Brit & Skillet

Tag: british food

  • Traditional British Sausage Rolls: An Easy Recipe for American Kitchens

    Traditional British Sausage Rolls: An Easy Recipe for American Kitchens

    Few things disappear from a British party table quite as quickly as a plate of warm sausage rolls.

    Flaky, golden pastry wrapped around a savoury sausage filling, they’re one of those wonderfully simple British foods that work for almost any occasion — parties, picnics, lunchboxes, afternoon snacks, or simply something warm to eat when you fancy a little taste of home.

    And if you’re making British sausage rolls in America, there’s good news: you don’t need to make your own puff pastry or hunt down a long list of specialty ingredients.

    Store-bought puff pastry works beautifully, and I’ll show you how to make a classic sausage filling using ingredients that are easy to find in an American grocery store. As always, you’ll get US measurements alongside metric weights.

    The biggest difference American cooks may encounter is the sausage itself. British sausage meat isn’t quite the same as many strongly seasoned American breakfast sausages, so we’ll talk about what to look for — and how to get that familiar British-style flavour.

    Brit & Skillet Tip: Keep your puff pastry cold until you’re ready to assemble the sausage rolls. Cold pastry hitting a hot oven is one of the secrets to getting those beautifully crisp, flaky layers.

    What Are British Sausage Rolls?

    A traditional British sausage roll is made by wrapping seasoned sausage meat in puff pastry, brushing the pastry with egg, and baking until beautifully puffed and golden.

    They’re sold everywhere from bakeries to supermarkets in Britain and can be served warm or cold. You’ll find tiny versions on party tables, larger ones for lunch, and plenty of homemade versions with their own little twists.

    Despite the name, there’s no bread roll involved. The “roll” is simply the pastry rolled around the sausage filling.

    What Sausage Should I Use in America?

    This is probably the most important question when recreating British sausage rolls in an American kitchen.

    British sausage meat tends to have a fairly mild savoury flavour, often seasoned with herbs such as sage, along with salt and pepper. Some American breakfast sausages can be much sweeter or more heavily seasoned, which can change the flavour considerably.

    For a more traditional result, look for plain ground pork and season it yourself. This gives you much more control over the flavour and is the approach we’ll use in this recipe.

    If you’d rather use prepared sausage, choose a mild pork sausage without strong flavours such as maple, hot spices, Italian seasoning, or lots of fennel.

    And if you happen to have access to proper British-style sausages, you can simply remove the meat from the casings and use that as your filling.

    Do I Need to Make Puff Pastry?

    Absolutely not.

    Homemade puff pastry is wonderful, but sausage rolls are also exactly the sort of recipe where good-quality store-bought puff pastry makes life considerably easier.

    In American supermarkets, puff pastry is usually sold frozen. Thaw it according to the package directions, but keep it chilled until you’re ready to assemble the sausage rolls.

    The pastry should be flexible enough to unfold or roll without cracking, but still feel cold to the touch.

    Brit & Skillet Tip: If your kitchen is warm and the pastry starts becoming soft or sticky while you’re assembling the rolls, pop it back into the refrigerator for 10–15 minutes. You’ll get much better puff from cold pastry.

    Traditional British Sausage Rolls Recipe

    Prep Time: 25 minutes
    Chill Time: 15 minutes
    Bake Time: 25–30 minutes
    Yield: About 12 sausage rolls

    Ingredients

    For the Sausage Filling

    • 1 lb (450g) ground pork
    • ½ cup (50g) plain breadcrumbs
    • 1 small onion, very finely chopped or grated
    • 1 teaspoon dried sage
    • ½ teaspoon dried thyme
    • ¾ teaspoon salt
    • ½ teaspoon black pepper
    • ¼ teaspoon ground nutmeg
    • 2 tablespoons (30ml) cold water

    For the Pastry

    • 1 package frozen puff pastry, about 17 oz (490g), thawed according to package directions but kept cold
    • 1 large egg
    • 1 tablespoon water, for the egg wash

    Optional for the Top

    • Sesame seeds or poppy seeds

    Brit & Skillet Tip: Grating the onion rather than chopping it gives you very small pieces that disappear into the sausage filling as it cooks. You get the flavour without large pieces of onion breaking up the texture of the filling.

    Perfect. ✅ Now we’ll assemble and bake them.

