Here are some terms, names and alternatives to help everyone understand and use recipes perfectly.
Flaked: sliced nuts.
Ground: I use packaged commercially groundnuts.
Slivered: nuts cut length ways.
Arrowroot: used mostly for thickening. Corn flour can be used instead.
Baking powder: is a raising agent. Mostly made from cream of tartar and bicarbonate of soda in the proportions of 1 level teaspoon cream of tartar to ½ level teaspoon bicarbonate of soda. This is equivalent to 2 level teaspoons baking powder.
Bicarbonate of Soda: baking soda
Butter: 125g = 1 stick butter
Cottage: fresh, white, unripe curd cheese, can use low-fat variety
Cream: also known as Philly.
Parmesan: sharp-tasting hard cheese used as a flavor accent. I use fresh Parmesan, although finely grated is readily available.
Coffee and Chicory essence: Slightly bitter syrup based on sugar, caramel, coffee and chicory. If not available, dissolve 2 tsp instant coffee powder + 1tbsp brown sugar in 1tbso boiling water.
Cream: Light pouring cream also known as half and half.
Sour: a think commercially cultured soured cream.
Thickened (whipping):double cream or cream with more then 35% fat can be substituted.
White self-raising flour: Substitute plain flour (maida) and baking powder in the proportions of 1cup(150g) plain flour to 2 level teaspoons baking powder. Sift together several times before using.
Golden Syrup: Maple, pancake syrup pr honey can be substituted.
Molasses: the end product of raw sugar manufacturing or refining.
Semolina: a hard part of the wheat, which is sifted out.
Sugars: I use coarse granulated sugar, also known as crystal sugar, unless otherwise specified.
Brown: a soft fine, granulated sugar containing molasses.
Castor: also known as super fine, is granulated sugar
Icing: also known as confectioners sugar or powdered sugar.
Raw: natural brown granulated sugar.