As you may already know, I am based in the UK and I work in the metric system. As I wonder through the plethora of baking blogs out there, I come across so many differences between the ingredients and measurement that I use and what others us, namely between the UK and the US; and recently I’d had lots of emails asking me to convert recipes.
As I work in metrics, I find it best for me to write my recipes in grams and kilograms, and my temperatures in degree Celsius. There are lots of measurement convertors out there, but I thought I’d dedicate a page of Crumbs and Corkscrews to quick and simple conversion and ingredient list.
|Celsius||Celsius (Fan)||Fahrenheit||Gas Mark|
|Grams (g)||Ounces (oz)||Millilitres (ml)||Ounces (oz)|
|450||16 (1 Lb)||575||20 (1 Pint)|
|1000 (1kg)||35 (2.2 Lb)||1000 (1 Litre)||35 (1.75 Pint)|
When it comes to converting weights into cups, it is a little more than just converting from grams, as the conversion will depend upon your ingredient. A general rule is that 1 cup will be the equivalent of approximately 240g or 240 ml, and you can substitute in this way if you have no other measurements.
When I have a cup measurement recipe to convert, I always use the conversion calculators on The Traditional Oven. There are different calculators for different ingredients, including butter, flour and sugar, and I’ve not had any problems when converting recipes with them.
I often emails asking what golden syrup or double cream are, or can they be substituted with US equivalents. Yes they can, and here they are, plus some others.
- Golden Syrup = Light Corn Syrup (substitution)
- Double Cream = Heavy Cream
- Caster Sugar = Superfine Sugar
- Plain Flour = All Purpose Flour
- Self Raising Flour = Cake Flour
- Self Raising Flour = All Purpose Flour, plus 1.5tsp baking powder per cup (substitution)
- Cling Film = Plastic Wrap
As I come across more, I’ll add them into the list, but in the meantime if you have any questions please contact me.
Hope this all helps!