Product Type: Unilever Spread
Newest Review: ... 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 ... more
The Stork has landed in our house...
Member Name: nykied
Advantages: Cheaper than butter, healthier and easier to use
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.
Summary: Makes a tasty pastry!
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