brown. Take care to put them well apart from each other because they will rise a little bit.
I like to bake with Stork margarine. I think it has a fair price. It is really good for baking and I don't use it for any other purposes. It has similar texture as any other margarine have. I highly recommend it and my chocolaty snails recipe.
Thanks for reading.
I bought a 250g block of Stork margarine at the co-op today, for 59p,and a punnet of large peaches for £1, I used the Stork to make a peach crumble topping, and I have to say it was in fact so delicious I've ended up eating about half of it myself.
I grew up in the post war years, my mum I suppose was a typical 50's housewife, she baked all our cakes herself (so much so that I am ashamed to say I looked upon a bought cake as being a luxury),and always used Stork margarine. It has to be said most of her cakes were really delicious, her birthday cakes were a triumph of white and pink layers, the pink colouring apparently made from a product derived from squashed beetles, but I am wandering from the point which is that although at least during my teenage years she could have afforded to buy butter but always stuck to Stork margarine.
I am an infrequent cake maker, although occasionally I do have a go , and can honestly say that cakes made with butter have no advantage , so I continue to use the Stork. I can taste no residual flavour of margarine, although before cooking there is a margarine aroma,and its quite yellow and greasy. I certainly wouldn't spread it on my toast, and remember being a bit horrified when my daughters used it for that by mistake, although interestingly they seemed quite happy.
The Stork I bought today comes in a smart gold foil wrapper which states its best for pastry, you can buy a softer version for cakes, in a tub. However, you can still use the block variety for cakes if you wish, even straight from the fridge.I will probably do this. Its certainly suitable for pastry which as my great auntie taught me needs cold hands.
Stork is derived from vegetable oils, and the wrapper states it contains no hydrogenated fats , I always assumed it did ,so thats great.It is easy to measure, in grams or ounces.
There is a Careline for Baking advice or queries, one seems to realise why Stork has lasted so long, and long may it continue.
When baking cakes there is only one type of margarine that I will use and that is Stork. This is the brand I reach for first when in the supermarket because it is the one I can honestly say I find the best. This is perhaps because it has now been around for so long. It was first introduced into the UK way back in 1920 so seeing as it is still around today, this must mean it is a good product.
Stork is now available in a tub as well as being for sale in a wrapped block. I usually get the block and it costs around 69 pence for 250grams but I recently bought the tub of 500grams so that it would last a bit longer. The tub cost around £1.20 pence so helping you save a little bit more.
The tub I found was actually far superior to the block of margarine for a few very good reasons. The main reason is that the margarine in the tub is far softer than that in the block. This is obviously down to the fact that the block needs to stay hard so it doesn't get squashed as it only has a wrapper as packaging whereas the tub is housing the softer margarine meaning that it can be as soft as it likes without getting squished. The fact that the tub of margarine is softer means it is a lot better for the actual use as well because when I make my Rock Cakes I find it far easier to rub the margarine into the flour to make the breadcrumb type look and it takes half the time too.
The Margarine itself it a very yellow looking product with quite a greasy shiny look to it. The smell of the margarine is rather nice and remind me of using this when cooking with my Dad when I was smaller. The smell is rather strong but where it is a smell I like this is not a problem. The smell doesn't really smell like anything else other than margarine. The taste when using the margarine in cakes is really nice and once I even thought it would be better to use butter rather than margarine as this would surely make a far better final cake. This wasn't the case however and the cakes would have tasted much better if I had used Stork! Typical.
The margarine is made up of 59% vegetable fat spread (this is the one in the tub as I feel that the block of Stork would have different quantities in). It actually says on the side of the tub that the Stork in the foil wrapper is best for making pastry and for shallow frying whereas this Stork in a tub is ideal for everyday cakes and scones. It also states on the tub that both types of Stork can be frozen for up to 3 months! Which is something I never knew or even would have imagined.
Overall I find that you really can't beat Stork for making cakes. It is a good price, keeps well in the fridge and is easy to use as well as giving a brilliant final result. I know that Tesco's do there own version of margarine but I don't think I would even consider it as I know how well Stork works and at a price and availability that I like.
I think this product is a five star one and I am giving a very high recommendation.
I do hope this has been of some help/interest to you.
Thank you for taking the time to read.
Years ago when people did more home cooking nearly every household had a tub of Stork in the larder for all kinds of home cooking.
I can remember both my Mum and my Grandmother using it.
The pack has changed slightly mainly because we have gone over to metric!
Stork is similar to butter and when making cakes instead of using half butter and half lard you can make it using Stork.
Vegetable oils, water, salt 1.75%, buttermilk, emulsifier mono and di-glycerides of fatty acids, flavourings, vitamin E, citric acid, preservatives and vitamin A & D
Virtually no trans fatty acids contains no hydrogenated fats.
Nutrition information per 100g
of which sugars trace
of which saturates 14.8g
salt based on sodium 1.8g
Stork is used for many types of cooking, especially if pastry is involved but mostly it is just perfect for cake making.
I dont know why but cakes made with stork look better, taste nicer. They are lighter and fluffier.
It is easier to cream in with sugar.
What I like especially is the tub it comes in.
It is an easy measure pack.
When you take off the lid of an unopened Stork tube you will see the margarine all smooth. At the side of the tube you will see different measures showing 250g one side and 8 and three quarter oz marked on the other.
What you do is put your knife where the mark is and scoop out that amount which saves you having to use scales.
You can also freeze stork which is good.
I would definately recommend you use this in your cooking.
Thank you for reading. x
75% Vegetable Fat Spread. By appointment to Her Majesty the Queen, Suppliers of Margarines, Low-fat spreads, Mustards & Sauces At the heart of home baking Perfect for pastry. Stork in a foil wrapper is best for pastry and shallow frying. Stork in a tub is ideal for everyday cakes and scones.