Explainer
British Baking Terms Explained
Caster sugar, self-raising flour, double cream, gas marks: what they mean and what to use elsewhere.
A glossary for anyone baking from British recipes, whether in the UK or abroad.
| British term | What it is | Nearest equivalent elsewhere |
|---|---|---|
| Plain flour | Flour with no raising agent | All-purpose flour (US) |
| Self-raising flour | Flour with raising agent added | Self-rising flour (US), which usually also contains salt |
| Strong flour | High-protein flour for bread | Bread flour (US) |
| Caster sugar | Fine white sugar | Superfine sugar (US) |
| Icing sugar | Powdered sugar | Confectioners' sugar (US) |
| Muscovado sugar | Unrefined, moist brown sugar | Dark or light brown sugar (similar, less intense) |
| Golden syrup | Pale, buttery-tasting sugar syrup | No direct equivalent; light corn syrup is closest in texture |
| Black treacle | Dark, bitter-sweet syrup | Molasses (similar) |
| Bicarbonate of soda | Raising agent | Baking soda (US) |
| Cornflour | Fine maize starch | Cornstarch (US) |
| Double cream | Cream with at least 48% fat | Heavy cream (lower fat, similar use) |
| Single cream | Cream with at least 18% fat | Light cream |
| Clotted cream | Very thick cream, at least 55% fat | No direct equivalent |
| Sultanas | Dried white grapes | Golden raisins (US) |
| Mixed spice | Sweet spice blend (cinnamon, nutmeg, allspice…) | Similar to pumpkin pie spice |
| Sandwich tin | Shallow round cake tin, used in pairs | Layer cake pan (US) |
| Baking paper | Non-stick paper | Parchment paper (US) |
Oven temperatures
| Gas mark | Conventional °C | Fan °C | °F |
|---|---|---|---|
| 1 | 140 | 120 | 275 |
| 2 | 150 | 130 | 300 |
| 3 | 170 | 150 | 325 |
| 4 | 180 | 160 | 350 |
| 5 | 190 | 170 | 375 |
| 6 | 200 | 180 | 400 |
| 7 | 220 | 200 | 425 |
| 8 | 230 | 210 | 450 |
| 9 | 240 | 220 | 475 |
Convert tin sizes
Multiply every ingredient by
1.00
