There are a thousand different ways to measure up your ingredients. Some bake the imperial way in cups and fahrenheit, others stick to the metric system of grams and litres, and some just do it by eye…

Having a conversion table can come in quite handy when rewriting and sharing recipes. Usually a quick google gives you the necessary conversions, but when it comes to cups, it isn’t exactly applicable for each and every ingredient, so things start to get complicated – i.e. a cup of flour isn’t as heavy as a cup of butter. So to spare you some despair I’ve made my own little arrangement of conversions…

temperatures

 

300°F = 150°C
350°F = 175°C
400°F = 200°C
450°F = 225°C

Though you will know your own oven better
than me, for an all-rounded bake,
I highly recommend using the fan setting.

This way, the heat circulates
and bakes through evenly, so the
tops and bottoms don’t get
too much extra attention!

 
 

butter 1 cup = 250g = 2 sticks

caster sugar 1 cup = 200g = 7 ounces

soft brown sugar 1 cup = 250g = 9 ounces

hard brown sugar 1 cup = 225g = 8 ounces

icing sugar 1 cup = 125g = 4 1/2 oz.

flour 1 cup = 125g = 4 1/2 oz.

milks and creams 1 cup = 250ml= 9 fl. oz.

plant oils 1 cup = 225ml= 8 fl. oz.

 
 

1 teaspoon (tsp) = 5 g

1 tablespoon (tbsp) = 15 g = 3 tsp

1 ounce (oz.) =  28 g

1 pound (lb.) = 450 g = 16 oz.

1 pint (pt.) = 500ml