If you’ve found a British baking recipe you’d love to try but can’t find half the ingredients at your local American supermarket, you’re not alone. Golden syrup, black treacle, caster sugar, self-raising flour, and other British staples can make a recipe look much more complicated than it really is.
The good news is that many British baking ingredients are available in the United States—you just need to know what to look for and where to look. Some can be found in ordinary grocery stores under different names, while others are easier to buy from specialty shops or online.
In this guide, we’ll look at some of the most common British baking ingredients American cooks encounter, where you’re likely to find them in the USA, and when an American substitute will work just as well.
You don’t need to import an entire British pantry before making your first Victoria sponge or batch of flapjacks. With a few key ingredients and some smart substitutions, you can make plenty of classic British bakes in an American kitchen.
Golden Syrup
Golden syrup is one of the British baking ingredients most likely to puzzle American cooks. This thick, amber-colored syrup has a buttery, caramel-like sweetness and appears in everything from flapjacks and steamed puddings to biscuits, cakes, and sauces.
In the United States, look for golden syrup in the baking aisle, international foods section, or British foods section of larger supermarkets. Specialty British grocery stores and online retailers are also useful places to look when your local supermarket doesn’t carry it.
What to look for: A product specifically labeled golden syrup rather than corn syrup, pancake syrup, or maple syrup. These syrups have different flavors and properties and aren’t automatically interchangeable in every recipe.
Can you substitute it? Sometimes. Depending on the recipe, honey, light corn syrup, or a combination of syrups may work in a pinch, but they won’t reproduce golden syrup’s distinctive flavor exactly. If golden syrup is a major part of the recipe—especially in something like British flapjacks—using the real ingredient is usually worthwhile.
Brit & Skillet tip: If you enjoy British baking, golden syrup is one specialty ingredient worth keeping in the pantry. An unopened container stores easily, and once you discover how many British recipes use it, you’ll probably find plenty of reasons to reach for it.
Want to learn more? Read our guide to Golden Syrup in America: What to Buy and Where to Find It.
Black Treacle
Black treacle is a thick, dark syrup used in traditional British baking. It has a deep, slightly bitter caramel flavor and is commonly found in rich fruit cakes, gingerbread, parkin, steamed puddings, and other strongly flavored bakes.
American bakers often compare black treacle with molasses, and the two can sometimes be used similarly, but they aren’t exactly the same. Black treacle has its own balance of sweetness and bitterness, so using the ingredient specified in the original recipe will usually give you the most authentic flavor.
Where to look: Black treacle can be harder to find in an ordinary American supermarket than golden syrup. Check British or international food sections, specialty import shops, and online retailers that sell British groceries.
Can you substitute it? Molasses is usually the first alternative American bakers consider. The exact result will depend on the recipe and the type of molasses you use, so avoid assuming that every variety—particularly very strong blackstrap molasses—will taste identical to black treacle.
Brit & Skillet tip: If a recipe only uses a small amount of black treacle, measure it with a lightly greased spoon. The sticky syrup will slide off much more easily.
Still confused about the difference? Read our guide to Treacle vs. Molasses vs. Golden Syrup: What’s the Difference?
Caster Sugar
Caster sugar is extremely common in British baking, but the name can make it sound like a specialty ingredient when you’re shopping in the United States. It’s simply a fine-grained white sugar with crystals smaller than ordinary granulated sugar but larger than powdered sugar.
The finer crystals dissolve quickly, which makes caster sugar particularly useful in sponge cakes, meringues, biscuits, and other bakes where a light, even texture is important.
Where to look: In the United States, caster sugar may be sold as superfine sugar or sometimes baker’s sugar. Check the baking aisle of larger supermarkets or specialty baking stores. It can also be purchased online.
Can you substitute it? For many recipes, ordinary American granulated sugar will still work, although its larger crystals may take longer to dissolve. Another option is to briefly process granulated sugar in a food processor until the crystals become finer—but stop before it turns into powdered sugar.
Brit & Skillet tip: Don’t substitute powdered or confectioners’ sugar for caster sugar just because it looks finer. Powdered sugar has a very different texture and often contains added starch, so it behaves differently in recipes.
