| UK TERMS |
US TERMS |
| baking sheet |
cookie sheet, sheet pan |
| beetroot |
beet |
| bicarbonate of soda |
baking soda |
| bitter almond extract |
almond extract. All almond extract is made from bitter almonds whether it is labelled “bitter” or not |
| caster (or castor) sugar |
superfine sugar |
| clingfilm |
Saran wrap/plastic wrap |
| coriander |
cilantro |
| cornflour |
cornstarch (the thickening agent, a white powder) |
| demerara sugar |
raw or turbinado sugar |
| dessicated coconut |
flaked or shredded coconut |
| double cream |
heavy cream (40-48% butterfat); crème fleurette |
| fan oven |
convection oven |
| Plain Flour (T55 in France) |
All-purpose Flour |
| Plain Fine Flour (T45 in France) |
Cake/Pastry Flour |
| Golden Syrup (Tate & Lyle) |
nearest equivalent in consistency is corn syrup. Depending on recipe, for a closer taste to golden syrup than corn syrup provides, you could maybe substitute light-brown sugar. |
| greaseproof paper |
baking parchment |
| ground almonds |
almond flour, almond meal |
| icing sugar |
powdered, 10X, or confectioner’s sugar (in the USA, ensure it’s organic so not too much cornstarch in it) |
| muscovado sugar |
dark brown sugar |
| single cream |
light cream (crème légère 15-30% fat) |
| tomato purée |
tomato paste |
| unsalted butter |
don’t assume butter labelled “sweet butter” is unsalted. Check the ingredients list on the packaging. Also, only use 'European-style butter' with over 82% butterfat, not whipped butter or low-fat spreads. |
| whipping cream (crème fleurette @ 30% fat) |
light whipping cream (30–36% butterfat), heavy whipping cream (36 – 40% butterfat). Choose light whipping cream where whipping cream is indicated in these recipes. |
| whisk (verb) |
beat, whip |
| whole milk |
full-fat (full-cream) regular milk, not skimmed or semi-skimmed milk. UK and US whole milk has the same butterfat content. |