    Step-by-Step Instructions

    1. Prepare the Sausage Filling

    Place the ground pork, breadcrumbs, grated onion, sage, thyme, salt, pepper, nutmeg and cold water in a large bowl.

    Using clean hands or a fork, gently mix everything together until the seasonings are evenly distributed.

    Try not to overwork the pork, as this can make the filling firmer than you want.

    2. Prepare the Puff Pastry

    Line a large baking sheet with parchment paper.

    Unfold or gently roll the chilled puff pastry on a lightly floured surface.

    Depending on the shape and number of pastry sheets in your package, divide the pastry into long rectangles approximately 4–5 inches (10–13cm) wide.

    The exact dimensions aren’t critical — you simply need enough pastry to wrap comfortably around the sausage filling with a small overlap.

    3. Add the Sausage Filling

    Divide the sausage mixture evenly between the pastry rectangles.

    Shape each portion into a long sausage about 1–1½ inches (2.5–4cm) thick and place it lengthwise near one edge of the pastry.

    4. Roll and Seal

    Beat the egg with 1 tablespoon of water to make an egg wash.

    Brush a little egg wash along the opposite long edge of the pastry.

    Roll the pastry snugly around the sausage filling so the edges overlap, then place the roll seam-side down.

    Repeat with the remaining pastry and filling.

    5. Cut and Chill

    Using a sharp knife, cut the long rolls into pieces approximately 2 inches (5cm) wide. You should end up with about 12 sausage rolls.

    Arrange them on the prepared baking sheet, leaving a little space between each one.

    Brush the tops with egg wash and, if you like, sprinkle with sesame or poppy seeds.

    Using the tip of a sharp knife, make 2 or 3 small slashes across the top of each sausage roll.

    Refrigerate the assembled sausage rolls for about 15 minutes while the oven preheats.

    6. Bake

    Preheat the oven to 400°F (200°C).

    Bake the sausage rolls for 25–30 minutes, or until the pastry is deeply golden and puffed and the pork filling is completely cooked.

    For food safety, the centre of the sausage filling should reach 160°F (71°C) when checked with an instant-read thermometer.

    Allow the sausage rolls to cool on the baking sheet for about 5 minutes before serving.

    Brit & Skillet Tip: Don’t pull your sausage rolls from the oven when the pastry is merely pale gold. Giving puff pastry enough time to become properly golden helps create those crisp, flaky layers that make a good sausage roll so irresistible.

    How to Serve British Sausage Rolls

    British sausage rolls are delicious either warm or at room temperature, which is one reason they’re such a favourite for parties, picnics and packed lunches.

    Serve them on their own or with a little mustard, ketchup, chutney or brown sauce on the side.

    For something more substantial, pair warm sausage rolls with a simple salad, soup, or a few other British favourites for an easy lunch.

    Can You Make Sausage Rolls Ahead of Time?

    Yes. You can assemble the sausage rolls, place them on the prepared baking sheet, cover them well and refrigerate them for up to 24 hours before baking.

    Keep them cold until you’re ready to put them into the oven, then brush with egg wash if you haven’t already done so and bake as directed.

    How to Store Leftover Sausage Rolls

    Because the filling contains cooked pork, leftover sausage rolls should be refrigerated.

    Allow them to cool, then transfer them to an airtight container and refrigerate for up to 3 days.

    To reheat, place them in a 350°F (175°C) oven for about 10–15 minutes, or until hot throughout and the pastry has crisped again.

    The microwave will work in a hurry, but the pastry will be much softer.

    Can You Freeze Sausage Rolls?

    Absolutely. Sausage rolls are particularly handy to have in the freezer.

    You can freeze them after baking by allowing them to cool completely and storing them in a freezer-safe container for up to 3 months.

    Thaw overnight in the refrigerator and reheat in the oven until piping hot throughout.

    You can also freeze assembled unbaked sausage rolls. Freeze them on a baking sheet until firm, then transfer them to a freezer-safe container or bag.

    Bake from frozen, allowing a little additional baking time and checking that the pork filling reaches 160°F (71°C) in the centre before serving.

    Why Is My Puff Pastry Soggy?

    Make sure your pastry and sausage filling are kept cold before baking and that the oven is fully preheated.

    Placing the sausage rolls seam-side down also helps keep them securely closed while they bake.

    If your filling is particularly wet, excess moisture can soften the pastry. That’s another reason not to add too much liquid to the sausage mixture.

    Why Did My Sausage Rolls Split Open?