Self-Raising Flour
Self-raising flour appears in countless British cake, scone, and biscuit recipes. It is flour that already contains a raising agent, which helps baked goods rise without requiring the recipe to add as much separate baking powder.
American supermarkets usually spell it self-rising flour rather than self-raising flour. Although the names sound nearly identical, British and American versions aren’t always formulated exactly the same way, so results can vary slightly depending on the recipe and brand.
Where to look: Check the regular baking aisle alongside all-purpose and cake flour. Self-rising flour is widely available in the United States, so this is one British baking ingredient you generally won’t need to import.
Can you substitute it? Yes. If you don’t have self-raising flour, you can usually make an appropriate substitute using all-purpose flour and baking powder. Because recipes and flour formulations vary, follow the conversion recommended for the particular recipe whenever one is provided rather than assuming every mixture is identical.
Brit & Skillet tip: Always check whether a British recipe calls for plain flour or self-raising flour before you start. Using self-raising flour when the recipe expects plain flour—or vice versa—can significantly change how your bake rises.
For more British-to-American ingredient translations, see our guide to British Baking Ingredients Americans Need to Know.
Demerara Sugar
Demerara sugar is a coarse, golden-brown sugar with large crystals and a subtle caramel flavor. It appears in British baking both as an ingredient and as a crunchy topping for cakes, biscuits, crumbles, and other bakes.
Unlike soft brown sugar, demerara has relatively dry, distinct crystals. That texture is part of its appeal, especially when it’s sprinkled over the top of a bake before it goes into the oven.
Where to look: Demerara sugar is available in many larger American supermarkets, although you may need to check the specialty sugar, natural foods, or international section rather than the ordinary baking-sugar shelf. It’s also readily available from specialty food shops and online retailers.
Can you substitute it? Turbinado sugar is usually the easiest American alternative when you want a similar coarse texture and golden color. The flavor won’t necessarily be identical, but it can work well in many recipes, particularly when the sugar is being used as a topping.
Brit & Skillet tip: Keep a small container of demerara or turbinado sugar in your baking cupboard. A sprinkle over scones, muffins, crumbles, or cakes before baking adds an easy crunchy finish.
Mixed Spice
Mixed spice is a traditional British spice blend used in fruit cakes, Christmas cakes, hot cross buns, biscuits, puddings, and other warmly spiced bakes. It usually contains a combination of sweet spices such as cinnamon, nutmeg, and other complementary spices.
One important warning for American bakers: mixed spice is not the same thing as allspice. Allspice is a single spice made from the dried berries of the allspice plant, while mixed spice is a blend of several spices.
Where to look: British mixed spice isn’t always stocked in ordinary American supermarkets. Check British or international food shops, specialty spice stores, and online retailers that carry imported baking ingredients.
Can you substitute it? Yes. If you can’t find a British mixed spice blend, you can make your own using common spices already available in American supermarkets. The exact blend varies, so if your recipe provides its own mixture, follow that version.
Brit & Skillet tip: Label homemade mixed spice clearly. It can look surprisingly similar to other brown spice blends in the cupboard, and accidentally adding something savory to a British fruit cake would make for a memorable bake for all the wrong reasons.
Currants, Sultanas, and Raisins
British baking recipes often distinguish between currants, sultanas, and raisins, particularly in fruit cakes, scones, buns, puddings, and other traditional bakes. Although they’re all dried fruit, they aren’t quite the same.
Raisins are dried grapes and are readily available in American supermarkets. They’re usually dark, sweet, and relatively large.
Sultanas are also dried grapes but are typically lighter in color and softer than ordinary raisins. In the United States, golden raisins are often the easiest substitute to look for when a British recipe calls for sultanas.
Currants in British baking usually means small dried grapes, often sold as Zante currants in the United States. These shouldn’t be confused with fresh red or black currant berries.
Where to look: Raisins and golden raisins are easy to find in most American supermarkets. Zante currants may be stocked alongside other dried fruits, in the baking aisle, at specialty grocery stores, or online.
Can you substitute them? Usually, yes. Raisins, golden raisins, and dried currants can often be swapped when necessary, although the size, sweetness, and texture of the finished bake will be slightly different.
