I really second the US measuring stuff. While I agree that cooking some things British style is great from the begining, I brought my old cookbooks, and once in a while I get a taste for something from home. Not to mention, if you want to make something off the web, they are often in US measurements (such as homemade sloppy joes which was a huge hit with my inlaws when I made it). Sure you can convert things, and I actually like weighing things better, especially with baking, but sometimes it's just easier to skip the maths step.
Before a month ago, I'd suggest kitchen sponges if you're a fan of the Scotch Brite sponges, but I found them in a giant (well, giant to me) Sainsbury's in Lambeth.
If you make fudge, I'd suggest bringing Fluff or even American marshmallows. When I've tried it here with British marshmallows, it hasn't come out. Then again, I couldn't wait for clear days to make it either, so it could have been that. My nain always swore by making candy on clear days. But I am sure someone in the UK regularly finds Fluff in their grocery shop, as has been mentioned, you can't go by what is just stocked at your nearest shops.
I am so glad to learn about the differences with the baking powder...I wonder if that is why my quick breads have come out a bit weird and cake-like.
Every year my family asks me what they can put in a care box, and I can never come up with enough things to justify sending.