    A little movement in the pastry is normal as it puffs, but sausage rolls that completely unroll may not have been sealed firmly enough.

    Brush the pastry edge lightly with egg wash, overlap the edges securely and bake the rolls with the seam underneath.

    And don’t forget those little slashes across the top — they give steam somewhere to escape as the filling cooks.

    Brit & Skillet Tip: Sausage rolls are at their best reheated in the oven rather than the microwave. A few extra minutes is worth it when the reward is crisp, flaky pastry.

    Bring a British Favourite to Your American Kitchen

    There’s something wonderfully satisfying about pulling a tray of homemade sausage rolls from the oven — especially when the pastry is crisp and golden and you can smell that savoury sausage filling underneath.

    They may be a familiar sight in British bakeries and supermarkets, but making them at home is surprisingly straightforward. Store-bought puff pastry does most of the hard work, and seasoning plain ground pork yourself means you can create that classic British-style filling with ingredients from an American grocery store.

    Serve them warm from the oven, tuck them into a picnic, or make a batch for your next party. And if a few find their way into the freezer for later, even better.

    If you enjoyed making these, try our Traditional Yorkshire Puddings for another savoury British classic, or explore more of our traditional British recipes for plenty of ideas to bring a little taste of Britain to your American kitchen.

  • Traditional Yorkshire Puddings: An Easy British Recipe for American Kitchens

    Traditional Yorkshire Puddings: An Easy British Recipe for American Kitchens

    If you grew up in Britain, a Sunday roast without Yorkshire puddings can feel as though something rather important is missing from the plate.

    Crisp and deeply golden around the edges, soft and slightly chewy inside, Yorkshire puddings are made from a surprisingly simple batter of flour, eggs and milk. The magic happens when that batter hits a very hot pan with hot fat, causing the puddings to puff dramatically in the oven.

    And despite the name, these aren’t puddings in the way most Americans use the word. Yorkshire puddings are a savoury side dish, traditionally served as part of a roast dinner and particularly associated with roast beef and gravy.

    The good news for American cooks is that you don’t need a special Yorkshire pudding tin to make them. A standard 12-cup muffin tin works beautifully, and I’ll give you both US and metric measurements throughout.

    Brit & Skillet Tip: The two things Yorkshire puddings love most are heat and patience. Get the pan and fat properly hot before adding the batter — and once they’re in the oven, resist opening that door to have a peek!

    What Are Yorkshire Puddings?

    Yorkshire puddings are a traditional British side dish made from a simple batter of eggs, flour and milk. They’re baked in a very hot tin with a little hot fat, which causes the batter to rise dramatically and form those wonderfully crisp, golden edges and softer centres.

    If you’re American, think of them as a close relative of a popover rather than anything resembling a dessert pudding.

    Yorkshire puddings are most famously served with a traditional Sunday roast, where those crisp little hollows are particularly good at catching plenty of gravy.

    Do I Need a Yorkshire Pudding Tin?

    Not at all.

    Traditional Yorkshire pudding tins tend to have shallower, wider wells than an American muffin tin, but a standard 12-cup muffin tin is a very practical substitute for an American kitchen.

    Your Yorkshire puddings may come out a little taller and narrower than ones baked in a traditional tin, but they’ll still have the crisp exterior, puffed shape and hollow centre we’re looking for.

    Brit & Skillet Tip: If you’ve seen photographs of Yorkshire puddings that look different from yours, the tin may be the reason. The shape can vary quite a bit depending on whether they’re baked in a traditional shallow Yorkshire pudding tin or a deeper American muffin tin.

    Traditional Yorkshire Puddings Recipe

    Prep Time: 10 minutes
    Batter Resting Time: 30 minutes
    Bake Time: 20–25 minutes
    Yield: About 12 Yorkshire puddings
    Pan: Standard 12-cup muffin tin

    Ingredients

    • 1 cup (120g) all-purpose flour
    • ½ teaspoon salt
    • 4 large eggs
    • 1 cup (240ml) whole milk
    • 2–3 tablespoons neutral cooking oil or beef drippings, for the tin

    What Kind of Fat Should I Use?

    Beef drippings give Yorkshire puddings a particularly traditional savoury flavour and are a lovely choice if you already have them from preparing a roast.

    For an easier everyday option, use a neutral oil with a high smoke point, such as vegetable or canola oil.

    Avoid butter for heating the muffin tin at high temperature. Its milk solids can burn before the Yorkshire puddings have finished baking.

