I have been preparing for the day - long since got a set of old fashioned balance and old fashioned imperial weights, 'cos no-one's dictating to me in my kitchen, Have a metric set, too, for where recipes have gone over, but they don't stack well. Mathematically they aren't so good as the binary system you use with the imperial, each weight double the one above. And a set of cups for recipes in volumes. I have no intention of counting tablespoons into a bowl going 25 g, 50 g, etc...no way is cooking that precise - it's ridiculous. Grams are for science, ditto millimetres. (Do tell NASA.)

What sort of pudding or pie? To me, a pudding is a steamed batter, either made with suet, or an egg based cake type mixture. A suet crust would do both jobs, but doesn't, somehow, suggest it would go with pralines. How does the mix relate to Bisquik? 'Cos we can get that over here, and that would do both?

Penny