[mrs bouquet]

What does mary berry mean in a recipe when she refers to baking spread, is this butter in a block or is it a spreadable, please can you tell me what to buy, only I  buy Olivio, and in the old days I would have baked with a block of Stork,  thanks,  Mrs Bouquet

[grinling]

I use utter butter or similar when baking. She can't say a product, I did try stork once but didn't like it.

[mumofstig]

Something like block stork will be fine, because she says....

A high fat content is essential in the butter or margarine you choose to use.

I always aim at over 75%. The problem with lower fat spreads and butters is they have a higher water content. When it evaporates it causes layers bind together in your mix. In the UK we tend to always have high fat content so it’s not usually a problem, but it’s always worth checking your ingredients.

https://www.bbcgoodfood.com/howto/guide/mary-berrys-top-10-baking-tips

and Stork is 75%

[Elaine G]

Hi
If it's any help I use Stork with butter and things seem to come out OK.

Elaine

[chrissie B]

I think she means stork and similar products , she probably not name them because they are not sponsored by the products and it is the BBC you know .
chrissie b

[mrs bouquet]

thank you all for your help, I didn't know about the 75% stuff, still never too old to learn.  Its the supermarket for me today, so I shall check out and probably stick with what I know.  thanks again, Mrs Bouquet