Stef is right. Where I grew up in Africa, and I think the same applies in Britain, there is regular, coarser sugar and then fine castor sugar. I have found that the regular sugar in North America is as fine as our castor sugar so can be used interchangeably. Hope this helps.
(If you really want finer sugar, just whizz it in your food processor for 30 secs. or so.)
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