Brit-Speak: Food --and Carol's light fruitcake

[kjirstem]

> 
> Kneasy responding to Carol's questions:
> > <snip>
> > 
> > Don't know about the corn syrup, it's not something we use much over
> > here. Worth experimenting, I'd think. But it does need to be fairly
> viscous. The recipe says 6 tbsp - but that's almost impossible to
> measure accurately;
> > half the syrup stays on the spoon! So  most add another spoon or two
> just to make sure.
> > 
> > That's what I like about cooking, within limits you can do what you
> like.
> 
> Carol:
<snip>> 
> As for corn syrup, I just realized that it's made from what the
> British call maize and *would* be hard to find in England. In fact,
> I'd bet that a lot of Americans don't know about it. Maybe molasses
> mixed with maple syrup, which is easy to find, would work for treacle
> tarts.
> 
<snip>

kjirstem:

One of the definitions in my dictionary for treacle *is* golden syrup
- which it claims is a mixture of molasses and corn syrup.  I think
molasses and maple syrup would be yummier though.  Also, I'm *sure*
I've seen golden syrup in my local supermarket.  Haven't ever noticed
bottled lemon zest though ...