Mr Kipling's cakes

[HowDairy]

They're disgusting sugary shite aren't they?

So, which one is your favourite? 😅

BATTENBURG! Everytime!

@FollowingSpiders - IKEA do their green cakes - an almonds-chocolate cake coated with green marzipan and both ends dipped in chocolate. It’s worth going to IKEA just for them.

Well I know where I’m going tomorrow!!! Thankyou !!!

The yellow one!

Third place yellow (sweet sugary lemon), second place brown (sweet sugary chocolate), first place pink (sweet sugary ... um ... sugar, I suppose).

Yum

The Marks and Spencer copy (Fondant fancies?) is a slightly less sweet and more buttery and even smaller variant.

I am a bit of an expert in this field

Both, it would be rude not to - after all French Fancies are only one bite and it's gone cake.

Aldi do a Viennese finger biscuit with raspberry and butter cream filling (and a chocolate variant) i think they are a dupe of Foxes. But they are very reminiscent of Viennese Whirls, for when you want a sweet hit.

Lemon and raspberry and plain are the only acceptable flavours out of those.

Oh gosh, it's such a long time since I've had those! My favourites. But so sweet, you could feel your teeth rotting.

Mini battenbergs and Bakewell slices. DP is allergic to almonds so I buy a pack and scoff the lot whenever he’s away.

I used to love the manor house cake until I accidentally read the ingredients list and discovered it included 'pork fat'. It struck me, even in the heady days before we were all made aware of UPFs, that I have never made a cake with 'pork fat', so eating it might not be a good idea. They might have changed the recipe since.

Love a Mr Kipling treacle tart, though Mounjaro forbids me from indulging.

One Hallow'e'en the French Fancies were iced with orange icing and had black spiders' webs on them.
White ones at Christmas -ice.

Is that just lard maybe?

In the context of this thread that would be practically a health food

The kids devour a box of Angel slices in one afternoon. I can’t buy them every week. When they come in a double pack on offer, it’s game over. We watched a brilliant documentary about Mr Kiplings on You Tube; real gem! Process engineering and history in one. ⭐️

the chocolate slices are enough for me with a cup of tea in the kitchen and radio 4 on, bliss while they squabble in the living room.

DH devours Battenburgs and Bakewell tarts all by himself. Disgraceful.

Battenburg.
In our household we do battenburg for breakfast for anyone's birthday. Usually elicits and last minute run around stress trying to find a large one - recently have had to settle with little ones only.
The french fancies (2 is a serving)
We never get cherry bakewells or Viennese whirls. I'm going to get some tomorrow now.

French fancies, Cherry Bakewell and the mini battenburgs.
Exceedingly good!

The frosted fancies available at Christmas. Id swap my offspring for those to be available all year round.

It might just be lard...but how many fruit cake recipes have you seen that tell you to use lard? In my (admittedly limited) experience of cake making, the fat used is butter, margarine or oil (carrot cake), not a great lump of pig dripping. Happy to be corrected!

I think there are quite a few old fashioned cakes that use lard. My mum used to make one. It had a special kind of texture that was a bit like the manor house cakes- soft but crumbly. It was delicious but every time anyone mentions lard I can still smell melting lard 40 years later, which was disgusting!

I'm sure you're right, but the thought of it is revolting!

Lard was commonly used in some types of baking years ago (more bread and heavier cakes like scones or fruit cake as well as in pastry, where many people still use it today) but fell out of favour, probably in the 1970s/80s because obviously it is not vegetarian or suitable for people who exclude pork products for religious reasons so manufacturers didn't want to exclude a growing market share. You'd often see manufactured baked goods labelled 'does not contain pig fat'.

It probably also suffered due to healthy eating trends at the time that we now know to be false.

How to Bake With Lard (and why you should) - Souly Rested

The above link says that lard is flavourless and healthier than manufactured fats. It also makes excellent roast potatoes and would be a sustainable choice as you're using something that would otherwise be wasted.

Why is the thought revolting/disgusting, assuming you're not vegetarian/vegan or Muslim/Jewish? It's just animal fat, like beef dripping, goose or duck fat etc?

Cherry Bakewells for the win. Although I do like a Country Slice. Both contain fruit so they must be healthy.

I have made some cakes and buns where the recipe called for lard and the taste was very familiar from my grandmother’s cooking

Angel cakes and French Fancies for me. Dd likes his chocolate slices too.