Ingredients:-

• 1 pint malt vinegar
• 2 heaped tablespoons plain flour, I used very heaped and it was a bit too thick
• 1 level teaspoon salt, I left the salt out but I think it does need some
• 2 tablespoons golden syrup, I think 3 big tablespoons may be better
• 1 level Tablespoon dry English mustard
• 1/2 ounce pickling spice

instead of pickling spice 1 Tablespoon curry powder can be used.

Method:-

• Put all ingredients into a pan.
• Boil together for about 20 minutes, stirring occasionally.
• Work through a metal sieve with a wooden spoon.
• Allow to cool a little then pour into sterilised bottles.

To darken the sauce add gravy browning.

• Note - this sauce keeps well.