RK wrote:

> Sounds quite like something I've never had before, definately going
> to have to give them a try. Couple questions though.
>
> bicarbonate of soda, I presume is american termed "Baking Soda"?
> and just how do I ground the rice? and what type of rice? caster sugar?
> I'll assume golden syrup is the american Karo Corn Syrup. LOL now
> to find the certain items and buy me a food scale.

Bicarb = baking soda - *not* baking powder.

Karo syrup and golden syrup aren't the same thing, but as near as you'll
get, I think, on your side of the pond.

The following page gives conversions of some systems of measurements and
substitutions of various things like flours, fats, leavening agents,
etc:

http://worldwiderecipes.com/convert.htm

[As yank transplanted to UK, I've had to learn to "speak british"
cookery!]

Maggie

--
"There are two means of refuge from the miseries of life: music and
cats." -- Albert Schweitzer