It is... something that you have to contend with more than anyone who hasn't moved countries will ever know. Even though my parents' house must now be the only pre-decimalization place in Scotland (and so I can deal with pounds and ounces reasonably well), so much of it is done by volume rather than by weight here. Golden syrup is a rare resource. And flour's different! Flour! How much more basic can you get? In every recipe I use, I have to remember that flour translates to flour and baking powder and salt...

I find, due to being brought up on it, that demerara sugar is an acceptable substitute for either brown or white sugar. Not that you can get that here either, as you would expect...