LAST week, FFT brought you news of the upsurge in home baking and this week Stork are backing the claim as they celebrate an incredible 90 years at the heart of home baking, helping generations of households to create the perfect cakes and pastries. Like a favourite recipe book or prized heirloom, Stork has been passed down through the generations, becoming one of the most trusted ingredients for home baking.
Even today with the recent resurgence of home baking, Stork is still inspiring millions to roll up their sleeves and get creative in the kitchen.
To mark its 90th Birthday, Stork has teamed up with celebrated pastry chef Phil Vickery and the doyenne of baking, Marguerite Patten, to back a new website – www.bakewithstork.ie – which includes baking hints and tips and expert advice.
The new website is packed with lots of new Stork recipes, plus some modern twists on old home baking classics, there are plenty of inspirational ideas to tease the tastebuds.
To coincide, we have a great brownie recipe to kick start those new to baking or one to bring the basics back to avid followers.
Chocolate Brownies
Chocaholics’ choice indulge your dark side with a squidgy square of chunky chocolate brownie.
WHAT YOU NEED
115g plain chocolate
55g Stork packet
3 medium eggs
225g caster sugar
1 teaspoon vanilla extract
40g plain flour
25g cocoa powder
1 teaspoon baking powder
55g set natural yoghurt
85g pecans or walnuts, finely chopped
WHAT TO DO
Start by preheating your oven to 160degC, 325degF or gas mark 3.
Then break the chocolate into a bowl, add the Stork, and melt over a pan of boiling water (or you can cheat by popping it in the microwave on medium power).
Put the eggs, sugar and vanilla into a large bowl and whisk together until creamy.
Sieve in the flour, cocoa and baking powder, then add the yoghurt, nuts, and chocolate mixture, and mix gently.
Pour into a greased, 9 inch (22cm) tin.
Bake for 45 – 55 minutes.
Leave to cool, cut into squares and get munching.
