Unless you’re heavily into English cooking, it’s unlikely you use metric and imperial weighing scales that we use over here, so listed below are the conversions to help you work more easily with my recipes. N.B: Some are slightly rounded up for easier conversion.

Tablespoon = tbsp
Teaspoon = tsp
Millilitre = ml
These are the same size in the UK as they are in the USA.
N.B: Australians tablespoons are larger the UK = 20ml

Oven Temperatures
As a rule of thumb Celsius is roughly half the Fahrenheit temperature.
Different manufacturers and ovens vary, so always refer to your cooker instruction book and wherever possible use an oven thermometer.
N.B: Reduce fan assisted ovens by 10-20ºC

225ºF =  110ºC  =  Gas ¼  = Very slow
250ºF = 120-130ºC = Gas ½  =Very slow
275ºF  =140ºC  = Gas 1 = Slow
300ºF = 150ºC =  Gas 2 = Slow
325ºF = 160-170ºC  = Gas 3 = Moderate
350ºF = 180ºC =  Gas 4 = Moderate
375ºF = 190ºC =  Gas 5 = Moderately hot
400ºF = 200ºC = Gas 6 = Moderately hot
425ºF= 220ºC =  Gas 7  = Hot
450ºF = 230ºC =  Gas 8 = Hot
475ºF = 240ºC = Gas 9 = Very hot

Fluid Measures
1 teaspoon = 5 ml
1 tablespoon = 15ml = 3 tsp
1 fluid ounce = 30ml
1/4 cup = 60ml
1/3 cup = 80ml
1/2 cup = 120ml
1 cup = 240ml
2 cups = 480ml
1 quart = 2 pints = 4 cups = 1000ml

Weight
1 oz = 25g
1 lb = 16 oz = 450g
1 lb 2oz = 500g
2 lb 4 oz = 1kg

Dairy
1 tbsp butter = 15g
1 stick of butter = ½ cup = 4 oz = 113g = 8 tbsp
1 cup milk = 240ml
1 cup grated hard cheese = 110g
1 cup grated parmesan = 110g
1 cup crème fraîche, yogurt or ricotta = 150g

Baking
1 cup all purpose (plain) flour = 150g
1 cup cocoa powder = 125g
1 cup honey = 300g
1 cup brown sugar (packed) = 225g
1 cup confectioners (icing) sugar = 160g
1 cup granulated/caster sugar = 200g

Cooking Tins
10” cake pan = 25cm cake tin
9” cake pan = 23cm cake tin
4” tartlet mold = 10cm tartlet mold
9” x 13” baking dish = 23cm x 33cm oven dish
8”x 8” baking dish = 20cm x 20cm oven dish

Tags: conversion tables, cooking measurements, imperial, metric