Our association believes that margarine plays a vital role in the modern kitchen. Although butter is newly fashionable we shouldn’t forget margarine’s advantages of a traditional taste and flavour. We …

It is very easy to let our standards slip if we are only interested in courting popularity. If we have believed in a way of doing something for a lot …

One of the things that keeps me using margarine is a bit sentimental. It was how I was taught to bake by my mother

I am not sure I regard using margarine rather than butter as a moral failing. I personally use butter but am broad minded enough to recognise that some people bake …

I think it is understandable that the association wants to be seen as moving with the times. We have TV shows like Bake Off where people are creating marvellous …

I like that we are looking at ingredients and stressing how important they are. So much of baking now, especially online seems to be about appearance rather than taste. You …

I have to agree with everybody saying that butter is the best thing to use, except when it comes to sponges then I use S…., you know what. Although I …

I have always used margarine for sponges, usually Stork and prefer it to butter. In my opinion, butter can leave a greasy aftertaste. I do use butter for other types …

This is a very interesting topic. I’m a bit of an amateur food historian. Margarine has had a grip on the way we bake in this country for many years. …

Personally I would like to see an update in the way we do things. However, if we are to change the associations recommendations, how are we going to bring everybody …

I have a wonderful recipe for chocolate sponge which calls for Stork instead of butter. It always works. The sponge is light, even textured and delicious. I would worry that …

It is always confusing to me that people want to change things without good reason. Our book has been around a long time and could be regarded as a classic, …