Converting common measures:

We're divided here at BWB about whether we prefer the very precise '5mls' or the more gung-ho '1 teaspoon'. The fact is, though, if you prefer it one way and the recipe is written the other way it makes life harder. So here's a guide to aid your switch-hitting.

Important note: these are approximate values and differ from country to country. But this ain't building or brain surgery and in our experience 'close enough is good enough' for most recipes (unless you're one of those proper pastry chefs or a nuclear physicist).

Wet Ingredients: 

5ml     ............  1 teaspoon
10ml   ............  2 teaspoons/1 desertspoon
15ml   ............  1 tablespoon
30ml   ............  2 tablespoons
60ml   ............  1/4 cup
80ml   ............  1/3 cup
120ml ............  1/2 cup
160ml ............  2/3 cup
185ml ............  3/4 cup
250ml ............  1 cup
500ml ............  2 cups

Dry Ingredients:

Butter:          30g  ........  2 tablespoons (essentially the same as wet ingredients so use that table)
Cheese:       100g ........  1 cup (grated cheese, packed in tight)
Cocoa:          25g  ........  1/4 cup
Coconut:       75g  ........  1 cup
Cornflour:      25g  ........  1/4 cup
Dried Fruit:    150g ........  1 cup
Flour:           125g ........  1 cup
Salt:              25g ........  2 tablespoons
Sugar: W      250g ........  1 cup
           B      200g ........  1 cup (firmly packed)
           I       150g ........  1 cup

Imperial to Metric:

1 oz  ............  25g
4 oz  ............  125g
1 lb   ............  A shade under 500g
2 lb   ............  Just under a kilo.