Pumpkin spice syrup

• golden caster sugar↗200g 200g
• light brown soft sugar↗50g 50g
• vanilla extract↗1 tsp 1 tsp
• ground cinnamon↗1 tsp 1 tsp
• ground cloves↗¼ tsp ¼ tsp
• ground ginger↗2 tsp 2 tsp
• nutmeg↗grating of grating of
• canned pumpkin purée↗2 tbsp 2 tbsp

Step-by-step instructions

1. 1

   Tip all the ingredients into a pan with 125ml water, and cook over a medium heat for 5-10 mins until the sugar has dissolved and you have a thin syrup.

2. 2

   Remove from the heat and leave to cool. Transfer the syrup to a sterilised bottle or jar. Will keep in the fridge for up to two weeks.