NEED TO CONVERT • • 2ounces unsalted butter • 5ounces castor sugar • 2ounces light muscovado sugar 6ounces eggs, weighed without shells (3...

I used product labels with nutrition data, found on the internet. For dry ingredients, one typically sees both volume measurements and weight in grams. Using the standard gram to ounces conversion, and then using the volume equivalents from the nutrition data, I calculated as follows: Use a scant 3/4 cup caster sugar; 1/4 cup + 2 tsp light muscovado sugar; 1 cup + 3 tablespoons all purpose flour; and, confirmed by checking the measurement marks on the packaging on a stick of butter, 1/2 stick or 4 tablespoons. ;o)

My measurement for sugar (including caster) is 7 ounces=1 cup, so I would say that 1 ounce of sugar is more in the range of about 3 tablespoons, and definitely less than 1/4 cup. If I were making this recipe, I would use about 3/4 cup of caster sugar and a scant 1/4 cup for the muscovado.

2oz butter = 1/2 stick = 4tb
1oz sugar = ~1/3 cup
5oz flour = 1 1/4 cups

The eggs are bit confusing because the recipe lists 6 oz but "(3 medium eggs)". 1 large egg, US size, is 1.67 oz, without the shell. So 6oz of eggs is 3 large eggs.