I am a mammy cook. I have no professional training and my collection of recipes has grown with each year I have lived. In my young life we used pounds, shillings and pence for money and pounds (lbs) and ounces (ozs) for cooking. I was never quite happy with the move over to grams! My weighing scales has a clock type face with both sets of measurements. So when a recipe appealed I copied it as it was given. So long as I kept to one or other measurement not mixing grams with ounces I was fine.
So some of the older items will have Lbs and ozs, while the others will have grams. I am not into translations and conversions.
I located the following weights and measures conversion table. It was in Prima magazine about 15 years ago. I hope it is helpful.
Under the title of each recipe on the left will be the number of servings if applicable, while on the right the oven temperature is set for ºC which I use in my fan oven.
I will use only the recipes that have made a regular appearance at my table.
Steph from The biopsy report is a steadfast and witty commenter here on my blog. I am not sure that she has forgiven me yet for scaring her cat the other day. In the hope of making amends I will officially unveil my Food Mondays with the lemon drizzle cake she asked about.
Lemon Drizzle Cake
Preheat the oven to180°C
4ozs soft Butter
6ozs Caster Sugar
6ozs Self Raising Flour
4 tablespoons Milk
Grated zest of 1 Lemon
2 large Eggs
Pinch of Salt
For the lemon Syrup:
4 tablespoons freshly squeezed lemon (Juice 1½ large Lemons)
3ozs Icing Sugar
Butter a 2lb loaf tin and line with baking parchment. Place all the cake ingredients in a bowl or mixer and beat for 3 minutes, until well blended. Pour into cake tin, smooth top and bake for 45 minutes. Remove and leave to cool in the tin on a cooling rack. Gently warm the lemon juice and icing sugar in a pan until sugar dissolves. Prick cake all over with a fork and spoon the warmed lemon syrup over the top. Leave until cake is cold before turning out. Serve sprinkled with icing sugar.