Brit & Skillet tip: If you’re making a traditional British fruit cake or pudding where dried fruit is one of the main ingredients, it’s worth using the specific fruits called for in the recipe. For a casual batch of scones or buns, using what you can readily find is perfectly reasonable.
Digestive Biscuits
Digestive biscuits are a British cupboard staple and appear in plenty of desserts as well as alongside a cup of tea. They’re lightly sweet, crisp, and slightly wheaty, with a flavor that’s less sugary than many American cookies.
American bakers are most likely to encounter digestives in recipes for cheesecake bases, refrigerator cakes, tarts, and other desserts that call for crushed biscuits.
Where to look: Digestive biscuits are often available in the international or British foods section of larger American supermarkets. They’re also commonly sold by specialty British food shops and online retailers.
Can you substitute them? Graham crackers are usually the easiest American alternative when digestives are being crushed for a cheesecake or dessert crust. The flavor and texture aren’t identical, but they can serve a similar purpose.
Brit & Skillet tip: If you’re making a distinctly British dessert and digestives provide much of the flavor, try using the real thing at least once. If they’re simply providing a crumb base underneath a strongly flavored filling, graham crackers can be a perfectly practical substitute.
Where to Buy British Baking Ingredients in the USA
Finding British baking ingredients in America has become much easier, but the best place to shop depends on what you’re looking for. Before ordering something online, it’s worth checking locally—you may be surprised by what your regular supermarket already carries.
Start with your local supermarket. Check the baking aisle first, then look in the international or British foods section. Larger supermarkets may carry items such as golden syrup, digestive biscuits, superfine sugar, self-rising flour, and specialty dried fruits.
Try specialty and international grocery stores. British import shops, European markets, and international supermarkets can be particularly useful for harder-to-find ingredients such as black treacle, mixed spice, and imported biscuits.
Check specialty baking stores. These can be good sources for sugars, flours, dried fruits, spices, and other ingredients that ordinary supermarkets may not stock.
Shop online when necessary. Online retailers can be the easiest option when you’re looking for a specific British ingredient or brand that isn’t available locally. Before ordering, compare the total price including shipping and check the package size—a bargain can look rather different once delivery costs are added.
A useful option for American bakers: King Arthur Baking carries a wide range of baking ingredients and equipment. For everyday British recipes that call for plain flour, King Arthur Unbleached All-Purpose Flour is a practical American option.
Brit & Skillet tip: Don’t assume an ingredient has to be imported simply because the recipe uses a British name. Check for the American equivalent first. Caster sugar may be labeled superfine sugar, sultanas may be sold as golden raisins, and self-raising flour becomes self-rising flour on many American shelves.
British-to-American Baking Ingredient Quick Reference
| British Ingredient | What to look for in USA | Easy Alternative |
| Golden Syrup | Golden Syrup | Honey or light corn syrup, depending on recipe |
| Black treacle | Imported black treacle | Molasses, depending on recipe |
| Caster sugar | Superfine or baker’s sugar | Finely processed granulated sugar |
| Self-raising flour | Self-rising flour | All-purpose flour + baking powder |
| Demerara sugar | Demerara sugar | Turbinado sugar |
| Mixed Spice | British mixed spice | Homemade sweet spice blend |
| Sultanas | Golden raisins | Raisins |
| Currants | Zante currants | Raisins or golden raisins |
| Digestive biscuits | British/international foods section | Graham crackers for crumb bases |
Bringing British Baking to Your American Kitchen
British baking can seem intimidating when a recipe calls for ingredients you’ve never seen in an American supermarket, but most of them are easier to find—or substitute—than they first appear.
Start by checking the baking and international aisles at your regular grocery store, learn the American names for common British ingredients, and save specialty shops or online ordering for the ingredients that are genuinely difficult to find.
You don’t need a cupboard full of imported ingredients to enjoy British baking. A few useful staples such as golden syrup, caster sugar, and the right dried fruits can open the door to everything from flapjacks and scones to puddings, cakes, and biscuits.
And when a British recipe sends you searching for an unfamiliar ingredient, that’s part of the fun. Before long, terms like self-raising flour, sultanas, and black treacle won’t seem foreign at all—they’ll simply be part of your baking cupboard.
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