    Brit & Skillet Tip: You only need a small amount of fat in each muffin cup. The goal is to create a very hot surface for the batter to hit — not to deep-fry your Yorkshire puddings.

    Step-by-Step Instructions

    1. Make the Batter

    Place the flour and salt in a large mixing bowl and whisk together.

    In a separate bowl or measuring jug, whisk the eggs and milk until well combined.

    Gradually pour the egg and milk mixture into the flour, whisking as you go, until you have a smooth, fairly thin batter with no obvious lumps.

    Cover the bowl and let the batter rest at room temperature for about 30 minutes.

    2. Heat the Oven and Muffin Tin

    Preheat the oven to 425°F (220°C).

    Add approximately ½ teaspoon of oil or beef drippings to each cup of a standard 12-cup muffin tin.

    Place the tin in the hot oven for about 5–7 minutes, until the tin and fat are very hot.

    Have your rested batter ready before removing the tin from the oven.

    3. Fill the Tin

    Carefully remove the hot muffin tin from the oven and place it on a heatproof surface.

    Working quickly but carefully, divide the batter between the muffin cups, filling each approximately one-third to halfway full.

    You should hear a little sizzle as the batter meets the hot fat.

    Return the tin to the oven immediately.

    4. Bake the Yorkshire Puddings

    Bake for 20–25 minutes, until the Yorkshire puddings are well risen, crisp and deeply golden.

    Do not open the oven door during the first 20 minutes of baking. A sudden drop in temperature can interfere with their rise.

    Once they’re puffed and nicely browned, remove them from the oven and serve while hot.

    Brit & Skillet Tip: Have everything ready before that hot muffin tin comes out of the oven. The less time the tin spends cooling on the counter, the better chance your Yorkshire puddings have of getting a lovely rise.

    How to Serve Yorkshire Puddings

    Yorkshire puddings are at their best served hot from the oven, when the edges are crisp and the centres are still soft.

    The classic way to serve them is alongside a Sunday roast with plenty of gravy. Roast beef is the traditional pairing most people associate with Yorkshire pudding, but there’s absolutely no reason to save them only for beef — they’re lovely alongside other roast dinners too.

    And whatever you serve them with, those hollow centres are practically asking to be filled with gravy.

    Yorkshire Pudding Troubleshooting

    Why Didn’t My Yorkshire Puddings Rise?

    There are a few common culprits. The oven or muffin tin may not have been hot enough, the hot tin may have sat out too long while you added the batter, or the oven door may have been opened too early.

    For the best rise, make sure the oven, tin and fat are properly hot before the batter goes in.

    Why Did My Yorkshire Puddings Collapse?

    A little settling after they leave the oven is normal. If they collapse dramatically, they may simply need a little longer in the oven to set and crisp.

    Look for Yorkshire puddings that are deeply golden rather than pale before taking them out.

    Can I Make Yorkshire Puddings Ahead of Time?

    Yes. Although they’re particularly good fresh from the oven, Yorkshire puddings can be made ahead and reheated.

    Allow them to cool completely, then store them in an airtight container in the refrigerator for up to 2 days.

    To reheat, place them on a baking sheet in a 400°F (200°C) oven for about 5 minutes, or until hot and crisp again.

    Can I Freeze Yorkshire Puddings?

    Yes. Once completely cool, place them in a freezer-safe container or bag and freeze for up to 1 month.

    Reheat them from frozen in a 400°F (200°C) oven for approximately 6–8 minutes, until heated through and crisp.

    Brit & Skillet Tip: The microwave will warm a Yorkshire pudding, but it won’t do its crisp edges any favours. A few minutes in a hot oven is worth the extra wait.

    Bring a British Sunday Roast to Your American Kitchen

    Yorkshire puddings might look impressive when they come puffed and golden from the oven, but they’re made from some of the simplest ingredients in the kitchen.

    Once you know the trick — a rested batter, a properly hot tin and no opening the oven door too soon — they’re surprisingly straightforward to make.

    Serve them alongside your favourite roast, give them plenty of gravy, and you’ve got one of the most recognisable parts of a proper British Sunday dinner.

    If you’d like to explore more dishes from across the pond, have a browse through our traditional British recipes for more British favourites adapted for an American kitchen.

    Happy cooking!

