Sugar

Caster sugar dissolves easily and is most suitable for cake-making. Being finer it is more easily creamed than granulated sugar, which is better used in rubbed-in cakes and scones.

Demerara and other brown sugars are often used in cakes and biscuits to improve the flavour and colour. Icing sugar should be sieved.

Golden syrup, treacle or honey often replace some, or all of the sugar in a recipe, giving a rich flavour and colour.

Eggs

These are better used at room temperature, rather than cold from the fridge, but this is not essential. Eggs add richness to the recipe.

Break eggs separately into a cup to ensure freshness. Medium (standard eggs) are used in all McDougall's recipes, unless otherwise stated.

Liquids

Milk adds richness to a mixture and gives a closer, heavier texture. Water gives a lighter, shorter texture. Very cold water is necessary for certain pastries.

Fats

Use the type stated in the recipe. Butter is used for its flavour and keeping qualities but margarine is better for giving volume in creamed cakes. Hard block margarine is most suitable for baking. Soft margarine, used straight from the fridge is recommended for one-stage recipes.