I trying to find out what I could use to substitute "Baking spread"? It is in a British recipe and in the US, where I live, I've never seen this.
"Baking Spread" is what used to be Margarine, before most of the ingredients of margarine were banned [predominantly the hydrogenated vegetable oils & trans fats].
Vegetable oils in varying proportions (70%)(rapeseed, palm, sunflower), water, salt (1.5%), buttermilk, preservative ( potassium sorbate), emulsifier (mono- diglycerides of fatty acids), citric acid, flavourings, vitamin A and D, colour (carotenes).
Not all vegan butter is ideal for baking. Most dairy-free spreads are similar to margarine in texture and tend to contain more moisture than traditional butter. Look for a product called baking block (or baking fat) on the supermarket shelves. It’s vegan and behaves like butter – it even works beautifully in laminated pastry doughs such as croissants and pain au chocolats.
That said, I've had reasonable luck baking with a "vegan butter" called Melt which is readily available in the US (at least in the Pacific NW).