How To Make A Proper Cornish Pasty

profilepicPlease take a moment to visit www.ProperPasties.com and support Billy Deakin’s Kickstarter campaign for his forthcoming book – How To Make An Award Winning Cornish Pasty.

Billy became the first ever Amateur Cornish Pasty World Champion at the inaugural World Pasty Championships last year, and then successfully defended his title at this year’s competition.  He’s also a 2 times Masterchef competitor who knows a thing of two about baking!  He’s seeking support to get his book published, and is offering some great rewards including ebooks and printed copies of his books, T-shirts, advertising spots on his web site and loads more.  You’ll also find some great recipes on his site so take a look!

Click here to view the project page and show your support!

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My latest recipe collection – for FREE!

The Happy Baker is a collection of 20 delicious recipes for cakes, scones, muffins, cookies, pancakes and more. Many of these are sample recipes taken from my already published recipe collections, while some are new and unpublished, and the great news is you can download the book for (virtually) free.

All I am asking you to “pay” for the book is a Tweet or a Facebook post!

That’s right, just click here or on the button below to “Pay with a tweet” and send a message on Twitter or Facebook to help get the word out about this free book, and you’ll get immediate and automatic access to the download link for the book – does that sound like a good deal?

Here’s the link, I do hope you enjoy the recipes:

Converting weights, measurements and temperatures

Recently I’ve been putting all oven temperatures, weights and measurements in both metric and imperial in my books, and I’m in the process of going back and editing some of my older books so they also have both units.

This came to my attention recently when a reader left a review on Amazon for one of my earliest books saying that the book was good, but they would have to convert all the measurements to use any of the recipes.

So, while it won’t be long before all of my books have both Imperial and metric units, I thought it might be useful to write a quick post showing how easy it is to switch between either, for use with any of my older recipes or when you find a great recipe online or in an old book. When you come across a recipe which uses a system of weights and measurements you’re not used to, you basically have 2 options:

1. Use As-Is

Unless you’re using a really ancient set of scales, it almost certainly supports both Imperial and Metric. Analogue scales have both sets of numbers on the dial, while digital scales normally require a simple button push. It really doesn’t matter if you “know” or “understand” the “other” system, just read the number off the scales as you measure, and match the number on the scales to the number in the book!

2. Convert

This is actually pretty easy. For weight, think of 1 oz as 30 grams. It’s actually 28.35 grams, but go with 30 and you won’t be far off.

Same for fl oz which is roughly 30 ml (actually 29.57 so even closer than for dry weights!)

So, if a recipe calls for 150g of flour, that’s 5 oz (30 * 5 = 150)

Going the other way, if a cake needs 4 oz of butter, that works out to 120 grams… pretty easy huh!

Well, it gets even easier. Good old Google has a conversion tool built right in which converts pretty much any weight or measurement for you. For example, type “convert 150 g to oz” into Google and you’ll get “150 grams = 5.29109429 ounces” as the result! Obviously you don’t need anywhere like that level of accuracy – so let’s just call that 5 ounces. Here’s a screenshot to show what the results look like in Google:

It works for pretty much any type of weight or measurement, including temperatures so give it a try.

Conversion tables

If you would prefer a conversion chart, here are approximate conversions for metric and Imperial weights, volumes, oven temperatures and “cup” measurements. You might want to bookmark this page to come back to, or print these off!

Weights
Imperial Metric

½ oz
¾ oz
1 oz
1½ oz
2 oz
2½ oz
3 oz
4 oz
4½ oz
5 oz
6 oz
7 oz
8 oz
9 oz
10 oz
12 oz
1 lb
1 lb 8 oz
2 lb
3 lb

15 g
20 g
30 g
40 g
55 g
70 g
85 g
110 g
125 g
150 g
175 g
200 g
225 g
250 g
275 g
350 g
450 g
700 g
900 g
1.35 kg

Volume
Imperial Metric

2 fl oz
3 fl oz
5 fl oz (¼ pint)
10 fl oz (½ pint)
1 pint
1 ¼ pint
1 ¾ pint
2 pint
2½ pint
4 pint

