Phyl, there are many online metric / imperial conversion tools, such as http://www.onlineconversion.com/index.htm

The standard measurement is 15 ml for a tablespoon, 10 ml for a dessertspoon and 5 ml for a teaspoon.

If there are other measure conversions you need, let us know.

Just in case, from a well known cookbook author in SA who now lives in the US, and was published here. Let me know if your recipe is very different, I would be interested. Hope this works!

Tracey (ex Johannesburg)

Tipsy Tart
South African Gourmet Food and Wine
Myrna Rosen and Lesley Loon

Serves 8-10
1 cup (250 ml) chopped pitted dates
1 tsp (5ml) baking soda (bicarb)
1 cup (250 ml) boiling water
1 1/2 cups (375 ml) flour
1/2 tsp (3 ml) baking powder
1/2 tsp salt
1 tsp (5 ml) apple pie spice (mixed spice)
4 oz (125g) butter
1 cup (250ml) sugar
2 eggs beaten

Glaze:
1 cup (250ml) sugar
3/4 cup (200ml) water
3 TBS (50g) butter
3/4 cup (200ml) KWV or Paarl VSOP Brandy*
1 tsp (5ml) vanilla extract

Garnish:
whipped cream
maraschino cherries
chocolate curls

Mix together dates, bicrabonate of soda (baking soda) and boiling water. Set aside. Sift together flour, baking powder, salt and apple pie spice. In another bowl cream the butter and sugar together. Add beaten eggs.

Add sifted dry ingredients to the egg mixture, then stor in date mixture. Pour into a well greased baking dish 9" x 13" and bake in a 350 (180 C) oven for 35-45 minutes.
Glaze:
Boil together all ingredients. Pour while still boiling over tart, immediately after it has been taken out of the oven.

Serve warm with whipped cream

* they sponsor the section of the book, I would say any brandy is ok.