Thursday, 7 August 2008
The return of marge?
Next week A level results are announced so I've been frantically busy with my new Beyond Baked Beans student cooking page on Facebook (note the subtle plug ;-)
The great thing about it is that students can upload recipes and videos direct and we've already got some great ones on the page.
One which has caught my eye is a video of a 'Really Moist Chocolate Cake' which was submitted by 15 year old Rebecca Carey who recently won the Guild of Food Writers young cookery writers competition 'Write It'.
What's interesting about the cake is that it contains a good dollop of yoghurt (hence the moistness) and soft tub margarine.
Now that's a blast from the past!
When I first started to bake, recipes always suggested using soft tub marge because it was so easy to cream. In fact you could put all the ingredients together in a bowl and simply beat them by hand (or, rather with a wooden spoon . . .)
It's also a great deal cheaper than using butter. I checked out my local Sainsbury's yesterday and found that Stork was selling at 69p for 500g, far cheaper than spreadable butter or indeed many of the new butter-imitating spreads.
You wouldn't want to use it for spreading on bread but there are plenty of alternatives. You can buy a tub of Sainsbury's Buttersoft Slightly Salted for £1.70 for 500g which is cheaper than any of the spreadable butters.
The cheapest block butter in Sainsbury's was 85p for 250g. I'd still use that for cooking but I think if I had a family to feed and was trying to cut my food budget I'd definitely be working my way round the spreads to find one I liked.
What do you use for eating or cooking? Would you, do you use marge or one of the oil-based spreads? And what do you use for baking?