55 ml
75 ml
150 ml
275 ml
570 ml
725 ml
1 litre
1.2 litre
1.5 litre
2.25 litres

Oven Temperatures
Gas Mark °F °C

1
2
3
4
5
6
7
8
9

275°F
300°F
325°F
350°F
375°F
400°F
425°F
450°F
475°F

140°C
150°C
170°C
180°C
190°C
200°C
220°C
230°C
240°C

American Cup Conversions
1 Cup Imperial Metric

1 cup flour
1 cup caster sugar
1 cup soft brown sugar
1 cup fat (butter/margarine)
1 cup sultanas/raisins
1 cup currants
1 cup ground almonds
1 cup golden syrup
1 cup uncooked rice
1 cup grated cheese
1 stick butter

5oz
8oz
6oz
8oz
7oz
5oz
4oz
12oz
7oz
4oz
4oz

150g
225g
175g
225g
200g
150g
110g
350g
200g
110g
110g

Free Cupcake Recipes

Sorry I’ve not posted in a while, life has been quite crazy! Apart from all the general day to day hustle and bustle I’ve been entering baking competitions (and winning first prize in a pie competition!), working on a couple of new books, and going back and updating some of my older books.

One of those books I’ve updated is Cupcake Recipes – How to bake cup cakes and fairy cakes Like A Pro. A couple of people left reviews/comments on that one that while they liked the recipes, they wish there were more of them and more decorating tips! So, I’ve gone back and added some more delicious recipes, and also extended the icing and decorating section at the back.

To celebrate the launch of the new second edition, readers of this blog can download the book for free this Friday! Just visit this page on Amazon any time from 8am to midnight GMT (which is about 1am to tea time if you’re on the other side of the Atlantic!) and you can grab the book absolutely free.

If you already have the book, you’ll also be able to download the updated version at any time at no extra cost.

If you do download it (or already have it) and like it, please take a moment to leave a review on Amazon to let other people know. The couple of slightly negative reviews on there are now out of date (referring to the old edition) and I don’t want that to put people off!

And I promise to try and find more time for sharing some new recipes on the blog here soon 😉

Get a FREE COPY of Bake Like A Pro Volume 2

The second volume in my “Bake Like A Pro” compilation series is due to launch tomorrow, and I’m giving you the chance you get your hands on a copy absolutely free!

This second volume contains collections of recipes for scones, buns, chocolate cakes, carrot cake and pancakes, and it includes my best selling “Super Scones Recipes” which shot to the top of the best seller lists earlier in the year.

So what do you need to do to grab a free copy? Simple – I want to know what recipes my readers would like me to include in my next book. Just leave a comment below this post, either for a theme for a book (i.e. “Chocolate Desserts” or “Simple Appetizers”) or for a specific recipe. Everyone that gives a suggestion will receive a free complimentary copy of Bake Like A Pro Volume 2, and the best suggestions may find their way into future books!

2 ways to win

Can’t think of any suggestions? No problem, just share this page by Twitter or Facebook and you’ll also get a copy of the book! (just be sure to let me know where you shared it and i’ll contact you to send the books out)

This offer ends at midnight on Sunday, so get your thinking caps on, or get sharing to grab these freebies!

Disclaimer – Free books will be sent out as Amazon Kindle “gifts” so you’ll need to let me know your email address that you use with Amazon. I will not share that email address with anyone, and it will ONLY be used for the purposes of sending the freebies. If you also want to receive my free email newsletter, you will have to sign up for that separately HERE.

#1 Best Seller!

WOW! What a crazy 24 hours… Sales of my latest book “Super Scone Recipes – How to Bake Scones Like A Pro!” have gone absolutely bananas, and to top it all off it’s now the #1 best setting book in 3 different categories! Thank you so much to everyone who has been buying the book, and for the messages I’ve received they mean so much.

To be honest I don’t know why this one has taken off like it has. I’ve been on the best sellers lists before but not to this extent. Currently the book is ranked #409 out of all the books in on Amazon Kindle (that’s over 1.1 million books and my little recipe book is in the top 500) – unbelievable.

So once again, thanks to all my customers and supporters. It really wasn’t so long ago that I didn’t even have the computer skills to write a blog let alone get my recipes published as ebooks, I feel like I’ve come such a long way in such a short time. I can see this “little hobby” starting to become more serious!

Correction (wrong link and free book)

Really sorry to everyone who has been trying to download my scones book for free today, looks like I set the promotion wrong and it’s not free today at all… but I set my cheesecakes book free by mistake instead!

Sincere apologies, I will make up for it by doing a free giveaway on the scones book later in the month, but if you want to grab a free recipe book today you can download my cheesecake book at $0 for another 12 hours or so:

US store link : The Cheesecake Recipe Book

UK store link : The Cheesecake Recipe Book