Conversion Table

Not every ingredient is on this list, but I will continue to update it. Please feel free leave a comment if you have any questions or you wish to request an ingredient to be converted. I will do my best to respond as quickly as possible!

Tip To avoid waste and mess, I like to measure over a large piece of parchment paper so that once I’ve scraped away any excess I can easily tip it back into where it came from.

Flour

When measuring flour in cups, make sure to loosen the flour first by mixing with a fork or whisk. Spoon the flour into your measure rather than scooping it directly out of the bag and then, using the flat side of a long knife tap over the top of the cup to allow the flour to settle and then smooth off the top and get rid of the excess.

Sugar

Granulated, Caster and other “hard” sugars can be scooped directly out of the container and then, as with the flour smooth away the excess using the flat side of a long knife.  For “soft” sugars like light brown, dark brown and muscovado look for if the recipe requires for the sugar to be packed or loose. If it required packed then go ahead and press the sugar down into the cup. If it requires loose, use a spoon to fill the cup before levelling off the cup.

Nuts/dried fruits

Make sure you measure they way the recipe is written. If it reads 1/2 cup walnuts, chopped it means to measure the walnut halves before you chop them. If it reads 1/2 cup chopped walnuts, it’s asking you to measure them already chopped. I find that unless you are buying pre-chopped nuts it’s more accurate to measure them whole so you are unlikely to see the latter version in my recipes.