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Message: <blockquote data-quote="viviennem" data-source="post: 311481" data-attributes="member: 31282">Stop putting yourself down, Steve! But in a way you're right - someone who cooks all the time, eg for a family, and has a standard repetoire of recipes, doesn't need to weigh things, just measures with a spoon. Eg 4 heaped tablespoons self-raising flour, 2 heaped tablespoons suet, herbs and seasoning to taste, mix with water to a stiff paste = about 4 good-sized dumplings. Those were the days! (sigh).I think the answer, Sid, is "be consistent", and don't mix things up. That is (eg), don't use 4oz flour to 20g butter. Metric, Imperial and "spoon" measures don't mix - stick to the one you know best. As long as the ratio is correct, you'll get good resultsAmerican recipes used to throw me completely - which cup? how big? what do you mean, fewer fluid ounces in a pint? So I found a good conversion table and now I'm happy - and you can get American measures on-line these days if you want them.Viv  8)</blockquote>

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