  • British Baking Ingredients Americans Need to Know

    British Baking Ingredients Americans Need to Know

    If you’re an American trying a British baking recipe for the first time, the ingredient list can sometimes feel like it was written in another language. What exactly is caster sugar? Is self-raising flour the same as American self-rising flour? And what are you supposed to do when a recipe calls for golden syrup, black treacle, or mixed spice?

    British and American baking share plenty of similarities, but some ingredients have different names, formulations, or equivalents. Knowing those differences can save you from buying the wrong product—or wondering why a familiar recipe didn’t turn out quite as expected.

    In this guide, we’ll look at some of the most common British baking ingredients American cooks are likely to encounter, what they are, and what you can use when the exact ingredient isn’t readily available in the United States.

    Affiliate disclosure: This post may contain affiliate links. If you make a purchase through one of these links, I may earn a small commission at no additional cost to you.

    What Is Caster Sugar?

    Caster sugar is a very common ingredient in British baking. It is granulated white sugar with crystals that are finer than standard American granulated sugar but not as fine as powdered sugar.

    Because the smaller crystals dissolve more quickly, caster sugar works particularly well in cakes, meringues, cookies, and other baked goods where a smooth texture is important.

    In the United States, you may see a similar product sold as superfine sugar or baker’s sugar. If you can’t find it, regular granulated sugar will work in many recipes, although the finished texture may be slightly different.

    You can also make a quick substitute by briefly pulsing regular granulated sugar in a food processor until the crystals become finer. Stop before it turns into powdered sugar.

    Self-Raising Flour vs. American Self-Rising Flour

    Self-raising flour is a staple in many British kitchens and is commonly used for cakes, scones, biscuits, and other baked goods. It already contains a raising agent, which saves the baker from having to add it separately.

    American self-rising flour sounds like exactly the same thing, but the formulations can vary. American versions may contain salt as well as baking powder, while British self-raising flour may differ in the amount of raising agent it contains.

    Because of this, substituting American self-rising flour directly into a British recipe can sometimes change the result slightly. Always check whether the recipe also calls for baking powder or salt before adding more.

    Brit & Skillet Tip: If you’re in the U.S. and a recipe calls for self-rising flour, King Arthur Unbleached Self-Rising Flour is a convenient ready-made option. Just remember that American self-rising flour may not be formulated exactly the same as British self-raising flour, so check the rest of the recipe before making substitutions.

    If you don’t have self-raising flour, you can often make a substitute using all-purpose flour and baking powder. The exact proportions can depend on the recipe, so for baking where precision matters, it’s best to follow a conversion specifically designed for that recipe.

    Golden Syrup

    Golden syrup is one of the most recognizable ingredients in British baking. It’s a thick, amber-colored sugar syrup with a smooth texture and a mild, buttery caramel flavor.

    You’ll find it in classic British recipes such as flapjacks, treacle tart, biscuits, cakes, and puddings. It isn’t the same as American corn syrup, maple syrup, or honey, although those ingredients may sometimes work as substitutes depending on the recipe.

    Lyle’s Golden Syrup is perhaps the best-known brand and can often be found in international food sections, British specialty shops, or online in the United States.

    If you’re new to golden syrup, we have a complete guide to Golden Syrup in America: What to Buy and Where to Find It.

    Black Treacle

    Black treacle is a thick, dark syrup with a rich flavor that is less sweet and more robust than golden syrup. It’s a traditional British baking ingredient and is often used when a recipe needs deeper color and a stronger caramelized flavor.

    You may come across black treacle in recipes for gingerbread, fruit cakes, sticky puddings, and other rich desserts.

    For American bakers, regular dark molasses can sometimes work as a substitute for black treacle. However, the flavors aren’t identical, and blackstrap molasses is generally much stronger and more bitter.

    If you’re wondering how these syrups compare, see our guide Treacle vs. Molasses vs. Golden Syrup: What’s the Difference?

    What Is Mixed Spice?

    Mixed spice is a traditional British spice blend commonly used in cakes, fruit breads, puddings, biscuits, and other baked treats. If you’re American, think of it as a British cousin to pumpkin pie spice—but the flavor combination isn’t exactly the same.

    A typical mixed spice blend may include cinnamon, nutmeg, allspice, cloves, ginger, and coriander, although the exact mixture can vary between brands.

    Mixed spice is especially common in traditional fruit cakes, Christmas baking, hot cross buns, and other warmly spiced British recipes.

