Maggie Davey wrote:

> 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!]

Oh, and caster sugar is called "superfine" in the US, about half way
between granulated and confectioner's [= icing = powdered]. See:
http://food.epicurious.com/run/foodd...entry_id=10061

Maggie



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