A recent invitation to Stork Margarine’s 90th birthday party at the Good Housekeeping Institute came with a few surprises. In a fitting tribute to one of the most well-loved cooking ingredients to grace our fridges for close to a century, cookery icon Marguerite Patten and tv chef Phil Vickery led a baking masterclass with a difference.
Marguerite was only a small girl when the spread appeared as a branded margarine in the 1920’s. By 1939, it’d set up the ‘Stork Cookery Service’ ahead of rationing, advising housewives how to make the switch from butter to margarine for the tastiest and most economical pies and cakes for the family.
I must confess that, as a butter lover, I was pleasantly surprised with the results of margarine-binded cakes. A well-measured dollop of Stork did wonders for my batch of wild berry muffins, while my white chocolate cupcakes – featuring generous swirls of fresh raspberries – tasted as light as a feather.
Stay tuned for the next post – a Marguerite Patten special – featuring her very own Cider Crumble Cake, alongside her top tips for the perfect sponge. For delicious recipes using Stork, including cherry pie, creamy lime cheesecake and millionaire shortbread, click here. For now, I’ll leave you with these lovely old ads, documenting Stork through the ages.