Cooking Conversion Guide - Cups to Grams UK

UK Cooking Measurements: A Complete Reference

Cooking measurement conversions are a daily necessity in the UK, where recipes come from a mix of British, American, European, and international sources, each using different measurement systems. Understanding the key differences and knowing how to convert accurately between them is the foundation of confident cooking and consistent results.

The most important distinction for UK cooks is between metric measurements (grams, kilograms, millilitres, litres) and imperial measurements (ounces, pounds, fluid ounces, pints). Modern UK recipes predominantly use metric, but many beloved family recipes, older cookbooks, and some TV chefs still reference imperial quantities. American recipes add another layer of complexity by relying heavily on cup measurements, which are volume-based and vary significantly depending on the ingredient being measured.

A common source of confusion is the difference between a UK pint (568ml) and a US pint (473ml). This 20% difference means that following an American recipe that calls for "a pint of stock" with a UK pint measure would add nearly 100ml too much liquid. Similarly, a UK tablespoon is 15ml (the same as the US and Australian tablespoon), but an Australian tablespoon was historically 20ml, though this is being standardised. Always check whether a recipe uses UK or US measurements before starting.

Oven Temperature Conversions

UK ovens may display temperatures in Celsius, Fahrenheit, or gas mark numbers, depending on the age and type of the appliance. The key conversions every UK cook should know include: Gas Mark 4 = 180°C = 350°F (moderate oven, used for most baking), Gas Mark 6 = 200°C = 400°F (moderately hot, for roasting), and Gas Mark 7 = 220°C = 425°F (hot oven, for bread and pizzas). Remember that fan ovens typically run about 20°C hotter than conventional ovens, so reduce the stated temperature by 20°C if your oven has a fan setting.

Altitude affects cooking temperatures and times very slightly in the UK (our highest mountain, Ben Nevis, is only 1,345m), but humidity and oven calibration have much bigger impacts. If your baking results are consistently over- or under-done, invest in an inexpensive oven thermometer to check whether your oven runs true to its settings. Many ovens, even new ones, can be off by 10-15°C from the displayed temperature.

Essential Kitchen Measurement Tips

For baking, always weigh ingredients rather than using volume measurements where possible. A cup of flour can vary from 120g to 160g depending on how tightly it is packed, which can mean the difference between a light, fluffy cake and a dense, heavy one. Digital kitchen scales accurate to 1 gram are available for under £10 and are the single most useful tool for improving baking consistency. For liquids, use a clear measuring jug placed on a flat surface, reading the measurement at eye level.

When scaling recipes up or down, be cautious with spices, seasoning, and leavening agents (baking powder and bicarbonate of soda). These do not scale linearly; doubling a recipe often requires only 1.5 times the seasoning, and leavening agents should be carefully calculated as too much can cause baked goods to rise and then collapse. Cooking times also change when batch sizes are altered, generally requiring longer for larger quantities due to the increased thermal mass.