Stork - The Stork Book of Baking: 100 luscious cakes and bakes from a century of home baking
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Baking Memories
Gluten-free Raspberry and Coconut Slice (see ). Unless stated otherwise:
All spoon measures are level.
All eggs are medium.
Stork block should be used at room temperature.
Beating of ingredients may be done with a wooden spoon or in a food mixer.
Decrease the given Centigrade temperature by 20 degrees if using a fan oven.
Note : Gluten-free and vegan recipes are indicated with the symbols 
and 
.
Caramel Fingers (see ). by Ruby Bhogal
Happiness. Ask anyone about baking and I guarantee you it stems back to happiness. Happiness for you, your soul, those around you and, of course, everyones tummy. Whether its cake that takes your fancy, or bread that you devour the minute it is put in front of you, baking truly is a gift that provides a great foundation for building relationships, for entertaining, for showing appreciation of those around you, for celebrating your nearest and dearest, and for unfailingly spreading happiness among those who eat the bakes one delicious crumb at a time.
To say I owe a lot to baking is a ridiculous understatement. Its been an incredible creative outlet, and it has brought so much joy to me and those around me. It sounds dramatic, but it has quite literally changed my life (and waistline). When I got into baking, I didnt expect it to take me off on a different route in life, but am I mad at it for the change? Not in the slightest. No matter what your age or circumstances, baking has an appeal that is irresistible. Is it as sexy as cooking? Probably not. But is it as enticing? Even more so.
Baking, just like Stork, is timeless and simple. I love how it evokes memories, how the smell of a freshly baked cake can bring on a wave of nostalgia, and how the taste can slap a silly grin across most faces. Stork has been encouraging and helping people do just that for the past 100 years, its delicious versatility lending itself to everything from a classic Victoria sponge to modern vegan bakes. To my mind, Stork is a key ingredient in ensuring that baking is simple and successful.
Enjoy this book. Devour and savour every last page. Drool over the possibilities. Learn from it. Delight in it. Create new memories. Fall in love with the power of baking. And from it, I truly hope you keep yourself and those around you forever happy.
Lemon Meringue Pie (see ). 
Happy birthday, Stork! Were proud to have been the secret ingredient of British bakers for a century. To celebrate our 100th year, weve brought together 100 of our favourite bakes in a new edition of The Art of Home Baking.
We still believe nothing beats home baking, and the joyful, tasty memories it creates. Who doesnt remember their Grandmas afternoon tea, childhood birthday cakes and the bakes that marked graduation, anniversaries or simply a much-needed catch-up over a cuppa? Were delighted to help you continue serving up some classic favourites, along with a selection of new recipes created specially in celebration of our centenary.
We hope this book helps and inspires you to bake more happy memories for the next 100 years.
| 1920 | Stork was introduced as a tasty alternative to butter. It was promoted by a series of press advertisements, reminding consumers of Storks energy-giving qualities. |
| 193945 | When it became clear that Britain was going to war, rationing quickly came into force, and the Stork Cookery Service was set up to help provide ingenious recipe ideas in those challenging times. The service published The Stork Wartime Cookbook, which featured recipes such as meatless pies, eggless cakes and sugarless desserts, all developed to help households economise in times of shortage. The cookbook even offered advice on what to do if an air-raid warning interrupted cooking. In the spirit of pulling together in times of need, it was decided by manufacturers to halt the distribution of branded margarine during the war, thereby maximising the total production output. |
| 1954 | Stork, in its traditional packaging, returned to the shelves, and the Cookery Service continued printing a series of helpful booklets, with detailed recipes for all occasions. It was at this time that The Art of Home Cooking was first published, and it proved hugely popular, selling tens of thousands of copies. In fact, it became a staple recipe book for households and is still used by many to this day. |
| 1956 | After the war, a thirst for knowledge and ideas led to the creation of the Stork Wives Club. Members could write to Storks expert chefs, who would answer any culinary questions, and also attend cooking demonstrations that were held up and down the country. This was a vital service to those who had grown up without staple ingredients, and to households who were forced to create meals with limited supplies. At the peak of the clubs popularity, it had over a quarter of a million members, but was eventually disbanded in 1970. |
| 1970s80s | Throughout these decades, several famous faces, including Bruce Forsyth and Leslie Crowther, featured in a series of Stork television campaigns, where the public participated in blind taste tests to identify Stork against other brands. |
| 2002 | The now-familiar yellow Stork tubs were launched, with clear measuring guides and tips for easy family baking recipes. |
| Today | Stork is best known by Britains home bakers as the secret ingredient for creating light and fluffy cakes. Times and tastes may have changed since the days of wartime rationing, but the British publics love of Stork has remained as great as ever. |
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