Bramasole

Substitutions

1 cup self-raising flour = 1 cup plain flour + 1 raised teaspoon baking powder.

Butter to oil, or vice versa – 250g butter = the same quantity of margarine or 7/8 cup of oil.

Unsalted butter – regular butter (salted) is fine to use.

Caster sugar – process white sugar in a food processor and pulse until the grains are finer.

1 cup Dark Brown Sugar = 1 cup Caster Sugar + 1/4 cup Treacle.

1 cup Soft Brown Sugar = 1 cup Caster Sugar + 2 Tbsp Golden Syrup.

1 cup blue or light blue milk = 1/2 cup water + 1/2 cup evaporated milk or cream. Alternatively use soy milk.

1 cup buttermilk = 1/2 cup plain non-fat yoghurt + 1/2 cup milk
OR
3 tsp white vinegar or lemon juice + 1 cup milk; stir and let stand 5 minutes.

½ cup oil = ½ cup natural unsweetened yoghurt or buttermilk.

1 cup sour cream = 1 cup milk + 1 tablespoon lemon juice or white vinegar stirred through and allowed to stand for 5 minutes to sour.

1 teaspoon baking powder = 1/4 teaspoon baking soda + 3/4 teaspoon cream of tartar.

1 tablespoon cornflour = 2 tablespoons all-purpose flour.

1 tsp lemon juice (small amounts) = 1/2 teaspoon vinegar.

1 cup honey = 1 cup & 2 Tbsp of sugar + 1/4 cup of the same liquid used in the recipe.

1 teaspoon ground cinnamon = 1/2 teaspoon ground all spice.

1 teaspoon all spice = 1/2 teaspoon ground cloves + 1/2 teaspoon cinnamon

1 cup plain yoghurt = 1 cup sour cream, or vice versa.

 

America / Others	New Zealand
cookie	biscuit
oatmeal	porridge
confectioners / powdered sugar	icing sugar
sugar, superfine	castor sugar
light molasses	golden syrup
dark molasses	treacle
cilantro	coriander, fresh
cornstarch, maize starch, maizena	cornflour
zucchini	courgette
jello	jelly
jelly	jam
extract (vanilla, etc.)	essence
candied fruit	glacé fruits
wax paper	greaseproof / parchment paper
shortening	margarine / butter / lard
half-and-half	1/2 whole milk and 1/2 cream
Graham Cracker	digestive – add cinnamon