UK – US Conversion

UK to US ingredients/measures food name conversion guide

As you may have already guessed, I am based in the UK. I have found a lot of differences between UK and US ingredients, names, and measurements which may be confusing to my US readers. To set this straight, I have set a guide here of UK to US names for some ingredients, oven temperatures, and measures.

There is a more in-depth conversion guide on my blog. This in-depth guide covers all of the following:

  • Oven temperature guide (°C to °F and Gas Marks),
  • Cake tin batter sizes – round/square,
  • Solids, Liquids, Grams (g), and Ounces (oz) conversion,
  • Marzipan (almond paste), rolled fondant/sugarpaste size rolling guide,
  • Cake baking tin size to temperature and baking time chart,
  • Upscaling and downscaling cake recipe/batter quantities.

If you cannot find what you are looking for, please do not hesitate to drop me an email.


  • Caster Sugar = Superfine Sugar,
  • Icing Sugar = Powdered or Confectioners Sugar,
  • Plain Flour = All purpose flour,
  • Marzipan = Almond paste,
  • Self Raising Flour = All purpose flour but for every cup used, add 1½ teaspoons baking powder. I ‘think’ it maybe cake flour but cannot confirm that,
  • Sultanas = Golden raisins.


  • Cling film = Plastic Wrap or Saran wrap,
  • Paper liners/Cupcake cases = Baking cases used to cook cupcakes.

*This list will be edited and added to as I come across international differences. Please feel free to comment below with any queries and I will edit and add to this list. Thank you.


  1. MISCHIEF says

    SO GLAD FOR YOUR INGREDIENT TRANSLATIONS! i’ve often wondered about caster sugar in uk recipes, but now i find i was correct. Would i have to make powdered sugar any finer to match caster sugar? MISCHIEF

    • says

      No, powdered sugar isn’t caster sugar. Caster sugar is like granulated but the sugar crystals in caster sugar are finer than that of granulated. I hear it’s labeled as superfine sugar in the US but isn’t the same thing as powdered sugar. Hope that helps?
      Lisa {Sweet 2 Eat Baking} recently posted…Volcano Cookies

    • says

      Hi Joyce,

      It’s so hard to convert weight into volume. For example, converting 1 cup (volume) of granulated sugar to grams (weight) is 200g, but 1 cup of feathers would not be the same, make sense?

      It will also depend on on how you chop it too. If you chop rhubarb chopped into smaller chunks you will be able to get more into the cup than that of bigger chunks. This is the main reason why we weigh our ingredients in the UK so they’re always perfectly accurate. :)

      However, I googled this for you and it states that 300g of rhubarb is 2 cups. So 500g will be approx. 3 and just slightly over 1/4 cups. Or the US ounce weights are… 300g = 10.6 oz, and 500g is 17.6 oz.

      Hope that helps? If you need any further help, don’t hesitate to email me. Thanks for stopping by.
      Lisa Crunkhorn recently posted…Sugar & Slice Sunday #35

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