Could I use golden syrup instead of corn syrup as we do not sell that in the UK except commercially and I think that was not be suitable for cooking.
This is from that conversion chart from The Chef @ worldwiderecipes.com .
Corn syrup is common in the US but not always elsewhere. Sugar (golden) syrup can be substituted. Corn syrup comes in two flavors - dark and light. Light corn syrup is just sweet, dark has a mild molasses flavor. Some people have substituted dark corn syrup for golden syrup in ANZAC biscuits and found it successful. A common US brand is Karo.
Golden syrup is a thick, golden brown (fancy that) byproduct of cane sugar refining. The taste is mostly sweet, although there is a slight acidic, metallic component. Lyle's is a common brand. The New Zealand brand name is Chelsea. If desperate, a plain sugar syrup may be a possible substitute, boil 2 parts sugar, 1 part water. This could be messy. You may want to thin it out with water. Again, you may want to try this out on your own before making something for a special occasion.