Healthy Baking with Mr Hugh’s Rapeseed Oil
March 12, 2012
It seems that the baking buzz has taken over the UK and we are all rushing for our baking trays to produce the most delicious & dainty cupcakes, fairy cakes, muffins, brownies and just about anything sweet and tempting to the taste buds.
But did you know that there is a healthier alternative to butter in baking? Using Mr Hugh’s Cold Pressed Rapeseed Oil as a substitute to butter will not only reduce the amount of saturated fat, but also increase your intake of Omega 3, 6 & 9 as well as taking a good dose of Vitamin E. All are crucial for good health and help to reduce cholesterol and the risk of many heart related problems.
According to BBC Good Food magazine, the nation’s favourite is the Lemon drizzle cake. In March 2012 issue they have produced a lighter healthier version, replacing various ingredients with healthier options. They replaced butter with Cold Pressed Rapeseed Oil and the verdict was a lovely moist and moreish healthier option with 1.4g of saturated fat per slice in comparison to 10.4g.
We all love cooking here at Hall Farm, where Mr Hugh’s is produced and have tried various blind tests with our baking. We wanted to test what happens to a traditional cake recipe when the butter is replaced with Mr Hugh’s, so we produced 3 different batches of a basic sponge recipe. The 1st batch was made with 100% butter, the 2nd with 50% butter & 50% Mr Hugh’s and the 3rd with 100% Mr Hugh’s Rapeseed Oil and every time the verdict is the same…..the cake made with 100% Mr Hugh’s Rapeseed Oil is more moist and lighter in texture than the others and the taste hasn’t been dominated by the oil. We also noticed that after leaving them for a few days, they still remained in good condition and hadn’t gone as hard or stale as the others.
Both Mr Hugh’s and Mr Hugh’s Gourmet are perfect substitutes for butter, it is purely down to your own preference. We tend to find that you don’t need as much oil as butter and measure 80% of the total weight of butter as a guide. This is generally a good percentage but you may need to experiment a little when converting your recipes.
Happy baking!
Fiona – Sales & Marketing Director
