Rub into flour to make a dough that's easy to handle and rolls out without cracking – the secret to a beautiful batch of scones and shortcrust pastry that's perfectly short, crisp and flaky. You can also cream packet Stork with sugar for feather-light fairy cakes, and its firm texture is especially good for rich fruitcakes, helping to keep the dried fruit evenly distributed. It can be a tad too firm to use straight from the fridge, so work with packet Stork at room temperature unless the recipe says otherwise.

Our tub Stork is especially useful for quick and delicious all-in-one cakes. Use it straight from the fridge and you'll be able to whip up your cake mix in a fraction of the time. It's also ideal for all sorts of Stork icing – orange, lemon, coffee, chocolate... let your imagination and your taste buds wander.