    If you can’t find British mixed spice in the United States, you can make your own blend from individual spices. Pumpkin pie spice may work in a pinch for some recipes, but it can produce a somewhat different flavor.

    Double Cream

    Double cream is a rich British cream with a higher fat content than the heavy cream typically sold in American supermarkets. Its thick, luxurious texture makes it popular for pouring over desserts, whipping, and using in rich sauces and fillings.

    In the United States, heavy whipping cream is usually the easiest substitute for double cream. It isn’t exactly the same, but it works well in many recipes and is much easier to find.

    If a British recipe relies heavily on the richness or thickness of double cream, the finished result may be slightly different when using American heavy cream. For everyday baking and desserts, though, heavy whipping cream is generally a practical alternative.

    And one important warning for American cooks: British double cream does not mean “half-and-half.” Half-and-half has considerably less fat and usually isn’t a suitable replacement when a recipe needs rich cream.

    Icing Sugar vs. Powdered Sugar

    If a British recipe calls for icing sugar, American bakers can relax—this is essentially the ingredient commonly called powdered sugar or confectioners’ sugar in the United States.

    It’s finely ground sugar used for frostings, glazes, buttercream, dusting cakes, and many other desserts. Unlike caster sugar, icing sugar has an extremely fine, powdery texture.

    American powdered sugar commonly contains a small amount of starch to help prevent clumping. For most everyday British baking recipes, standard American powdered or confectioners’ sugar is a practical substitute for icing sugar.

    Just remember: icing sugar is not the same as caster sugar. If a recipe calls for caster sugar, substituting powdered sugar can significantly change the texture and proportions of the recipe.

    Plain Flour vs. All-Purpose Flour

    British recipes often call for plain flour, which is generally the closest equivalent to all-purpose flour in the United States. Neither has a raising agent already added, making them useful for a wide range of cakes, biscuits, pastries, and sauces.

    For most everyday British recipes, American all-purpose flour is a practical substitute when plain flour is listed.

    Brit & Skillet Tip: If you’re baking a British recipe that calls for plain flour, King Arthur Unbleached All-Purpose Flour is a dependable American option and a good place to start.

    However, flour can vary in protein content between brands and countries, so the texture of a finished bake may not always be identical. This can be particularly noticeable in recipes where flour choice has a big effect on tenderness or structure.

    For most home baking, though, if you see plain flour in a British recipe, reaching for your American all-purpose flour is a good place to start.

    Bicarbonate of Soda vs. Baking Soda

    If a British recipe calls for bicarbonate of soda, American bakers already have the same ingredient in their pantry—it’s simply what Americans call baking soda.

    Bicarbonate of soda is a raising agent that reacts with acidic ingredients such as buttermilk, yogurt, lemon juice, or certain syrups to help baked goods rise.

    Don’t confuse it with baking powder. Baking powder contains additional ingredients that allow it to create its own leavening reaction, so baking soda and baking powder aren’t automatically interchangeable in a recipe.

    The translation is an easy one to remember: British bicarbonate of soda = American baking soda.

    British-to-American Baking Ingredient Quick Guide

    Here’s a handy cheat sheet for some of the British baking terms you’re most likely to encounter:

    Caster sugar → Superfine sugar or baker’s sugar
    Icing sugar → Powdered sugar or confectioners’ sugar
    Plain flour → All-purpose flour
    Self-raising flour → Similar to self-rising flour, but check the recipe because formulations can differ
    Bicarbonate of soda → Baking soda
    Double cream → Heavy whipping cream is usually the easiest American substitute
    Golden syrup → A distinctive British sugar syrup; use genuine golden syrup when possible
    Black treacle → Regular dark molasses can sometimes be used as an alternative
    Mixed spice → A British spice blend somewhat similar to, but not identical to, pumpkin pie spice

    Ready to Start British Baking?

    British baking becomes much easier once you learn a few ingredient translations. Many unfamiliar British ingredients either have an American equivalent or can be found in specialty shops and online.

    If you’re just getting started, don’t feel like you need to stock an entirely new pantry. Begin with a recipe you’d genuinely like to try, find the ingredients it needs, and build your British baking collection from there.

    Golden syrup is a particularly fun place to start. You can use it to make classic British flapjacks and then explore everything from treacle tart to sticky puddings and biscuits.

    Before long, terms like caster sugar, black treacle, and bicarbonate of soda will feel just as familiar as the ingredients already sitting in your American pantry.