Before moving to England, I copied many of my familiar recipes and prepared lists of online cooking bookmarks, and today these are an important element in my British kitchen. Successful results with these treasured American recipes often depend on altering original ingredients and the adjusting cooking details. Trial and error are often my baking methods, so I have learned that keeping kitchen notes is a valuable time saver.
As I follow my American recipes, I refer to my 10 helpful tips of British ingredients, terms for adjustments, substitutes, and replacements.
1. Brown Sugar: Substitute Muscovado (a cane sugar, available in light and dark)
2. Graham Cracker Crumbs, for desserts: Substitute crumbled cookies (British biscuits, digestive biscuits work well).
3. Buttermilk: Plain yogurt is a substitute for buttermilk. (Buttermilk copycat option: Add 1 tablespoon of white vinegar or lemon juice into one cup of milk, stir the mixture thoroughly, and then let it stand for 5 minutes.)
4. Half and half: Substitute with single cream
5. Confectionary Sugar: Same as British icing sugar
6. Measurements: 16 tablespoons per 1 cup (3 teaspoons = 1 tablespoons)
7. Karo syrup (corn type syrup): Golden syrup replacement for corn syrup
8. Semi-Sweet Chocolate: Substitute dark cooking chocolate, chopped bar of dark cooking chocolate can be substituted for semi-sweet chocolate chips.
9. Cream of Tartar: White vinegar works as a substitute for cream of tartar when beating egg whites (1/8 teaspoon per egg)
10. Quick oven setting from fahrenheit (USA) conversion to celsius, fan gas (UK) reduce baking time slightly for fan assisted oven.
- 300F equals 150C, 130C fan
- 325F equals 170C, 150C fan
- 350F equals 180C, 160C fan
- 375F equals190C, 170C fan
- 400F equals 200C, 180C fan
Recipes using self-raising flour will depend on a raising ingredient (leavening agent) which is already included in the self-raising flour to provide volume to your dish. Baking powder, the leavening agent in self-raising flour, can loose that raising ability over time. UK baking staples tend to have less shelf-life time than most US products so remember to check the product date to avoid using expired products. Expired flour products will not produce successful results for your baked foods.
Plain flour does not have a leavening agent added and the shelf life is longer. A quick and easy adjustment to plain flour (all-purpose flour) can make your own self-raising flour when needed. Add 1 tsp baking powder (bicarbonate of soda) into 1 cup all plain (purpose flour), sift together and you now have self-raising flour.
As the days become shorter, I depend on my go to meals, which can be prepared with minimum advanced preparation. This is the easiest pizza crust recipe ever, as it only uses two ingredients. It works! You have pizza crust in minutes. Add your choice of toppings for a delicious hot treat.
Easy Pizza Crust Easy Pizza Crust
(Simple, only 2 Ingredients)
1 1/2 cups self-raising flour
1 cup (227ml) plain Greek yoghurt
Pre-heat oven 170C fan assisted
Prepare only half for smaller size crust Thoroughly combine both ingredients in medium bowl. Cover and let dough mixture sit for 15 minutes.
Spread the dough onto a lightly oiled baking sheet or pizza pan then add the topping of your choice. Bake for approximately 15-20 minutes (Pre-bake and freeze for later use if needed.)
Delicious Lemon Meringue Pie
• Crust
1 1/2 cups cookie/biscuit crumbs
1 tablespoon granulated sugar (white table sugar)
1/4 cup (4 tablespoons) unsalted butter, melted
Pinch of salt
• Filling
200 grams soft cheese (substitute for American cream cheese)
1 can (14 oz) sweetened condensed milk
1/2 cup (114ml) fresh or bottled lemon juice
2 teaspoon lemon zest (optional)
• Meringue Topping
3 Egg Yokes
1/4 (4 tablespoons) granulated sugar
1/2 teaspoon cream of tartar (substitute 1/8 teaspoon white vinegar)
(Option: whipped cream topping)
170C fan assisted oven
Combine the crust ingredients in a medium bowl. Press mixture into pie dish and chill. Add the filling ingredients into a large bowl mixing until smooth.
Pour the filling mixture into the prepared crust and chill while preparing the meringue topping. In a medium bowl place meringue topping ingredients and beat at high speed until mixture forms stiff peaks. Spread on top of the pie and bake in 170C fan assisted oven for approximately 10-15 minutes. Watch the pie carefully while baking and remove the pie from oven when the meringue appears lightly brown. Let the pie sit for at least 30 minutes if possible before serving.
I hope that you find my no stress recipes to be a time saver during your busy day. These recipes can be prepared ahead of time – so one less thing to worry about!