This recipe was edited by Allrecipes.co.uk editors to reflect measurements and ingredients familiar to British and Irish cooks.
This is what a search on syrup revealed so maybe she does mean a sugar syrup. - In cooking, a syrup or sirup (from Arabic: شراب; sharab, beverage, wine, via Latin: sirupus) is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups, and the water. Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap. Corn syrup is made from corn starch using an enzymatic process that converts it to sugars. Technically and scientifically, the term syrup is also employed to denote viscous, generally residual, liquids, containing substances other than sugars in solution. - 06 Feb 2013
If you ever need to edit a recipe you've already made public, go to My stuff > My favourites > My favourite recipes. There you'll see the recipes you've submitted highlighted in green, and to the far right of the column there is a small pencil icon. Click on that icon to edit the recipe. Hope this helps! - 08 Jan 2009