Baking with Stork instead of Butter

Sponges -SoftStork if it’s on offer,otherwise it’s supermarket is brand. Can hardly tell the difference.

Block Butter for biscuits.

Unsalted block butter every time for me. I cannot abide the nasty synthetic taste of other "spreads" and I certainly wouldn't use it for cakes either ?

I use Lidls own baking spread, never had any problem with it and cakes are always fine.

I have always baked with butter, but have now had a medical diagnosis of severe dairy intolerances.
Any suggestions for a good alternative? Would oil be too runny? Thanks.

Stork for all in one cakes such as sponge cakes and tray Bakes, and block margarine or butter for recipes which require the fat to be rubbed in.

Never baked with butter in my life!

Grannycool52

I have always baked with butter, but have now had a medical diagnosis of severe dairy intolerances.
Any suggestions for a good alternative? Would oil be too runny? Thanks.

Stork block marg (not the soft stuff) is good for people with dairy intolerance, I use it when baking for my granddaughter who can’t eat dairy.

Grandmabatty, you can make plastic from milk, we used to do it in school science lessons, they are all chemically related!

We did this too with our children years ago MrsEggy - casein plastic.
We made fridge magnets with one batch and still have some somewhere.

Always used stork for cakes, biscuits, puddings etc. Soft stork in plastic tub

Stork tub ( soft) for cakemaking and Stork block for pastry.
I use real butter for scone making and heavy fruit cakes and crumbles.

Always used to use butter, then I discovered stork! Much improved bakes and no mistake.

Butter for me, always.

Butter every time for me.

The best cake I've made in ages I made with block stork. It was a lemon drizzle cake, and the recipe also included soured cream.

I always use soft Stork or a Pure version for vegan DiL. I use butter in my Christmas cake but last year I thought it was a bit greasy.

Look at the ingredients on all those spreads. A lot of oil and water go into them hence they are soft and easy to spread and it cuts the manufacturing costs. Stick with solid butter unless recipe specifically states oil.

Always use STORK.

Stork in a tub for cooking. I use it all the time, it is great!

Can you still buy Stork?

from an old gal here.

I remember, National Marg, or was it National Butter..

then I remember, oh so well, when we first had Stork! oh so very tasty...

now I can taste if butter has been used in a cake,, I love butter..

local.. well Devon, or something, ie.. labelled a good English Butter,, or Irish....

My mum always used stork in a block and her baking of which she did mountains was gorgeous. I think she swapoed to another margarine in a big tub later. I only use butter. But thats because i only buy butter anchor.

I use block better for all baking!

I bake vegan cakes for my son and have successfully substituted oil for butter/marge in everything. I use peanut oil or coconut oil. The vegan margarine didn´t seem to work well at all,.

As somebody that hates the taste of butter , I use non dairy spreads or vegetable oil. I find it strange that butter is used everywhere as the flavour can be overpowering

I always use block butter for baking but last time I made flapjack I think it was, I thought I might as well use Stork. It was awful, it remained sort of greasy and unpleasant. It wasn’t eaten! Never again!