If a recipe simply lists flour, is it sr or plain?

[JohnStuartMills]

I have seen a lovely recipe for a pineapple cake with syrup. it has 1 1/2 tsp of baking powder as well but just says 200g flour. Don't know which type of flour it is. What do you think?

If in doubt use self-raising (especially if it's a cake). If you put self-raising in when you should have used plain it won't make much difference, but if you use plain when it should be sr you could ruin the recipe!

Happy baking!

I'd say that was plain flour - it would be specific if it requires self raising.

The cake sounds great - good luck!

Ooh I hadn't thought of that Deesus.

Could you try googling another recipe and see what it recommends?

Thanks for replies. It's from some sort of Beirut/Lebanese cooking blog so I wouldn't know what to compare it with. I picked up a fresh pineapple while shopping and I'll darn well make something with it rather than throw it out.

I would use plain, I think sr is an english/american phenomenon.
and for the amount of flour the baking powder is rather generous (I usually would only use 1 teaspoon for 250g flour).

assume plain if it doesn't say - especially as it has baking powder too.

or you could use SR and not use the baking powder.

they don't use SR in america.
all the american recipes I've ever seen say all-purpose flour, which is the same as plain.