
The key to a great American key lime pie
A few years ago, a friend wrote a cookery book for the UK market, full of gorgeous dishes, many of them esoterically British. It was snapped up by an American publisher who, as well as converting my friend’s careful metric measurements into loosey-goosey volume-based cup measures, queried a couple of her more British ingredients, one being golden syrup. My friend had a recipe for treacle tart which – as anyone who has made it knows – is just a whole tin of golden syrup held together with a handful of breadcrumbs and an egg. But golden syrup is hard to get hold of in the US. Her American publishers wanted
